Easy Fudge Recipe: No-Fail, No-Cook
The easiest fudge you’ll ever make. This easy fudge recipe is rich and creamy, doesn’t require any cooking, and is simply irresistible. I dare say it’s no-fail too! You can whip up a batch of this yummy fudge in less than five minutes, and then pop it into the fridge for about an hour to firm. Then you’re ready to serve it to guests, or wrap it up to give it away…or just eat it! (Warning: It goes fast!!)
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Let’s face it, holiday treats and baking are at the top of our Christmas favorites, and it’s no different at our house. Crockpot Hot Chocolate, Peppermint Chocolate Sheet Cake, and Snowball Cookies are just a few of our favorite Christmas recipes. But fudge is at the top of our list!
Cooking fudge can be a little finicky, so I especially love this fudge recipe that came from my grandmother. It’s so quick and easy, and my kids also love making it on their own. Really, there are no more words for just how simple, delicious, and no-fuss this fudge is. It’s a huge family favorite we’ve been making for years.
Table of contents
Ingredients
It’s a mixture of all the yummiest things, many of them basic pantry baking ingredients that are easy to find or you may already have on hand.
- Cream cheese
- Butter
- Powdered sugar
- Cocoa powder
- Vanilla extract
- Chopped walnuts (optional)
Equipment
- Mixing bowl
- 8×8 glass baking dish
How to make
Mix the powdered sugar and cocoa together, then add in the rest of the ingredients. Mix together until a ball is formed, and the it’s well combined. If adding nuts, mix everything together except the nuts, then add them at the end.
Press the fudge in a 8×8 glass dish that’s been lined with plastic wrap or wax paper. Refrigerate until firm enough to cut into slices or squares.
PRINTABLE RECIPE BELOW!
FAQ
You can keep this fudge refrigerated for up to 5 days, because it has cream cheese in it. Keep it in an airtight container, or wrap it tightly.
Yes! Use a 9×13 pan instead of an 8×8.
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Easy Fudge Recipe: No-Cook, No-Fail
Equipment
Ingredients
- 1/2 cup butter, softened
- 3 oz. cream cheese, softened
- 3 1/2 cups powdered sugar
- 1/4 cup cocoa
- 1 tsp. vanilla
- chopped nuts (optional)
Instructions
- Mix the powdered sugar and cocoa together, then add in the rest of the ingredients. Mix together until a ball is formed, and the it's well combined. If adding nuts, mix everything together except the nuts, then add them at the end. Press the fudge in a 8×8 glass dish that's been lined with plastic wrap or wax paper. Refrigerate until firm enough to cut into slices or squares.
Nutrition
*Originally posted 2015
It looks delicious! I can’t wait to try it. Thanks for sharing!
It’s SO yummy, Debbie! I actually just ate a piece. Or two. :)
I was actually looking for this recipe online. But I couldn’t find one! Until I checked my email. THANKS KIERSTE!
Yay for perfect timing!!! :) Enjoy!! xoxo
I am going to make this tonight! I need to bring something to the girls Christmas party at German school.
Let me know what you think!!! xoxo
Do you soften the butter and cream cheese first?
Yep! :)
Is the butter melted?
No, softened. I just updated the recipe–thanks for the question!!!
OMG! This recipe worked so well! Thank you! This tastes like heaven!
Can I use melted semi-sweet chocolate in place of the cocoa (at the right conversion rates, reducing the sugar & butter)? Any experience with that? I just ruined two batches of ‘classic’ scratch fudge because my candy thermometer was reading low? Wasted ingredients, wasted $. I’m a commercially trained baker (not in candy-making!) and your grandmother’s recipe here looks AMAZING!
I’m not sure, but I think it’s definitely worth a shot! You’ll have to let me know how it turns out–it would be awesome to have a second option. I’m sorry about your ruined fudge batches…I hate when that happens. :( This really is a yummy and easy recipe…hope the conversion works!! xoxo
Should the butter be salted or unsalted? :) I’m going to try this recipe with my class for Father’s day.
You can use either one, but I almost always use salted, because that’s what I usually have on hand!
It is sooooo good
Thanks so much! So glad you loved it!
So I was looking for a cream cheese based fudge like my late Grandmother’s and stumbled upon this recipe…so extremely happy that I did! Made it this past weekend for friendship holiday goodies/sweets exchange & now they all want ‘my’ recipe lol. The only thing different we did in the third batch was add 3/4 cup of melted semi-sweet choc chips to make it a lil more firmer and it turned out FABULOUS!! Thank you Old Salt Farm for the bestest fudge recipe EVER! It is now my one & only go-to and dearest granny would be sooo proud! A happy, healthy & successful New Year in 2022 to you & Yours!
Cheers,
Zolah & family
Zolah, this makes me SO happy!! I’m so glad you found a recipe like your grandmother’s that you love. This recipe came from my grandmother, and that’s definitely one of the reasons it’s my favorite. And it’s just SO yummy! Thanks for the great idea to add the chocolate chips…I’ll have to try it! Happy New Year to you and your family!
Storage instructions?
Keep the fudge in the fridge for up to 5 days—just make sure it’s in an airtight container or wrapped tightly.