The first bite of this white chocolate Oreo fudge will have you pumped and ready for the holiday season! 

I love the texture and flavor of the chopped Oreos! Taking a bite and then having chunks of Oreo cookies is so good!!!

If you’ve been on the hunt for an easy Oreo fudge recipe, this is the perfect fudgy dessert. And since this delicious treat uses basic ingredients, there’s no reason to save it for a special occasion.
 
You can literally whip up this tasty fudge when your sweet tooth is kicking – it’s the perfect quick dessert! 

The best part of this delicious 4 ingredient Oreo fudge is none other than the white chocolate mixing with the chopped Oreos making this a perfect holiday season dessert.

Any chocolate lover or Oreo lover will agree that the hardest part about making this easy dessert is not eating the entire pan. 

This is why I love to cut it into bite-sized pieces so that I can grab a tiny piece of Oreo fudge and savor it. 

Is your mouth watering like mine is thinking about this creamy white chocolate fudge recipe? The good news is that all you have to do to make this homemade fudge is follow the simple recipe card below!  

Oreo Fudge

Vanilla and chocolate… need I say more? It’s the most traditional pairing in dessert history! This is why this easy white chocolate Oreo fudge recipe is my favorite for Oreo lovers! 

This is a “cookies and cream” type of 4 ingredient fudge that you can make quickly on a whim. 

Since we’re already talking about Oreos… I want to share some of my favorite recipes!! 

There’s peanut butter pie, delicious dump cake, fluff you can eat by the spoonful, Reese’s peanut butter fudge,  cheesecake…

I’ll stop here, but there’s plenty more where that came from!

What You’ll Need for 4 Ingredient Fudge

• White Chocolate Chips – The chocolate needs to melt properly, so you can’t go with just any chocolate bar. Melting wafers and baking chocolate are best.
  
• Condensed Milk – This ingredient is the only way to get a deep, decadent, and creamy consistency.  
  The only substitute I’d recommend is heavy cream sweetened with sugar — but it’s still not quite the same!
  
• Oreos – Our creamy Oreo fudge recipe pairs perfectly with all sorts of cookies, as well as all of those fun, seasonal Oreo flavors. 
  
  Hazelnut, marshmallow, golden — even those novelty java chip and toffee cookies! Give them a try and let us know how it goes!
  
• Salt – A little bit of salt is important to balance all of the sweet flavors. It’s the deciding factor between mediocre and magnificent homemade Oreo fudge.

You can also change up the Oreo pieces and use golden Oreos as well! You can even do a mixture of crushed Oreos, too! All are great options that are delicious. 

How to Make Mouthwatering, Decadent Oreo White Fudge

• The quality of the white chocolate is incredibly important!

The white chocolate is what makes this creamy white chocolate fudge unique and delicious. 
So it goes without saying that the white chocolate you use makes a world of difference in taste and texture!

I personally like to use Ghiradelli chocolates. They melt in the most lovely, luscious way. 

Godiva is also excellent, though I prefer their milk and dark chocolates, and Merckens is a really safe bet because it’s specifically marketed for melting.

• Speed is key.

After the contents of the pot are uniformly mixed, time is of the essence!! This Oreo fudge sets quickly!!

Remove from the heat and immediately pour the mixture into the pan.

Once it’s in the pan, you still need to keep moving! 

Quickly scrape the excess from the pot and smooth everything out in the pan, lightly tapping it on the counter so that the surface is level.

• Press for an impressive topping.

That crumbled topping is part of what makes this Oreo fudge so scrumptious — it’s all about that mix of textures.

However, it’s not going to settle and work out on its own! After sprinkling the topping onto the surface, take a moment to gently press down with your hands. 

Don’t press down too hard or you’ll indent the candy. Do so with just enough pressure to embed the crumbles into the surface. 

Storing and Freezing

This simple 4 ingredient fudge lasts for up to 3 weeks in the fridge as long as it’s stored well in an airtight container. 

It’s for this reason that I like to slice, wrap, and store portions individually so that the rest of it doesn’t dry out prematurely as everyone goes into the fridge for a slice!

Oreo fudge also freezes really well for months! Just let the slices thaw in the fridge for a couple of hours, or overnight, before serving.

Kitchen Tools You Will Need

• A good 8×8 Pan is great for making fudges of all flavors! You could also use a 9×9 Pan, but the candy will be thinner.
• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the contents.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Oreo Fudge Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy White Chocolate Oreo Fudge (3 Ingredient Recipe)

Oreo Fudge is a silky, creamy, cookie-filled dessert! Delight and amaze your guests with this surprisingly simple 4 ingredient fudge recipe.

Course Dessert

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

chill time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 25 pieces

Calories 234cal

Author Donna Elick

Equipment

• 8×8 baking dish
• parchment paper
• saucepan

Ingredients

• 3 cups good quality white chocolate chips
• 14 ounce can of condensed milk
• 2 1/4 cups Oreo cookie pieces divided (about 25 cookies)
• pinch of salt

Instructions

• Prepare an 8×8 inch baking pan by lining it with parchment paper or foil and set aside.
• In a medium heavy-bottom saucepan combine the chocolate chips and condensed milk over medium-low heat. Gently stir until the chocolate melts and the mixture is well combined and uniform.
• Remove the saucepan from the heat and fold in 2 cups of Oreo cookie pieces and a pinch of salt.
• Pour the fudge into the prepared baking pan, scraping the pan with a spatula to get out any stuck fudge and then spread it into an even layer.
• Sprinkle the remaining ½ cup of Oreo pieces over top of the fudge and gently press them into the fudge so they don’t fall out.
• Allow the fudge to cool at room temperature for at least one hour before transferring the fudge to the refrigerator for at least two hours or until set.
• Once set, remove the fudge from the pan and cut it into squares with a sharp knife. Enjoy!

Notes

Store in an airtight container at room temperature for up to two weeks.

The fudge can be frozen for up to three months. Allow the fudge to set completely before wrapping it tightly in plastic wrap and storing it in an airtight container or freezer bag. Allow the fudge to defrost at room temperature before enjoying it.

Use high-quality white chocolate for the best results. I used Ghiradelli.

Once you remove the fudge from the heat, move quickly! You do not want the fudge to start setting before spreading it into an even layer in the pan and adding the topping.

Be sure to gently press the Oreo crumb toppings down into the fudge’s surface so they stick to it as it sets. If you do not press them down, they will likely fall off.

I do not recommend placing the fudge into the refrigerator while still warm. The sudden temperature change can cause the sugar to crystalize, resulting in a crumbly texture rather than a smooth and creamy fudge.

The fudge can be made in a 9×9-inch pan. This will result in thinner pieces of fudge.

I like to use a food-safe metal ruler when cutting my fudge to ensure I get uniform pieces.

Nutrition

Serving: 1 | Calories: 234cal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 95mg | Sugar: 27g | Fiber: 0.5g | Calcium: 91mg | Iron: 2mg

Originally published October 2023, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy White Chocolate Oreo Fudge (3 Ingredient Recipe) appeared first on The Slow Roasted Italian.

Fudge is one of those candy recipes that makes the perfect treat! This melt in your mouth fudge is easy to make – and I’ve included all that you need below in the step-by-step recipe. 

You can whip this up last minute to treat yourself to that wonderful chocolate flavor. 

This is the kind of fudge that makes a great gift, or a rich fudge for the holiday dessert table. 

And the good news is that you don’t need a ton of ingredients to make this creamy fudge! Who knew that making homemade chocolate fudge would be as simple as this? 

I often say that this tastes like old-fashioned fudge, and once you try that creamy texture, I think you’ll agree. 

Now is the perfect time to make this foolproof chocolate fudge recipe – you can’t go wrong with this basic recipe! 

Chocolate Fudge Recipe

Traditional fudge can be tricky to make, especially when trying to get all of the cooling and heating temperatures just right.

This recipe for chocolate fudge takes all the guesswork out of it, and it’s such a quick and easy treat to make. 

Homemade candies like fudge and toffee are delicious, and they are great holiday gifts, too!

Pair this three ingredient fudge with my Reese’s Peanut Butter Fudge — it has the perfect balance of creamy and crunchy with chunks of peanuts throughout.

