Mom’s Marshmallow Fluff Fudge
This no-fuss marshmallow fluff fudge recipe is for chocolate purists! It is smooth, creamy, and decadent, and you can’t have just one piece! I will show you EXACTLY how to make this simple fudge recipe so that you cannot fail! Originally published December 12, 2012.
Mom’s Marshmallow Cream Fudge
For some families, Christmas goodies means cinnamon rolls. For some it’s toffee and candy. Eric’s family does cookies. My family growing up did this:
Boom. Straight up, no messing around chocolate fudge. (This was one of the first recipes I posted on the blog back in 2012. Check out this picture from yesteryear, yikes!)
And by “no messing around” I mean no nuts, no peanut butter, no peppermint, no swirls, no fuss. Just pure semi-sweet, melt in your mouth goodness. (I have nothing against fudge-embellishments by the way. But sometimes you just can’t beat the classic.)
We made it every year in December. We would all hover over the stirrer (usually my mom) making sure they didn’t mess anything up. (Our faith is inspiring.) Then as she poured the completed fudge into the pan we would all make non-subtle comments about making sure not to do a too-good job scraping (so that we could attack the pan with our fingers of course).
She always poured a little bit into a small bowl, presumably so that it would set up faster for us. We never waited though. (I mean, have you eaten warm fudge?) My sister Nikki has been known to consume an entire batch of this fudge in a 12 hour period.
Most of the time we would give it away to friends and neighbors, which is of course a very effective way to spread Christmas cheer. One time it backfired on us though. We brought a plate of fudge for some friends and left it on the doorstep, figuring they would be home in a few hours. They came back from vacation a week later with an entire colony of ants on their porch. Nothing says Merry Christmas quite like a pest infestation.
But don’t think about that. Just think about dreamy, creamy, not-too-soft yet not-too-dry, non-crunchy, beautiful fudge. And go make this right now because it seriously takes like 15 minutes.
I’m about to give you ONE THOUSAND details for this recipe. Fudge is simple, but it is still candy, and it’s easy to screw up if you are not particular about the small stuff. You might think I’m being nit-picky, but I’m just trying to be thorough. Check the 300 comments that have been given over the past 10 years: mixed with the hundreds of glowing reviews, there are also a lot of commenters with sad, dry, crumbly fudge. I’m here to make sure this doesn’t happen to you!
This crumbly mess is what happens to fudge when you don’t follow your own nit-picky fudge instructions because you were trying to take a hundred process shots for how to make this fudge. Don’t be like me!
Marshmallow Cream Fudge Ingredients
Let’s dig in to the details, folks. First and foremost: The best fudge starts with high quality ingredients! I cannot stress this enough!! Recipes always say this, right, and you always ignore it? But it actually matters for fudge. Candy making is no joke, and if you start with crappy ingredients, your fudge might not even turn out. Here’s an overview, quantities are listed in the recipe card below.
- Butter. Salted butter is what I always use, but unsalted works fine too.
- Granulated sugar
- Evaporated milk. Get the full fat kind. This ain’t no diet fudge. Found in a can on the baking aisle.
- Semi-sweet chocolate chips. Buy the best brand you can afford. I always use Ghirardelli or Guittard. Nestle works okay. Great Value from Wal Mart is a definite NO (avoid basically any generic brand.)
- Marshmallow creme, also called marshmallow fluff. Found in a tub on the baking aisle.
- Vanilla extract
Tips for making fudge right every time
These are the basics of what you need to know to make awesome fudge. Tons more details below:
- Have all your ingredients measured out before you start making the fudge
- Use high quality chocolate
- Use marshmallow creme, not mini marshmallows
- Use a heavy-bottom pot
- Line your pan with parchment paper
- Don’t get any sugar crystals on the side of the pan or on the spoon
- Stir the whole time, 5 minutes, or until a thermometer reaches 234-236 degrees F
- Pour the fudge into the pan but don’t scrape the edges of the pot well. I will explain everything below!!
How to Make a Fudge Recipe with Marshmallow Fluff
First, have EVERYTHING completely measured out and ready to go before you even turn your burner on. Fudge moves fast, so we need to be totally prepared! You might think that the top photo is what “everything ready to go” looks like. It’s not!
One of these things is not like the other…In the second photo, I’ve peeled off the top of the marshmallow creme. I’ve measured out 2/3 cup evaporated milk. I’ve lined my pan with parchment paper. I’ve even torn open my bag of chocolate chips and spilled them artfully over the counter. (okay fine, you can skip that step.) I know you feel like I’m being bossy, but I promise, you do not have time to do this stuff later!
Now, about that chocolate. Here is an example of what NOT to buy. Do you see how the red package calls these “baking chips”? Guys, don’t do it. If you buy low quality chocolate, the chips will not melt all the way, and you will end up with chocolate chunks in what is supposed to be smooth, dreamy creamy fudge. My sister used crappy chocolate one time, and someone asked her if it was “chocolate chip fudge.” She just said yes, haha. But don’t be like that! Aspire higher! Use the best quality chocolate you can find. Ghirardelli, Guittard, and Lindt are all great brands.
Next we’re going to talk about your pot. Yes, this really does matter! You need a heavy 3-quart pot. That means when you pick it up, it should feel HEAVY. Give it a swing! Sometimes people call these “heavy bottomed pans.” Can you see how thick the bottom of this pan is compared to the thickness of the edges?
A cheap thin pan will heat your fudge unevenly, creating “hot spots” and causing it to scald. This leads to dry, crumbly fudge. The pan quality REALLY CAN BE the difference between perfect fudge and failure fudge. Trust me!
Next step on prepping: take the time to remove the foil seal from the top of your marshmallow jar before you get cooking. Sometimes they can be stubborn and you need two hands (you won’t have two hands later). I prefer Kraft jet-puffed, but that’s more for ease of opening than how it affects the fudge, I’ve used generic with good results. Later we will be warming this in the microwave so make sure ALL the foil comes off! Go ahead and stick the tub in the microwave now to hang out until you need it.
Open your can of full-fat evaporated milk and measure out 2/3 cup into a liquid measuring cup, and have your vanilla nearby with the teaspoon ready to go. All your ingredients should be really close to the stove, within arms reach. Once the fudge making starts you can’t leave. Get ready to holler at anyone in the house in case the doorbell rings or something. Trust me, I’ve done my fair share of fudge-hollerin.
One last thing: line your 8×8 or 9×9 inch pan with parchment paper before you get started. Fold the corners and tuck them in nicely. You can pour it straight into the pan if you want, but it’s so much easier to cut the fudge into clean slices if you can lift it out of the pan with paper. Now, if you plan to eat the whole thing by yourself, row by row, slicing little pieces for yourself every time you pass through the kitchen, then I have no judgment to pass on you, and you also can totally skip the parchment. No need to spray the pan.
Okay you can finally start cooking now
Whew! Now that we’ve gotten through all our prep, we can actually get to fudge making.
- Start by adding the butter and melting it over medium heat. As it melts, coat the edges of the pan clear to the top with the butter. This will help prevent sugar crystals from forming on the edges of the pan.
2. Once the butter is mostly melted, slowly pour the sugar into the center of the pan as carefully as you can, making sure to not get any sugar on the side of the pan. With a long wooden spoon, draw the butter in from the edges toward the center, going slowly all the way around the pan until the edges are moistened.
3. Add the evaporated milk and turn the heat up to medium high. Stir to mix evenly, but avoid touching the sides of the pan with your spoon. And let’s get this out of the way:
Can I use sweetened condensed milk instead of evaporated milk?
No! They are not the same. Like, at all. Don’t ever exchange them in any recipe. Good grief.
4. Bring your butter-sugar-evap-milk mixture to a boil, STIRRING GENTLY AND CONSTANTLY. Bubbles showing on the edges of the pan is not enough. Light bubbles must be coming up from the center of the pan, even when you swipe your spoon across the pan.
5. Immediately set a timer for 5 minutes, and turn the heat down to medium so that you don’t burn your fingers off. It should be boiling the full 5 minutes. STIR GENTLY AND CONSTANTLY. If the boil isn’t constant or starts to die a bit, the heat is too low and you need to turn it up a smidge. Keep stirring. Your hand may feel like it’s on fire at times. In fact, your arm might fall off from stirring this much, but you’ll be glad you burned some calories when you realize how much of this fudge you’ll be eating.
Here is what the boiled mixture looks like after 5 minutes. It is lighter and foamier.
Another way to check for doneness is to use a candy thermometer, removing from the heat once the temperature reaches 234-236º F. My mom never did this, and I don’t either usually. But if you are nervous, 234-236 is the temperature you are shooting for. If you cook it to a higher temperature, your fudge will turn out dry and crumbly.
It’s go time, look alive people
Be ready the last few seconds before the timer goes off, all the next steps happen very quickly!
6. As soon as the timer rings, turn off the burner and move the fudge pot off the heat. Immediately add all the chocolate chips at once. Stir with your wooden spoon until all the chocolate chips are melted and mixture is smooth. If you have chunks in this mixture, you will have chunks in your fudge, so be sure to stir until they melt completely.
7. Put your marshmallow creme in the microwave for about 10-15 seconds (no lid! no bits of foil! Ignore the “do not microwave this container” warning!) Watch it and take it out when the mallow rises about a bit over the lip of the container.
This step makes scooping the mallow creme out of the container like 10x faster, but you can skip it if you just love struggling with a spatula and getting marshmallow up to your elbows.
8. Add the marshmallow creme to the chocolate mixture and beat with a wooden spoon until mostly incorporated, then add the vanilla and stir until everything is even in color and well-blended.
Once you don’t see any more marshmallow swirls, STOP STIRRING. The fudge will start to set as soon as it starts cooling, even right there in the pot, so get a move on.
