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Homemade No Bake Fudge ( S'more, Red Velvet and Cookies and Cream) Make this delicious fudge in the microwave in minutes

3 Chocolate Fudge Recipes

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Hi Bold Bakers!

I know you love my No-Bake recipes so this week I’m showing you how to create 3 BIG & BOLD Fudge Flavors that you can make just using a microwave. Also, these are great Valentine’s Day gifts so hopefully you can make them for someone you love. So let’s get no-baking

 

5 from 7 votes
Homemade No Bake Fudge ( S'more, Red Velvet and Cookies and Cream) Make this delicious fudge in the microwave in minutes
Cookie and Cream Fudge (No Bake)
Prep Time
15 mins
Total Time
15 mins
 
Servings: 40 pieces
Author: Gemma Stafford
Ingredients
  • 3 ¼ cup (1lb 3oz/553g) white chocolate
  • 1 1/3 cup (14oz/425g) Sweetened Condensed Milk
  • 1/8 teaspoon salt
  • 3 cups (9oz/255g) Oreos
Instructions
  1. Line a 9x9inch square pan with parchment paper,
  2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for rouglhy 1.20 -2 minute. My microwave is 1200W so adjust your time accordingly. Keep a close eye on it, you don’t want it to get too warm it will get hard and you will have to start again.
  3. Stir in crushed cookies, reserving some to scatter on the top. Use a spatula and take care not to over mix, just combine.
  4. Spread evenly in prepared pan.
  5. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
  6. It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
Recipe Notes

Keep refrigerated in an air tight container for 4 weeks

Be careful not to over whisk the fudge as it can separate and get greasy

5 from 4 votes
Homemade No Bake Fudge ( S'more, Red Velvet and Cookies and Cream) Make this delicious fudge in the microwave in minutes
S'more Fudge (No Bake)
Prep Time
15 mins
Total Time
15 mins
 
Servings: 40 pieces
Author: Gemma Stafford
Ingredients
  • 1 1/2 cups (6oz/165g) graham cracker crumbs
  • 1/3 cup (21/2oz/71g) melted butter
  • 1 1/3 cup (14oz/398g) can sweetened condensed milk
  • 3 ⅓ cup (21oz/595g) milk chocolate
  • ¼ cup (4oz/115g) butter
  • 1 tsp vanilla
  • ½ tsp salt
  • 2 cups (4oz/114g) mini Marshmallow
Instructions
  1. Mix together the graham cracker crumbs and melted butter
  2. Press ½ of the mix into a 9x9 square pan lined with parchment paper.
  3. In a heat proof bowl GENTLY melt the chocolate,butter with sweetened condensed milk.
  4. Microwave for roughly 1.20 -2 minute. My microwave is 1200W so adjust your timing accordingly. Keep a close eye on it, you don’t want it to get too warm or it will get hard and you will have to start again.
  5. Mix in the vanilla and salt and gently with a spatula until just combined
  6. Pour 1/2 of the fudge over your crust. Sprinkle over the marshmallows and pour over the rest of the fudge. Tap on the table to even out
  7. Sprinkle over the rest of the graham cracker cookie crumb. Press it into place with your hand
  8. Place in the fridge to set. Keep refrigerated and enjoy
  9. Place in the fridge to set and enjoy. I like to keep mine refrigerated but it is up to you.
Recipe Notes

Keep refrigerated in an air tight container for 4 weeks

Be careful not to over whisk the fudge as it can separate and get greasy

 

5 from 4 votes
Homemade No Bake Fudge ( S'more, Red Velvet and Cookies and Cream) Make this delicious fudge in the microwave in minutes
Red Velvet Fudge (No Bake)
Prep Time
20 mins
Total Time
20 mins
 
Servings: 30
Author: Gemma Stafford
Ingredients
  • 1 1/3 cup (14oz/398g) condensed milk
  • 3 ¼ cups (191/2oz/553g ) white chocolate
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 1 tbps Cocoa
  • 2-3 tsp red dye (preferably gel dye)
  • ½ Cup (3oz/85g) white chocolate
Instructions
  1. Line 9x9inch square pan with parchment paper.
  2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for roughly 1.20 -2 minute. My microwave is 1200W so adjust your timing accordingly. Keep a close eye on it, you don’t want it to get too warm or it will get hard and you will have to start again.
  3. Gently stir in the other ingredients, cocoa powder, cinnamon, vanilla and red dye. Use a spatula and take care not to over mix, just combine.
  4. Spread evenly in prepared pan.
  5. Melt the white chocolate gently and then drizzle it over the fudge.
  6. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
  7. It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
Recipe Notes

Keep refrigerated in an air tight container for 4 weeks

Be careful not to over whisk the fudge as it can separate and get greasy

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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80 Comments

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  1. peggyspecials on November 27, 2018 at 6:06 am

    Can your fudge be out in freezer and frozen. If so just thaw out and eat? Thank you. Can you please add instructions on freezing when you do your live demos. Greatly appreciated.

