There’s something magical about homemade fudge that takes me right back to my childhood kitchen. This treasured recipe has been in my family for generations, passed down from my grandmother to my mother, and now to me.
What makes this fudge special is its perfect balance of richness and sweetness, coupled with a remarkably smooth, melt-in-your-mouth texture that store-bought versions simply can’t match.
Why You’ll Love This
- Only 6 basic ingredients you probably already have
- No candy thermometer needed
- Perfect foolproof texture every time
- Makes a wonderful homemade gift
- Stays fresh for up to 2 weeks
Ingredients
- 3 cups granulated sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 12 oz semi-sweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 tsp vanilla extract
Instructions
- Line an 8-inch square pan with foil and butter the foil.
- Combine sugar, butter, and evaporated milk in a large saucepan.
- Bring to a boil over medium heat, stirring constantly.
- Cook for 5 minutes, stirring continuously.
- Remove from heat and stir in chocolate chips until melted.
- Add marshmallow creme and vanilla, stirring until smooth.
- Pour into prepared pan and let cool completely.
- Cut into squares before serving.
Tips & Variations
- Swap semi-sweet chocolate for dark or milk chocolate chips
- Add 1 cup chopped nuts for extra crunch
- Sprinkle sea salt on top for a sweet-salty twist
- Keep stirring constant to prevent burning
- Cool at room temperature for the best texture
Serving Suggestions
Serve these rich fudge squares on their own as an afternoon treat or alongside a hot cup of coffee or milk. For holiday gatherings, arrange on a platter with other cookies and candies for a festive dessert spread.
Notes
- Store in an airtight container at room temperature for up to 2 weeks
- Can be frozen for up to 3 months
- Fudge is done when it reaches soft-ball stage (234-240°F)
FAQs
- Why did my fudge turn out grainy? This usually happens when sugar crystals form. Make sure to stir constantly and avoid scraping the sides of the pan.
- Can I make this without marshmallow creme? While possible, the marshmallow creme helps achieve the perfect smooth texture. Substituting may affect the final result.
- Why isn’t my fudge setting? The mixture likely didn’t reach the proper temperature. Make sure to cook for the full 5 minutes while stirring constantly.
- Can I double the recipe? Yes, just use a 9×13 inch pan and increase cooking time by 2-3 minutes.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 3 cups granulated sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 12 oz semi-sweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 tsp vanilla extract
Steps
- Line an 8-inch square pan with foil and butter the foil.
- Combine sugar, butter, and evaporated milk in a large saucepan.
- Bring to a boil over medium heat, stirring constantly.
- Cook for 5 minutes, stirring continuously.
- Remove from heat and stir in chocolate chips until melted.
- Add marshmallow creme and vanilla, stirring until smooth.
- Pour into prepared pan and let cool completely.
- Cut into squares before serving.
Notes
- Store in an airtight container at room temperature for up to 2 weeks
- Can be frozen for up to 3 months
- Fudge is done when it reaches soft-ball stage (234-240°F)