9. Pour the fudge into the prepared pan and gently shake it to help the fudge settle in. Do no touch the top of the fudge or spread it with a spatula. It should be gorgeously ridged on top, like this:
DO NOT scrape out the pot well! You will just be covering the top of your beautifully rippled fudge with already-crumbly-dried-out-edge-of-the-pan-bits. Don’t ruin the top of your fudge. I don’t even use a spatula, just the same wooden spoon I used to stir.
Once all the smooth liquid fudge is in the pan, get a spatula and carefully scrape all the remaining fudge into a small bowl. Then by golly, have at it with a spoon. Treat yoself. Everyone else has to wait hours to try this fudge, but not you, oh no. This bowl is a special treasure that no one else even has to know about.
10. Let your pan of fudge cool to room temperature before cutting into it. The fudge needs to set for several hours before it is ready to be lifted out and sliced, otherwise it will crack when you move it. If you’re leaving it in the pan you can cut into it while it’s warm, it’ll just be soft-set instead of firm.
11. Once it is totally cool, slice and serve! Store on the counter covered with plastic wrap. Do NOT store fudge in the refrigerator. It dries out super fast. I only cut pieces from the block of fudge as they are needed. The longer already-cut pieces sit out, the more dry they become. If you are only using part of the fudge, only cut what you need. If you are cutting the entire block for a party or to distribute on Christmas plates, wait until right beforehand to cut the pieces.
The easiest way is to grab the edges of the parchment paper and pull the entire block out of the pan. Use a long, sharp knife and cut several rows in one direction (wiping the knife between slices), then turn the block 90 degrees and cut more rows in that direction to make small pieces. The size of the pieces can be adjusted to however big or small you like. Remember that this fudge is rich and a little goes a long way! I usually cut fudge into rows of 7×7 to give me about 49 pieces of two-bite fudge.
Extra tips and FAQ for homemade fudge:
How many mini marshmallows equal a jar of marshmallow creme?
4 cups of mini marshmallows (or 40 large marshmallows) equals about one 7-ounce tub of marshmallow creme. But wait, why are you asking this?? There are no marshmallows in this recipe!
Can you use marshmallows instead of marshmallow fluff for this simple fudge recipe?
Ah, I see. YOU ARE TRYING TO CHEAT. You want to use regular marshmallows instead of marshmallow creme.
I get it, I get it. Maybe marshmallow creme is tough to find where you live. Maybe you just had a baby and can’t leave the house, but you NEED some fudge and all you have are minis. Or maybe you’re just being SUPER lazy and have no excuse.
Here’s the thing. While fudge made with regular marshmallows CAN turn out okay, I don’t recommend using them unless you’re desperate. Marshmallows are coated in cornstarch to keep them from sticking to each other in the bag. In fudge, the cornstarch dries out the fudge and makes for a not-quite-as-smooth texture. The older the marshmallows, the drier and tougher your fudge will get. Regular marshmallows should be a last ditch effort for fudge. So get your booty down to the store and buy the real stuff, if you can get your hands on it!
If you do plan to use marshmallows, it’s best to use a kitchen scale to weigh out 7 ounces of marshmallows (the amount in a tub of marshmallow creme) rather than relying on cup measurements.
Why is my marshmallow fluff fudge grainy?
You’ve heard one bad apple ruins the bunch, but in this case, it’s one rogue grain of crystalized sugar.
Fudge is super-saturated with sugar. Fudge has more sugar molecules inside its buttery-goodness than technically “fit” inside. You crammed all those sugar molecules inside by getting the mixture hot over a stove, so the fats could absorb more and more of the sugar. The fat should keeps absorbing until every speck of sugar is dissolved, if you do it correctly.
If your fudge is grainy, it means some sugar crystals remained in your mixture even after heating. These handful of crystals act like a ladder, allowing other dissolved sugar molecules to climb out of the liquid and adhere to the crystalline structure, similar to the way rock candy grows into crystals when water evaporates. Crystals = grainy.
Here’s how to avoid grainy fudge:
- Coat your whole pot with melted butter before adding the sugar. This makes it tougher for sugar to stick to the edge of the pot.
- Melt the butter slowly and add the sugar very carefully to the center of the pot, without getting ANY on the sides. If you accidentally get some on the side, carefully douse it with the butter and evaporated milk mixture to make sure it doesn’t crystalize (which would then form those “ladders” of sugar crystals, making grainy fudge)
- Avoid getting sugar crystals on the upper edge of your wooden spoon. If you see dry sugar on your spoon, make sure to douse it with the liquid in the pan before you’ve reached a boil.
- Make sure you pour the hot mixture into a prepared pan that is completely dry and clean (and preferably lined with parchment). Water introduced at this point will ruin your whole batch of fudge.
How do I fix fudge with marshmallow fluff that didn’t set?
Okay, here’s the hard truth. Fudge can be sensitive. Think of it like your favorite, but occasionally-weepy, holiday relative. Every season it’s something new: the humidity, the altitude, the barometric pressure (for reals).
This recipe is very forgiving, as far as fudge recipes go. But it’s still fudge. The butter mixture you stirred for so long needs to reach 234-236º F to set properly. (This takes about 5 minutes! I NEVER use a candy thermometer for fudge and neither does my mom).
If your fudge doesn’t set (become hard), it likely didn’t reach 234-236º F. Although I’ve personally never had fudge that didn’t set, I’ve read that you can put all the fudge right back in the pan with a tablespoon or two of evaporated milk and reheat it all back up, using a thermometer to make sure it hits 234-236º.
If your fudge just won’t set, don’t throw it away! You have a few options.
- If it’s really thin, use it as a fudge sauce over ice cream. Or spread it on top of Nana’s Fudge Brownies! Or honestly, just forget serving it to guests and go at it with a spoon.
- If it’s thicker but still not set, try adding some powdered sugar, roll into balls, and dip in chocolate for fudgy truffles.
- You can also just let it sit overnight, uncovered and unrefrigerated. The “gooey mess” will harden over time, becoming more brittle than is ideal, but still delicious, and less messy than unset fudge.
- You can also try putting the fudge in the fridge and see if chilling will help it set.
If your fudge is always runny and you live in a high altitude, consider stirring the fudge mixture on the stove for 5 minutes and 30 seconds to give the mixture time to heat all the way. Or you can use a candy thermometer as you boil the fudge mixture, removing it from heat once it reaches 234-236º F.
Can you freeze fudge?
Yes you can! I do this every year at Christmas time. Seal the whole block (not cut pieces, if possible) in a ziplock. Take it out when you need it and let come to room temperature on the counter in the same bag. Do not try to slice until it’s completely room temperature. It will keep in the freezer for about 2 months if well sealed!
Oh, fudge.
Well, that’s all folks. The capstone course on fudge-making. You deserve a diploma. Thanks, Mom, for teaching us your fudge making ways. I hope this simple fudge recipe brings you as much happiness as it has brought my family over the years! Merry Christmas to all!
More candy recipes to make for Christmas!
- Penuche Fudge Recipe << Brown sugar version of today’s fudge!!
- Nana’s Famous Fudge Brownies << ALL THE FUDGE guys.
- Caramel Nougat Pecan Roll << This is truly one of my favorites! So unique.
- Here’s another great Christmas recipe you will love: Candy Cane Brownie Trifle! It’s a HUGE reader favorite! And personal favorite of mine, I’ve been making it for years.
- Homemade Peppermint Bark << so easy.
- The Best English Toffee << from my Aunt Shirley
- Oreo Truffles << 4 ingredients!
- Hot Fudge Sauce << pour this on everythinggg
- Holiday Chex Mix << now THIS is a classic.
- Dessert Charcuterie Board << add fudge to your board!
- Chocolate Covered Oreo Fudge from Barefeet in the Kitchen
- Pineapple Fudge from Mom on Timeout
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Mom’s Marshmallow Fudge
Ingredients
- 3/4 cup butter, this is 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
- Prepare your ingredients: For fudge-making, it's important to have everything completely measured out and ready to go before you turn your burner on. Fudge moves fast, so you need to be totally prepared!
- Line an 8×8 or 9×9 inch square pan with parchment paper. Set aside.
- Open your 12-ounce bag of HIGH QUALITY semi sweet chocolate chips. Remove the lid and all traces of the foil seal from the tub of marshmallow creme (we are microwaving it later).
- Make the fudge: In a 3-quart HEAVY saucepan over medium heat, add 3/4 cup butter. (This is 1 and 1/2 sticks). Use a spoon to drag the melting butter up the sides of the pot, clear to the top, greasing the edges of the pan.
- Once the butter is mostly melted, slowly pour 2 and 1/2 cups sugar into the center of the pan as carefully as you can, making sure to not get any sugar crystals on the side of the pan. With your wooden spoon, draw the butter in from the edges toward the center, going slowly all the way around the pan until it’s mostly moistened. Do not leave any sugar crystals on the side of the pan or on the edge of your spoon; it will make your fudge grainy. The goal is to dissolve all of the sugar.
- Pour in 2/3 cup evaporated milk. Stir this mixture together thoroughly, making sure to douse any rogue bits of dry sugar with the liquid in the pan. All the dry sugar crystals need to be dissolved before the mixture reaches a boil.
- Settle in for the boil: Bring the mixture to a full rolling boil over medium high heat. (Rolling boil means bubbles are coming up from the center of the pot.) Stir constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off. It should be boiling the full 5 minutes. Stir constantly. A candy thermometer should read about 234-236 degrees F at the end. Take it off heat early if it reaches 234-236 before 5 minutes. Overcooking at this stage makes for dry, crumbly fudge.
- Add the chocolate chips. When the timer goes off, remove from heat and add 12 ounces chocolate chips all at once. Stir vigorously until all the chocolate chips are melted and mixture is completely smooth. (if there are lumps in this mixture, there will be lumps in your fudge. Get them all out).
- Marshmallow creme. Heat your 7-oz tub of marshmallow creme in the microwave for about 10-15 seconds (to make it fast and easy to scoop out of the jar.) Move quickly. Add all the marshmallow creme to the chocolate mixture and beat with a wooden spoon until nearly blended.
