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25 Irresistible Traditional Fudge Recipes to Satisfy Your Sweet Tooth

As someone with an undeniable sweet tooth, I have always had a weakness for the velvety, melt-in-your-mouth goodness of traditional fudge.

There’s just something about its rich and creamy texture that never fails to satisfy my cravings. Whether it’s a classic chocolate fudge, a smooth and buttery vanilla fudge, or a playful twist with unique flavor combinations, there’s no denying the irresistible allure of this timeless treat.

Join me on a delectable journey as I explore 25 mouthwatering traditional fudge recipes that are guaranteed to tempt even the most disciplined among us.

1. Classic Chocolate Fudge

Ingredients:

– 2 cups granulated sugar

– 1 cup unsweetened cocoa powder

– 1 cup heavy cream

– 1/2 cup unsalted butter

– 1 tsp vanilla extract

– Pinch of salt

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a medium saucepan, combine sugar, cocoa powder, heavy cream, butter, and salt.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Continue cooking for about 5 minutes until the mixture reaches the softball stage (235°F on a candy thermometer).
• Remove from heat and stir in vanilla extract.
• Pour the mixture into the prepared baking dish and let it cool at room temperature.
• Once cooled, refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

2. Peanut Butter Fudge

Ingredients:

– 2 cups granulated sugar

– 1 cup evaporated milk

– 1 cup creamy peanut butter

– 1 tsp vanilla extract

– Pinch of salt

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a medium saucepan, combine sugar and evaporated milk.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Continue cooking for about 5 minutes until the mixture reaches the soft ball stage (235°F on a candy thermometer).
• Remove from heat and stir in peanut butter, vanilla extract, and salt until well combined.
• Pour the mixture into the prepared baking dish and spread evenly.
• Let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

3. Salted Caramel Fudge

Ingredients:

– 2 cups granulated sugar

– 1 cup unsalted butter

– 1 cup heavy cream

– 1 cup caramel candies, unwrapped

– 1 tsp sea salt flakes

– 1 tsp vanilla extract

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a medium saucepan, melt the butter over medium heat. Add the sugar and heavy cream, stirring constantly until the mixture comes to a boil.
• Reduce the heat to low and continue cooking for about 10 minutes, stirring occasionally.
• Add the caramel candies and stir until completely melted and the mixture is smooth.
• Remove from heat and stir in the sea salt flakes and vanilla extract.
• Pour the mixture into the prepared baking dish and spread evenly.
• Let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

4. Cookies and Cream Fudge

Ingredients:

– 2 cups white chocolate chips

– 1 can (14 oz) sweetened condensed milk

– 1 tsp vanilla extract

– 20 Oreo cookies, crushed

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth.
• Stir in the sweetened condensed milk and vanilla extract until well combined.
• Gently fold in the crushed Oreo cookies.
• Pour the mixture into the prepared baking dish and spread evenly.
• Let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

5. Rocky Road Fudge

Ingredients:

– 2 cups semi-sweet chocolate chips

– 1 can (14 oz) sweetened condensed milk

– 1 tsp vanilla extract

– 1 cup chopped walnuts

– 1 cup mini marshmallows

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth.
• Stir in the sweetened condensed milk and vanilla extract until well combined.
• Gently fold in the chopped walnuts and mini marshmallows.
• Pour the mixture into the prepared baking dish and spread evenly.
• Let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

6. Mint Chocolate Fudge

Ingredients:

– 2 cups white chocolate chips

– 1 can (14 oz) sweetened condensed milk

– 1 tsp peppermint extract

– Green food coloring (optional)

– 1/2 cup crushed peppermint candies

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth.
• Stir in the sweetened condensed milk and peppermint extract until well combined. Add green food coloring, if desired.
• Gently fold in the crushed peppermint candies.
• Pour the mixture into the prepared baking dish and spread evenly.
• Let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

7. Maple Walnut Fudge

Ingredients:

