An Amish Fudge Recipe that is easy to make, uses only a handful of ingredients and works every time. Delicious, chocolatey, melt in the mouth fudge that everyone will love.
Amish fudge, or chocolate fudge in general, tends to be more popular around the holidays.
It's a really great idea to give as a gift, or to take to a pot luck, it's my favorite of all the Amish candy recipes.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More Amish recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Amish Fudge Recipe
- 💬 Comments
What makes this recipe so yummy
- As far as fudge recipes go, this one is as simple as it gets.
- The ingredients are easy to find, most of the time they're pantry staples.
- Although you can be more scientific with a candy thermometer, it's not absolutely necessary.
- Almost all recipes from Amish country are fabulous!
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Combine Sugar, butter and evaporated milk in a heavy saucepan and heat over medium-high heat until mixture boils. Turn heat down to a slow roll and boil for 5 minutes (without stirring).
- Step 2: Add the marshmallow creme, chocolate salt and vanilla and turn off the heat. Stir until totally combined.
- Step 3: Fold in the chopped walnuts.
- Step 4: Turn out into a 9x9" pan that is lined with parchment paper.
- Step 5: Allow to rest for 3 hours to set. Remove from the pan using the parchment paper and cut into 1" squares.
Hint: To be more exact you could use a candy thermometer. The temperature of the sugar-butter mixture needs to reach 235°F (soft-ball stage).
Recipe variations and substitute ideas
- Peanut Butter Chips - instead of semi-sweet chocolate - for a peanut butter fudge.
- Milk Chocolate - instead of semi-sweet - the fudge will be very sweet.
- White Chocolate - instead of regular, for a white fudge.
- Chocolate Chips - instead of the bars that I used.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I only used a 9x9" square pan and a heavy saucepan. I do have some affiliate links in the recipe card below if you want to know more.
More Amish recipes I think you'll love
How to store leftovers
Once the Amish Fudge recipe is completed store in an airtight container at room temperature for up to 2 weeks.
Don't store in the refrigerator as it can dry out the fudge and leave it not as heavenly.
Mel's kitchen notes
Fudge does freeze very well. Wrap the fudge first in wax paper, then in aluminum foil or plastic wrap so that the elements cannot get to it. Freeze the fudge for up to 6 months.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
Definitely, yes. Fudge freezes well. Wrap in wax paper and aluminum foil before and freeze for up to 6 months.
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Amish Fudge Recipe
Video
Ingredients
- 3 Cups Granulated Sugar
- ¾ Cup Unsalted Butter
- 1 (5 Ounce) Can Evaporated Milk
- 1 (17 Ounce) Jar Marshmallow Creme
- 1 (12 Ounce) Bar Semi-sweet Chocolate
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 1 Cup Walnuts chopped (optional)
Instructions
- Add the sugar, ¾ cup butter and evaporated milk to a medium saucepan and apply medium-high heat.3 Cups Granulated Sugar, ¾ Cup Unsalted Butter, 1 (5 Ounce) Can Evaporated Milk
- Keep stirring until all is melted together, then bring to a boil.
- Allow to keep boiling on a low roll (without stirring) for 5 minutes. You're looking for soft ball stage (235°F on a candy thermometer).
- Add the marshmallow creme, chocolate, salt and vanilla and turn off the heat.1 (17 Ounce) Jar Marshmallow Creme, 1 (12 Ounce) Bar Semi-sweet Chocolate, 1 teaspoon Vanilla Extract, ½ teaspoon Salt
- Keep stirring, the sugar mixture is plenty hot enough to melt all the chocolate and marshmallow creme.
- Fold in the chopped walnuts, if you're adding.1 Cup Walnuts
- Pour the fudge mixture into a 9x9" square baking pan, lined with parchment paper.
- Shake it out so that it's even, then set down to cool for 3 hours.
- After 3 hours, remove from the pan using the parchment paper and cut the Amish fudge into 1" cubes of deliciousness.
Notes
Nutrition
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Ann says
Sorry, but this is not an Amish recipe. It's exactly like the chocolate fantasy fudge, except you're using a block of chocolate instead of chocolate chips. It's been around for years like the chocolate chip recipe, which is on the back of your Kraft marshmallow creme jar. I don't understand why so many people claim their recipes are Amish when they're not.
Melanie Cagle says
Maybe Kraft based their 'fantasy fudge' on the Amish recipe? Who knows.... this is a very simple recipe that has been around for a very long time. Whether it's an Amish fudge recipe or not I'm not going to argue it.