- Vanilla. Add 1 teaspoon vanilla and continue stirring until there are no more marshmallow streaks and the mixture looks even and smooth. Stop stirring as soon as it's combined.
- Pour into final pan. Immediately pour into the prepared pan. Don't scrape the edges of the pot too well. Only pour fudge into the pan that is completely liquid and smooth. If the fudge-bits on the edges of the pot look dried out at all, leave them behind. Shake the prepared pan to help the fudge settle. Do not touch the top of the fudge or try to smooth it with a spatula. It should have a rippled appearance.
- Let cool to room temperature. (Good luck with that.)
- Slice and serve! I like to slice a square pan of fudge into 7×7 rows, making about 49 small pieces. Fudge is so rich!
- Store on the counter covered with plastic wrap. Do not refrigerate. Unfortunately this means you will probably eat "just a sliver" of fudge every time you pass through your kitchen. Oh darn! This is one of the greatest joys of the season if you ask me!
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Notes
Nutrition
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Using the marshmallow fluff was GENIUS. I never had such ‘airy’ fudge (if that makes sense, lol). Have you tried this with any fruit-based fudge recipes? I am quite fond of a good lemon blueberry fudge.
Ooh I haven’t tried that Emma!! Sounds amazing! and yes airy totally makes sense!
I’m pretty sure this is the same recipe as fantasy fudge that I’ve been using for years, I think the difference is fantasy fudge has 3 cups of sugar instead of the 2 1/2 cups. I make this same fudge and if I can’t get Ghiradelli chocolate, I use Hersheys which is way better quality than Nestle. I never use evaporated milk, I use full cream instead, it makes the creamiest best fudge!
I am curious why my finished fudge has puddling on top. Wish I could post a picture.
Worked beautifully! Scared for a sec when I put the chocolate chips in as it started to seize, but kept stirring and put the marshmallow in and it blended beautifully. Having everything open, measured, and ready ahead of time was a lifesaver! It really is a lightning fast process. Oh and I used milk choc chips instead. Still great! Thank you!
“Hello Karen,
Much thanks for this detailed Marshmallow recipe. I am a big fudge fan. Now I know how to prevent it from getting all chalky and dry. I will definitely use my favourite cinnamon spice and probably eat half of the marshmallow when making this.😂😂”
Ooh cinnamon spice! That sounds fun! Enjoy the fudge, thanks for the comment :)
Thank you for the thorough recipe! I’ll try this recipe this weekend and update later. I’d like to make something for my bf on my own haha.
This is absolutely the best I have ever eaten and I have made lots of fudge
I have never enjoyed reading a recipe so much in my life. I was busting out laughing, you’re absolutely adorable. I look forward to making your Mom’s recipe.
Thank you so much for sharing this.
Hello!! I am so excited to make this for my boyfriend for Valentines Day. I have read all of the specifics so I can make it perfectly! So here is my question. He loves cherry taste but not chunks of cherries. (lol) Soooooo can I stir in cherry jam? Or pureed cherries? Will this ruin it? At what stage would I do this? I’ve never made fudge before, but I’d love to have the cherry flavor somehow. I’d love your thoughts! Thank you! I appreciate all of your details!
I forgot to say, I still want to make chocolate fudge, with the hope of a chocolate cherry taste. Thanks
Hi Cheryl! This will definitely be an experiment! Definitely recommend a test batch. I would make the fudge exactly as described, but then swirl in some jam just before pouring it into the pan to cool. Or maybe even pour the chocolate fudge, then add the jam to the hot fudge in the pan and swirl with a knife? Not sure how this will go! Let me know if it works!
Hi
Just tried to make this fudge. Mine came out very light brown for some reason. Tastes fabulous though. Not grainy at all! Thanks for the recipe and helpful tips.
Hi Holly, so glad it still tastes good! Is there any chance you were using milk chocolate? That seems the most obvious explanation!
Made this for my coworkers and also replaced the chips with peanut butter ones. They loved it. First time making fudge and now I’m addicted to making it. Definitely one of my go to recipes
Welll,myFudgewashardasarock,dilutedit,nowwon’tset.?????
Thank you for reminding me of the true way to make fudge! I hadn’t made it in so long that when I decided (while home and quarantined with COVID-19) that marshmallows probably would work just fine… well you know. I could barely stir the marshmallow mess! But alas, my husband and I still ate every piece by ourselves! Now, that I’m at day ten and ready to make the creamy fudge that I grew up with, I saw your recipe. Who knew there was a scientific explanation for sometimes gritty fudge?? I’m just a nurse! I hate science! Lol! Anyway, all that to say, thank you for the lessons but most importantly for the hearty laughs and most wonderful fudge!!
This is my moms recipe! Haha! crazy that our moms would have the same recipe huh?
Great mom’s think alike Becky!! Also BFFs. haha.
Thanks for the recipe. I tried it but must have overcooked it..it came out a bit dry. Still good but not as I had hoped. I will try to make it again but not for at least a month.
I tried a second batch but substituted creamy peanut butter for the chocolate chips. This one turned up beautifully. Smooth and moist and delicious. (7oz jar smooth peanut butter)
Thank you, again.
Fabulous recipe, finally found it as it was the one in our family cookbook! Unfortunately, my book lost several pages as my lovely Shepherd decided to try to eat it🤦🏻♀️. Buttering the pan was genius.. my chocoholic husband is impatiently waiting for it to cool. Poor pretty fudge doesn’t have a chance! Thank you, love your blog!
Perfect recipe every time.
I have been making fudge for years and did not know the secret about buttering the pan and just putting in the sugar in the middle of the butter and not letting it touch the sides. Luckily my fudge is never grainy but I look forward to trying your recipe to see how it is. It sounds absolutely yummy!
Thank you. I have always made fudge for the holidays. I used to make the one behind the Kraft marshmallow creme jar and then they changed the recipe and everything went bad. So found another one and it was ok, but not the one I remembered when I was little. I found your recipe and I just was so happy on how it came out. So I just want to say thank you.
Wonderful recipe and I love how you write like you probably talk! I will try it–but ohhhh, it’s so easy to just do the 1-2-3 one with sweetened condensed milk + chips + vanilla. That’s always been my to-go to one.
Patti, put down the sweetened condensed milk. Walk away slowly. Then make this fudge and never, ever look back. 😂😂
When and how do u add nuts, pecans?
Hi Cynthia! You could add them at the very end, right before pouring into the pan. Be sure to toast and cool them first! Un-toasted nuts are a travesty!!
What would be the process if I wanted to add M&M’s? Or swirl some caramel in it?
Hi Krystall! You could try it! Add it right before pouring into the pan.
Had my first attempt at this recipe today and it came out just perfect. I tried an old fashioned cocoa recipe from Hershey’s a couple weeks ago and had problems so I searched for other recipes and found yours while looking for something easier and also for fudge that is creamy smooth, melt in your mouth. This is it. Thanks for sharing! BTW, I used a non-stick 5.5 qt dutch oven from Pioneer Woman and the fudge just slid right out and into the final glass pan! No fuss, no muss, almost no scraping other than to urge it out!
Wow! This came out perfect, and I’ve been a fudge failure up to now. I only had 2/12 quart heavy pan, but it turned out fine. Also, I rubbed softened butter all the way up to the edges of the pan and spooned some on as it melted and no crystals. Genius idea. Also used a wide -mouthed jar funnel to make sure the sugar didn’t hit the sides of the pan. Thanks for the detailed directions. Lowered my anxiety on this and worked out fine.
Thank you for the excellent recipe and instructions for the marshmallow fudge!!! This was a 1st time of making fudge and it turned out PERFECT!!! SO YUMMY,CREAMY,MELTS IN MOUTH GOODNESS!!! Thank you again for the step by step instructions,,,and the humor,,
recipe is çlear and easy to make and delicious.
Thanks for the very detailed recipe. Made it easy for me to follow and get right. The fudge was terrific! Smooth, chocolaty and perfectly soft and fudgy. This was my first attempt at fudge and I’m happy it was a success. Will be making this every year. Thanks for the future memories!
This fudge is amazing!!!!! Hoping to get a little help. My first round was legit incredible and tasted like heaven the second was a shit show and my third is still setting BUT I’ve noticed it just slides right out of the pan there’s nothing to scoop out and maybe looks a tad greasy as it slides out? Anything to help with that
Made this for years literally 20+ and it always turned out perfect. This year it was dry and grainy. Never knew the pot made a difference. Can’t wait to buy a new pot and try it again. This was my moms recipe and could not understand why it was so dry and grainy. Thanks for all the background info.
OMG.. Yummy! I made a double batch of this! WARNING… NOT FOR THOSE WHO HAE ANY FRAILTIES .. I literally look like Popeye the Sailor ! But boy is it worth it another psa..be sure to have some milk handy….thank you soo much! Happy Holidays!🎅
Oh and on a side note ; i used the medium size marshmallows and generously drizzled corn syrup over them put them on 50% power in micro. 1st for 2 mins then whisked them and. Again for 40 secs @50% 👌 👌
Fudge just like my mom used to make…soft sweet and fantastic! I made a double batch to give away to friends and family during the holidays! Thank you!
I love this post! And the fudge came out perfectly,
If you want the best ingredients, you need to use Marshmallow Fluff. What’s pictured in your recipe is a substitute for what my grandfather created in the 1920’s and our family still runs the business to this day. The original fudge recipe your mother made was always available on the back of that iconic blue label!
Hi Joan! So your family owns the Fluff company? I really need to get my hands on some fluff and try it out myself. Fluff does not have xanthan gum or cream of tartar in it (like marshmallow creme), and I’m wondering if that makes a difference in the success rate on this recipe.