    • Gemma Stafford on November 27, 2018 at 4:46 pm

      Yes great idea! Just thaw to room temperature and use 🙂

  2. Cheryl on November 13, 2018 at 12:36 am

    Hi Gemma , I’m not sure if we can get gram crackers in England , can I use digestives or ginger nuts instead ?

    • Gemma Stafford on November 13, 2018 at 1:55 am

      Hi Cheryl,
      Yes! Graham crackers are a more serious digestive type biscuit! I love to use digestives when I can get them, go for it!
      Thank you for being with us in England,
      Gemma 🙂

  3. Elle on November 1, 2018 at 2:33 pm

    Hi Gemma, how would you make a plain vanilla fudge – no bake? Another question – is there a difference in taste or texture between this no-bake method and the traditional cook-on-a- stove which has never worked for me method? Many thanks!

    • Gemma Stafford on November 1, 2018 at 4:52 pm

      Hi Elle,

      I have a vanilla fudge recipe soon so stay tuned. Also baked fudge is softer and chewier where as no bake is harder. I like both.

      Best,
      Gemma.

  4. Susie Rose on October 15, 2018 at 3:48 pm

    I truly enjoy your recipes have tried several with great success. I look forward seeing more and great recipes

    • Gemma Stafford on October 17, 2018 at 7:25 am

      Hi Susie,
      As long as you are here I will be here!
      Thank you so much for this very kind comment,
      Gemma 🙂

  5. simran_chawla6 on August 31, 2018 at 12:10 pm

    I really wanted to make Gemma’s no bake oreo cheesecake for my sister’s birthday. I spent an entire week looking for cream cheese and whipping cream and couldn’t find it. Ended up making this cookies and cream fudge and my little sister was more than happy. Everybody in the house loved it. And I love how simple it was. Thanks a ton, Gemma! ❤️

    • Gemma Stafford on September 1, 2018 at 10:39 am

      Hi there,
      Oh dear! I am so sorry to hear this. The No Bake Oreo cheesecake is a lovely thing, but I konw it is a challenge to find Fresh Dairy Cream and cream cheese in hot countries, where there is no dairy industry.
      I am so happy that you found something to suit, and that the family loved it too, well done.
      Bold Bakers know how to turn things around, and you managed this really well. Thank you for telling us about it,
      Gemma 🙂

  6. Diana on January 8, 2018 at 6:48 pm

    Hi Gemma. I dont have microwave, can I melt white chocolate + sweet condensed milk using double boiler instead? Thx in advance.

    • Gemma Stafford on January 8, 2018 at 9:52 pm

      Hi Diana,

      yes use a double boiler. That will work well. 🙂

      Just a tip, just stir it too much as it melts because fudge as a tendency to separate.

      Gemma.

  7. Natalie on November 23, 2017 at 11:20 am

    Hi love the recipe, how would I make gingerbread fudge, just add some ground ginger in?

    • Gemma Stafford on November 23, 2017 at 8:58 pm

      Hi Natalie,

      Yes you could add some ginger into the fudge. However I would preferably look up a specific recipe for gingerbread fudge recipe.

      Happy Baking,
      Gemma.

  8. Mele on October 29, 2017 at 6:33 pm

    I have a question. Do these melt? I wanna make it for my class but im afraid itll turn out gooey by the time i pass the last few out. thanks!

    • Gemma Stafford on October 30, 2017 at 5:13 am

      Hi Mele,
      Yes, they can be soft at hot room temperatures. There will not be an issue with these if the ambient temperature is under 18C or so.
      A cookie will be better for you in a hot place. (https://www.biggerbolderbaking.com/no-bake-granola-bars/) this recipe may suit you too, or use a cool bag to store the fudge!
      Gemma 🙂

      • Mele on October 30, 2017 at 3:05 pm

        Thank you so much! By the way I’m in highschool and I’ve tried almost all of your recipes. Can’t wait for new ones!

