If you're looking for a rich, smooth, and crowd-pleasing chocolate treat, these dark chocolate fudge truffles are worth making at home. This recipe has been a family favorite for years — first made as a holiday gift by my mom and now passed down with a few personal touches. Whether you're using 64% Belgian dark chocolate or 70% organic dark chocolate, the result is a soft, creamy fudge that can be shaped into bite-sized truffle squares.
This batch is easy to prepare and can be adjusted based on taste — mix in different chocolates, nuts, or dried fruit. It’s a great way to share homemade chocolate with others or to keep on hand for quiet moments with coffee or tea.
Ingredients for a Classic Chocolate Fudge Base
Start by gathering your ingredients. There is a lot of food in this recipe, so it's great for gifting, sharing, or freezing for later.
- 3 cups sugar
- 3/4 cup butter
- 1 small can (5 oz) evaporated milk (do not use condensed milk)
- 12 oz dark chocolate (choose your cacao percentage — we recommend 64% or 70%)
- 1 jar (7 oz) marshmallow creme
- 1 cup nuts or dried fruit (pecans and raisins work well; feel free to experiment)
- 1 tsp vanilla extract
You’ll also need a 9-inch square pan, foil or baking spray, a wooden spoon, and a candy thermometer (for best results).
Step-by-Step Instructions for Making Fudge Truffles
Step 1: Prepare the Pan
Line your 9-inch pan with foil, or lightly spray it with oil to prevent sticking. This step helps with easy removal once the fudge sets. Smooth foil edges to avoid creases that could affect the shape of your squares.
Step 2: Combine the Base Ingredients
In a large saucepan, combine the sugar, butter, and evaporated milk. Heat over medium, stirring continuously with a wooden spoon to prevent sticking and burning. Bring the mixture to a steady boil and leave it there for four minutes. Make sure the temperature hits 234°F (the soft-ball stage) with a candy thermometer.
Step 3: Melt the Chocolate and Add Flavor
When the right temperature is reached, take the pot off the heat. Add the chopped dark chocolate, and the marshmallow creme Immediately. Make sure to stir it well until everything melts and the texture is smooth.
Next, stir in your nuts, dried fruit, and vanilla extract. Work quickly, as the mixture will begin to firm up as it cools.
Pour, Set, and Slice
When the fudge is done, pour it into the pan that has been prepped. Before it starts to set, use a spoon to spread it out evenly. The fudge may take a couple of hours to fully cool and solidify. Don't move the pan and leave it at room temperature. Take the foil off the pan and cut the fudge into small pieces once it's cool.
If you'd like to turn these into truffles, roll each square in cocoa powder before serving. This adds a soft, slightly bitter coating that complements the sweetness of the fudge inside.
Chocolate Types and Flavor Variations
The base recipe calls for 12 ounces of chocolate, but the type you choose will affect the flavor significantly.
- 64% Belgian dark chocolate creates a rich, mellow base with traditional cocoa notes.
- 70% organic dark chocolate gives a deeper, slightly fruity tone — especially if the cacao used is from origin-specific sources like South America.
- Half dark, half milk chocolate creates a softer fudge with a creamier finish.
- White chocolate can be used for a completely different spin — try mixing with cranberries and pistachios.
Feel free to experiment with inclusions:
- Chopped hazelnuts, almonds, or macadamias
- Dried cherries, apricots, or figs
- A pinch of sea salt on top before cooling
- Crushed peppermint for a seasonal batch
These ideas make the recipe adaptable throughout the year for various occasions and preferences.
A Holiday Tradition Turned Anytime Treat
This fudge truffle recipe first showed up in our family kitchen during the holidays. My mom made it as a gift using the Belgian Dark Chocolate 64%. The smooth texture and deep flavor left a lasting impression. I later tried the same recipe using our Organic Dark Chocolate 70%, which gave the fudge a bold edge and subtle notes of red berry — something unique to that origin.
Though she couldn't remember where the original recipe came from, she always claimed this version was her favorite. After testing many recipes over the years, she liked this one for its reliability and simple steps. Every batch comes out smooth, rich, and easy to cut — ideal for gifting or sharing.
Thinking Beyond One Batch
After making this recipe a few times, I started thinking about how it could work in a small business setting. With endless variations, fudge has the potential to be more than just a holiday treat. Imagine a shop where customers could select their own combinations: milk chocolate fudge with macadamias, white chocolate fudge with ginger and lemon zest, or a chili-spiced dark chocolate with roasted pumpkin seeds.
This base recipe serves as a reliable starting point, but what makes it special is the ability to make it your own. Whether you're using your favorite chocolate or changing the inclusions each season, it offers room to be creative.
Worth Making More Than Once
Homemade fudge doesn’t require professional tools or complicated techniques. With quality chocolate, a bit of attention to timing, and the right combination of flavors, it becomes a treat people remember. These dark chocolate fudge truffles are easy to prepare and easy to share — and that’s what keeps this recipe coming back every winter, or whenever there’s a reason to gift something meaningful.