Why You’ll Love This Recipe
My Mom’s Fudge is a timeless, melt-in-your-mouth treat that brings comfort and nostalgia in every bite. Rich, creamy, and indulgently chocolatey, this old-fashioned favorite is perfect for holidays, gifts, or a cozy family dessert. Made with simple pantry staples, it’s a foolproof recipe passed down with love—and guaranteed to satisfy any sweet tooth.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
granulated sugarsalted butterevaporated milksemisweet chocolate chipsmarshmallow creamvanilla extractchopped nuts (optional)
directions
Line an 8×8-inch baking dish with parchment paper or lightly butter it.
In a large saucepan over medium heat, combine sugar, butter, and evaporated milk.
Bring to a rolling boil, stirring constantly, and boil for 5 minutes.
Remove from heat and immediately stir in chocolate chips until melted and smooth.
Add marshmallow cream and vanilla extract, stirring until fully combined.
Fold in chopped nuts if using.
Pour mixture into the prepared pan and spread evenly.
Cool at room temperature until set, about 4 hours, or refrigerate for faster setting.
Cut into squares and enjoy.
Servings and timing
This recipe yields approximately 36 small squares.Preparation time: 10 minutesCooking time: 10 minutesSetting time: 4 hoursTotal time: 4 hours 20 minutes
Variations
Use dark or milk chocolate chips for different richness.
Add crushed peppermint, toffee bits, or swirled peanut butter.
Top with flaky sea salt or festive sprinkles before setting.
Try flavored extracts like almond or mint.
Layer with caramel or white chocolate for a twist.
storage/reheating
Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.Freeze for up to 2 months; thaw at room temperature before serving.No reheating needed.
FAQs
Can I use sweetened condensed milk?
No, this recipe calls for evaporated milk to balance the sweetness.
What kind of chocolate is best?
Semisweet chips offer perfect balance, but you can mix with dark or milk chocolate.
Why use marshmallow cream?
It adds smooth texture and helps set the fudge without needing a candy thermometer.
Can I make it nut-free?
Yes, just omit the nuts—flavor and texture remain delicious.
Can I double the recipe?
Yes, use a 9×13-inch pan and adjust cooling time.
How do I know it’s ready?
The mixture should be smooth and thick after boiling and stirring in all ingredients.
What if it doesn’t set?
Make sure you boiled for the full 5 minutes—chilling helps firm it up.
Do I need a candy thermometer?
Not for this version—boiling for 5 minutes is key.
Can I use mini marshmallows?
Not in place of marshmallow cream—it affects texture and setting.
Is this fudge creamy or firm?
It’s smooth, creamy, and slightly firm—classic, old-school fudge.
Conclusion
My Mom’s Fudge is a rich, dreamy dessert full of old-fashioned love and flavor. With just the right balance of chocolate, sweetness, and melt-in-your-mouth texture, it’s a treat that’s simple to make and impossible to forget. Whether you’re sharing it or keeping it all to yourself, this family favorite is a sweet slice of home.
Print
My Mom’s Fudge
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 36 pieces (1‑inch squares)
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich, creamy, and timeless chocolate fudge recipe handed down from mom—perfectly smooth with a melt‑in‑your‑mouth texture and a delightful nostalgic flavor.
Ingredients
- 2 cups granulated sugar
- 2/3 cup evaporated milk
- 1/2 cup unsalted butter
- 12 oz semi‑sweet chocolate chips
- 1 jar (7 oz) marshmallow creme (fluff)
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Line a 9×9‑inch square pan with parchment paper or lightly grease it.
- In a medium saucepan over medium heat, combine sugar, evaporated milk, and butter. Stir constantly until mixture comes to a gentle boil.
- Once boiling, reduce heat slightly and continue to stir for about 4–5 minutes until thickened and bubbly.
- Remove pan from heat. Immediately stir in chocolate chips until fully melted and smooth.
- Quickly fold in marshmallow creme, vanilla extract, and nuts if using, mixing until well combined.
- Pour the fudge mixture into the prepared pan, spreading evenly with a spatula.
- Let cool at room temperature until firm, about 2 hours. For quicker setting, refrigerate for 1 hour.
- Once set, lift fudge from pan using parchment, cut into 1‑inch squares, and serve.
Notes
- Use full‑fat evaporated milk for best creaminess; half‑and‑half yields a softer texture.
- Store fudge in an airtight container at room temperature for up to 7 days, or refrigerate for up to 2 weeks.
- Customize with mix‑ins: mini marshmallows, toffee bits, or flavored extracts like almond.
- Bring the mixture to a gentle boil—not rolling—to avoid grainy texture.