My Oreo Fudge recipe is a unique and delicious spin on the classic fudge but with that special oreo flavor and white chocolate goodness!

Or, try my recipe for Peanut Butter Fudge without condensed milk! It’s incredibly easy to make and comes together in just 10 minutes.

Ingredient Notes and Substitutions

• Sweetened Condensed Milk – Pay close attention to the size of the can, especially if you’ll be using a substitute.
  
   If your ratio of milk to morsels is off, then 3 ingredient chocolate fudge won’t set up properly.
  
• Chocolate Chips – Semi-sweet chocolate chips are my top choice for any chocolate fudge recipe, but you can use milk chocolate, dark chocolate, or even white chocolate if you prefer. 
  
  Or, use half semi-sweet and half of another kind to create just the right flavor balance. (or go crazy and add peanut butter chips to the fudge mixture for a fun flavor!) 
  
• Salted Butter – This keeps the mixture silky smooth, and the added salt enhances the flavors while balancing the sweetness. 
  
  If unsalted is all you have on hand, don’t worry about adding any salt.

Tips for Making 3 Ingredient Fudge

This is such an easy chocolate fudge recipe to make. Just melt everything together in the microwave, then pour into a pan and refrigerate until firm! Fast and simple, perfect for the chaos of Christmas time. 

Here are a few tips for success:

• Let it set completely. I recommend letting 3 ingredient chocolate fudge cool for at least 8 hours or even overnight. This helps it set to a firm consistency.
  
• Tip for easy removal: Lining your pan with parchment lets you lift the entire slab out for easier cutting. Plus, you won’t need to wash your pan afterward!
  
• Keep it cold. This is a soft fudge, so it requires refrigeration to stay firm. If you leave it out for a long period of time, it will likely become very soft and gooey.
  
• Check your microwave wattage. The microwave used for this recipe is a 1000W household microwave. 
  
  If you have a more powerful microwave, you will need to use less time and/or power to heat your ingredients.

Kitchen Tools You Will Need

• 8×8 Baking Pan – This pan comes with a lid for easier storage.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Silicone Spatula – Withstands the heat and makes it easy to scrape off the chocolate after mixing.
• Parchment Paper – Prevents your dessert from sticking and makes cleanup a breeze!

Adding Mix-Ins to this Recipe for Chocolate Fudge

This makes a great base for a variety of flavor combinations, and the possibilities are endless!

Add your mix-ins after the chocolate mixture is melted, or sprinkle them over the top before placing the pan in the refrigerator.This is a fun way to make a new variation of this recipe. 

• Chopped nuts
• Sprinkles
• Crushed cookies or pretzels
• Mini marshmallows
• Candy pieces
• Sea salt or coconut flakes
• Dried fruit
• Peppermint pieces
• Hot fudge sauce
• Espresso powder
• Crushed candy canes

Storing and Freezing Three Ingredient Fudge

Keep homemade fudge in an airtight container in the refrigerator for around 7 days.

Since this chocolate fudge recipe is made with condensed milk, it’s safe to freeze as well. Just wrap it tightly in plastic wrap, then place it into a large storage bag.

Freeze individual pieces for a quick treat, or defrost the entire pan in the refrigerator before serving.

Chocolate Fudge Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Creamy Chocolate Fudge Recipe (3-Ingredients)

This Chocolate Fudge Recipe uses condensed milk for an easy creamy, delicious treat. Make a batch of 3 ingredient fudge for the holidays!

Course Dessert

Cuisine American

Method Microwave

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 4 minutes minutes

Servings 20 – 25

Calories 177cal

Author Donna Elick

Ingredients

• 12 ounces semi-sweet chocolate chips 1 12-ounce bag, (2 cups)
• 14 ounces sweetened condensed milk 1 14-ounce can
• 3 tablespoons salted butter

Instructions

• In a medium glass bowl (microwave safe), place all ingredients. Microwave on high for 1 minute.
• Carefully remove the bowl (touching the sides only, not the bottom) and stir to combine. Reheat in 30 second intervals until all ingredients are melted and easily combined. (Should be about 3 minutes of total heat time)
• Cut a piece of parchment paper and line it inside an 8×8” pan. Pour melted chocolate mixture into the pan. Allow to cool completely, and then refrigerate until fudge becomes firm.
• Once your fudge is set, you can pull the entire pan of fudge out by pulling on the parchment paper. Cut your fudge into squares and serve immediately.

Notes

This is a soft fudge, so it requires refrigeration to stay hard. If you leave the fudge out for a long period of time, it will become very soft and gooey.

It is recommended to leave the fudge in the refrigerator around 8 hours to overnight to help it set to a firm consistency.

Traditional fudge can be tricky with getting all of the cooling and heating temperatures just right. This takes all the guesswork out of making fudge. It is such a quick easy recipe.

Fudge can be stored in an air-tight container for around 7 days in the refrigerator.

I don’t have an 8×8” pan. Can I use something else? You can use a 9×9”, 9×13”, or really any size pan would work. If you use a larger pan, you just won’t have the fudge all the way to the edge.

The microwave used for this recipe is a 1000W household microwave. If you have a more powerful microwave, you will need to use less time and/or power to heat your ingredients.

Nutrition

Serving: 1 | Calories: 177cal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 40mg | Sugar: 17g | Fiber: 1g | Calcium: 67mg | Iron: 1mg

Originally published November 2020, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Creamy Chocolate Fudge Recipe (3-Ingredients) appeared first on The Slow Roasted Italian.

If you’re a fan of Rocky Road Ice cream, you’re going to want to make this easy, creamy chocolate fudge.

Not only is it perfect for the holiday season, but it’s a rich chocolate fudge recipe that makes a great gift, too. 

I’ve literally made this homemade fudge recipe for years, and it’s the best way to create an easy fudge recipe to share with family and friends. 

All you need are a few simple ingredients to make this decadent dessert, and you’ll get the best results the first time that you make it! 

Good fudge recipes like this are a crowd pleaser and such a great way to make a holiday batch of fudge. It has that classic ice cream flavor, with the sweet flavor and texture of warm fudge. 

Check out the full recipe below on the recipe card – you’re about to see why this is easily one of my favorite fudge recipes! 

Make sure that you cut even squares of fudge for this treat – because everyone is going to be wanting to be sure that they get a fair share of this easy rocky road fudge recipe! 

Decadent Rocky Road Fudge

Crunchy, sweet rocky road fudge is a delightful homemade gift. You’ll love all the different flavors of this delicious type of fudge. 

Bundle up a few squares in cellophane with a colorful ribbon or pack them into decorative boxes and jars. 

Since our best rocky road fudge recipe makes 32 servings, you won’t have to spend too much time in the kitchen to check everyone off your list!

I can never get enough of a chocolate and marshmallow combination. If you’re the same, check out my Marshmallow S’mores Cake or Outrageous Oreo Fluff.

If you enjoy this fudge recipe, I’d also suggest my Snickers Fudge Recipe, it only requires 3 ingredients and is ready in under an hour!

And for a more subtle flavor in a chocolate marshmallow candy, try your hand at these no bake Avalanche Cookies.

Ingredient Notes and Substitutions

• Chocolate Chips – Semisweet chocolate chips strike the perfect balance of rich, chocolate flavor and sweetness. If you prefer a milder, sweeter chocolate flavor, swap in milk chocolate chips instead.
  
• Sweetened Condensed Milk – There is no good substitute for this — it’s what gives this easy rocky road fudge it’s creamy texture and helps it set.
  
• Unsalted Butter – Every brand contains a different amount of salt, so it’s best to add your own. 
  If you only have salted butter on hand, reduce the amount of added salt by half.
  
• Chopped Nuts – Pecans or crunchy walnuts are the common choices for fudge, but feel free to experiment with more of your favorites, like almonds, cashews, or hazelnuts!
  
  I like adding crunchy nuts to the top of the fudge so that I have that soft and crunchy texture. 
  
• Marshmallows – We’re using miniature marshmallows for this homemade rocky road fudge recipe. 
  
  If you crave more of that ooey gooey texture, add an extra handful of the fluffy marshmallows on top of this easy recipe before it goes in the fridge to chill. Candy recipes like this are versatile! 

