18 Creamy Best Fudge Recipes Decadent

Who can resist the melt-in-your-mouth magic of creamy, dreamy fudge? Whether you’re a classic chocolate lover or craving something with a twist (salted caramel, anyone?), we’ve rounded up 18 irresistible recipes that promise pure indulgence. From quick stovetop wonders to holiday-worthy treats, get ready to satisfy your sweet tooth—one decadent bite at a time. Grab your spatula; it’s fudge time!

Classic Chocolate Fudge

This rich, velvety fudge is a nostalgic treat that comes together with just a handful of pantry staples—perfect for gifting or indulging.

Ingredients:

• 3 cups granulated sugar
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 12 oz semisweet chocolate chips
• 7 oz marshmallow fluff
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a heavy-bottomed saucepan, combine 3 cups granulated sugar, 3/4 cup unsalted butter, and 2/3 cup evaporated milk. Cook over medium heat, stirring constantly, until the mixture boils (about 10 minutes).
3. Reduce heat to low and simmer for 5 minutes without stirring, then remove from heat.
4. Immediately stir in 12 oz semisweet chocolate chips and 7 oz marshmallow fluff until fully melted and smooth. Add 1 tsp vanilla extract and 1/4 tsp salt, mixing well.
5. Pour into the prepared pan and smooth the top. Let cool at room temperature for 4 hours (or refrigerate for 2 hours) until set before slicing.

The secret to this fudge’s ultra-creamy texture? Marshmallow fluff acts as a stabilizer, ensuring it stays soft even after days in the fridge.

Tip: For clean cuts, run a sharp knife under hot water and wipe it dry between slices.

Peanut Butter Fudge

This no-fuss fudge is impossibly rich, with a melt-in-your-mouth texture that’ll have everyone begging for the recipe.

Ingredients:

• 1 cup creamy peanut butter (not natural-style)
• 1/2 cup unsalted butter, cubed
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 3 1/2 cups powdered sugar

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, melt the peanut butter and butter together, stirring constantly until completely smooth (about 3 minutes). Remove from heat.
3. Stir in the vanilla extract and sea salt. Gradually add the powdered sugar, mixing vigorously with a wooden spoon until fully incorporated and thick (about 2 minutes). The mixture will pull away from the sides of the pan.
4. Press the mixture firmly into the prepared pan using slightly damp hands to prevent sticking. Smooth the top with a spatula.
5. Chill uncovered in the refrigerator for at least 2 hours, or until firm enough to slice cleanly.

The magic here? Skipping the candy thermometer—this fudge sets perfectly with just fridge time. Cut into small squares; it’s intensely sweet in the best way.

Tip: For clean cuts, run your knife under hot water and wipe dry between slices.

Maple Walnut Fudge

This rich, buttery fudge is infused with real maple syrup and studded with toasted walnuts for a decadent treat that tastes like autumn in every bite.

Ingredients:

• 2 cups granulated sugar
• 1/2 cup heavy cream
• 1/2 cup pure maple syrup
• 1/4 cup unsalted butter
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup chopped walnuts, toasted

Instructions:

1. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a heavy saucepan over medium heat, combine sugar, heavy cream, maple syrup, butter, and salt. Stir constantly until sugar dissolves and mixture comes to a boil.
3. Attach a candy thermometer and cook without stirring until mixture reaches 238°F (soft-ball stage), about 10-12 minutes.
4. Remove from heat and let cool undisturbed to 110°F, about 30 minutes. Add vanilla and beat vigorously with a wooden spoon until fudge loses its gloss and thickens, about 5 minutes.
5. Fold in toasted walnuts and immediately spread into prepared pan. Let set at room temperature for 2 hours before cutting.

The slow cooling and beating process creates an irresistibly creamy texture that melts on your tongue, with the maple flavor shining through in every bite.

Tip: For clean slices, run your knife under hot water and wipe dry between cuts.

White Chocolate Raspberry Fudge

This dreamy fudge combines creamy white chocolate with tart raspberry swirls for a sweet-tangy treat that’s impossible to resist.

Ingredients:

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter, cubed
• 1 tsp vanilla extract
• 1/4 cup seedless raspberry jam
• 1/4 tsp fine sea salt

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth (about 5–7 minutes). Remove from heat.
3. Stir in vanilla extract and sea salt until fully incorporated. Pour mixture into the prepared pan and spread evenly.
4. Warm raspberry jam in a small microwave-safe bowl for 15 seconds, then drizzle over the fudge. Use a knife to swirl gently.
5. Chill in the refrigerator for at least 3 hours, or until firm. Lift out using parchment overhang, then cut into 1-inch squares.

