Nestle Fudge Recipe

The closer we get to Christmas, the more sweets I have on my list to make. But this Nestle fudge recipe is one of my favorites!

As much as I love an assortment of Christmas cookies, I also like to include some other homemade treats.

Variety is the spice of life, after all, and this super easy recipe is the perfect way to add something different to the mix. 

It’s also a nice little candy to have on hand to get you through the dark, cold days of winter.

Nestle Fudge

This recipe uses evaporated milk over the usual condensed milk and makes a fudge that is slightly less sweet, but just as creamy. 

You will need a pan with a heavy bottom to bring the sugar, evaporated milk, butter, and salt to a rolling boil.

Think about how the water boils in your kettle. You’ll want lots of movement!

After four to five minutes, it’s time for a workout.

Add in the marshmallows, chocolate, nuts (if using), and vanilla extract, and stir like you’re getting paid!

Everything will melt together and form a wonderfully thick and shiny fudge.

Ingredients

Like the Fantasy Fudge recipe I’ve talked about before, this one uses evaporated milk.

Of course, there are some recipes with fewer ingredients if you’re looking for something a little easier. 

This Microwave Peanut Butter Fudge is especially tasty and comes together in a snap.

But if you don’t mind an arm workout, this fudge is worth it!

• White sugar – It may seem like a lot, but you’re essentially making candy, so sugar is a necessary evil. It’s also what makes your fudge set. 
• Evaporated milk – Evaporated milk has a lower water content than regular milk, making it easier for the sugar to set after cooking. Think of this fudge as a chocolate caramel. Without any dairy, it would be too hard.
• Butter – This will help to add shine as well as helping to keep the sugar from crystalizing. 
• Salt – Salt can help balance the sweet and rich chocolate.
• Marshmallows – These will help the fudge to set along with making it extra creamy. You can use marshmallow Fluff, too.
• Chocolate – Semi-sweet is an excellent option because it is not too bitter but won’t add too much sweetness. Though if you like it with a deeper flavor, use dark chocolate. The key is to use good quality chocolate. Cheaper brands don’t melt the same. 
• Vanilla extract – Though not essential, vanilla will add a nice undertone.
• Nuts – The recipe calls for chopped pecans, which work so well with the chocolate. 

Tips for Making the Best Fudge

• When it comes to making fudge, the best thing you can do is keep an eye on it. If you try to do other things or walk away, chances are, it will overcook. 
• Before you start, have everything ready to go, weighed out, and on hand. You don’t want to be weighing out the chocolate when it should be mixing in.
• Have the dish prepared and lined before you start so you can pour the batter out when it is ready. 
• Using room temperature ingredients will help them to incorporate better. 
• If you’re nervous about the mixture burning, try using a double-boiler instead. It will take a little longer, but you can keep better control. 
• Don’t have the heat too high. You’ll want it medium to prevent burning. 
• In the beginning, you’ll be making something close to caramel, so the trick is not to stir. You want the sugar to dissolve on its own. When you agitate the mixture, the sugar can form crystals that won’t dissolve. 
• To avoid issues with your sugar, try blitzing it in a food processor to create smaller granules.
• Once the mixture is boiling, start stirring. But don’t try to incorporate any sugar that may have become stuck on the side. 
• Use a wooden spoon to stir. They are sturdier and will make the process easier. 
• If adding extras to the top, mix them in right at the end, or sprinkle them over once poured into the pan and it’s still hot. 

How to Store the Fudge

The fudge will hold nicely at room temperature.

Even if you’re not planning on giving it away, wrapping each piece in parchment paper will help to keep them from sticking together. 

At room temperature, it will keep for one to two weeks.

If you’re hoping to make this ahead, it will store in the fridge for two to three weeks in an airtight container. 

Better yet, it will freeze when wrapped and sealed for up to three months.

You could easily make a batch in October when you have time and store it until the holidays!

Other Goodies to Make with Nestle Fudge

This recipe makes a lovely, rich, and sweet base. Alone, it’s delicious. 

But I do love to add goodies to my recipes, and this fudge is no exception. Once you have it down, why not try some of these added extras?

• Sea salt
• Peanut butter chips
• White chocolate chips
• Salted caramel swirl
• Dried fruit and nut ‘crust’
• Extra mini marshmallows
• Extra mini marshmallows and glace cherries
• Cookie crumbs
• Peppermint oil
• Freeze-dried raspberries
• Crushed candy canes

Have you ever used fudge to make hot chocolate? It’s a game-changer! Add chunks to hot milk and watch it melt.

Or why not melt it down and pour over a bowl of ice cream?