Easy Rocky Road Fudge Variations

Add a unique twist to this rocky road fudge recipe with different type of chocolate chips. 

Mix some dark chocolate or white chocolate morsels in with the semisweet, or use a combination of all three!

You can also play around with the nuts — try pistachios or macadamia nuts — or include dried fruits and coconut flakes for extra texture.

Want to really elevate this easy rocky road fudge? Drizzle squares with melted white chocolate or sprinkle crushed candy canes over the top for some holiday flair.

You can also turn it into Oreo fudge by adding an even layer of crushed Oreos to the top. 

Tips for Making the Best Rocky Road Fudge

• Acheive perfectly smooth melted chocolate.

Microwave the condensed milk, butter, and morsel mixture in 30-second bursts, stirring well in between each. 

This ensures that the heat is evenly distributed and prevents the chocolate from overheating and becoming chalky or crumbly.

Stop heating as soon as the chocolate chips are mostly melted. Then, continue to stir and the heat from the mixture will smooth out those last few bits.

• Use a fine grain salt if you can.

The smaller the grain, the more easily it will dissolve — and be evenly distributed throughout your fudge mixture.

Kosher salt is the best choice, and it often comes packaged in a fine grain for baking. Avoid table salt if at all possible as the salty flavor is much stronger.

• Create picture perfect rocky road fudge squares.

Grab a large, sharp knife (think chef’s knife) and run it under hot water for about a minute. 

Meanwhile, lift the slab of fudge straight out of the pan and transfer to a cutting board.

Dry the knife thoroughly, then press straight down into the slab. 

The metal blade will retain the heat from the water, allowing it to glide smoothly and efficiently through the fudge.

Be sure to wipe the blade clean between each slice as well!

Storage and Freezing

Keep rocky road fudge in an airtight container to prevent it from drying out. 

It’s safe at room temperature for a few days, but keep it in the refrigerator if you want to store it longer.

If your kitchen is particularly warm, keep this dessert in the fridge from the start so it doesn’t get too soft.

You can also freeze the squares for up to 2 months! 

Wrap tightly in several layers of plastic wrap, then place in a storage bag or container. Thaw in the refrigerator or on the counter.

Kitchen Tools You Will Need

• 8×8 Pan or 9×9 Pan 
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Rocky Road Fudge Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Homemade Rocky Road Fudge (6-Ingredient Recipe)

Rocky Road Fudge has everything you love — creamy, sweet chocolate, pillowy mini marshmallows, and a little bit of crunch from chopped nuts.

Course Dessert

Cuisine American

Method No Bake

Prep Time 12 minutes minutes

Cook Time 3 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 32

Calories 185cal

Author Donna Elick

Ingredients

• 3 cups semisweet chocolate chips
• 14 ounce can sweetened condensed milk
• 1/4 cup unsalted Butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups mini marshmallows divided
• 1 1/4 cups toasted pecans or walnuts coarsely chopped; divided

Instructions

• STEP 1: Prepare the Pan: Line a small square pan (8 x 8 or 9 x 9) with aluminum foil and coat it with cooking spray.
• STEP 2: Melt the Chocolate Mixture: In a microwave-safe bowl, combine Chocolate Chips, Sweetened Condensed Milk, and Butter. Microwave in 30-second bursts, stirring each time, until fully melted. This should take about 2 to 3 minutes.
• STEP 3: Add Flavor and Mix: Stir the melted chocolate mixture to ensure it's smooth. Add Vanilla extract and Salt. Stir until everything is well blended. Toss in 1 cup of Marshmallows and 1 cup of Nuts. Stir until they're evenly distributed.
• STEP 4: Pour and Smooth: Pour the fudge mixture into the prepared pan, spreading it out evenly.
• STEP 5: Top with Marshmallows and Nuts: Sprinkle the remaining Marshmallows and Nuts on top of the fudge. Gently press them into the surface.
• STEP 6: Chill and Serve: Place the fudge in the refrigerator and allow it to set for 2 hours. Once set, cut it into 1-inch squares and serve them at room temperature. Enjoy your homemade Rocky Road Fudge!

Notes

You can use either Pecans or Walnuts, based on your preference or what you have on hand.

To make cutting easier, you can run a sharp knife under hot water before slicing the fudge.

Store any leftover fudge in an airtight container to keep it fresh.

Nutrition

Serving: 1 | Calories: 185cal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 38mg | Sugar: 14g | Fiber: 2g | Calcium: 49mg | Iron: 1mg

Originally published November 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade Rocky Road Fudge (6-Ingredient Recipe) appeared first on The Slow Roasted Italian.

Reese’s Peanut Butter Fudge

I have been making peanut butter fudge with Reese’s peanut butter cups over and over again, and you better believe this is on my holiday gift-giving list! Fudge for everyone!!

Everyone I know loves peanut butter and chocolate, and I am pretty sure that Reese’s Peanut Butter Cups are America’s favorite candy.

That said, I have never met anyone who loves peanut butter and chocolate like my mother-in-law Gigi. She loves our peanut butter fluff decadent cream cheese dessert.

I decided to make her a special thank you for hanging out with Munchkin the other day, and this Reese’s fudge was born!

I have made this recipe 4 times in the last week. I have to say, everyone has raved about them — and I know you will too.

For another easy peanut candy to add to your holiday tray, our 10-Minute Microwave Peanut Brittle is a crowd favorite that looks impressive with zero fuss.

Ingredient Notes and Substitutions

• Vanilla Flavored Candy Coating – This ingredient simplifies fudge-making!
  
  It melts down wonderfully and boasts a mild flavor, making it the perfect base for Reese’s peanut butter fudge.
  
  You could also use almond bark or white chocolate chips instead. 
  
• Crunchy Peanut Butter – Use a super crunchy, no-stir peanut butter for the best results. I love the tiny pieces of peanuts throughout! 
  
• Reese’s Peanut Butter Cups – The star of the show!! I definitely recommend that you use Reese’s brand. There’s something about them that just can’t be recreated.
  
  You can get away with using mini peanut butter cups if that’s all you have on hand — no need to chop them first.
  
• Chocolate Chips – For even more added chocolate flavor! I’m using milk chocolate chips, but you could also use semi-sweet or dark. 

Tips and Tricks for Making Peanut Butter Fudge with Reese’s Peanut Butter Cups

• Use foil or parchment paper for easy removal.

I know you’re going to want to dig into this Reese’s fudge as soon as it’s done! 

To make things easier on yourself, be sure to line your baking pan with parchment paper or aluminum foil before adding the fudge mixture.

Then, you can lift the slab right out for easy slicing.

• Use your microwave for melting.

It’s the best and simplest way to do it! Use a microwave-safe bowl and load it up with the candy coating. 

It will be ready in 30 seconds flat, unlike on the stovetop — and you won’t have to worry about burning.

You can use the same method to melt your chocolate chips too!

• Add the candy with care.

Pour the fudge mixture into the pan and smooth it into an even layer.

Then, top peanut butter fudge with Reese’s peanut butter cups, pressing them about halfway in. This helps them stay put when you slice the fudge for serving!

Prep Ahead

• Line pan with foil or parchment
• Chop candies

Kitchen Tools You Will Need

• 8×8 Pan – The perfect size for thick squares of Reeses fudge.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily. Or, use Parchment Paper.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!

Storing Leftover Reese’s Fudge

When your fudge is completely cool, transfer it to an airtight container — if you don’t finish it all in one sitting! Trust me, in my house… it happens.

Store in the fridge. Reese’s peanut butter cup fudge will keep for up to 1-2 weeks, but I recommend that you eat it sooner rather than later! It’s best when fresh.

Reese’s Peanut Butter Cup Fudge FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Reese’s Peanut Butter Fudge + Video

Reese’s Peanut Butter Fudge is full of peanut butter and chocolate flavor!! Plus, my Reese’s fudge recipe is made with just 4 ingredients!