I actually made this last night, before I saw your recipe! Its also my moms fudge, and my grandma’s. I’ve had so many people complement me on this, and I wink and tell them its an old family recipe…
Hey Christina! as far as I’m concerned it IS your old family recipe! I say if you’ve been making it for 3 generations, that makes it yours right? I think people will argue about this for all eternity though, haha. So glad we share the same family recipe, it really is the best. Thanks for reviewing!
Thank you for the thorough instructions and pics. This a cinch to make and came out perfect. I’ve had fudge flops in the past, but the instructions were so clear and direct. Many thanks!
finally… found you. My mom made this fudge for decades, my sisters and I made it with her many time. When she passed, we lost the recipe. There are 100’s out there that say they are “the one” … they are not. You also provided the guidance on “how to” that our mom was probably giving us all along, but we paid no attention.. of course!. I just poured the batch, took one taste of the partially cooled spoon, and the tears are literally rolling down my face. (but not into the fudge). Thank you thank you thank you!
Oh gosh Colleen I’m so happy you found the recipe!! It’s a Christmas miracle! SO happy that you have this little piece of your mom’s love this Christmas. Enjoy every bite!!
I think this recipe used too much butter. I’ve always simply followed the recipe on the jet puff jar and it always turned out much better than with this recipe. I followed it to the letter but literally had to pour off excess butter. I’m going back to the jet puff recipe.
Hi Gina, this has the same amount of butter as the Jet Puff recipe. I think something went wrong for you! So sorry!
I have ALWAYS made my fudge using the same recipe for years. When I make peanut butter fudge, I use peanut butter chips instead of chocolate chips and 1/2 cup of peanut butter. Turns out Perfect!
That recipe is Originally called Fannie May Chocolate Fudge.
This recipe is absolutely amazing!!! I want to make some as wedding favors for my wedding in May and I was wondering if you could tell me how long do you think it will stay delicious and not dry out (how far in advance can I make it)? Any suggestions are greatly appreciated and thank you so much for this recipe!! Happy holidays!
Hi Beth! I think you are in for some testing! This fudge is good and moist for 2-3 days, but once it’s cut into pieces it dries out faster. You are going to have to decide what level of dried-outness is acceptable as a wedding favor. I would also encourage you to experiment with freezing it, and see how you think the quality is. It really comes down to how you want it to be. Obviously you don’t want to be making this yourself right before your wedding! Hope it goes well, good luck!! And congratulations!!
Made this with my kids today! They loved it and I’m glad I got 2 extra jars of the marshmallow fluff b/c I’ll be making a couple more batches. This batch is being taken into my work and my boyfriends work to share.
Having said that, do you think this could work with peanut butter chips so it would be peanut butter fudge? Thinking I can do another batch of chocolate and one of peanut butter.
Hey Jessi! I haven’t experimented with turning this into peanut butter fudge, it is definitely on my list. I’m nervous about the pb chips, they are made with palm kernel oil (they are cheap candy with flavoring, basically.) I’m wondering if they won’t melt all the way. Let me know if you try it out!
Use reese’s pb chips they work well.
To double the recipe do I double everything or can I use less sugar?
Hi Stacey! I would double everything exactly as listed in the recipe. So that would be 5 cups of sugar.
My fudge is currently setting and I’m praying it will turn out as good as it looks! Your recipe has so many great details and the only thing I found troublesome was that a lot of other sites said the fudge should be allowed to cool some before adding in the ingredients so I did that. I did learn an extremely helpful tip that you might like… one website suggested putting the chocolate chips and marshmallow creme into a large mixing bowl and then pouring the hot mixture on top. That way I can easily avoid the brown bits around the edge of the pan!
Hey Ellen, I like the mixing bowl method! Good idea!
Your recipe looks identical to the Original Fantasy Fudge recipe, which can also be found on the back of the Jet-Puffed Marshmallow Creme jar.
Hi Lee! Yes, the back of the jar is what my mom adapted it from! She changed a couple things and the technique a bit. Enjoy!
Thanks for this recipe
Why shouldn’t the fudge be refrigerated after it’s cooled. I’m giving as gifts so how long will it keep on the counter?
Hi N! Fudge in the fridge will start to dry out faster than if it’s left on the counter. Fridges are moisture sucking machines!! 😂 I would leave it on the counter up to 3 days, after that freeze then thaw and slice. Enjoy!
First time making this recipe, I’ve made pb fudge with marsh cream and no issues. I used semi,sweet toll house choc chips and when added to the sugar mixture as directed the chocolate seized up and I thought it was ruined. I added the marsh cream and it became smoother. The heavy bottom pan had alot of seized up chocolate around the bottom so I had to carefully pour it out into the 9×9 dish. I’m hoping it tastes ok and isn’t grainy. Not sure why chocolate did that.
I am back once again this year to utilize the best fudge recipe I’ve ever seen, thank you! I appreciate your thoughtful instructions and down- to-earth personality, so refreshing. Merry Christmas!
I’m so excited. This fudge is just perfect. Mine always comes out grainy and I never knew what I was doin wrong. This recipe was awesome in breaking everything down. Step by step. Thank you!
Tasted bland to me. My mother’s recipe was delicious but called for 4.5 cups sugar, 1 stick butter, 2 tsp vanilla, 1 whole can evap milk, boil 6 min, all other ingredients the same.
So delicious and smooth. Tried this last year and had many compliments at home, work and from neighbors. Made it again just now and just wanted to thank you for your excellent and thought out tips!
I’m also a food blogger and complete and total Fudge-Failer to this point. I have been reading comments and just want everyone who has a negative comment to make on someone’s very well-thought-out recipe that she has worked very hard to GIVE to you, to consider that she cannot possibly account for every single person’s taste, oven temp, available ingredients, experience, etc. But to criticize her recipe is just not very nice. Do you see my little mom-finger wagging at you? We share our recipes because we love to cook and share what we’ve learned, and we work really hard to do so. So use the old Oreo cookie method of sandwiching something not-so-nice between two compliments, and perhaps your words will come out better. I’m totally making this exact recipe in the next few days and I predict my first fudge success!!
Thank you for each letter you typed for us, Food Charlatan. High five. We’ve got this! :o)
Right on the mark, Alison…I followed this recipe exactly and it turned out dreamy, creamy, velvety delicious!
Do you think using a non stick pot makes a difference? I love this recipe, just trying to trouble shoot why mine is never “just right.” Thank you!!
Hi Amanda, I don’t think it would make a difference, as long as the bottom is heavy as described. is it thicker than the sides?
Thanks! The bottom does seem thicker, I’m going to try again tonight! It always seems a little dry and crumbly. Fingers crossed!
I grew up with my Mom making fudge the “old fashion way”. Mom is gone now. I think I am a pretty good baker and cook but for some reason making fudge the way Mom made it never worked for me. So I haven’t made it in probably 30 years. Essentially I had given up. So I thought I’d try it with this version. It turned out really good. I’ll be making it again. Thanks for prompting me to give it another shot.
You’re kind of rude while you’re thinking you are being funny. Oh, and marshmallow cream and marshmallow fluff are NOT the same thing.
Hi Michel! I’ve actually been doing a bit of research on fluff vs creme! I haven’t test fluff because they don’t sell it where I am from (CA) But I learned recently that creme has cream of tartar in it, which would definitely help stabilize the fudge a bit more. So I think creme might be superior to fluff! I thought they were the same. If I were going to try making this with fluff, I would add 1/4 teaspoon cream of tartar in with the marshmallow. I’ll make a note! Thanks for commenting!
Why can’t people keep the rude comments to themselves, if you don’t like it then find another 1. NO reason to be mean.
Quick question. Can this recipe be doubled? And if so should any instructions change… like lengthening boiling time or using less fluff. Thanks!!
Hi Katie! I have doubled this before, but it is a bigger risk because fudge is a little fussy and there are so many variable. Don’t change the cook time. Let me know how it goes!
I live in the California Centrl Valley . We have Valley or Tulliie fog. I have a note on the recipe Do not make when it is foggy or raining. I have made this recipe over 50 yrs.
OMG. I haven’t sliced into it yet, but I’m rating it FIVE STARS just on the leftovers that I scraped into the bowl after the pan pour (as instructed! You know – the bowl no one needs to know about…)
All of your recipes make me look like a cooking rock star to my friends and family… cookies, key lime pie… thanks to you, I’m multitalented. Thanks for everything you do and all of the practical tips you always add in for the noobs like me.
For everyone saying it’s the exact recipe on the tub, it’s not. In this recipe the sugar is reduced by 1/2 cup, nuts are omitted, and the method for making is slightly different than what’s on the package. That being said, is it still marshmallow fantasy fudge? Of course! It’s like saying your mom’s Baked Ziti or your grandma’s Apple Pie. All versions are variations of the same thing, but in your mind it’s still your mom’s (or grandma’s) and always will be! Honestly, I think the appeal in this fudge is half the crazy deliciousness, but the other half is the pure nostalgia of my mom making it every year, then making it with her, and then learning to make it on my own. It’s something I now make with my children every year. The experience is part of the recipe for me. Some family recipes are just like that – it’s YOUR family’s, even if you’re not the inventors, per say. Thank you for sharing the family recipe and tradition, Karen!
I hate to say this but my family doesn’t care for marshmallow fudge. Every year i search for something else. You are my last hope! Can you help out? This goes back to my childhood! Seriously! I need a great fudge recipe that doesn’t have marshmallow cream in it. I don’t have my mom’s recipe. She has been gone for many years. But she would fuss if it didn’t beat up right or if it sugared. Sometimes i think her candy thermometer was just too ancient. Getting to soft ball stage took forever since we couldn’t rush the process. Lots of holiday memories. Thanks!
Hi Jerri! I’m sorry, I don’t have another recipe! Marshmallow fudge is kind of a “cheat” fudge because the candy is half made already (the marshmallow). I know there are recipes out there that don’t use marshmallow but I haven’t tried them. Good luck with the search!
Great feature on this fudge! I’ve always made the Fluff recipe and it yields 5 lbs. lol my best takeaways that you pointed I believe do matter. Good expensive chips and a heavy bottom pot that will radiate a d hold heat better. Non stick isn’t needed because everything in the pot simply melts away with hot water. Thanks very much!
