The very first time I made this Easy Fudge Recipe, I honestly couldn’t believe how quickly my kitchen filled with the rich, buttery smell of chocolate. I grew up thinking fudge required candy thermometers and complicated timing, so discovering this recipe felt like unlocking a secret shortcut to old-fashioned goodness. As the pudding mix blended with the melted butter and powdered sugar, the mixture thickened into a glossy, velvety fudge that made me grin because it tasted exactly like the homemade fudge I remembered from holiday gatherings.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the creamy richness of classic fudge without any stress, guesswork, or specialty equipment. If you’ve ever been intimidated by fudge, this recipe will make you feel like a candy-making pro on the very first try, and the texture is so smooth and decadent that people will assume you spent hours perfecting it.
Ingredients
- ½ cup butter
- 1 (3.4 oz) box cook & serve chocolate pudding mix
- 1 (3 oz) box cook & serve vanilla pudding mix
- ½ cup milk
- 1 pound powdered sugar
- ½ teaspoon vanilla extract
I stick with cook-and-serve pudding mix because instant pudding simply doesn’t thicken the fudge properly. The combination of chocolate and vanilla gives the fudge a rich, balanced flavor that isn’t too intense or too sweet. The powdered sugar sweetens and thickens the mixture as it melts in, and the butter gives the fudge its silky smooth texture. You can swap whole milk for 2% if needed, but avoid nondairy milk because it doesn’t thicken the same way.
Equipment Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- 8×8 baking dish
- Parchment paper
A sturdy saucepan is important because this fudge gets thick quickly, and you need a pot that distributes heat evenly. A wooden spoon or heatproof spatula helps you scrape the bottom of the pan as it cooks. I always line my baking dish with parchment because it makes lifting and cutting the fudge so much easier. While you don’t need any fancy tools, having everything nearby before you start does make the process incredibly smooth.
Step-by-Step Instructions
I always begin by melting the butter in a saucepan over medium heat. As soon as the butter is fully melted and gently bubbling, I whisk in the chocolate and vanilla pudding mixes. The mixture immediately thickens slightly and becomes this deep, glossy brown color. This is where the kitchen starts smelling like warm chocolate pudding, and I know I’m officially on the right track. I keep the heat steady and whisk until there are no lumps left.
Next, I pour in the milk and continue whisking. The mixture loosens up, then starts thickening again as the pudding activates. I keep stirring because this fudge thickens fast, and I’ve learned not to walk away even for a moment. When the mixture reaches a smooth, almost frosting-like consistency, I remove it from the heat. This is always the moment where I feel proud of how silky the base looks.(See the next page below to continue…)