Course Dessert

Cuisine American

Method Microwave

Prep Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 32

Calories 202cal

Author Donna Elick

Ingredients

• 16 ounces vanilla-flavored candy coating Almond Bark or white chocolate chips*
• 2 cups super crunchy peanut butter about 18 ounces
• 8 Reese’s Peanut Butter Cups chopped
• 1/4 cup milk chocolate chips melted

Instructions

• Line an 8″x8″ baking pan with aluminum foil. Set aside.
• Melt candy coating in a heat safe bowl. Microwave at half power for 30 seconds at a time until melted and smooth.
• Add peanut butter. Stir until completely combined and smooth.
• Pour into prepared baking pan. Sprinkle with Reese’s Peanut Butter Cups. Gently press Reese’s into peanut butter fudge, so they are about 1/2 submerged in the fudge. This will help keep them from falling off when you cut the fudge.
• Drizzle melted milk chocolate over top.
• Freeze 30 minutes (or refrigerate 1 hour) or until fudge is firm. Lift the fudge out of the pan using the aluminum foil edges. Unwrap the foil. Check to make sure all the foil is off. Cut into bite size pieces.
• Store in the refrigerator.
• Enjoy!

Video

Nutrition

Serving: 1 | Calories: 202cal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 98mg | Sugar: 14g | Fiber: 1g | Calcium: 11mg | Iron: 1mg

Originally published September 2016, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Reese’s Peanut Butter Fudge + Video appeared first on The Slow Roasted Italian.

The good thing about this fudge recipe is that it’s delicious and simple. 

While you can easily make this during any holiday season, adding the Peeps on top makes it the perfect Easter dessert. (although I do make this for yummy gifts, too!) 

It has a quick cooking time and, in my opinion, is one of the most fun homemade fudge recipes to make. 

It’s a fudge mixture that creates the perfect fudge every time, and I find myself breaking off smaller pieces every time I pass by. (I love to nibble on this creamy fudge!) 

You’ll love this easy recipe because of the rich chocolate flavor. And the best part is that you can alter it to be perfect for any time of year.

Serve it for a special occasion, or make this perfect recipe for Valentine’s Day, Christmas time for yummy holiday gifts, or whip up this no fail fudge recipe when the craving strikes.

Just a slight difference in the toppings is all that you have to do to make this yummy fudge differently each time! 

Marshmallow Fudge Recipe

Get in the mood for spring weather with this gorgeous pink and yellow Easter fudge.

Not only is this treat fun and adorable, but it is so easy to make! Even the kids can help with mixing and decorating.

Wrap up squares of this Easter fudge to tuck into baskets, or add a tray to your dessert table along with other springtime desserts.

Marshmallow Fudge – Ingredient Notes

• White chocolate chips – These come in a variety of different sized bags, so pay attention to the amount listed on the front. 
  
  For this marshmallow fudge recipe, you will need one 22-ounce bag or two 12-ounce bags. 
  
  If you don’t have a scale to measure out 16-ounces by weight, it comes out to just under 3 cups by volume.
  
  You could also use semi-sweet chocolate chips to turn this into a chocolate fudge recipe, too. 
  
• Sweetened condensed milk – It’s important not to use evaporated milk or the recipe won’t turn out right. Don’t alter this part of the original recipe or it won’t work. 
  
• Gel food coloring – I recommend using this Betty Crocker set to get the colors in the Peeps Easter fudge similar to the marshmallow candies. 
  
  I used about 20 drops of the yellow from the classic gel box and about 25-30 drops of neon pink from the neon gel box. 
  
  If you want more of a pastel color, start with a few drops and add more as necessary to get the shade you like.

Tips for Making Easter Fudge

• Stir well when melting. Be sure to scrape along the bottom of the bowl so the chocolate doesn’t burn. 
  
  Also, color each batch quickly so it stays thin enough to pour into the pan.
  
• Chocolate mixture getting too thick? Simply place it back in the microwave and heat in 30-second increments until melted.
  
• Dome the foil before refrigerating. If the foil touches the Peeps, they will get condensation on them, which can remove some of the sugar coating. 
  
  If this does happen, just dab them a little bit with a paper towel.
  
• Tip for easy slicing: When you line your pan with parchment, let some hang over the sides for easy removal. 
  
  You’ll be able to lift out the entire slab of marshmallow fudge and place it on a flat surface before cutting into it.
  
• Get perfectly clean edges. Run a sharp knife under hot water, then dry completely. 
  
  The metal will retain the heat, allowing you to press down in one smooth motion to create perfect squares.

You can also add a few other fun ingredients to this fudge, like a bit of creamy peanut butter or even some semi-sweet chocolate chips as well. (peanut butter chips would be super good, too!)

You could also sprinkle sugar crystals, sprinkles, or little pieces of chocolate on top as well. Have fun! 

And if you don’t have the Peeps on hand, don’t stress.

Adding mini marshmallows on top or drizzling with melted milk chocolate can be a great way to enjoy this fudge recipe as well. It’s versatile in how it can be made! 

Marshmallow Fudge Recipe FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Easy Easter Fudge Recipe with Marshmallow Peeps

This marshmallow fudge is brightly colored and topped with your favorite Easter treat! Make some in just 15 minutes, then chill until firm.

Course Dessert

Cuisine American

Method Microwave

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 13 minutes minutes

Servings 16 8×8 pan

Calories 257cal

Author Donna Elick

Ingredients

• 16 ounces white chocolate chips or almond bark
• 14 ounces sweetened condensed milk
• Gel food coloring yellow and neon pink
• 1/4 cup sprinkles for garnish
• 8 yellow and pink bunny peeps

Instructions

• Line an 8×8 baking pan with parchment paper.
• In a large microwave safe bowl, combine white chocolate chips and sweetened condensed milk.
• Microwave for 1 minute and then stir. Continue to microwave in 30 second bursts stirring after each cook time.
• Once the mixture is completely melted, divide evenly into 3 bowls.
• Color one bowl pink , one bowl yellow , and leave one white.
• Transfer the fudge mixture into your prepared pan one scoop at a time, alternating colors. Once you are done, swirl a butter knife through to make a cool marbled design in the fudge.
• Press the peeps into the fudge right away.
• Decorate with assorted sprinkles.
• Refrigerate until completely set, at least 3 hours.
• Remove the fudge from the pan and place on a cutting board.
• Cut the fudge, according to how large you want the pieces.
• Serve and enjoy.

Notes

White chocolate chips come in a variety of different sized bags. You will need a 22 ounce bag of white chips or two 12 ounce bags for this recipe. If you don’t have a kitchen scale to measure out the 16 ounces, you can measure by cups and it comes out to just under 3 cups.

Before transferring to your 8”x8” pan, make sure your fudge is melted enough to pour easily. Move quickly to get all of your colors added.

Store leftovers in a covered container. (does not need to be refrigerated)

Make sure you are using sweetened condensed milk and not evaporated milk.

I recommend using Betty Crocker Classic and Neon Gel Food Colors to get the colors in the fudge similar to the Peeps colors. I used the color yellow from the classic gel box and neon pink from the neon gel box. I used about 25-30 drops of neon pink gel and about 20 yellow drops. If you want more of a pastel color in your fudge, I recommend using just a few drops of gel in your fudge and add more as necessary to get the color you like.

When you are microwaving your chocolate and sweetened condensed milk, make sure you stir all the way to the bottom as you are cooking so you don’t burn the chocolate in the bottom.

Run your knife under running hot water, then wipe with a paper towel to cut through the fudge easily.

Serve on a plate or in individual cello bags tied at the top. I love to use these bags.

When you cover to refrigerate your fudge, be sure to dome your foil. If foil touches the peeps, they will get condensation on them and can remove some of their sugar coating. If this does happen, just dab a little bit with a paper towel.

Tip: Turn your 8×8 pan upside down and lay the parchment paper over the bottom so you can cut a piece exactly the width of the bottom of the pan and will fit perfectly inside.

If your fudge starts to become too thick, just place in the microwave again and melt for 30 second increments.

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 59mg | Sugar: 36g | Fiber: 1g | Calcium: 127mg | Iron: 1mg

Originally published March 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Easter Fudge Recipe with Marshmallow Peeps appeared first on The Slow Roasted Italian.

Eek! This is a must make during the holiday season! During the colder months of the year, it’s the perfect time of year to make this perfect treat! The flavor of this peppermint bark fudge recipe is such a sweet treat! 

Chocolate lovers will appreciate the flavor of this easy fudge recipe, and it’s a yummy dessert or snack to have on hand during Christmas day.