This is identical to the recipe I have used every year since making it in my junior high home ec class sometime around 1983. I remember making many batches for my mom to give to her friends that first year. Now I make it every year for my daughters to give to friends and teachers. I make half with nuts and half without. So good.
Half nuts, half without!! We know how to please everyone, right Rachael?? :) Love it!
Believe it or not, I made this last year for Christmas because my mom wasn’t feeling well. She normally does all of the baking/cooking of holiday stuff, but I said I’d take some of it over. I’m *not* a baker, I’m more of a cook, in that I tend not to measure, so baking scares me. :P
I gave some to family, took some into work. Everyone *loved* it. Today we were talking about Christmas food at work, and my HR manager looked right at me, “Please tell me you’re making that fudge again…” I printed the recipe out and made my notes, so I’d remember *exactly* for this year. So I was going to look for my recipe and it came up in my email (then I found mine to see if I did anything different).
I did use Ghirardelli chips. I did use Kraft Jet Puffed Marshmallow Creme. Salted butter. I have very old school Visionware heavy pots (they’re glass!). Not a nonstick pot, anything fancy, but does have a thick bottom. Now I’m debating making one batch now, and one batch for the family…
One thing I did change is I put it in a 9×13 pan because my mom always did. Makes thinner fudge, so easier for sharing with multiple people (can cut twice as many pieces, so the non greedy ones just take one, then the greedy aka smart folks come back for seconds). Comes out about 3/4 inch thick instead of 1 1/2 inches thick.
I don’t have a candy thermometer, I just timed it. Not sure what is wrong with the ones that didn’t turn out right, but I’m no longer scared of fudge. :)
This recipe is as old as the hills. If it’s her moms recipe, her mom must be over 100 years old.
She’s like Santa Claus. Timeless. 😆 Just kidding, she got the recipe from the marshmallow jar just like everyone else, but changed it up a bit and added her own technique :) Enjoy!
I have been making this recipe for 50 years. It used to be on the back of the Hershey’s Chocolate Chips package. That is where I found it.
I am not careful with it at all. Just follow the recipe and dump it in. It has never failed and is the best fudge ever. I love to add toasted pecans or toasted walnuts to it or make it half and half. This recipe is a solid keeper.
Crazy delicious! I have to put the saucepan in the sink w water to stop myself from scraping every last bit of chocolate fluff goodness into my mouth. I usually add a cup of roasted ruff chopped nuts when adding the fluff.
Yumalicious!
The ending is chaotic and I don’t have enough hands. Totally missed the vanilla and Toll House is apparently low quality cause I have morsels through out. There’s too many other fudge recipes out there to try this one twice.
Just made fudge with this recipe. I’ve made fudge many times before, but usually just used the recipe on the marshmallow fluff container. This time I decided to try one online. I am very disappointed. The fudge is grainy and separated, and there are pools of butter on top. I read everything and followed every step to a T (including the essay of tips). I honestly think it was cooked too long (and I set my timer for 5 min). I’m pretty good at following a recipe (I have a degree in chemistry, no exaggeration). I’m just super disappointed since I am making this for a potluckd. Oh well, I’ll be going back to my old recipe and I’ll be sure not to try a new one the day before I need to provide food to people.
Knowing how your stove cooks helps judge cooking temperature.
Follow the general instructions and fudge will be wonderful everytime.
This is not fudge! Fudge doesn’t need chocolate (or peanut butter etc). And what is this marshmallow fluff thing you talk of? Not even sure we can buy fluff on my continent, never seen or heard of it before. Nope, all you need to make the best fudge is sugar, butter, milk, condensed milk, golden syrup and vanilla essence. That’s fudge heaven to me.
Weird comment.
I like you Sally 😂
👋sally 😃😊
Curiously, what type of fudge are you making & are you willing to share the recipe?
I made this today with the kids. I didn’t have evaporated milk (it’s really expensive here and the store is 9 miles away)
But we have lots of canned full fat coconut milk. We used that and it worked perfectly. It’s thick not watery like lite or coconut water or beverage
We added a cup of toasted walnuts with the chocolate chips (Kirkland brand chips) because I love them in anything.
I forgot to add the vanilla-oops it was a rush at the end!
Before adding the marshmallow cream I thought I ruined it, it was a greasy, separated , grainy mess! But luckily the marshmallow cream made it come together and it’s delicious.
Better then the Velveeta cheese fudge my mom made in the 80’s 😆
Coconut milk! I’ve never even thought of that Gretchen! What a great idea. Glad it worked! But tell me more about this Velveeta cheese fudge?? What in the whaaaaat
Velveeta Cheese Fudge
Mind. Is. BLOWN!!!!!!!!
This is THE BEST fudge ever. But on the revised comments it says don’t scrape the sides, I have done it on all mine. I just found this recipe about 2months ago and have made it 4 times. Thank you for the BEST EVER FUDGE.
I believe that the “Don’t scrape the sides” comment refers to others wanting that left so that THEY can scrape the sides and eat it.
This is the BEST FUDGE I’ve eaten. My sister is a very picky fudge eater, she loves it. She can eat an also full pan. Have made it twice and getting ready to make again.
yummy fudge to be eaten with milk.
Love it taste soooo good!
So I have made this fudge maybe 5 times since first finding the recipe and it’s come out INCREDIBLE every single time when I just whipped it together without reading the additional instructions so this last time I figured I would follow your instructions to see if it could possibly come out even better but Oddly enough it came out dry and crumbly and didn’t taste quite right this last time! I guess I’ll stick to my original method of throwing everything in the pan all at the same time and then adding the chocolate chips and marshmallow fluff at the end lol so strange ! But the point is.. this recipe (when it is done properly) produces something of heaven. I literally can eat a whole pan myself.
Thanks so much Karen. I love fuss free recipes and this looks like a must try. I can’t wait to whip up a batch of this chocolatey goodness. Thanks for all the helpful tips, it should make this recipe even easier.
Very good,……..just like my moms fudge♡……turned out perfect. I made a batch with pecans and one plain, my partner couldn’t stop eating it and it set quickly. I love this fudge….thank you!
I just got done making it how long does it take to set up and do I put it in the refrigerator to set or let sit out on the counter
Hi Bob! It should be completely set within 3-5 hours depending on the temperature of your kitchen. I like to set up at room temp rather than refrigerate, I feel like it helps it keeps its moisture better. Enjoy!
This is really close to my grandma’s fudge recipe. I don’t think the pan is the problem people are having. Whenever we had a problem it was the butter (other than the one time she accidently bought milk chocolate chips. Those don’t like to melt). I think people might be starting the 5 min timer at the first couple bubbles as well. Needs to really boil, only turning down enough that it don’t splatter
I found this recipe a few weeks ago and was longing for the fantasy fudge my mom used to make. I just got done making my second batch and it has turned out perfectly both times. I followed all of your instructions to the ‘T’ – I did let the butter, sugar and milk melt on a lower heat then turned up to medium high to get the full boil going before turning the heat down again – but not so low that it didn’t maintain a medium boil for 5 minutes. I stirred constantly the whole time, even when it was just doing the initial melt. Made sure to really incorporate the chocolate chips and then the marshmallow creme. I used a wooden spoon – not sure what difference, if any, that makes.
When my mom passed eight years ago, her fudge recipe went too. So it had been years since I had any fudge and I’m not a daring cook. I had bought some fudge on Amazon and was so disappointed in the flavor. I remembered my mom used marshmallow fluff so I found this recipe. My 15 yo bonus daughter loves to cook so she and I followed the instructions carefully. Ohmygosh! It was just like I remembered without needing a pressure cooker. I used unsalted butter and just added a dash of salt and everything came out perfectly. I didn’t limit my consumption of the fudge and somehow lost 3 lbs! So I’m making it again to hopefully hit my goal weight. Haha! Thanks for the recipe!
I love this Denise, thank you for sharing your mom’s story! I think it’s the magic of this fudge that making you lose weight. I’m sure this happens to all of us, right?? Crossing my fingers ;)
Just made this for the first time ever and it came out perfect!! It tastes just like my Aunt used to make every year for Christmas before she passed. Thank you for the wonderful recipe!!
This fudge is definitely good and it turned out perfect, just like mommas for sure♡ I substituted the marshmallow fluff with 2 cups of marshmallows because it was all I had and I really wanted fudge. I made 2 batches one with pecans and one plain, It was 100% me and my partner went gluttonous for it…….Thank you!
This recipe is lousy. I checked the actual marshmallow fluff recipe afterwards. The fluff goes in at the beginning and gets cooked with the sugar, butter and evaporated milk. It is NOT added afterwards. The color of the chocolate changes and it does not set up properly.
Hi
That is the way I have always done mine…all the ingredients except chips and vanilla go in the pot. Cook on low until they are mixed together and sugar is dissolved. Turn heat up to medium until boiling. Stir constantly and boil for exactly 5 min. Remove from heat. Add flavor extract – DO NOT HANG YOUR HEAD OVER THE Pan…you will get a blast of alcohol in your face stir in then add your chips, stir like mad to get them in, mixed and melted,,,then add toy out foiled buttered whatevered pad/dish (I use a sprayed 1/4 sheet pan) let cool. Turn out on a cutting surface to cut into pieces your own side – I cut our into 6 large pieces,,,each one of those in turn gets cut to 16 pieces…lots to share. I have been using this process for more than 25 years works to perfection…different flavor chips, different flavor extracts. As long as you keep to the measurements you will be ok. You can even add some add ins when you add the chips, no more than 1 cup…..
I don’t know what I did wrong but mine is wet. Like, it has pools of liquid throughout. Should I drain it off? It doesn’t look creamy either….looks clumpy. I didn’t use a heavy bottom pan because I don’t have one…would that cause this? I used a saucepan.