  9. Emily on September 28, 2017 at 11:40 am

    Can I use semi sweet of dark chocolate for the smores and just not add marshmallows and graham crackers. Also I am planning to give it as a gift. How long can it stay at room temperature in a Ziploc bag? Thanks😀

    • Gemma Stafford on September 29, 2017 at 3:36 am

      Hi Emily,
      I am a bit confused by this! you can use a semi sweet chocolate, it will be perfect, but i am not sure what you are trying to do!
      Refrigerate to firm up, after that you can store at room temperature, depending on the room! Chocolate will do well up to about 18C, after that it will soften.
      Gemma 🙂

  10. Peenal on July 23, 2017 at 8:56 am

    Hey Gemma,
    I tried out the cookie and cream fudge and it was a super hit in my house. I shared it with my neighbour’s and they lived it. There was not even a single piece left at the end.
    Thanks ,❤️

    • Gemma Stafford on July 23, 2017 at 12:40 pm

      Now, Peenal, this is what we love to hear around here! Thank you for letting us know,
      Gemma 🙂

  11. BeckyE on January 13, 2017 at 2:27 pm

    Hi Gemma,

    I have spent years looking for a creamy, chewy fudge recipe… Who knew it would be this easy to make! I hope you will make a lemon or strawberry version as I can’t seem to get the consistency right and I love fruity flavours when baking.

    Becky 🙂

    • Gemma Stafford on January 14, 2017 at 1:27 pm

      Hi Becky, I will add your suggestions to my list, thank you for this too,
      Gemma 🙂

  12. TannersMom on December 1, 2016 at 5:30 am

    Hi Gemma! I wanted to ask you, on your no-bake receipes or anything that you would normally use parchment paper for, could I use waxed paper instead as long as it doesn’t have to go into the oven? Looking forward to your response.

    • Gemma Stafford on December 2, 2016 at 1:11 pm

      hi there, waxed paper was widely used instead of cling wrap/tin foil etc. and it is really useful. If you heat it the wax will melt, so as you rightly say it is not for the hot oven. It is perfect for cold/no bake recipes, and for sweet/fudge making too. I do not get this too many places now, it used to wrap butter in the old days, and could be re-used! 🙂

  13. Ashwina on October 13, 2016 at 9:04 am

    Hi Gemma!
    Just saw your live stream! Good job! I just wanted to ask you if you could share the recipe for eggless macaroons as it has egg whites.
    Regards
    Ashwina

  14. Ashwina on October 12, 2016 at 9:30 am

    Hi Gemma!
    As usual a wonderful recipe. In the s’more fudge can we use dark chocolate (60% ) instead of milk chocolate?
    Regards
    Ashwina

    • Gemma Stafford on October 13, 2016 at 1:26 am

      Hi Ashwina, yes you can, it has the best flavor too 🙂

  15. Mark Sanderson on August 13, 2016 at 10:22 am

    Cookie and Cream Fudge
    Made it today can’t believe how well it turned out used for bourbon biscuit because I couldn’t get hold of Oreos but still absolutely delicious.. 🙂

    • Gemma Stafford on August 13, 2016 at 1:35 pm

      Hi Mark,
      that is great, I love bourbon biscuits, never thought of that!
      Gemma 🙂

      • Mark Sanderson on August 15, 2016 at 12:50 pm

        Me too 🙂 I don’t know if they have them in America if not maybe you could introduce them to one of the best biscuits in the world.

        • Gemma Stafford on August 15, 2016 at 1:12 pm

          Mark, my Mum told me that she had a friend who would not eat anything for breakfast but bourbon biscuits lol!
          That may have been going a bit too far!
          Gemma 🙂

          • Mark Sanderson on August 15, 2016 at 2:08 pm

            Definitely need to add at least one hobnob LOL

            • Gemma Stafford on August 16, 2016 at 1:31 am

              This is true, apart from bourbon, the next best biscuit!
              Gemma 🙂



  16. Gulfa on May 18, 2016 at 12:17 am

    Gemma
    If you don’t mind
    I want to say that
    This fudge chocolate is not tasty

    • Gemma Stafford on May 18, 2016 at 1:29 pm

      Sorry to hear that. Tens of thousands of viewers have had success with this recipe. What did you chocolate fudge look and taste like?

  17. melinda on April 20, 2016 at 8:42 am

    Hi Gemma,
    I LOVE your website and videos! And thank you so much for these delicious looking fudge recipes. I have looked and looked for a creamy Tiger Butter Fudge recipe like our local candy shop used to make. I’m guessing you could cook one up and make the world a more joyful place! 🙂

    • Gemma Stafford on April 22, 2016 at 9:35 pm

      Hi Melinda,

      Thanks so much for coming to my website. I’m delighted you like it. I have never heard of Tiger Butter Fudge. I’ll have to look it up. I love fudge shops. I don’t have any near me I don’t think.