Each bite gives you lots of peppermint flavor, and it’s one of those holiday recipes that everyone looks forward to each year. 

This easy Christmas dessert also makes a great edible gift. I’ll make this perfect homemade holiday treat, add it to a cute tin, and hand deliver to family and friends.

They all tell me that they love the creamy texture of this easy peppermint bark recipe. 

And since I cut it into 1-inch squares after making it, I can gift this easy peppermint bark fudge to lots of people! Last year, it was one of my top homemade gifts! 

The crushed candy cane pieces on top of the white chocolate fudge add the perfect texture to the small squares.

Gather the simple ingredients from your local grocery stores to get started making this sweet treat! 

Peppermint Bark Fudge

We love fudge in my house! Not only is it nice to have on hand when guests come by unexpectedly, but it also makes for the perfect gift!

I have quite the collection of fudge recipes up on the blog, from classic 3 ingredient chocolate fudge, gumdrop candy fudge, this 10-minute peanut butter version to fun Halloween fudge and this Easter peeps marshmallow recipe. There’s something for every occasion!

I’ve already shared my candy cane fudge as well as this hot chocolate option. Now, it’s time to add another recipe to my Christmas-centric lineup! 

Peppermint bark fudge is exactly how it sounds. It features all of the flavors of peppermint bark but in fudge form. Learn how to make it and you’ll never run out of gift ideas again!

Ingredient Notes and Substitutions

• Dark Chocolate Chips – Every good traditional peppermint bark recipe is made with dark chocolate. 
  
  That said, if you’re not a fan of the dark stuff, feel free to use semi-sweet or even milk chocolate instead. 
  
• Sweetened Condensed Milk – The base of your peppermint bark fudge. Condensed milk is key for getting the texture, taste, and consistency you’re after. 
  
  Go for sweetened — there isn’t any added sugar in this recipe, so it’s crucial!
  
• White Chocolate Baking Chips – Typically found in the baking aisle, try your best to choose good quality baking chips. It really does make a difference!
  
• Candy Canes – Crush them up to add to the white chocolate and peppermint layer. 
  
  You could also add a few mini candy canes on top to make this peppermint fudge recipe even more festive.  
  
  Any crushed peppermint candies will do the trick if you don’t have extra or leftover candy canes. 
  
• Peppermint Extract – Paired with the crushed candy canes, peppermint extract adds a fresh and minty flavor.
  
  Make sure you get extra, so you can make our other festive peppermint recipes like Candy Cane Lush Dessert!

Pro Tips for Making This Peppermint Fudge Recipe

• Invest in high-quality ingredients.

You don’t need much to make homemade peppermint fudge, but what you do need are quality ingredients. 

This is especially true for the dark chocolate and white chocolate layers. 

The better the quality of the chocolate, the more rich and flavorful your peppermint bark fudge will be!

• Layer with care.

As there are multiple layers in this peppermint fudge recipe, you need to be careful as you go or else you could end up with a total mess.

Take the extra time to make sure each layer is evenly spread and leveled. 

You can also speed up the setting time for the dark chocolate layer by chilling it in the freezer while you make the white chocolate one! 

How to Cut Fudge

Cutting fudge can turn into a sticky situation FAST if you don’t do it right. Follow the steps below to get neat and even squares every time: 

1. Chill the fudge: Make sure your peppermint fudge is properly chilled before getting started. 
   
   It needs to be firm, but not rock-hard. Refrigerate it for at least a few hours, or overnight is better!
   
2. Use a sharp knife: A very sharp knife is key to prevent the fudge from sticking or crumbling. 
   
   Try dipping it in hot water (and drying!) first to make the process even easier.
   
3. Evenly-sized cuts: This is especially important if you plan on giving your peppermint bark fudge as a gift! 
   
   Measure and mark where you want to cut to create a guideline for even pieces. You’re pretty much guaranteed uniform portions!
   
4. Cut with a gentle sawing motion: Place your knife on the marked spot and use a sawing motion to cut through the fudge. 
   
   Press down slowly and gently — don’t use excessive force.
   
5. Clean the knife: Wipe the knife clean after each cut to prevent buildup and sticking.
   
6. Get creative with shapes: Cut your peppermint fudge into squares, rectangles, diamonds, or another shape. Choose your favorite!

And perhaps most importantly, remember that practice makes perfect. Cutting fudge may be a bit messy at first, but it’s worth it for those delicious, shareable pieces!

Storing and Freezing Peppermint Fudge

Fudge bark candy will keep in an airtight container at room temperature for 1-2 weeks. You can extend its shelf-life to 2-3 weeks if you store it in the fridge!

To freeze, cut the fudge and wrap each piece in plastic wrap and foil, then place all of the pieces together in an airtight container. 

Leftovers from this peppermint bark recipe will last for up to 2-3 months in the freezer — let them thaw in the refrigerator overnight before serving. 

Kitchen Tools You Will Need

• 8×8 Pan
• Parchment Paper – Prevents your fudge from sticking and makes cleanup a breeze!
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• A Sharp Knife – The best way to cut through fudge is with a sharp knife that’s been run under hot water. Perfect slices with little mess!

Peppermint Bark Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Easy Peppermint Bark Fudge (7-Ingredient Recipe)

Peppermint Bark Fudge is like a peppermint bark recipe but in fudge form! It’s super easy and would make for the perfect holiday gift!!

Course Dessert

Cuisine American

Method Microwave

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

cooling time 2 hours hours

Total Time 2 hours hours 18 minutes minutes

Servings 16 -32 pieces

Calories 282cal

Author Donna Elick

Ingredients

• 1 1/2 cups dark chocolate chips or semi-sweet
• 14 ounce can sweetened condensed milk (divided)
• 3 tablespoons unsalted butter room temperature, divided
• 1 teaspoon vanilla extract
• 1 1/2 cups white baking chips good quality
• 1/2 teaspoon peppermint extract
• 8 candy canes crushed

Instructions

• Prepare the Pan: Line a small square pan (8×8 or similar size) with parchment paper or use sprayed aluminum foil.
• Crush Candy Canes: Place the candy canes in a sealed plastic bag and gently crush them with a rolling pin.
• Prepare the Dark Chocolate Layer: In a microwave-safe bowl, combine the dark chocolate chips, half of the sweetened condensed milk, and 1 tablespoon of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.
• Add Vanilla and Chill: Stir until all the dark chocolate mixture is melted, then add the vanilla extract. Stir until smooth, pour into the prepared pan, and smooth the surface. Place it in the freezer for a few minutes.
• Prepare the White Chocolate Peppermint Layer: In another microwave-safe bowl, combine the white baking chips, the remaining half of the sweetened condensed milk, and 2 tablespoons of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.
• Add Peppermint and Candy Canes: Stir to ensure all the white chocolate mixture is melted, then add the peppermint extract. Stir until smooth, and mix in 1/4 cup of crushed candy canes. Pour this mixture over the dark chocolate layer and smooth.
• Sprinkle Crushed Candy Canes: Sprinkle the remaining crushed candy canes over the top.
• Chill the Fudge: Cover the fudge with plastic wrap and chill it in the fridge for 2 hours.
• Cut and Serve: Lift the fudge from the baking dish by pulling up the parchment paper. Place it on a cutting board and cut it into squares of the desired size. Serve at room temperature. Enjoy!

Notes

DONNA’S KITCHEN TIP

How to Cut Fudge

Cutting fudge can be a sticky situation if you don’t do it right. To achieve neat, even squares, follow these steps:

1. Chill the Fudge: Before cutting, make sure your fudge is properly chilled. It should be firm but not rock-hard. Refrigerating it for a few hours or overnight works best.

2. Use a Sharp Knife: A sharp knife is essential to prevent the fudge from sticking and crumbling. You can dip it in hot water to make the process even smoother.

3. Evenly Sized Cuts: Measure and mark where you want to cut, creating guidelines for even pieces. This step helps ensure uniform fudge portions.

4. Cut with a Gentle Sawing Motion: Place the knife on the marked spot and use a gentle sawing motion to cut through the fudge. Press down slowly but avoid using excessive force.