Measuring Marshmallow Fluff was like trying to measure Goose down feathers.
I did not have any problems making this fudge recipe and I had five different cookie recipes going at the same time with my daughter’s help. The fudge looked beautiful and sliced well until the next day – very dried out and very brittle and crumbly. I still put it in my gift tins even though it was a bit ugly – it taste OK and not grainy. If it weren’t so dried out it would have been awesome. Used Ghirardelli and full fat evap. milk, great butter… Any thoughts?
I followed the recipe and notes precisely, and used high-quality ingredients and an All-Clad pot that works beautifully for candy making, but unfortunately my result was a gritty, greasy mess. I wish I’d read the comments first…and the back of the marshmallow fluff jar, which specifies that the sugar/butter/evaporated milk mix should be cooked to 234°. D’oh! I’m sur my mixture cooked to a higher temp than that. I’ll try again at some point, but in the meantime I’m trying to not let 12 oz of expensive chocolate go to waste by mixing my broken fudge with a couple of eggs, a cup of flour, and a pinch of salt and baking it into what are looking like pretty decent “fudge brownies.” :)
Sadly we had an epic fail, we followed the instructions and used nice chocolate…but as we added the chocolate it began seize. It smells right but I’m pretty sure “draining” the excess butter isn’t part of the instructions. Super disappointed yet again, It’s super gritty and just wrong :(. Sad day
This was the best fudge recipe I have ever seen I’ve cooked several kinds this one is the easiest my family loved it
Best chocolate fudge ever!! Thanks for the specific instructions. My first time and it turned out PERFECT!
Marshmallow Fluff and Marshmallow Creme are two similar but different products. Totally different textures and consistency. Which one do you actually use? I use Marshmallow Fluff in my peanut butter fudge.
Hi Don! I use Jet Puffed Marshmallow Creme! (It’s all that’s available on the west coast.) Either one will work in this recipe.
If I want to use a candy thermometer, just to be sure, does this need to be at 234 degrees when done, like other fudge?
I just made this chocolate fudge recipe. It turned out so creamy and delicious! Something I did to remove the step of the microwave for the marshmallow creme was spray my rubber spatula with cooking spray (on both sides) and laid it on a paper plate until I was ready for it. I also added 1 cup of walnuts. I stopped making chocolate fudge because the recipes I had usually didn’t turn out. I will be making this recipe now every year for Christmas. Thank you for sharing your detailed recipe.
Every year when the holidays come around, I make 4 different kinds of fudge, homemade shortbread cookies w/homemade cream cheese frosting, milk chocolate powdered sugar brownies, and chocolate covered strawberries drizzled with white chocolate. I’ve gotten better over that last 6 or 7 years, and my family and friends line up for their gift boxes. I always use the same ingredients. This year I thought I’d try a different recipe for the fudge to see if I could make it even better. This was the wrong choice. I’m currently throwing away 3 batches of what can only be described as gritty, yet somehow watery cement. I’m not sure how I could have possibly messed this up so badly, but if anyone finds out about this, I’ll be Game Of Thrones style decapitated. Seriously though, nothing has ever gone this wrong. Ever.
Haha!! No decapitation please!! I’m so sorry it went wrong. flimsy pans? used margarine? boiled too long? Crap chocolate? Hard to know what happened since I wasn’t with you. Candy-making is a bit of an art! Here’s hoping no one finds out! I want you to keep your head!! ;)
Terrible! I followed instructions to the letter and it was just gritty, thick as mud!
I’m so sorry Shelley! I’m wondering what went wrong. Did you use low quality chocolate?
I have always loved this recipe but this last time I made it the sugar mixture started to burn before it even got to boiling and I was stirring. Turned it down as low as I could to still get it to a boil… guess I need a new oven!
Oh no Amy! That’s no good! I’m also wondering about the quality of your pot? Crappy pans can’t handle the heat. Literally!!
I think your sister and I are related! I can see me eating the whole pan fudge too!
Can you add peanut butter to this or white chocolate? I’m not sure how to do that. Or just make a peanut butter recipe instead of the chocolate
Can I substitute veal milk in making fudge?
That’s a new one Phyllis! Veal milk! Interesting. The only sub I would recommend for the evap milk is heavy cream. Can you get veal cream?? milk is too thin.
Amazing! First fudge I’ve had turn out so amazing. Just evaporates in your mouth – my husband said you don’t even have to swallow. Perfection! Finally I can gift fudge at Christmas! So not kidding – yay.
I followed the notes to a T and the fudge is perfect. I used Hershey’s brand chips since I had them on hand. I normally don’t like to take the time to read some dialogues. I did with this because I wanted no excuse for a bad batch of fudge. Very creamy, and comes out looking like milk chocolatey fudge. Thanks for tweaking your moms recipe.
This is seriously the BEST fudge recipe there is. It’s so easy and so delicious – and even that’s an understatement. I made several batches last year, and my first batch for this year is cooling on my counter as I type this. Super simple, turns out perfect every time, and tastes amazing! It’s honestly the only fudge recipe I’ll ever use.
I’m excited to make this fudge because the recipe is so close to the one my mom used (minus the pressure cooker). Most things I mix and bake use unsalted butter. Should I get salted sweet cream butter? Seems like the only other choice.
Hi Denise! I always use salted butter but unsalted will work fine! You might consider adding a pinch of salt.
Do you use salted or unsalted butter
i use salted butter Gary!
I too have made this fudge for at least the last 40 years. I usually make a double batch using 6 cups of sugar, 3 sticks of butter, one can of evaporated milk, large jar of marshmallow cream, 1 12 oz bag of semi chocolate chips, 1 12 oz milk chocolate chips and vanilla. The easiest fudge you’ll ever make. Always get raves with this recipe.
What size oz can of evaporated milk & oz of marshmallow fluff and/or cream for doubling the recipe?
😊thanks
Man, this took me back. This is MY mother’s recipe, from the label of the marshmallow fluff jar.
I’ve never tasted better. I remember playing cards with my mom on break from school, eating this fudge. I long for those days again, not only because it is a great memory, but because I could all the fudge I wanted and didn’t gain weight!
Those were the days, right Terrie?? We didn’t know how good we had it!! I’m so glad this fudge brings back memories. It sure is fun to eat fudge with mom :)
Your brown sugar fudge is so, so good and my husband is obsessed with it! I don’t know how he will feel about me making him something different, but I’m sure I’ll give this one a shot. We love so many of your recipes! Thanks for all your hard work.
Brown sugar fudge recipe?
Ridonculously delicious!! Beware- it’s addicting! This is now one of my families favorite recipes.
I love all Laura’s comments. Very helpful! I’ve made this several times and I, too, can eat a pan pretty much by myself.
Thanks Janice and Laura and of course, Karen, the Food Charlatan!
Nothing like it!! I agree. No nuts, candy, toppings of any kind. I LOVE this fudge! Easy and basically fool proof. Easiest thing on my baking list at Christmas!
Sometimes simple is best, right Denise?? :)
THE BEST AND EASY
IT TURNED OUT WONDERFUL!
TASTE UNBELIEVABLE!
Did not turn out well. Despite following the directions and tips, it ended up lumpy and the vanilla did not combine. I’ve made fudge before but lost my recipe and tried this one. Super disappointed.
I want to try this for Christmas but is it fluff or creme? I ask bc those are 2 different things here. Or have you made it with bith? Thanks!!
Hi Karyn! They are just different brands, they are the same thing. I just Jet Puff Marshmallow creme, 7 ounce jar. the fluff will work the same! Enjoy!
I live in Ireland and we dont have the marsmaĺlow fuff , what else could I use please
Hi there! i’m sorry to say you will either have to find a recipe to make your own, or find a different fudge recipe! It’s an essential ingredient. do you have marshmallows? I believe some people have tried that with success (check comments) Enjoy!
Can you use mini marshmallows if you can’t find fluf
Hi Betty, I haven’t tried that but other commenters have mentioned that it works!
I found this fudge easy to make, but I did appreciate the tips provided such as not skipping out on the full five minute boil, use quality chocolate chips and real butter, and a heavy pot.
So glad the tips were helpful Kelly! Thank you for commenting!
The chocolate seized as soon as I poured it into the mixture. I had to transfer the mixture to a different bowl and use my beaters. It got extremely thick and looked separated, but once I added the marshmallow fluff it seemed fine. It’s cooling now, but I’m afraid it will have a chalky texture.
I had all of my ingredients set out so I could move quickly, but it still seized for some reason.
I had exactly the same problem, it immediately siezed up. Im wondering what yours turned out like after cooling. Mine is cooling now but I dont have much hope for it based on what happened. Is it supposed to do that? It seemed like not enought condensed milk and too much chocolate, but Im no expert fudge maker. Maybe admin can clarify if it is part of the process? It looked like when you melt chocolate in a double boiler and liquid gets into the chocolate causing that clumping lumpy issue.
*too much sugar, not chocolate
This is the way I have made fudge for 40 years, but I use some brown sugar too. I read so.e had trouble with it setting up. If it is raining or humid is high candy will not harden.
Ooh brown sugar!! I would love to try that variation. Yum. Thanks for your tips about the humidity Sandy!
How much brown sugar?
Would u mind sharing how much brown sugar you add? Do u replace any of the white sugar with the brown or just additional to?
I’ve been making this fudge for over 50 years, but I have never ever used marshmallow fluff. I just use miniature marshmallows, and melt them in with the chocolate chips. Works extremely well and everyone loves it. I don’t really want to have to buy that fluff stuff! :-)
Thanks so much for chiming in Anne! I think you just answered a lot of commenters questions about using marshmallows instead of fluff!!
How much mini marshmallows do I use? 1 cup or 2 cups?