The contrast between the velvety white chocolate and bright raspberry ribbons makes this fudge as pretty as it is indulgent—perfect for gifting or a special dessert tray.

Tip: For clean cuts, wipe your knife with a hot, damp towel between slices.

Salted Caramel Fudge

This rich, buttery fudge is swirled with gooey caramel and finished with flaky sea salt for the perfect sweet-and-salty bite.

Ingredients

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter, cubed
• 1 tsp vanilla extract
• 1/2 cup store-bought or homemade caramel sauce
• 1/2 tsp flaky sea salt, plus extra for topping

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a microwave-safe bowl, combine white chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (about 2 minutes total).
3. Stir in vanilla extract and 1/2 tsp flaky sea salt until evenly incorporated.
4. Pour half the mixture into the prepared pan. Drizzle 1/4 cup caramel sauce over the top, then swirl gently with a knife. Repeat with remaining fudge mixture and remaining 1/4 cup caramel sauce.
5. Sprinkle lightly with additional flaky sea salt. Chill in the refrigerator for at least 3 hours or until firm.
6. Lift fudge out using parchment overhang, then cut into 1-inch squares.

The contrast between the creamy white chocolate and the sticky caramel pockets makes this fudge irresistible—no candy thermometer required!

Tip: For cleaner slices, run your knife under hot water and wipe dry between cuts.

Rocky Road Fudge

This no-fuss Rocky Road Fudge is a dreamy mix of chocolatey richness, crunchy nuts, and fluffy marshmallows—perfect for gifting or satisfying your sweet tooth in minutes!

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups mini marshmallows
• 1 cup chopped walnuts or pecans

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly until melted and smooth (about 5 minutes).
3. Remove from heat and stir in the vanilla extract and salt until fully incorporated.
4. Fold in the mini marshmallows and chopped walnuts, reserving a handful of each for topping.
5. Pour the mixture into the prepared dish, spreading evenly. Press the reserved marshmallows and walnuts lightly into the top.
6. Chill in the refrigerator for at least 2 hours, or until firm. Lift out using the parchment, then cut into squares.

The magic here? The marshmallows stay soft and pillowy against the dense fudge, while the nuts add a satisfying crunch. It’s nostalgia in every bite!

Tip: For clean cuts, wipe your knife with a hot, damp towel between slices.

Mint Chocolate Fudge

This creamy, dreamy fudge combines rich chocolate and cool mint for a treat that feels indulgent yet refreshing—perfect for gifting or satisfying a sweet craving!

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter, cubed
• 1 tsp pure peppermint extract
• 1/4 tsp fine sea salt
• 1/2 cup crushed peppermint candies (for topping)

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth, about 5–7 minutes.
3. Remove from heat and stir in the peppermint extract and sea salt until fully incorporated.
4. Pour the mixture into the prepared dish, smoothing the top with a spatula. Immediately sprinkle the crushed peppermint candies evenly over the surface, gently pressing them in.
5. Chill in the refrigerator for at least 3 hours, or until firm. Lift out using the parchment overhang, then cut into 1-inch squares.

The contrast of crisp peppermint bits against the velvety fudge makes every bite a little celebration—no baking required!

Tip: For clean cuts, wipe your knife with a hot, damp towel between slices.

Cookies and Cream Fudge

This dreamy fudge combines rich white chocolate with crunchy Oreo pieces for a treat that’s as fun to make as it is to eat.

Ingredients:

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1 tsp pure vanilla extract
• 12 Oreo cookies, coarsely crushed (about 1 1/2 cups)
• 1/4 tsp fine sea salt

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly for 5-7 minutes until completely smooth.
3. Remove from heat and stir in vanilla extract and sea salt. Gently fold in crushed Oreos, reserving 2 tbsp for topping.
4. Spread mixture evenly into prepared pan and press reserved cookie crumbs lightly into the top. Chill for 2 hours until firm.
5. Use parchment overhang to lift fudge from pan. Cut into 1-inch squares with a sharp knife.

The contrast of creamy fudge and crispy cookie bits makes this a crowd-pleaser—no candy thermometer required!

Tip: For clean cuts, wipe your knife with a hot damp cloth between slices.

Pumpkin Spice Fudge

This creamy pumpkin spice fudge tastes like autumn in every bite—swirled with warm spices and just the right amount of pumpkin richness.

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup pumpkin puree (not pie filling)
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly for 3–4 minutes until completely smooth.
3. Remove from heat and immediately stir in pumpkin puree, vanilla extract, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp salt until fully blended.
4. Pour mixture into the prepared dish and smooth the top. Refrigerate for at least 3 hours or until firm.
5. Lift fudge out using parchment overhang, then cut into 1-inch squares.

