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
Scale
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.