– 2 cups granulated sugar

– 1 cup unsalted butter

– 1 cup heavy cream

– 1/2 cup maple syrup

– 1 tsp vanilla extract

– 1 cup chopped walnuts

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a medium saucepan, combine sugar, butter, heavy cream, and maple syrup.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Continue cooking for about 5 minutes until the mixture reaches the softball stage (235°F on a candy thermometer).
• Remove from heat and stir in vanilla extract and chopped walnuts.
• Pour the mixture into the prepared baking dish and spread evenly.
• Let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

8. White Chocolate Raspberry Fudge

Ingredients:

– 2 cups white chocolate chips

– 1 can (14 oz) sweetened condensed milk

– 1 tsp vanilla extract

– 1/2 cup raspberry preserves

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth.
• Stir in the sweetened condensed milk and vanilla extract until well combined.
• Gently fold in the raspberry preserves.
• Pour the mixture into the prepared baking dish and spread evenly.
• Let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

9. S’mores Fudge

Ingredients:

– 2 cups semi-sweet chocolate chips

– 1 can (14 oz) sweetened condensed milk

– 2 cups mini marshmallows

– 1 cup crushed graham crackers

– 1/4 cup unsalted butter, melted

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth.
• Stir in the sweetened condensed milk until well combined.
• Gently fold in the mini marshmallows and crushed graham crackers.
• Pour the mixture into the prepared baking dish and spread evenly.
• In a small bowl, mix the melted butter with additional crushed graham crackers. Sprinkle the mixture on top of the fudge.
• Let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

10. Nutella Fudge

Ingredients:

– 2 cups milk chocolate chips

– 1 can (14 oz) sweetened condensed milk

– 1/2 cup Nutella

– 1 tsp vanilla extract

– 1/4 cup chopped hazelnuts (optional)

Instructions:

• Line an 8×8-inch baking dish with parchment paper.
• In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring in between, until smooth.
• Stir in the sweetened condensed milk, Nutella, and vanilla extract until well combined.
• Pour the mixture into the prepared baking dish and spread evenly.
• Sprinkle chopped hazelnuts on top, if desired.
• Let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or until set.
• Cut into squares and serve.

11. Chocolate Orange Fudge

Ingredients:

– 2 cups semi-sweet chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1 teaspoon orange extract

– Zest of 1 orange

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Stir in the orange extract and orange zest until well combined.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

12. Pumpkin Spice Fudge

Ingredients:

– 2 cups white chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1/2 cup pumpkin puree

– 1 teaspoon pumpkin pie spice

– 1/2 teaspoon vanilla extract

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

13. Dark Chocolate Almond Fudge

Ingredients:

– 2 cups dark chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1/2 cup chopped almonds

– 1 teaspoon almond extract

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the dark chocolate chips and sweetened condensed milk.
• Microwave on high for 1 minute, then stir.
• Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Stir in the chopped almonds and almond extract until well combined.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

14. Espresso Fudge

Ingredients:

– 2 cups semi-sweet chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 2 teaspoons instant espresso powder

– 1 teaspoon vanilla extract

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Dissolve the instant espresso powder in a small amount of hot water.
• Stir in the dissolved espresso powder and vanilla extract into the chocolate mixture until well combined.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

15. Peanut Butter Chocolate Swirl Fudge

Ingredients:

– 2 cups semi-sweet chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1/2 cup creamy peanut butter

– 1 teaspoon vanilla extract

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• In a separate microwave-safe bowl, microwave the peanut butter for 30 seconds, or until melted.
• Stir the vanilla extract into the melted peanut butter.
• Pour half of the chocolate mixture into the prepared baking dish and spread it evenly.
• Drop spoonfuls of the melted peanut butter over the chocolate mixture in the baking dish.
• Pour the remaining chocolate mixture over the peanut butter. Use a knife or skewer to create swirls by gently moving it through the fudge mixture.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

16. Red Velvet Fudge

Ingredients:

– 2 cups white chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1 tablespoon unsweetened cocoa powder

