Description
This classic Mom’s Marshmallow Fudge recipe yields rich, smooth, and creamy fudge made with butter, sugar, evaporated milk, semi-sweet chocolate chips, marshmallow cream, and vanilla. Perfectly textured with a melt-in-your-mouth finish, this homemade fudge is an irresistible seasonal treat that can be prepared on the stovetop in just 10 minutes.
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 (2 cups) high-quality semi-sweet chocolate chips
Mix-Ins
- 7 ounce jar marshmallow cream (marshmallow fluff)
- 1 teaspoon vanilla extract
Instructions
- Prepare Ingredients: Measure out and have all ingredients ready before heating anything. Fudge-making moves quickly and requires preparation.
- Line Pan: Line an 8×8 or 9×9 inch square baking pan with parchment paper; set aside for the fudge later.
- Prep Chocolate & Marshmallow: Open the bag of semi-sweet chocolate chips and remove the lid and foil seal from the marshmallow cream container. These will be added after boiling.
- Melt Butter: In a heavy 3-quart saucepan over medium heat, add butter and let it mostly melt. Use a spoon to grease the sides of the pan by dragging melted butter all the way up to the edges.
- Add Sugar: Carefully pour sugar into the center of the pan, avoiding sugar crystals on the sides. Gently bring butter toward sugar center with a wooden spoon to moisten all sugar, avoiding crystals on pan sides or spoon to prevent grainy fudge.
- Incorporate Evaporated Milk: Pour in evaporated milk and stir thoroughly to dissolve any remaining dry sugar crystals before boiling.
- Bring to Rolling Boil: Increase heat to medium-high until mixture reaches a full rolling boil with bubbles rising from center. Stir constantly with wooden spoon. Lower heat to medium and continue boiling for 5 minutes, stirring constantly, or until thermometer reads 234-236°F. Remove early if temperature hits this range sooner to avoid dry fudge.
- Add Chocolate Chips: Remove from heat and immediately add all chocolate chips. Stir vigorously until completely melted and smooth, eliminating any lumps.
- Add Marshmallow Cream: Microwave marshmallow cream for 10-15 seconds to soften; add to chocolate mixture and beat with wooden spoon until nearly blended.
- Add Vanilla: Stir in vanilla extract until mixture is fully combined and smooth, no marshmallow streaks visible. Stop stirring as soon as combined.
- Pour into Pan: Immediately pour smooth fudge into the prepared pan. Avoid scraping dried edges. Gently shake pan to level fudge. Do not smooth the surface; a natural rippled look is ideal.
- Cool to Room Temperature: Let fudge cool fully at room temperature until firm.
- Slice and Serve: Cut the fudge into about 7×7 rows for 49 bite-sized pieces. The fudge is rich and perfect for sharing or enjoying in moderation.
- Storage: Store fudge covered with plastic wrap at room temperature; do not refrigerate. This preserves its perfect texture and flavor.
Notes
- Use high-quality semi-sweet chocolate chips for best flavor and smoothness.
- Do not use margarine; butter is essential for proper texture and taste.
- Avoid getting sugar crystals on pan sides or spoon edges to prevent grainy fudge.
- Use evaporated milk, not sweetened condensed milk, to achieve the correct consistency.
- Stir constantly during boiling to avoid burning or crystallization.
- Do not overcook fudge past 236°F to prevent dry, crumbly texture.
- Microwaving marshmallow cream softens it for easier mixing but do not overheat.
- Do not refrigerate fudge; room temperature storage keeps it soft and creamy.
