Introduction

Mom’s Marshmallow Fudge is a classic, rich, and creamy treat that melts in your mouth. Combining smooth chocolate, buttery sweetness, and fluffy marshmallow cream, this fudge is perfect for holidays or anytime you need a nostalgic dessert fix.

A close-up view of a thick, square piece of chocolate fudge sitting on top of other similar pieces. The fudge has a smooth, glossy dark brown top layer with a slightly cracked, crumbly texture on the sides, showing a dense and rich interior. The layers appear uniform in color but vary slightly in texture from smooth to grainy, stacked neatly with sharp edges. The background features a soft, out-of-focus white marbled texture with hints of red and pink tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (2 cups)
7-ounce jar marshmallow cream (also called marshmallow fluff)
1 teaspoon vanilla extract

Instructions

Step 1: Prepare your ingredients by measuring everything out and having it ready before you start cooking, as fudge-making moves quickly.
Step 2: Line an 8×8 or 9×9 inch square pan with parchment paper and set aside.
Step 3: Open the chocolate chips bag and remove the lid and foil seal from the marshmallow cream.
Step 4: In a 3-quart heavy saucepan over medium heat, melt the butter. Use a spoon to spread the melting butter up the sides of the pan to grease it well.
Step 5: Slowly pour sugar into the center of the pan, avoiding sugar on the sides. Stir gently to moisten all the sugar with butter, ensuring no crystals remain on the sides or spoon to avoid grainy fudge.
Step 6: Add the evaporated milk and stir thoroughly, making sure all dry sugar crystals are dissolved before boiling.
Step 7: Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, set a timer for 5 minutes, reduce heat to medium, and continue stirring. The temperature should reach about 234-236°F. Remove from heat if it reaches this temperature before 5 minutes to prevent dry, crumbly fudge.
Step 8: Remove from heat and add all the chocolate chips at once. Stir vigorously until all chips are melted and the mixture is smooth without lumps.
Step 9: Warm the marshmallow cream in the microwave for 10-15 seconds to make it easier to scoop. Add it to the chocolate mixture and beat with a wooden spoon until nearly blended.
Step 10: Stir in the vanilla extract and continue mixing until the fudge looks even and smooth. Stop stirring as soon as combined.
Step 11: Immediately pour the smooth fudge into the prepared pan. Avoid scraping the sides of the pot if the fudge there looks dried out. Shake the pan gently to help settle the fudge. Do not smooth or poke the surface; it should have a rippled appearance.
Step 12: Let the fudge cool to room temperature.
Step 13: Slice into about 49 small pieces by cutting 7 rows both ways. The fudge is very rich, so small pieces are perfect.
Step 14: Store the fudge covered with plastic wrap at room temperature. Do not refrigerate to maintain the best texture and flavor.

Tips & Variations

Use a heavy-bottomed saucepan to prevent scorching your fudge during boiling.
High-quality chocolate chips make a big difference in flavor and texture.
Avoid getting sugar crystals on the pan sides to keep your fudge smooth and creamy rather than grainy.
For a fun twist, sprinkle chopped nuts over the fudge immediately after pouring it into the pan.

Storage

Store your fudge covered with plastic wrap at room temperature for up to two weeks. Do not refrigerate as cold temperatures can harden the fudge and change its texture. When ready to enjoy, simply slice and serve. If fudge becomes too soft, a short chill can help firm it up before slicing.

How to Serve

A close-up of soft chocolate fudge cut into small square pieces, arranged in neat rows on a white marbled surface. Each piece has a glossy, smooth top layer with light swirls and a few tiny bubbles, showing a rich, dense texture inside. The fudge shows about two layers: a darker, firm bottom and a lighter, silky chocolate top. Some pieces are separated and angled slightly to show the thickness and texture. Scattered dark chocolate chips and a knife are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

No, margarine is not recommended. Butter provides the right texture and flavor critical to classic fudge.

Why shouldn’t I use sweetened condensed milk instead of evaporated milk?

Sweetened condensed milk is much sweeter and thicker, which can alter the fudge’s texture and sweetness balance. Full-fat evaporated milk is best for the right consistency.