I’m surprised how many people commenting have had issues with this fudge. I’ve made this recipe probably almost 100 times – seriously. I make it and sell it as a fundraiser to buy presents for those angel tags at Christmas every year. The only time it’s failed is when I chose to try it with lower quality choc chips and I couldn’t get them to melt all the way (sad tear!). Luckily that was for a personal event and even that tasted fine, it just had a few small chunks. In fact someone asked me if I made mini chocolate chip fudge and I just said yes. Ha!
Here are my tips to ensure it comes out perfect every time. First, have everything completely ready to go before you start. All items measured out, 8×8 ready to go (I line with parchment), lid and seal off the marshmallow creme. I weigh my chocolate chips to get the exact amount. (Side note, I prefer about 7 oz semi sweet and 5 oz dark but the method doesn’t change if you use all semi sweet.) Put your marshmallow creme in the microwave to have it ready. (important! make sure ALL the foil seal is completely off!!)
Use a heavy pan. If it is thin on the bottom, your fudge will turn out crappy. Just being straight up honest here. Start with melting the butter over medium heat. Once it’s mostly melted, pour the sugar into the center of the pan as carefully as you can so as not to get any sugar crystals on the side of the pan. I stir super gently in the center of the pan, drawing the butter in from the edges until it’s mostly incorporated. Then add the evap milk and turn up to med high heat. Avoid touching the sides as much as possible.
Stir gently until it comes to a FULL rolling boil. Bubbles on edges is not enough. It must be boiling enough that when you stir it there are still big bubbles in the center, they won’t go away. If you stir and the boil dies down a bit, it’s not ready. Once it’s so hot it’s crazy boiling even when you stir, turn it down so it doesn’t boil over (to med) and start your timer for 5 minutes. Stir constantly. If the boil isn’t constant or starts to die a bit, you turned it too low and need to turn it back up. You will probably sweat and your hand may feel like it’s on fire at times, but that’s fudge making for you. Worth it!!
Be ready the last few seconds before the timer goes off. All the next few things happen very quickly and you’ll want to move fast. As soon as it sounds, turn off the burner, move the pan to the cool burner next to it and immediately dump in the choc chips. Start the microwave to soften the creme to make it easier to spoon out. You’ll have to watch it until you know your microwave. It’s ready when it puffs up over the opening a bit (mine is about 15 seconds). While the microwave runs, carefully but quickly stir the chocolate chips into the boiled mixture. I actually start stirring with my left hand and turn on my microwave with my right because they’re close and I can. As soon as it’s smooth, take out the marshmallow creme and stir it in til mostly incorporated, then add vanilla and stir til everything is even in color and all is mixed in.
So, just to review. Timer goes off and very quickly with as few pauses as possible you: turn off burner, move pan over, dump in chips, start microwave, stir in chips, take out creme, stir in, add vanilla, stir in.
Pour immediately into prepared pan. It needs to set for several hours before it is ready to be lifted out and cut, otherwise it will crack when you move it. If you’re leaving it in the pan you can cut into while it’s warm, it just will be soft set instead of firm.
One other thing to note, as I mentioned earlier, is quality of ingredients. Use real butter, I prefer Costco brand. Use full fat evaporated milk. Measure your sugar precisely. Don’t use walmart brand chips, those are the worst! I prefer Ghirardelli, personally. I prefer the kraft jet-puffed marshmallow creme, but that’s more for ease of opening than how it affects the fudge, I’ve used generic brand with good results.
If you’ve read my essay, you’re to be admired. Ha. I really do hope it helps though, because this fudge is the bomb.com. Happy fudge making!!
You are awesome Laura!!! (For my lovely readers, Laura is my sister and has been making Mom’s fudge longer than I have) It’s been on my to do list for a long time to update this recipe with more details. It is such a tragedy that so many people have issues with this recipe, because it really is the best when done right! I’m basically going to copy and paste this into my recipe notes. Thanks for doing all the hard work Laura ;) you’re the best!
Can you make the fudge with out the marshmallow fluff
Hi Connie! No, the marshmallow is an essential ingredient!
Here’s a tip to getting the chocolate to melt better. Melt the chips in microwave prior to making this and have the melted chocolate ready to pour in with the marshmallow allowing the marshmallow to melt all the way. We did this in 40 pound increments at a candy shop I worked at. You can also stir the mixture on the stovetop a little longer like 8 minutes instead of five to make sure there are no sugar crystals.
That is a great tip Melissa! Especially if you don’t have the HIGHEST quality chocolate on hand. melting beforehand would help solve the chips-not-melting issue. Thanks for sharing!
Hello
It seems a second try is the next step. So it’s not fudged again.
Happy Holidays
Hi I would like to try your recipe, it looks fantastic. But they don’ t sell marshmallow fluff in Greece. I found online a recipe for homemade fluff fo you think I can use that instead?
Hi Maria! Yes, if you make your own fluff I bet it would work! Let me know how it goes, enjoy!
Hello…
Sometimes you need to try again
..Kathy
Happy Holidays
My fudge was not creamy. Just trying to figure out what I did wrong. Any ideas. Tried to follow directions exactly but it was real dry and then had that powdery texture instead of creamy once cooled and cut
Did not set and way too sweet
Definitely my go to fudge—- it reminds me of my grandmothers recipe… however, I “attempted” one time to use a different recipe and decided I will definitely stick with this one for sure… it’s perfect in every way possible
I agree Laci! It really is the best! I bet it was your grandmother’s recipe, it’s been around a while :) Thanks for reviewing!
Hi Laura, Thanks for all the great tips ! You are spot on ! Real choc with cocoa butter and good butter like Land O Lakes makes the difference..I used Private selection and also Krg brand has real cocoa butter too ! People read ingredients!! Also stir, stir stir your arms off !! Butter will incorporate if you keep stirring it into everything !! This fudge is definitely delicious 😋 turned out fluffy, sweet and you have to have everything ready like Laura said in instructions ready to go !
Pour into a lined pan w parchment, freezer paper etc right away because it sets up rapidly. Great fudge recipe ! Thanks again! I lost my original recipe and found this one which is identical to Kraft marshmallow fluff on jar !
Followed the recipe to the T. Put my fluff in and stirred it up, looked like a soft blob of curdled chocolate. The longer it sat, the more it liquified.
Thank you for your comment. My attempt at this turned out the same way and I used high quality ingredients. I probably should have read more of the comments before tying it.
I just finished making this recipe and all the butter came to the surface and it is very dry and grainy. Did I boil too long?
Ridonkulessly delicious. Has been years since I’ve made fudge so went in double batch plus roasted pecans. Why not!! New neighbors will benefit. Followed instructions including “leaving” some in the pot to cool more quickly I can’t stop cleaning (read scraping off and eating) the fudge pot.
Thanks for sharing and merry Christmas!
Well someone needs to clean that dirty fudge pot, right?? Haha! So glad you are enjoying the recipe Kerstin! Thanks for reviewing!
Perfect!! My go to recipe for fudge. Everyone loves it. It does disappear fast.
I have a ‘fail’ as far as chocolatey goes. I used to make fudge every year when my kids were young — in the microwave, pretty well the same, if not the same, recipe. Haven’t made it for about 10 years now and decided to make the stovetop version since my microwave recipe always resulted in too-soft fudge, had to wait days before it was firm enough to cut nicely. Stores were sold out of the smaller jar of Fluff and I had to buy the 16 oz plastic container. But how do I measure, I wondered? It’s not 7 oz ‘volume’ as in a bit less than 1 cup. So I scraped the entire container into a 4 cup measure, saw it was almost 3 cups and decided to use a bit less than half of what was in the cup. Scraped some back into container but couldn’t read measurements on cup anymore, obscured by fluff. Thought I got it right but end result is a pale, not very chocolatey tasting fudge. Oh, so so sweet, too. Do you think I used too much Fluff? Such a messy business that was and I think if I ever make fudge again, it won’t be one with Fluff in it. It’s cooling but pot scrapings were nice and creamy at least.
Hi Kathy! I’ve never seen fluff sold in anything but 7 ounce jars, how frustrating! Next time I would invest in a kitchen scale to make sure you have the right amount :) I’m guessing too much fluff is the problem.
Great fudge but after 20 minutes of stirring the Chocolate Chips did not all melt. I followed the recipe on the Marshallow fluff tub.
When I Googled the recipe it said to cool sugar, butter, salt and evaporated milk to soft ball. Then take off heat, stir in chips til melted THEN add fluff!
So, which recipe is correct??
Hi Edie! I’ve never followed the instructions on the fluff jar, my mom gave me this recipe years ago and it’s the only one I’ve made (she adapted it slightly from the original recipe). The chocolate chips go into the boiled mixture IMMEDIATELY after turning off the heat. If you used poor quality chocolate chips they will take longer to melt (because there is less or no real chocolate in them) and in that case I would put the pot back on the burner on low heat and stir until melted. Then immediately stir in marshmallow before it starts setting. Hope this helps!
How was it supposed to cool to softball stage while it’s still on the heat? Something wrong with that recipe!
I am on a life time change of eating. Just to let you guys know I altered the recipe using 1 cup sugar and packets of Stevia that equaled 1 1/2 cups Stevia and Stevia Semi Chocolate chips. I Placed it a in 9X9 pan and cut into 64 pieces. Total WW points are 160 which came to 2 points for 1 piece 5 for 2 pieces. I boiled 2 minutes longer (candy thermometer was not quite there but I stopped cooking anyways). It was perfect, had quite a few members tell me it was the best fudge they ever had! Huge hit at our Christmas party. It did trigger me big time but got rid of it quickly. Nice to have a small treat just be careful it’s a dangerous for people addicted to sugar.
Thats really interesting because I tried to make it with less sugar (reduced by a cup) and wondered if that is what cause mine to separate and not turn out right, but if yours worked, I suppose that wasnt it.
I’ve never been fond of chocolate fudge until I made this recipe…oh my!
It tends to have a converting effect, doesn’t it ;) Thanks Jan!