The magic here? Unlike traditional fudge, this version skips fussy sugar thermometers and lets the pumpkin puree keep it luxuriously soft.

Tip: For clean cuts, wipe your knife with a hot, damp towel between slices.

Eggnog Fudge

This creamy, spiced fudge tastes just like holiday cheer in a bite—rich eggnog flavor with a hint of nutmeg and vanilla.

Ingredients:

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1 tsp ground nutmeg
• 1/4 tsp rum extract (optional, for extra warmth)
• Pinch of salt

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly until melted and smooth (about 5–7 minutes).
3. Remove from heat and stir in 1 tsp vanilla extract, 1 tsp ground nutmeg, 1/4 tsp rum extract (if using), and a pinch of salt until fully blended.
4. Pour mixture into the prepared dish, spreading evenly. Let cool at room temperature for 2 hours, then refrigerate for 1 hour until firm.
5. Lift fudge out using parchment overhang, then cut into 1-inch squares.

The rum extract adds a subtle depth, but the real star is the velvety texture—like biting into a spiced cloud!

Tip: For festive flair, dust the top with extra nutmeg before chilling.

Chocolate Peanut Butter Swirl Fudge

This dreamy fudge combines rich chocolate and creamy peanut butter in a swirl so pretty, you’ll want to snap a pic before digging in.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter, cubed
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup creamy peanut butter
• 1 tbsp powdered sugar

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth (about 5 minutes). Remove from heat and stir in vanilla extract and salt.
3. Pour 2/3 of the chocolate mixture into the prepared dish and spread evenly. Set aside.
4. In a small bowl, microwave peanut butter for 15 seconds to soften. Stir in powdered sugar until smooth. Drop spoonfuls of peanut butter mixture over the chocolate layer, then drizzle remaining chocolate mixture on top.
5. Use a knife to gently swirl the layers together. Chill for 2 hours or until firm, then slice into squares.

The contrast between the fudgy chocolate and salty-sweet peanut butter swirl makes every bite irresistible. Plus, no candy thermometer required!

Tip: For cleaner slices, wipe your knife with a hot, damp towel between cuts.

Vanilla Bean Fudge

This creamy, dreamy vanilla bean fudge is like biting into a cloud—sweet, fragrant, and speckled with real vanilla seeds for that extra-luxe touch.

Ingredients

• 3 cups granulated sugar
• 1 (5 oz) can evaporated milk
• 3/4 cup unsalted butter, cubed
• 1 (12 oz) bag white chocolate chips
• 1 (7 oz) jar marshmallow creme
• 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
• 1/4 tsp fine sea salt

Instructions

1. Prep the pan: Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. Cook the base: In a heavy saucepan, combine 3 cups granulated sugar, 1 can evaporated milk, and 3/4 cup butter. Bring to a rolling boil over medium heat, stirring constantly. Boil for 5 minutes exactly (set a timer!).
3. Melt it together: Remove from heat and immediately stir in white chocolate chips, marshmallow creme, vanilla bean seeds, and 1/4 tsp salt until smooth and glossy.
4. Set & slice: Pour into the prepared pan and let cool at room temperature for 2 hours (don’t refrigerate—it’ll get too hard!). Lift out using the parchment, then cut into 1-inch squares.

The vanilla bean’s floral notes shine against the rich white chocolate, making this fudge feel extra-special—perfect for gifting or fancy dessert boards.

Tip: For clean slices, wipe your knife with a hot, damp cloth between cuts.

Coconut Almond Fudge

This dreamy fudge combines rich coconut and crunchy almonds for a treat that’s luxuriously creamy yet delightfully textured.

Ingredients:

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut
• 1 cup chopped almonds
• Pinch of salt

Instructions:

1. Line an 8×8-inch baking dish with parchment paper and lightly grease it.
2. In a medium saucepan, combine the sugar, butter, and milk. Cook over medium heat, stirring constantly, until the mixture reaches 235°F on a candy thermometer (soft-ball stage), about 10–12 minutes.
3. Remove from heat and stir in the vanilla extract, shredded coconut, chopped almonds, and pinch of salt. Mix vigorously for 1–2 minutes until slightly thickened.
4. Pour into the prepared dish and smooth the top. Let cool at room temperature for 2 hours, then refrigerate for 1 hour until firm.
5. Cut into 1-inch squares and serve. Store leftovers in an airtight container for up to a week.

The toasted almonds add a satisfying crunch against the melt-in-your-mouth coconut base—no fancy techniques required!

Tip: For extra depth, toast the almonds in a dry skillet for 3–4 minutes before chopping.