  18. Angelika on February 7, 2016 at 7:40 am

    Yay!
    I made these 3 fudge and they looked yummy!
    Can’t wait to have a taste of it!
    I’m confident that its good but also a little worried with my red velvet. I always had a hard time dealing with white chocolate…

    I also add a fudge with mix nuts and dried berries, I want to try to put liquor on it but I’m not sure what kind of liquor should I use.

    • Gemma Stafford on February 7, 2016 at 10:37 pm

      Fantastic Angelika! Delighted you like this recipe. You might be able to add whiskey. Just add very little as you don’t add to change the nature of the fudge.

  19. Putri on January 6, 2016 at 1:34 am

    Hi Gemma,
    I tried your recipe but the mix became really greasy, what did I do wrong?

    • Gemma Stafford on January 11, 2016 at 1:21 pm

      Thanks for your comment. Which fudge recipe were you making? Was it still greasy after you let the fudge chill for 6 hours?

      • p on January 25, 2016 at 8:08 pm

        Hi Gemma. Tried the marshmallow and red velvet. They were both greasy even after chilling, and I had already soaked up the excess oil prior to chilling. The red velvet especially had poor texture.

        • Gemma Stafford on January 25, 2016 at 9:54 pm

          Hi,

          I’m sorry to hear that but unfortunately this is something that can happen in fudge making. It’s when the fats separate during mixing. I wrote about it in the notes part of the recipe. let it set and let me know tomorrow what it is like. It might still be ok to eat.

  20. Janet on December 31, 2015 at 8:22 pm

    Where can I find the rest of the recipe instructions for the fudge with marshmallow and graham cracker crust? They are missing after step 3,

    • Gemma Stafford on January 25, 2016 at 1:04 pm

      Hi Janet,

      Very sorry for my late reply. Your comment ended up in a different folder. I just edited the recipe for S’more fudge. Sorry for the confusion and thanks for letting me know :). This recipe is one of my favorites.

  21. allison on December 16, 2015 at 3:13 pm

    I am so excited about your website! I found a lot of recipes to try for my Christmas cookie party.

    • Gemma Stafford on December 17, 2015 at 2:40 pm

      Delighted to hear that. Thanks so much for visiting my website, Allison 🙂

  22. Jodie Collis on November 21, 2015 at 4:53 am

    I love fudge so much

  23. Martin on October 13, 2015 at 12:32 am

    Hi Gemma, I am planning on doing some fudge as little christmas presents. However I am worried about how long fudge keeps for. I would like to make the fudge several weeks before christmas. Also the recipients might not get around to eating it for several weeks. I would appreciate your thoughts on this, and maybe a suggestion for an alternative sweet/candy 🙂
    Best Wishes
    Martin

    • Gemma Stafford on October 13, 2015 at 5:55 pm

      Thanks for your comment, Martin. This recipe is best when consumed right away. There are no preservatives in it, so it will not last too long. Hope this helps 🙂

  24. Jochen on August 21, 2015 at 10:53 pm

    Hi, nice recepies, but with a lot of mistakes in it:

    – The title of all 3 recepies is identical: 3 NEW Chocolate Fudge Recipes
    – Recipe 1 is missing the vanilla from the video
    – Recipe 2 is missing half the steps (ends with step 3 crackers in the fridge without a fudge)
    – For internationals like me, please also add mililiter “ml” to the fluid oz, like you did add gramm “g” to non fluid ingredients

    Thanks a lot.

  25. Jessica on August 10, 2015 at 3:05 pm

    Hi Gemma!
    I made the cookies and cream fudge for an office pot luck lunch and my colleagues loved it. I’m now known as the girl who baked that amazing fudge. Thank you for your wonderful recipes.
    Hugs and love,
    Jess

    • Gemma Stafford on August 17, 2015 at 11:33 am

      Delighted to hear that, Jess. Thanks so much for visiting my website 🙂

  26. Anjali on August 1, 2015 at 11:38 am

    Hi Gemma,
    I tried the cookies and cream recipe today and it turned out to be delicious. I’ve used white chocolate slab instead of chocolate chips along with Milkmaid condensed milk and it worked but only one problem. It turned out to be very sweet. Please suggest some way.

    • Gemma Stafford on August 6, 2015 at 12:08 pm

      Delighted to hear that! This is a very sweet recipe 🙂

  27. Vishali on July 27, 2015 at 3:28 pm

    I am making this for someone who does not prefer milk products. Can I use your coconut condensed milk to replace the condensed milk in this recipe? The coconut condensed milk is from the vegan and dairy-free homemade no-machine ice cream recipe.
    Thanks!

