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)

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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.