– 1 teaspoon red food coloring

– 1 teaspoon vanilla extract

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• In a small bowl, mix the cocoa powder, red food coloring, and vanilla extract to form a paste.
• Stir the red velvet paste into the melted chocolate mixture until well combined.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

17. Caramel Apple Fudge

Ingredients:

– 2 cups white chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1/2 cup caramel sauce

– 1 teaspoon apple pie spice

– 1 teaspoon vanilla extract

– 1 cup chopped dried apples

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
• Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Stir in the caramel sauce, apple pie spice, and vanilla extract until well combined.
• Fold in the chopped dried apples.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

18. Oreo Cheesecake Fudge

Ingredients:

– 2 cups white chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1 teaspoon vanilla extract

-1 cup crushed Oreo cookies

– 4 ounces cream cheese, softened

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Stir in the vanilla extract and crushed Oreo cookies until well combined.
• In a separate bowl, beat the cream cheese until smooth.
• Fold the cream cheese into the chocolate mixture until well incorporated.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

19. Chocolate Raspberry Fudge

Ingredients:

– 2 cups semi-sweet chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1/2 cup raspberry preserves

– 1 teaspoon vanilla extract

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Stir in the raspberry preserves and vanilla extract until well combined.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

20. Almond Joy Fudge

Ingredients:

– 2 cups semi-sweet chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1 teaspoon coconut extract

– 1 cup shredded coconut

– 1 cup chopped almonds

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Stir in the coconut extract, shredded coconut, and chopped almonds until well combined.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

21. Mint Chocolate Chip Fudge

Ingredients:

– 2 cups semi-sweet chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1 teaspoon mint extract

– 1/2 cup mini chocolate chips

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Stir in the mint extract until well combined.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Sprinkle the mini chocolate chips on top and gently press them into the fudge.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

22. Gingerbread Fudge

Ingredients:

– 2 cups white chocolate chips

– 1 cup sweetened condensed milk

– 1 tsp ground ginger

– 1 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– 1/4 tsp ground cloves

– 1/2 tsp vanilla extract

– 1/4 cup molasses

– 1/2 cup crushed gingerbread cookies (optional, for topping)

Instructions:

• Line an 8×8 inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal later. Lightly grease the paper or foil, if desired.
• In a medium-sized saucepan, combine the white chocolate chips and sweetened condensed milk over low heat. Stir frequently to prevent the mixture from burning or sticking to the pot.
• Once the chocolate chips have melted and the mixture is smooth, add the ginger, cinnamon, nutmeg, cloves, vanilla extract, and molasses. Stir well until all the ingredients are fully combined and the fudge mixture has a consistent color.
• Continue cooking the fudge mixture over low heat, stirring constantly, for about 3-5 minutes until the mixture thickens slightly.
• Remove the saucepan from heat and let the fudge mixture cool for a few minutes, stirring occasionally to release the heat and prevent a skin from forming.
• Pour the fudge mixture into the prepared baking dish, using a spatula to spread it evenly. If desired, sprinkle the crushed gingerbread cookies on top and gently press them into the fudge to adhere.
• Place the baking dish in the refrigerator and allow the fudge to chill for at least 2 hours or until it is completely set.
• Once the fudge has been set, remove it from the refrigerator and lift it out of the baking dish using the parchment paper or aluminum foil overhang. Place it on a cutting board.
• Using a sharp knife, cut the fudge into squares or desired shapes. Wipe the knife clean between cuts to ensure neat edges.
• Serve the gingerbread fudge immediately, or store it in an airtight container in the refrigerator for up to one week.