Chocolate Hazelnut Fudge

This rich, velvety fudge comes together in just 15 minutes—no candy thermometer required! The nutty crunch of toasted hazelnuts takes it over the top.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 3/4 cup chopped toasted hazelnuts

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly for 5–7 minutes until completely smooth.
3. Remove from heat and stir in vanilla extract and sea salt. Fold in chopped hazelnuts.
4. Spread mixture evenly into the prepared pan. Chill for 2 hours until firm, then lift out using parchment and cut into 1-inch squares.

The magic here? Sweetened condensed milk gives this fudge an ultra-creamy texture without the fuss of traditional sugar syrups. Store leftovers (good luck!) in an airtight container for up to 2 weeks.

Tip: For extra nutty flavor, rub toasted hazelnuts in a clean towel to remove most of the skins before chopping.

Orange Creamsicle Fudge

Orange Creamsicle Fudge

This dreamy fudge tastes just like the nostalgic popsicle—creamy, citrusy, and melt-in-your-mouth sweet. Perfect for gifting or sneaking a square (or three) after dinner.

Ingredients:

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1 tsp pure vanilla extract
• 1 tbsp orange zest (from about 1 large orange)
• 1/4 cup freshly squeezed orange juice
• 1/2 tsp salt
• Orange food coloring (gel preferred, optional)

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until fully melted and smooth, about 5 minutes.
3. Remove from heat. Stir in 1 tsp vanilla extract, 1 tbsp orange zest, 1/4 cup orange juice, and 1/2 tsp salt until fully incorporated. For a vibrant hue, add 1–2 drops orange food coloring.
4. Pour mixture into the prepared pan, smoothing the top with a spatula. Chill in the refrigerator for at least 3 hours, or until firm.
5. Lift fudge out using parchment overhang, then cut into 1-inch squares. Store in an airtight container in the fridge.

The magic here? Real orange zest and juice give this fudge a bright, tangy kick that balances the rich sweetness—no artificial flavor in sight.

Tip: For cleaner cuts, run your knife under hot water and wipe it dry between slices.

Cherry Almond Fudge

This decadent cherry almond fudge is a dreamy blend of rich chocolate, tart cherries, and nutty crunch—perfect for gifting or treating yourself!

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter
• 1 tsp pure vanilla extract
• 1/2 cup dried cherries, chopped
• 1/2 cup sliced almonds, toasted
• 1/4 tsp sea salt

Instructions

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth, about 5 minutes.
3. Remove from heat and stir in vanilla extract, dried cherries, sliced almonds, and sea salt until evenly distributed.
4. Pour mixture into the prepared dish, spreading it into an even layer. Chill in the refrigerator for at least 3 hours or until firm.
5. Lift fudge out using parchment overhang, then cut into 1-inch squares.

The chewy cherries and toasty almonds add playful texture to every creamy bite—no candy thermometer required!

Tip: For clean cuts, wipe your knife with a hot, damp towel between slices.

Dark Chocolate Espresso Fudge

This rich, velvety fudge combines deep chocolate flavor with a bold espresso kick—perfect for gifting or sneaking a midnight bite.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1/4 tsp flaky sea salt

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth (about 5 minutes).
3. Remove from heat and whisk in 1 tbsp espresso powder, 1 tsp vanilla extract, and 1/4 tsp flaky sea salt until fully incorporated.
4. Pour mixture into the prepared dish, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours or until firm.
5. Lift fudge out using parchment overhang, then cut into 1-inch squares.

The espresso powder amplifies the chocolate’s depth without overpowering it, while the sea salt balances the sweetness for a grown-up twist on classic fudge.

Tip: For cleaner cuts, warm your knife under hot water and wipe it dry between slices.

Toffee Crunch Fudge

This decadent fudge is studded with buttery toffee bits and a satisfying crunch—perfect for gifting or sneaking a bite straight from the pan!

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup toffee bits (like Heath)
• 1/2 cup chopped toasted pecans

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and 2 tbsp unsalted butter. Stir constantly until melted and smooth, about 5 minutes.
3. Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp sea salt. Fold in toffee bits and pecans until evenly distributed.
4. Spread mixture into the prepared pan, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours, or until firm.
5. Lift fudge out using parchment overhang, then cut into 1-inch squares.

The magic here is in the contrast—silky fudge meets crunchy toffee and nuts for a treat that’s impossible to resist.

Tip: For clean cuts, wipe your knife with a hot, damp towel between slices.

Conclusion

With 18 irresistibly creamy fudge recipes, there’s something here for every sweet tooth! Whether you’re a classic chocolate lover or craving something unique, these decadent treats are sure to delight. Give them a try, and don’t forget to share your favorite in the comments or pin this roundup for later. Happy baking—and indulging!