    • Gemma Stafford on August 6, 2015 at 11:11 am

      Thanks for your question! I have not tried using the coconut condensed milk for this recipe, but I think it would work. Let me know how it goes 🙂

  28. issa on July 27, 2015 at 9:59 am

    how do you make homade condensed milk

    • Gemma Stafford on August 17, 2015 at 2:13 pm

      Thanks for your question, Issa. To make condensed milk, use 14 ounces of milk and 2/3 cup of sugar. Add the milk to a saucepan and add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you’ll notice that the milk will start to turn a golden color – that’s ok and is exactly what’s supposed to happen.) Remove from heat and let cool completely before using. This makes enough condensed milk for my homemade no machine ice cream recipe. Hope this helps 🙂

  29. Issa on July 27, 2015 at 1:45 am

    Hi
    I just subscribe
    Your channel is awsome
    I wanted to aske (I love mint chocolate eny thing) how do you do mint chocolate fudg
    I can’t wait to have time to tray to do these recipe

    • Gemma Stafford on July 29, 2015 at 12:22 pm

      Thanks so much for your comment. I will add your requests to my list. Stay tuned 🙂

  30. Monika Mentick on June 29, 2015 at 6:40 am

    The recipe cards are blank. How can I get the recipes for the delicious looking fudge?

    • Gemma Stafford on June 29, 2015 at 7:28 am

      sorry Monika, I just released. It is updated now 🙂

  31. Keerthany on June 26, 2015 at 10:31 pm

    Hey is it okay if I use marshmallow cream instead of the mini marshmallows ? Will there be any difference ?

    • Gemma Stafford on June 29, 2015 at 5:09 am

      You can use large ones. You might want to chop them up a bit so they are easier to eat in your fudge 🙂

  32. Jo E on June 24, 2015 at 8:29 pm

    I can’t find the recipe for the red velvet fudge. Where is it?

    • Gemma Stafford on June 29, 2015 at 5:00 am

      Hi, Sorry I didn’t realize it was not there. Thanks for letting me know. I just updated it 🙂

  33. DEWI LILY LATIF on June 17, 2015 at 9:05 pm

    I REALLY LIKE YOUR RECIPIES. ALMOST ALL OF IT. I TRY TO SUBSCRIBE BUT CANNOT GET IN SOMETIMES TROUBLE WITH EMAIL CANNOT GET IT . I CONFUSED. I AM FROM INDONESIA

    • Gemma Stafford on June 18, 2015 at 4:23 pm

      Hi! I’m sorry to hear there’s an issue with the newsletter sign up. If you’re still unable to sign up for my newsletter then email me your full name and email address at . Thank you for subscribing!

  34. Jodi on June 3, 2015 at 5:21 am

    Hi Gemma,
    I really like all of your recipes. Will the chocolate milk fudge be too sweet? I want to make this for my class party. Shall I add non sweetened condensed milk instead of sweetened condensed milk? Thanks.

    • Gemma Stafford on June 7, 2015 at 5:30 pm

      Hi Jodi, it won’t be too sweet if you use a rich chocolate. A chocolate that has around 70% cocoa solids would be good. Also buy fat free condensed milk, it has ways less sugar 🙂

  35. Grace on May 23, 2015 at 3:19 pm

    Hi Gemma,

    I tried the Red Velvet recipe, and it was delicious. Now I’d like to make the s’more one, but it says 1/4 cup of butter is 112g – should it be half a cup of butter, or a quarter?

    Thank you!

    • Gemma Stafford on May 25, 2015 at 2:09 pm

      Hi Grace, I found your message. it got a little lost. I hope my answer the other day helped 🙂

  36. Daisy on May 22, 2015 at 11:34 am

    Can any chocolate substitute the white one?

    • Gemma Stafford on May 25, 2015 at 2:53 pm

      sure, you can sub out a different chocolate 🙂

  37. Inga on May 14, 2015 at 5:15 pm

    Hi Gemma !
    This recipe is great , I did this one a week ago and it turned out wonderful !!!!
    But actually , I wasn’t able to find any marshmallows (they are not very popular in my country) , I decided to try some crispy waffles as a middle layer. All my family members really liked it !

    And your website is amazing ! The stile you choose is just perfect and it’s really well organised !

    • Gemma Stafford on May 14, 2015 at 5:55 pm

      That’s so great, Inga! The crispy waffle layer sounds lovely. Have you seen my Homemade S’mores recipe where I show you how to make Homemade Marshmallows (https://www.biggerbolderbaking.com/homemade-smores/)? I hope you enjoy!

      • Inga on May 15, 2015 at 6:07 pm

        Thank you !
        I’ll try this next time !

        • Gemma Stafford on May 15, 2015 at 8:08 pm

          Great! Let me know how you get on. 🙂

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