5. Clean the Knife: After each cut, wipe the knife clean to prevent buildup and sticking.

6. Shape Options: Fudge can be cut into squares, rectangles, diamonds, or other shapes. The choice is yours!

Remember, practice makes perfect, and cutting fudge may be a bit messy at first, but it’s worth it for those delicious, shareable pieces.

Nutrition

Serving: 1 | Calories: 282cal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 18mg | Sodium: 65mg | Sugar: 29g | Fiber: 1g | Calcium: 156mg | Iron: 0.3mg

Originally published December 2023,updated and republished December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Peppermint Bark Fudge (7-Ingredient Recipe) appeared first on The Slow Roasted Italian.

I’m all about anything with hot cocoa flavor. Not only does this fudge make nice gifts, but it’s so much fun to make during the holiday season!  

The mini marshmallows with the milk chocolate chips are just two of the simple ingredients needed to make this easy fudge. 

You’re going to love this chocolate marshmallow fudge – find out why everyone who eats it gives 5 star reviews! I like to make extra to store in an airtight container so I can have it to snack on during the week! 

Hot Chocolate Fudge

This recipe is SO simple to make! Mix your favorite hot cocoa drink mix with melted chocolate chips and sweetened condensed milk for a rich, chocolaty treat.

Then, sprinkle on some crushed peppermint candy to add a festive touch!

Since this hot chocolate fudge recipe makes a smaller batch, it requires minimal effort and won’t take up a ton of fridge space. 

Plus, you can make it in the microwave or with a double boiler — either method results in rich, creamy fudge!

Wrap up a few pieces of hot chocolate fudge with Christmas Candy Cane Fudge, which combines crushed peppermint candy with creamy white chocolate. 

Or balance the chocolate flavors with this delicious sugar cookie fudge.

If you’re not a fan of mint flavor, try Reese’s Peanut Butter Fudge. It’s the perfect blend of creamy and crunchy, and you only need 4 ingredients to make it!

Ingredient Notes and Substitutions

• Cocoa Mix – Use your favorite, whether it’s store brand or gourmet. You may even have a few packets lying around from neighbor gifts that didn’t get used. 
  
  You’ll need about 4 packets total, or 1/2 cup of mix from a canister.
  
• Sweetened Condensed Milk – A must when making this hot chocolate fudge! It provides that rich, creamy texture and holds everything together. 
  
  While there isn’t a good substitute, you can easily make your own — find out in the FAQ below!
  
• Chocolate Chips – Semi-sweet are perfect for homemade fudge so it doesn’t come out too sweet or too bitter.
  
  That said, you can mix and match different chocolates for a new flavor combo. Or, adjust based on how rich your hot cocoa mix is.
  
• Marshmallows – Use mini mallows for this hot chocolate fudge recipe. Classic white is my top choice, but feel free to experiment with colorful or flavored varieties!

Tips for Making Hot Cocoa Fudge

• Make drizzling easier. 

Transfer the melted chocolate to a plastic zip-top storage bag, then snip off the corner to make a homemade piping bag. 

You may want to double up on the bags and use one inside another — the drizzle can feel hot to the touch.

• Tip for crushing candy canes: 

Place unwrapped candy in a blender or food processor and pulse until they are the correct size. 

You can also place them in a zippered bag and smash with a rolling pin or the bottom of a heavy pan. Freezing the candy first typically allows it to shatter more easily.

• Work smarter, not harder. 

When you’re ready to slice the hot cocoa fudge, lift the foil or parchment straight out of the pan. Place on a flat surface and easily cut into evenly sized pieces.

• Get smooth, clean edges. 

Dip a large, sharp knife in boiling water, then dry completely. Press down on the cocoa fudge in one smooth motion to slice. 

The metal will retain the heat from the water and glide through the chocolate without melting it.

Kitchen Tools You Will Need

• 8×8 Pan – Since this one comes with a lid, you can stack it for better refrigerator organization.
• Double Boiler – Great for melting chocolate, making meringue and custard, or whipping up a Hollandaise sauce!
• Silicone Spatula – Withstands heat and makes the whole process much easier.
• Microwave-Safe Bowl – Not only does it make melting chocolate for this easy fudge recipe easier, but you can also use it to quickly steam vegetables!

Storing and Freezing Cocoa Fudge

Keep your hot chocolate fudge in a sealed container in the refrigerator. Otherwise, it may soften and melt, especially if your kitchen is particularly warm.

To freeze, wrap the pieces with plastic wrap first, then place them in a zippered storage bag. 

Use hot cocoa fudge within 3 months for the best results, and thaw in the refrigerator before serving.

Cocoa Fudge Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Hot Chocolate Fudge Recipe (Like a Bite of Hot Cocoa)

Hot Chocolate Fudge makes a cozy treat that tastes like hot cocoa with marshmallows! Make some for yourself or to give as holiday gifts.

Course Dessert

Cuisine American

Method Microwave

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 16 Large 2×2 Pieces

Calories 387cal

Author Donna Elick

Ingredients

• 2 cups semi-sweet chocolate chips divided
• 1 1/2 cups milk chocolate chips
• 3 tablespoons butter
• 14 ounces sweetened condensed milk
• 1/2 cup hot chocolate mix 4 packages
• 2 teaspoons vanilla
• 4 cups marshmallows divided
• 1/2 cup Peppermint candy canes or crushed peppermints to garnish optional

Instructions

• Line an 8×8” pan with foil or parchment paper and spray with cooking spray.
• In a microwave safe bowl, combine 1 1/2 cups semi-sweet chocolate chips, 1 1/2 cups milk chocolate chips, butter, sweetened condensed milk, and hot chocolate mix.
• Microwave 1 minute at a time until ingredients are melted and smooth, stirring between each interval, about 3 minutes.
• Add vanilla and stir until completely combined. Add 2 cups of marshmallows and stir in. Microwave for 30 seconds. Stir.
• Pour fudge into the prepared pan and press remaining marshmallows into the top of the fudge.
• Refrigerate for 2 hours.
• Cut fudge into squares.
• Heat remaining 1/2 cup of chocolate in the microwave in 30 second increments until melted and smooth.
• Drizzle melted chocolate over fudge and sprinkle with crushed candy canes. Let cool completely.

Notes

Double boiler method: Combine 1 1/2 cups semi-sweet chocolate chips, 1 1/2 cups milk chocolate chips, butter, sweetened condensed milk, and hot chocolate mix. Stir continuously over medium heat until melted and smooth. Continue with recipe as written.

You can transfer the chocolate drizzle to a zippered bag and cut the tip off for an easier way to drizzle on the fudge.

You can use 1/2 cup of your favorite cocoa mix in this recipe. 

Nutrition

Serving: 1 | Calories: 387cal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 19mg | Sodium: 101mg | Sugar: 46g | Fiber: 2g | Calcium: 89mg | Iron: 2mg

Originally published December 2020, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hot Chocolate Fudge Recipe (Like a Bite of Hot Cocoa) appeared first on The Slow Roasted Italian.

I’m obsessed with this easy fudge recipe. It’s a treat to my taste buds and a simple way to make creamy fudge for the holidays.

To be honest, I’m a fan of any kind of fudge because of all the different flavors. But I will say that this homemade fudge recipe has the perfect creamy texture with a little bit of chew – which I really love! 

I cut these into perfect squares to share as holiday treats – and it’s one of my favorite recipes to gift as well.

I put them on a decorative plate to let the fudge colors shine brightly – and everyone loves receiving it! 

You can take these to cookie exchanges as well – because a good recipe like this is meant to be shared!

Follow the printable recipe card below to make this for your holiday baking needs! It’s a great recipe that you can make in small batches, or large ones! 

Candy Fudge

Even the most bake-happy home cook will get sick of making sweets about a month into the holidays… Or at least running low on ideas! 

For me, fudges are the perfect solution: they’re quick, they’re delicious, and you can make a whole boatload as easily as making a single serving.

I have a few other tricks up my sleeve, too: crockpot candies, cracker candies, and dump cakes. You just mix ‘em all together, cook ‘em, and they’re ready to serve! 

Ingredient Notes and Substitutions

• White Chocolate – I like to make holiday fudge recipes with white chocolate chips or morsels. 
  
  These tiny bites melt quickly and easily! But any kind of melting chocolate is fine. 
  