23. Sugar cookie fudge

Ingredients:

– 2 cups white sugar

– 1/2 cup unsalted butter

– 3/4 cup heavy cream

– 1 tsp vanilla extract

– 2 cups white chocolate chips

– 1 1/2 cups all-purpose flour

– 1/2 cup sugar cookie crumbs (store-bought or homemade)

– Sprinkles (optional)

Instructions:

• Line an 8×8 inch baking dish with parchment paper or aluminum foil, ensuring that it overhangs on the sides for easy removal later. Set aside.
• In a large saucepan, combine the white sugar, butter, and heavy cream. Heat over medium-low heat, stirring occasionally until the butter has melted and the mixture is smooth.
• Increase the heat to medium-high and bring the mixture to a boil. Stir continuously and boil for about 4-5 minutes, or until the mixture reaches the soft-ball stage (235-240°F/113-116°C) on a candy thermometer.
• Remove the saucepan from the heat and immediately add the vanilla extract, white chocolate chips, and flour. Stir vigorously until the white chocolate has melted and the mixture is smooth and creamy.
• Fold in the sugar cookie crumbs until they are evenly distributed throughout the fudge mixture.
• Pour the fudge mixture into the prepared baking dish and spread it out evenly using a spatula or the back of a spoon.
• If desired, sprinkle some additional sugar cookie crumbs and sprinkles on top of the fudge for extra decoration.
• Allow the fudge to cool at room temperature for about 1 hour, and then refrigerate for at least 2-3 hours, or until completely set.
• Once the fudge has set, use the parchment paper or foil overhang to lift it out of the baking dish. Place it on a cutting board and cut into small squares or rectangles.
• Serve the sugar cookie fudge immediately, or store it in an airtight container in the refrigerator for up to one week.

24. Kahlua and Cream Fudge

Ingredients:

– 2 cups granulated sugar

– ½ cup unsalted butter

– ¾ cup heavy cream

– ¼ cup Kahlua (or other coffee liqueur)

– 1 teaspoon vanilla extract

– 12 oz (340g) white chocolate chips

– 7 oz (200g) sweetened condensed milk

– 1 cup chopped nuts (optional, such as walnuts or pecans)

Instructions:

• Prepare an 8×8-inch baking dish by lining it with parchment paper or lightly greasing it. Set aside.
• In a medium-sized saucepan, combine the granulated sugar, butter, heavy cream, and Kahlua over medium heat. Stir continuously until the sugar has dissolved and the mixture starts to boil.
• Reduce the heat to low and continue stirring for about 10-12 minutes until the mixture thickens and reaches the softball stage. To test if it’s ready, drop a small amount into a glass of cold water. If it forms a soft ball, it’s done.
• Remove the saucepan from heat and add the vanilla extract, white chocolate chips, sweetened condensed milk, and nuts (if using). Stir until the chocolate chips have melted and the mixture is smooth and well combined.
• Pour the fudge mixture into the prepared baking dish and spread it evenly with a spatula.
• Allow the fudge to cool at room temperature for about 2 hours. Then, transfer it to the refrigerator to chill for an additional 2 hours or until firm.
• Once the fudge is firm, remove it from the baking dish and cut it into small squares or desired shapes.
• Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 1 week.

25. Coconut Lime Fudge

Ingredients:

– 2 cups white chocolate chips

– 1 can (14 ounces) sweetened condensed milk

– 1 teaspoon coconut extract

– Zest of 1 lime

– 1/2 cup shredded coconut

Instructions:

• Line an 8×8 inch baking dish with parchment paper and set aside.
• In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave on high for 1 minute, then stir. Continue to microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
• Stir in the coconut extract and lime zest until well combined.
• Fold in the shredded coconut until evenly distributed.
• Pour the mixture into the prepared baking dish and spread it evenly.
• Refrigerate for at least 2 hours, or until set.
• Once set, remove the fudge from the baking dish by lifting the parchment paper. Cut into squares and serve.

These traditional fudge recipes are sure to satisfy your sweet tooth and bring joy to any occasion. Whether you prefer classic chocolate fudge, delightful peanut butter fudge, or indulgent fruity fudge, there is a recipe for everyone.

The simplicity of these recipes makes them perfect for beginner cooks, while the delicious result will impress even the most discerning fudge connoisseur. So, why not gather the ingredients and start creating some irresistible fudge to share or indulge in yourself? With these delightful recipes at hand, your sweet tooth will thank you.