If you’re looking for a rich, creamy, and utterly delightful treat that melts in your mouth and brings back warm memories, you’ve just found it with Mom’s Easy Fudge Recipe. This timeless classic combines smooth chocolate, luscious marshmallow creme, and buttery sweetness into the perfect bite-sized indulgence you’ll want to make again and again.
Why You Should Make This Recipe
Unmatched Creaminess and Texture: Thanks to marshmallow creme and a careful boiling process, this fudge achieves that ideal velvety, melt-in-your-mouth texture that’s anything but grainy.
Simple Ingredients, Big Flavor: Using just a handful of pantry staples, you get deep chocolate richness without fuss or complicated steps.
Quick and Efficient: Total time under 15 minutes means you can whip up this classic sweet treat even on a tight schedule.
Perfect for Any Occasion: Whether it’s holiday gifting, a cozy night treat, or a sweet surprise for friends, this fudge always hits the spot.
Ingredients & Substitutions
The magic of Mom’s Easy Fudge Recipe lies in a handful of simple ingredients, each playing a crucial role. The butter brings richness and smoothness, sugar supplies classic sweetness and structure, and evaporated milk adds creaminess without overwhelming the chocolate’s deep flavor. High-quality semi-sweet chocolate chips create that luscious cocoa base, while marshmallow creme offers a glossy shine and that unforgettable fudgy texture. And vanilla? It’s the subtle flavor enhancer that ties everything together beautifully.
- Butter (3/4 cup): Use real butter for depth and smooth mouthfeel—margarine won’t give you the same luscious result.
- White Granulated Sugar (2 ½ cups): Key to that classic fudge sweetness and texture; make sure no crystals get on the pan sides during cooking for a smooth finish.
- Full-fat Evaporated Milk (2/3 cup): Adds creamy richness without the thickness of condensed milk, essential for the right fudge consistency.
- Semi-Sweet Chocolate Chips (12 ounces): High-quality chocolate makes all the difference—choose good brands for maximum flavor and smooth melting.
- Marshmallow Creme (7 ounces): Also called marshmallow fluff, this ingredient boosts the fudge’s silky texture and glossy look.
- Vanilla Extract (1 teaspoon): A subtle flavor booster that rounds out the chocolate sweetness perfectly.
How to Make Mom’s Easy Fudge Recipe
Step 1: Prepare Your Ingredients and Pan
Before you turn on the heat, gather and measure out every ingredient carefully — this is key for fudge’s success because the process moves quickly. Line an 8×8 or 9×9 inch square pan with parchment paper to create a non-stick base for your fudge. This step ensures the fudge sets nicely and releases easily when ready to slice.
Step 2: Melt Butter and Combine Sugar
In a heavy 3-quart saucepan over medium heat, melt the butter, making sure to use your spoon to coat the sides of the pan with melted butter—this helps prevent sugar crystals from sticking later. Slowly add the sugar directly into the center, avoiding the edges to prevent grainy fudge. Gently stir the sugar and butter together until the sugar is moistened but be mindful not to scrape sugar crystals onto the pan sides.
Step 3: Add Evaporated Milk and Boil
Pour in the evaporated milk and stir thoroughly to dissolve any remaining sugar crystals — this is an important step to avoid gritty texture. Bring the mixture to a full rolling boil, meaning continuous bubbles rising from the center. Once boiling, lower the heat to maintain the boil and stir constantly for 5 minutes (or until a candy thermometer reads between 234-236°F). Precision here ensures your fudge sets just right—too long and it gets dry.
Step 4: Melt in the Chocolate and Marshmallow Creme
Remove the pan from heat and immediately stir in the semi-sweet chocolate chips until completely smooth—no lumps allowed! Heat the marshmallow creme for 10-15 seconds just to soften it, then stir it into the chocolate mixture along with the vanilla extract. Work quickly to blend everything into a glossy, rich batter, stopping as soon as the mixture looks even and smooth.
Step 5: Pour, Cool, and Cut
Pour the silky fudge mixture into your prepared pan, leaving behind any dry bits clinging to the pot edges. Gently shake the pan to help the mixture settle smoothly but avoid smoothing the top with a spatula—it should have a lovely rippled surface. Let it cool to room temperature until fully set, then slice into about 49 small squares. Trust me, these little pieces pack a decadent punch!
How to Serve Mom’s Easy Fudge Recipe
Garnishes
While this fudge is perfect on its own, try sprinkling a pinch of flaky sea salt on top just before it sets to add a delightful salty contrast. You can also add chopped nuts, mini chocolate chips, or crushed peppermint for a festive twist that enhances both texture and flavor.
Side Dishes
This fudge shines as a stand-alone treat but pairs wonderfully with strong coffee or a robust black tea to cut through the sweetness. For a cozy gathering, serve alongside fruit slices or a scoop of vanilla ice cream for a dreamy dessert combo.
Creative Ways to Present
Wrap individual fudge squares in colorful wax paper or mini cupcake liners for charming edible gifts. Or arrange them on a festive platter sprinkled with edible glitter or crushed candy canes for an eye-catching centerpiece that invites everyone to indulge.
Make Ahead and Storage
Storing Leftovers
Store your fudge covered with plastic wrap at room temperature, ideally in an airtight container to keep it fresh and soft. Avoid refrigerating as it can dry the fudge out and change its texture, but rest assured—this delicious treat rarely lasts long enough to worry about!