• Sweetened Condensed Milk – This thick, sugary ingredient melts the chocolate to smooth, luscious perfection and helps everything set. 
  
  Unfortunately, there’s no good substitute — you could sweeten some heavy cream, but it still won’t set just right. 
  
• Vanilla Extract – This is a can’t-miss ingredient! It heightens and complements all of our other flavors, especially the white chocolate! 
  
  The only substitute I’d really recommend is almond extract.
  
• Red & Green Gumdrops – I actually like to use Dots, cut in half, to make gumdrop fudge! 
  
  Unlike the original gumdrop, these are fruity flavored — cherry and lime, to be exact. As you can see, simple ingredients are part of what makes this fudge recipe a big hit! 

Helpful Tips and Suggestions for My Fudgy Gumdrop Recipe

• Try it with the classically spiced gumdrop recipe!

Cinnamon, clove, anise, spearmint, and wintergreen — these are the spiced flavors of old. To many, these were the flavors of the holidays.

And they go well in my candy fudge, too! You’ll be hooked the first time you make this candy fudge! 

• Different chocolate options to play around with. 

Are you a fan of almond bark? This vanilla-flavored bar is just perfect for this recipe! It melts well and has its own unique taste.

You could really make this recipe with any kind of chocolate — milk, semi-sweet, and even dark. 

These chocolates pair a lot better with the classic spiced gumdrop recipe than with Dots.

• Tips for a gorgeous presentation!

If you’re going to prepare some holiday fudge recipes, you should give them a holiday-worthy presentation! 

Especially if you plan on giving them away as gifts, which is something I just love to do. 

First, let it completely cool and set. 

Instead of slicing in the pan, remove the whole slab (it should come out pretty easily if lined with foil or parchment) and trim the rough, uneven edges off. 

Hold your knife under hot, running water, dry completely, then slowly cut your squares. They’ll be almost too pretty to eat!

Storing and Freezing Gumdrop Fudge

Keep in an airtight container free of any moisture or condensation. 

Store right on the countertop, away from direct sunlight, for up to a week — or in the refrigerator for up to 2 weeks.

Freezing is easy as can be! Just wrap well in a layer of plastic wrap and then a layer of aluminum foil and store in the freezer for 2 to 3 months.

Let thaw in the fridge, then soften at room temperature.

Kitchen Tools You Will Need

• A 9×9 Square Pan  (or baking dish) is perfect for making all kinds of holiday fudge recipes.
• Medium Saucepan – Heats evenly and is easy to clean too – both important qualities when you’re making this exact recipe. 
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!  You can also use a wooden spoon and parchment paper for the best results. 

Candy Fudge Recipe FAQ

More Delicious Holiday Fudge Recipes to Try

Gumdrop fudge looks a bit like my sugar cookie fudge. That recipe is sweeter, richer, and more decadent — a true holiday indulgence!

Then, there’s my minty Christmas candy cane fudge. Red and white and sweet all over, it has that cooling edge for a nice break from some of those heavier desserts.

But maybe you’re all about chocolate, chocolate, chocolate… I get it! That’s why I’m offering up my hot cocoa fudge too. That fluffy marshmallow on top makes the perfect bite!

Enjoy!

With love, from our simple kitchen to yours.

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Easy Gumdrop Candy Fudge (4-Ingredient Recipe)

Gumdrop Candy Fudge is made with just 4 ingredients! Wrap up my holiday fudge recipe for a sweet, satisfying stocking stuffer this season!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 50 pieces

Calories 107cal

Author Donna Elick

Equipment

• 9×9 baking dish

Ingredients

• 4 cups white chocolate chips
• 4 ounces sweetened condensed milk one can
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups chopped red and green gumdrops Dots candy

Instructions

• Line a 9×9 inch square pan with foil or parchment paper.
• In a medium saucepan over medium low heat add your chocolate chips, sweetened condensed milk and vanilla.
• Stir until all melted and smooth, do not let this burn or cook too high as it will turn the chocolate a tan color instead of white.
• Once all the chocolate chips are melted remove the pan from the heat.
• Stir in the gum drops until just mixed in.
• Pour the fudge into your prepared 9×9 pan and smooth out.
• Chill in the fridge for at least 2 hours up to overnight.
• Remove the fudge from the pan once chilled and slice into bite size squares. You can cut the squares larger or smaller depending on your preference.

Notes

You can also use almond bark instead of chocolate chips.

I used Dots candies that I cut in half but you can use regular gumdrops or even spiced gumdrops.

You want to work pretty quickly once the chocolate has melted before it firms back up.

I let the fudge sit out after chilling for a bit to make it easier to cut.

To get pretty squares trim off the rough edges first.

Store these in an airtight container at room temperature for up to a week and in the fridge for up to 2 weeks.

Let the fudge come back to room temperature before serving.

Nutrition

Serving: 1 | Calories: 107cal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 18mg | Sugar: 13g | Fiber: 0.03g | Calcium: 35mg | Iron: 0.1mg

Originally published November 2023, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Gumdrop Candy Fudge (4-Ingredient Recipe) appeared first on The Slow Roasted Italian.

Out of all the fudge recipes that I’ve tried, this one is such an easy recipe to make. It’s the perfect recipe for the holiday season and the best way to get that Snickers bar flavor.

The crunchy peanuts paired with the chocolate layer make it easy to gobble up all the small pieces in one sitting. 

I also love how this simple fudge recipe takes just a little time to make – but is loaded with amazing flavor in every bite.

Not only does homemade fudge make great gifts, but it’s an easy way to give your taste buds a next level dessert!

Follow the simple steps listed on the recipe card below to make this simple candy bar fudge! 

Snickers Fudge

Whether you’re a seasoned pro or new to the dessert game, this recipe for chocolate caramel fudge is sure to become a staple in your recipe book.

It’s so easy to make and it’s ready in a flash, making it perfect for holiday dessert tables, bake sales, and gift baskets — or anytime you’re craving a sweet treat.

There’s no shortage of delectable flavor combinations when it comes to homemade fudge, including hot cocoa and Reese’s peanut butter cup.

And for extra pizzaz in your holiday treat baskets, make Sugar Cookies or Christmas Candy Cane Fudge!

Ingredient Notes and Substitutions

• Sweetened Condensed Milk – There is no substitute for this ingredient when making 3 ingredient chocolate fudge!
  
• Chocolate Chips – I think semi-sweet morsels make for the best flavor, but dark or white chocolate caramel fudge would be tasty too!
  
• Snickers Bars – Use King-sized candy bars for this recipe, or double the amount of regular-sized bars.
  
  You can also use this Snickers fudge recipe as a base for other candy flavors! 
  
  Twix, Reese’s Cups, or Kit Kats would be just as tasty — just be sure they’re chopped for easy mixing.

Tips for Making 3 Ingredient Chocolate Fudge

• Don’t be afraid to chill as you go!

Before starting this Snickers fudge recipe, place the candy bars in the refrigerator for at least 15 minutes. 

It will firm up the caramel layer and keep them from getting too sticky when chopped.

You can also start the pan of chocolate caramel fudge in the freezer to help it set faster. Just don’t leave it in for too long — 15 minutes max — or it will start to dry out.

• Keep your tools clean.

Cooking spray is your friend when making homemade fudge! 

Add a light spritz to your measuring spoon so the sweetened condensed milk slides right off, then coat your spatula to make smoothing even easier.

Before slicing, run a large knife under hot water (and dry it!) to help it glide easily through the Snickers fudge. 

Also, wipe it clean between each slice to prevent sticking and ensure those sharp edges.

• Avoid overheating the chocolate.

Chocolate chips can go from creamy to chalky in a flash, so be sure to heat the sweetened condensed milk by itself and not the two together.

The heat from the creamy liquid should be enough to melt the chocolate chips as you stir. 

If the mixture cools too much but is still lumpy, then you can microwave it for another 30 seconds.

Make sure it’s perfectly smooth and still warm before adding the chopped Snickers.

• Work quickly for a smooth finish.

3 ingredient chocolate fudge starts to set up pretty quickly, especially when the candy pieces are mixed in. 

Get the mixture in the pan as soon as possible so you have time to smooth it out before it becomes too firm.

