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Mom’s Marshmallow Fudge Recipe

★★★★★

4.8 from 86 reviews
  • Author: Harry
  • Total Time: 25 minutes
  • Yield: About 49 small pieces 1x

Description

This classic Mom’s Marshmallow Fudge recipe delivers rich, creamy, and irresistibly smooth homemade chocolate fudge with a delightful marshmallow cream twist. Perfect for holiday treats or anytime indulgence, this fudge blends butter, sugar, evaporated milk, high-quality semi-sweet chocolate chips, and marshmallow fluff into a luscious candy that’s easy to make on the stovetop.

Ingredients

Scale

Fudge Ingredients

  • 3/4 cup butter (1 and 1/2 sticks; do not use margarine)
  • 2 and 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 (also called marshmallow fluff)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare your ingredients: Measure out all ingredients completely before heating. Fudge-making moves fast, so being prepared is key.
  2. Line your pan: Line an 8×8 or 9×9 inch square pan with parchment paper and set aside.
  3. Open chocolate and marshmallow cream: Remove all foil seals from chocolate chips and marshmallow creme containers.
  4. Melt butter: In a 3-quart heavy saucepan over medium heat, add the butter. Use a spoon to spread melted butter up the sides of the pan to grease edges.
  5. Add sugar: Slowly pour sugar into the center of the pan avoiding any on the sides. Stir gently to moisten all sugar without leaving crystals on pan sides or spoon to prevent grainy fudge.
  6. Add evaporated milk: Stir in evaporated milk thoroughly, ensuring all sugar crystals dissolve before boiling.
  7. Boil mixture: Bring to a rolling boil over medium-high heat, stirring constantly. Boil for 5 minutes on medium heat while stirring. A candy thermometer should read 234-236°F. Remove early if it reaches this temp before 5 minutes.
  8. Add chocolate chips: Remove from heat and stir in all chocolate chips vigorously until smooth and fully melted.
  9. Heat marshmallow cream: Microwave marshmallow cream for 10-15 seconds to loosen. Quickly add to chocolate mixture and beat with wooden spoon until nearly blended.
  10. Add vanilla: Stir in vanilla extract until no marshmallow streaks remain and fudge is smooth. Stop stirring immediately once combined.
  11. Pour into pan: Immediately pour liquid fudge into prepared pan. Avoid scraping dried bits on pot edges. Shake pan gently to settle fudge. Do not smooth or touch surface to keep rippled texture.
  12. Cool: Let fudge cool to room temperature completely.
  13. Slice and serve: Cut the fudge into a 7×7 grid yielding about 49 pieces. Enjoy as a rich, sweet treat.
  14. Store: Keep fudge covered at room temperature, do not refrigerate for best texture and flavor.

Notes

  • Use high-quality semi-sweet chocolate chips for best flavor and smooth texture.
  • Do not use margarine; real butter is essential for authentic fudge taste.
  • Ensure no sugar crystals touch the sides of the pan or your spoon to prevent grainy fudge.
  • Boiling time and temperature are critical—overcooking will yield dry, crumbly fudge.
  • Do not refrigerate fudge; room temperature storage maintains optimal texture.
  • If fudge bits dry on pan edges, do not add them to the batch to avoid texture issues.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: marshmallow fudge recipe, homemade fudge, chocolate fudge, marshmallow fluff fudge, easy fudge recipe, stovetop fudge

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Find it online: https://dishesbyharry.com/moms-marshmallow-fudge-recipe/