Freezing
If you want to keep fudge on hand for longer, wrap pieces tightly in plastic wrap and place them in a freezer-safe container. Properly stored, fudge maintains its flavor and texture well in the freezer for up to three months—perfect for prepping ahead for holidays or events.
Reheating
Allow frozen fudge to thaw overnight at room temperature before serving. If you prefer a soft, slightly melty texture, gently warm a piece in the microwave for a few seconds, but be careful not to overheat it as the fudge can become too soft.
FAQs
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Can I use a different type of chocolate for Mom’s Easy Fudge Recipe?
Yes! While semi-sweet chocolate chips are traditional and provide a perfect balance of sweetness, you can experiment with milk chocolate for a creamier fudge or dark chocolate for a richer, slightly bitter flavor. Just be sure to use high-quality chocolate for the best texture and taste.
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What happens if I get sugar crystals on the side of the pan?
If sugar crystals stick to the sides of the pan during cooking, they can cause your fudge to become grainy instead of smooth. To prevent this, when stirring, avoid scraping the sides, and you can occasionally brush them down with a damp pastry brush or a bit of melted butter to dissolve any stray crystals.
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Why is the marshmallow creme important in this recipe?
Marshmallow creme contributes to the fudgy, creamy texture and adds a subtle sweetness and sheen that elevates the traditional chocolate fudge base. It helps create that classic melt-in-your-mouth feel that makes Mom’s Easy Fudge Recipe so beloved.
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Can I make this fudge without a candy thermometer?
While a candy thermometer is the most reliable way to get perfectly cooked fudge, you can rely on timing and watching for a full rolling boil. Stir constantly and boil the sugar mixture for about 5 minutes, but be cautious—overcooking will make the fudge dry and crumbly. Investing in a thermometer is worth it if you plan on making fudge often!
Final Thoughts
I can’t recommend Mom’s Easy Fudge Recipe enough—it’s a true crowd-pleaser that feels like a warm hug in every bite. Whether you’re gifting it, sharing with family, or sneaking in a little treat for yourself, it captures the nostalgic and magical spirit of homemade candy perfectly. So grab your ingredients, follow these steps, and get ready to make memories (and fudge) that last a lifetime!
Print
Mom’s Easy Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 49 small pieces from an 8×8 inch pan 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This classic Mom’s Easy Fudge Recipe delivers rich, creamy, melt-in-your-mouth semi-sweet chocolate fudge with a smooth marshmallow cream texture. Perfectly balanced with butter, sugar, and vanilla, this homemade fudge is a nostalgic treat that’s quick to make and guaranteed to satisfy your sweet tooth. Ideal for holiday gifts or cozy winter indulgence.
Ingredients
Fudge Base
- 3/4 cup butter (1 and 1/2 sticks; do not use margarine)
- 2 1/2 cups white granulated sugar
- 2/3 cup full-fat evaporated milk (do not use sweetened condensed milk)
- 12 ounce package high quality semi-sweet chocolate chips (about 2 cups)
- 7 ounce jar marshmallow cream (marshmallow fluff)
- 1 teaspoon vanilla extract
Instructions
- Prepare Ingredients: Measure all ingredients accurately and have them ready before starting, as fudge-making moves quickly. Line an 8×8 or 9×9 inch square pan with parchment paper and set aside.
- Start Butter and Sugar Mixture: In a 3-quart heavy saucepan over medium heat, add the butter. Use a spoon to drag the melting butter up the sides of the pot to grease it fully. Once mostly melted, slowly pour in the sugar carefully into the center, avoiding sugar on the pan sides. Stir the butter into the sugar gradually until mostly moistened and no dry sugar remains.
- Add Evaporated Milk: Pour in the evaporated milk and stir thoroughly to dissolve all sugar crystals, ensuring no dry sugar remains before boiling.
- Bring to Rolling Boil: Increase heat to medium-high and bring the mixture to a full rolling boil, meaning bubbles rise from the center. Stir constantly with a long wooden spoon.
- Boil and Monitor Temperature: Once boiling, set a timer for 5 minutes and reduce heat to medium. Maintain a rolling boil for 5 minutes, stirring constantly to prevent burning. A candy thermometer should read 234-236°F at the end. Remove from heat if temperature is reached before 5 minutes.
- Add Chocolate Chips: Remove from heat and add all the chocolate chips at once. Stir vigorously until fully melted and smooth with no lumps.
- Prepare Marshmallow Creme: Microwave the marshmallow cream jar for 10-15 seconds to soften for easy scooping.
- Mix in Marshmallow and Vanilla: Quickly add marshmallow cream to the chocolate mixture and beat with a wooden spoon until nearly blended. Add vanilla extract and continue stirring until the mixture is smooth with no marshmallow streaks. Stop stirring as soon as combined.
- Pour into Pan: Immediately pour the smooth fudge mixture into the prepared parchment-lined pan. Avoid scraping dried fudge bits from the pot sides. Shake the pan gently to help fudge settle and do not smooth the top; it should have a rippled surface.
- Cool and Slice: Let the fudge cool completely to room temperature, then slice into approximately 49 small squares (7×7 rows). Store covered with plastic wrap on the counter; do not refrigerate.
Notes
- Fudge making requires precise timing and attention to detail to avoid grainy or crumbly texture.
- Use a candy thermometer to ensure correct boiling temperature for best results.
- Do not refrigerate fudge as it affects texture and sweetness; store at room temperature covered.
- Use high-quality semi-sweet chocolate chips and full-fat evaporated milk for authentic flavor.
- Let fudge cool completely before slicing to ensure clean cuts.
