Extra Dark Chocolate Fudge Recipe

Extra dark chocolate fudge pieces stacked on a plate.

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4.30 from 30 votes

Easy to make creamy extra dark chocolate fudge that melts in your mouth!

Prep Time5

Cook Time5

Total Time10

Course: Candy, Dessert

Cuisine: American

Keyword: dark chocolate, easy, fudge

Servings:

Calories: 175kcal

Author: Leigh Harris

Ingredients

1 1/2 cups Granulated Sugar
7 oz Marshmallow Creme
5 oz Evaporated Milk 1 small can
4 Tablespoons Unsalted Butter
12 ounces Extra Dark Chocolate Chips at least 62% cacao
1/2 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Line an 8" or 9" square pan with foil, butter the foil and set aside.
Combine, marshmallow creme, sugar, evaporated milk and butter in a heavy saucepan.
1 1/2 cups Granulated Sugar, 7 oz Marshmallow Creme, 5 oz Evaporated Milk, 4 Tablespoons Unsalted Butter
Cook over medium heat to a full boil, stirring constantly.
Once to a boil, cook for 5 minutes, stirring constantly. The fudge mixture will turn from a creamy white to a light caramel color.
Remove from the heat, stir in chocolate chips and vanilla.
12 ounces Extra Dark Chocolate Chips, 1/2 teaspoon Vanilla Extract
Stir until chips are melted thoroughly and pour into the prepared pan.
Let set until firm.

Notes

2 cups of miniature marshmallows can be substituted for the marshmallow creme. Stir until all marshmallows are completely melted. But I cannot guarantee the outcome. I only use marshmallow creme.
Use high-quality dark chocolate.
Use a heavy-bottomed saucepan. This is important when making candy. The thick base heats more evenly and the contents heat slowly.
Stir often and don't leave the fudge unattended. You don't want it to burn to the bottom of the pan.
Do not overcook. Once the fudge is to a rolling boil, set a 5-minute timer, boil for 5 minutes, then remove from the heat immediately, and stir in the vanilla extract and dark chocolate. If it's overcooked it will become dry and somewhat brittle when slicing.

Storing - Store in an air-tight container in a cool place or in the refrigerator for up to 2 weeks.

Freezing - I recommend placing the cut pieces on a parchment paper lined baking tray, flash freeze them until frozen, then transfer them to a freezer-safe container and freeze for up to 2 months for the best quality. Fudge does not freeze rock hard but will be firm. Thaw in the refrigerator before serving.

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