Storing and Freezing Chocolate Caramel Fudge

Tightly wrap fudge squares in plastic wrap or store in an airtight container to keep them from drying out.

Keep at room temperature on the counter or in the pantry for up to 3 weeks. Avoid the refrigerator, as the cold air will make your Snickers fudge dry and crumbly.

You can, however, freeze 3 ingredient chocolate fudge! Wrap in plastic wrap first, then store in a container or freezer-safe bag. Thaw squares on the counter to soften.

Kitchen Tools You Will Need

• 8×8 Pan lined with Parchment Paper
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Snickers Fudge Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Snickers Fudge (Three Ingredient Recipe)

Snickers Fudge is like an extra sweet, extra creamy version of your favorite candy bar! Ready in 40 minutes with just 3 simple ingredients.

Course Dessert

Cuisine American

Method Microwave

Prep Time 10 minutes minutes

inactive time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Author Donna Elick

Ingredients

• 1 14ounce can of sweetened condensed milk
• 2 cups semi-sweet chocolate chips
• 4 king-size Snickers bars chopped (keep some for topping)

Instructions

• Step 1: Prep the Pan: Line an 8 x 8-inch baking pan with parchment paper.
• Step 2: Melt the Chocolate: Pour the sweetened condensed milk into a microwave-safe bowl and pop it in the microwave for 1 minute. Stir in the chocolate chips until they melt (microwave for an extra 30 seconds if needed). Quickly fold in all but a handful (1/4 cup) of the chopped Snickers. Mix it well.
• Step 3: Assemble: Pour the chocolate mixture into the prepared pan and smooth it out before it sets. Sprinkle the remaining Snickers on top.
• Step 4: Let It Set Up: Allow your fudge to hang out at room temperature for 30 minutes until it's perfectly set. If you're in a hurry, a short 5-minute chill in the fridge can help, but not longer.

Notes

Chop with Ease: To make chopping Snickers bars a breeze, place them in the refrigerator for about 15 minutes before you start. This will prevent them from getting too sticky and make the process smoother.

Mix It Up: Get creative with your candy choices. Try using different candy bars like Twix, Reese’s Cups, or Kit Kats to give your fudge a unique twist. Just ensure they’re chopped or crumbled for easy mixing.

Microwave Magic: When melting the chocolate chips, microwave in short 30-second bursts and stir between each session. This will help prevent overheating and ensure your fudge turns out silky smooth.

Quick Work: The fudge mixture can start setting relatively fast once the Snickers are mixed in. Work swiftly to spread it evenly in the pan before it becomes too firm.

Proper Storage: Keep your fudge fresh by storing it in an airtight container or wrapping it tightly in plastic wrap. This will prevent it from drying out and maintain its delightful texture.

Nutrition

Serving: 1

Originally published November 2023, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Snickers Fudge (Three Ingredient Recipe) appeared first on The Slow Roasted Italian.

Talk about an easy fudge recipe with simple ingredients! The top of the fudge makes it perfect for Christmas time with the red and green sprinkles.

I’m pretty much obsessed with the sugar cookie flavor, and it’s a must-make for our Christmas party every year. 

My family thinks it’s the perfect sweet treat – and I have to agree with that assessment of this homemade fudge recipe. You could even make this sugar cookie Christmas fudge and give it as a holiday gift! 

Who wouldn’t want delicious sugar cookie fudge ready and waiting to enjoy? It’s a great edible gift for family and friends! And sure to put everyone in the Christmas spirit. 

Follow the recipe card below to see why this is one of my favorite treats.

I like to bring this to all our holiday gatherings and cookie exchanges because I love sharing this festive fudge recipe with others. It’s one of my favorite holiday baking recipes to make! 

Sugar Cookie Fudge

A holiday dessert that I can’t go without each year is Christmas cookie fudge. 

It brings together two beloved recipes – sugar cookies and fudge – and turns them into one delicious treat that will melt in your mouth! 

My sugar cookie fudge recipe is easy to make, too! It’s ready in just over an hour and requires only 10 minutes of prep time and cook time combined. 

Simply melt and mix your ingredients, pour them into a pan, and pop into the refrigerator to let it chill. It’s as easy as can be!

If you’re craving the sugar cookies that inspired this fudge, try my Christmas Sugar Cookies with my easy homemade icing. 

Or, if you want another Christmas fudge recipe that is as good as this one, try my Hot Cocoa Fudge or Candy Cane Fudge next.

Sugar Cookie Fudge Ingredient Notes

• White Chocolate Chips – These are essential to give your fudge its creaminess, as well as its white color. In a pinch, you can substitute an equal amount of almond bark.
  
• Sugar Cookie Mix – I used the Betty Crocker sugar cookie mix, but feel free to use your favorite!
  
• Unsalted Butter – Since the cookie mix already contains salt, unsalted butter is recommended. 
  
  This way, you have control over how much salt is going into the recipe.
  
• Condensed Milk – Use sweetened condensed milk to give the fudge mixture its rich taste and creamy consistency.
  
• Vanilla Extract – Add a little bit for flavor.
  
• Holiday Sprinkles – You can use any holiday sprinkles that you like. There are so many fun shapes and colors to choose from, so have fun with it!

Christmas Fudge Recipe Tips and Tricks 

• Line Your Pan With Parchment. Parchment guarantees a mess-free process and makes it easy to lift the fudge from the pan before cutting. 
  
  You’ll want to use enough paper so that there is some hanging over the edges of the pan.
  
• Watch Your Temperature. It’s important to melt your chocolate over medium heat — and no higher!
  
  Not all stoves have consistent temperatures, so if your fudge mixture starts to burn at medium heat, reduce the heat to low.
  
• Cut With A Hot Knife. My trick for getting clean edges is cutting the fudge with a hot, sharp knife. 
  
  Simply dip the knife in boiling water, let it dry fully, then press down in one smooth motion. 
  
  Although the metal will retain heat from the water, you don’t need to worry about it affecting the texture of the dessert.
  
• Swap Out The Sprinkles. Chopped nuts, dried fruit, pretzel bits, or mini marshmallows are excellent choices and are just a few ideas that you can choose from! 
  
  Or, simply leave off the sprinkles and enjoy the fudge on its own.

Kitchen Tools You Will Need

• 9×9 Pan lined with parchment paper.
• Medium Saucepan – Heats evenly and is easy to clean too.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing your fudge mixture and is easy to clean too! 

Sugar Cookie Fudge FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Sugar Cookie Fudge Recipe (6 Ingredients)

Sugar Cookie Fudge is soft, sweet, and scrumptious! This simple Christmas fudge recipe is the perfect dessert to enjoy for the holidays.

Course Dessert

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 16

Calories 373cal

Author Donna Elick

Ingredients

• 3 cups white chocolate chips
• 1 1/4 cups sugar cookie mix (I used Betty Crocker sugar cookie mix)
• 1 tablespoon unsalted butter
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 3/4 cup holiday sprinkles divided

Instructions

• Line a 9-inch square baking pan (or you could use 8-inch) with parchment paper and spray with non-stick cooking spray.
• To a medium-sized saucepan set over medium heat, add chocolate chips, sugar cookie mix, butter, and sweetened condensed milk. Using a wooden spoon or heat-proof silicone spatula, stir well to combine.
• Cook for about 5 minutes, until the chocolate is melted and the mixture is smooth. Then, remove the pan from the heat. Add the vanilla and ½ cup holiday sprinkles to the pan, and stir to combine.
• Pour mixture into the prepared pan and sprinkle remaining holiday sprinkles over the top.
• Refrigerate for about an hour, or until the fudge is firm. Using a sharp knife or bench scraper, cut the fudge into 16 squares.

Notes

Keep the mixture over medium heat to melt. Do not increase the burner temperature above medium or the mixture will burn. If the mixture starts to burn on medium, reduce heat to low.

You may have to press the holiday sprinkles on top into the fudge once you pour it in the pan so that they stick.

Nutrition

Serving: 1 | Calories: 373cal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 115mg | Sugar: 49g | Fiber: 0.1g | Calcium: 138mg | Iron: 0.2mg

Originally published December 2022, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Sugar Cookie Fudge Recipe (6 Ingredients) appeared first on The Slow Roasted Italian.