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Martha Stewart-Inspired Fudge

Close-up of Martha Stewart-Inspired Fudge showing its texture
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This smooth, creamy fudge is inspired by Martha Stewart’s classic American home cooking and entertaining style. It has a deep chocolate flavor, a soft yet sliceable texture, and a glossy finish that looks beautiful on a holiday cookie tray. A candy thermometer makes it foolproof, but the cold-water test works too.

Ingredients

Scale
  • 3 cups (600g) granulated sugar
  • 1 cup (240ml) whole milk
  • 1/2 cup (113g) unsalted butter, cut into pieces
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 12 ounces (340g) semisweet chocolate chips (about 2 cups)
  • 1 teaspoon vanilla extract
  • 1 cup (50g) mini marshmallows, plus more for topping if desired
  • 1 cup (120g) chopped walnuts, toasted (optional)

Instructions

  1. Line a 9×5-inch (23x13cm) loaf pan with parchment paper, leaving a 2-inch (5cm) overhang on the long sides, and lightly grease the paper with butter or nonstick spray. Have a candy thermometer clipped to the side of a heavy 4-quart (3.8L) saucepan.
  2. Combine the sugar, milk, butter, cocoa powder, and salt in the saucepan. Cook over medium heat, stirring constantly with a heatproof spatula, until the butter melts and the sugar dissolves, about 5 minutes. Scrape the bottom and corners of the pan as you stir so no sugar granules stick and scorch.
  3. Attach the candy thermometer and bring the mixture to a boil without stirring. Boil over medium heat, undisturbed, until the thermometer reads 234°F to 240°F (112°C to 115°C), the soft-ball stage, 10 to 12 minutes. If you don’t have a thermometer, drop a small spoonful into a glass of cold water; it should form a soft ball that flattens when pressed.
  4. Remove the saucepan from the heat and immediately add the chocolate chips and vanilla. Stir gently but continuously with a clean spatula until the chocolate is completely melted and the mixture is smooth and glossy, about 2 minutes.
  5. Stir in the mini marshmallows and toasted walnuts, if using, just until evenly distributed. Work quickly; the fudge thickens as it cools.
  6. Pour the fudge into the prepared loaf pan and spread it into an even layer with an offset spatula. Press a few extra mini marshmallows into the top if you like. Let the fudge cool completely at room temperature, about 2 hours, until firm.
  7. Lift the fudge out of the pan using the parchment overhang and transfer it to a cutting board. Cut into 1-inch (2.5cm) squares with a sharp knife, wiping the blade with a warm damp cloth between cuts for clean edges.
  8. Store the fudge in an airtight container with parchment between layers.

Notes

Store fudge in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. To freeze, wrap the whole slab or individual squares tightly in plastic wrap and place in a freezer bag; freeze for up to 3 months. Thaw at room temperature for 1 to 2 hours before serving. For make-ahead, the fudge can be made up to 1 week in advance and kept in a cool spot. To soften fudge that has become too firm, microwave individual squares for 5 to 10 seconds.

Nutrition

Keywords: Martha Stewart fudge, chocolate fudge recipe, homemade fudge, old-fashioned fudge, stovetop fudge, easy fudge, chocolate dessert, holiday candy, party treat, marshmallow fudge, candy thermometer fudge

Find it online: https://marthadishes.com/martha-stewart-fudge-recipe/