I made this exactly as directed and it set up, but not quite completely. I can cut it, but it’s a bit more “mushy” than it should be. I understand that I should cook it a bit longer next time, but would it be possible to set this batch up firmer by putting the cut pieces into the fridge? I don’t want to waste the batch, but I don’t want to serve “mushy” pieces of fudge either.
Hi J! Yes it will firm up more if you put it in the fridge. If you are gifting it to people just make sure to tell them to refrigerate it!
I made this fudge and it looks and smells wonderful, however it did not “set up” and has remained too soft to slice. Any ideas what could have gone wrong???? I followed the instructions to the letter.
Hi there, it wasn’t boiled long enough! Don’t start your timer until there are bubbles coming up from the center of your pot. It needs to be at a FULL rolling boil for 5 minutes. Hope this helps!
Marshmallow cream fudge should be cooked longer than recipe on jar( I cook mine 12 min.& it’s perfect) didn’t know this till my sister-in-law told me.
Mom’s Favorite Fudge
I found it easy to make.
I felt it would be a harder
Then it was
Hello! I made this for a holiday party and it was VERY crumbly (I could barely cut any straight lines, it just kept falling apart). Any thoughts on what I may have done wrong? Thank you!
Hi Rachel! I’m so sorry to hear it didn’t work out! That’s always such a disappointment. Crumbly fudge is usually the result of boiling too long, or beating it too long once all the ingredients are in. Hopefully you can try amending those things next time you try it out!
During hard times I made a fudge sampler plate as gifts for friends and family. I used butterscotch, peanut butter, white chocolate (or vanilla) and mint chips in place of the semi-sweet chocolate ones. Added a few small candy canes as garnish on each plate and topped the whole thing with colored plastic wrap and a bow. Wish I had taken a photo.
I love the idea of doing sample plates Anne! Who wouldn’t want to receive that as a gift :) Thanks for sharing!
I made this recipe for my friends and family. They loved it! It was fast and simple and so wonderful, I am doing a presentation on it for my class and bringing in the results to share with everyone!
Sounded so good..and the flavor is very good..but it never got firm enough to slice..was more like Carmel when it’s warm enough to stretch. And I followed instructions to a T. Any suggestions? :(
Hi Tina! It sounds like it didn’t get cooked long enough. Add a couple more minutes to the boiling time next time!
What is the altitude (above sea level) where you live. If it is more than 1000 feet above sea level the boiling point of water is lowered enough to affect recipes and needs to be increased.
the time needs to be increased
I don’t know what I did wrong. It was very grainy n weird texture
I also had issues, stirring it to remove grainyness the chocolate melted to a liquid and it wouldn’t blend! I’ve never had trouble with fudge. I am OCD about following directions too
I tried this recipe remembering making marshmallow fudge as a child. It didn’t come out right- very grainy and did not set i see others had the dame oroblem. I called my friend who told me the recipe is on the Fluff jar. The directions combine the sugar, butter and fluff on low heat until combined, then boil before adding the chocolate chips.
Tried the recipe today.
Turned out wonderful.Followed the directions exactly.
Tastes fabulous.
Thank you
Just a fun tidbit about this fudge…. back in the “day” when this was first published, chocolate chips were 1 pound bags. Marshmallow cream was 10oz.
So, the recipe was 1 bag chips, THREE cups sugar, Two sticks butter, and a can of evaporated milk.
I have made this newer version since they started ripping us off on sizes and it’s never worked for me as well. So, in an attempt to see if the sizes actually did make a difference, last year I tried the original. Of course that meant having opened unused portions of marshmallow cream and chips, but I have to say, the old way still reigns #1 with me. I found the size difference did make a difference. I think the reason may be because they still have you boil the butter/sugar/milk for five minutes and with smaller amounts it ends up too hard. But, you have to cook it that long or the fudge is grainy.
But, yours looks perfect!
Thanks!
Thanks for the back story on this recipe Susie! How fun is this! Thanks so much for sharing!
I have made this 5 times now and every time I must add more evaporated milk to get it together. There was not enough liquid to melt the chocolate and combine it all. Added more milk to make it work. It also had crunchy sugary bits. My mother made creamy fudge and never had these problems but I’ve lost her recipe. ☹️
Hi Pamela! I’m sorry it didn’t work out for you. If you try it again, add the ingredients as called for (do not add more evaporated milk) and see how it goes. I promise it will come together!
It was delicious and like the fudge my mother made. So easy and fast. Lost mom’s recipe and was afraid it was gone forever. Thank you
So happy to hear that Pam! It is the best feeling when you find a recipe you thought was lost!!
My grandma used to make this, glad I found this recipe…its absolutely delicious.
Everyone loves it!!!!
Easy to make…..
Thank you for sharing
If I wanted to make this a Guinness chocolate fudge how would I incorporate the extra liquid ?
Hi Caithlin, I haven’t tried that, let me know if you try it and how it goes!
I haven’t made Fudge for years because I remember it taking a long time and it didn’t even set up properly. This recipe looked so straightforward that I just went for it this morning. Perfection! Thank you 😀
Way to go Michelle! This one is seriously easy and doesn’t disappoint. Thanks for reading!
Have you ever made it with homemade marshmallow fluff?
Hi Michelle, no I’ve never made homemade marshmallow fluff! Let me know how it goes if you try it!
I’ve been making this fudge recipe for over 40 years! So easy to make.
Tried and true recipes are the best, right?? Thanks Vivian!!
This is the perfect fudge!!! It reminded me of one I bought as a child during vacation!!
The recipe says 12 ounces or 2 cups chips. 2 cups chips would be a half cup too much. Might be why some people didn’t have good results.
Hey Jeanie! No, 12 ounces of chocolate chips is about 2 cups!
Maybe I made it wrong but it wasn’t what I wanted. It was crumbly and grainy. It melted in my mouth, but it wasn’t rich and creamy like I was hoping. It’s good, just not the texture I wanted :/
I made this today and the consignment is that of frosting. Do I need to put it in the fridge? What could I have done wrong. I followed the directions, but I’ve never made fudge before ;)
Hi Erica! Sadly it sounds like a case of not boiling long enough. Next time go a couple minutes longer, you might just not have a very powerful stove.
Hi Erica,
I made a double batch last night for a present in a very heavy cast aluminum pot and your recipe turned out awesome and delicious 😋 I think people aren’t reading directions clearly, have great ingredients. I’m an experienced baker and cook 65 yrs old but anyone even a 10 yr old can cook read instructions and cook..
This recipe has easily become my families favorite!!
Absolutely so easy and unbelievably delicious!!!
I have made this fudge at least three times. My family cannot have enough of it!
I have made this three times and it’s always a hit with everyone at work! I use Ghirardelli chocolate chips and Kerrygold butter; the last batch I made I added walnuts and everyone loved it because it added so texture and contrast. I will definitely keep this in my cookbook ;)
Excellent. Turned out perfect!
This is such a good fudge & very easy! Followed the instructions exactly, even down to the wooden spoon. Stands alone as a stellar chocolate fudge. The second time I made it I added a cup of chopped black walnuts, simply to die for!
Yep 12 oz bag Toll House chips equals 2 cups. Measured many times.
Ugh, made this twice and both times it came out very crumbly!
Probably cooked it too long. Cut a minute off time. 4 min after full boil. As your stirring around 4 to 6 min the consistency suddenly changes. It gets slightly thicker and the candy starts to move with the spoon instead of spoon through the candy. Remove from heat right then.
Easy melt in your mouth addicting fudge! Made others but this one is fantastic and I strongly recommend Girradelli morsels
Ooh good idea using Ghirardelli, can’t go wrong there!
Wow I haven’t ever made fudge, ate plenty.
Turned out better than any other fudge ever!
Going to be adding peanut butter topping to part of it for the man of the house.
Thanks for the great reciepe.
Peanut butter topping!! Yes please!
This is, by far, the best fudge recipe ever. Super easy – even for somebody like me who tends to burn/mess things up easily; I really appreciate that the instructions are clear and direct, and I love that this recipe doesn’t require a candy thermometer since I don’t currently own one. I made 2 batches, 1 chocolate and 1 peanut butter, and they both turned out absolutely perfect. Even better than the fudge my mom has made every year for the last 30 years!
Peanut butter version!! Now I have got to try that! I’m so glad you like it :)
Did you add peanut butter instead of chocolate? How much?
Peanut butter chips instead of chocolate chips is what my mom always did. So delicious.
That’s genius Amber! Totally trying it!!
Excellent, so easy to make
Can the fudge be made substituting cream or milk for the evaporated milk?
Hi Debra, I haven’t tried that! Let me know if it works out!
Look up Candy Cane Fudge. It uses more sugar and 1/2 & 1/2. I used it for fudge for my family members who hate the flavor of the Evaporated Milk. Just substitute in the amts of sugar & 1/2 & 1/2 instead of Evap. Milk and sugar. It was great. Cooking times and temps are the same.
Great idea Peggy!
Exceptional delicious fudge that melts in your mouth! I added 1 cup chopped pecans to mine as final step. AWESOME…
Makes great fudge
Best. Fudge. Ever. I ate two ENTIRE rows before I finally forced myself to stop. I gave the rest away and now that I’m home visiting family, I’m making it tomorrow for Christmas Eve. It’s as easy as she says and even better (ok, just as good 😁) as she says. It’ll be my go-to fudge recipe from now on.
Rachel I can relate, I’ve definitely been guilty of eating 2 rows of this ;) I’m glad you found a go to fudge! Merry Christmas!
I love this! I have always made basic fudge (my daughter looks forward to every year) this one was easy, quick and looks so creamy! I used Ghirardelli chips for mine! Can’t wait to dive in…it’s cooling right now
This is an awesome recipe. I used 3 cups of sugar. Once it started boiling, I set the timer for 5 minutes. This is such an important step so your fudge doesn’t taste like chocolate frosting. This will be be my go to recipe from now on.
It’s funny – the original recipe on the marshmallow creme jar called for 3 cups of sugar! But years ago I decided it was too grainy, and cut it back to 2.5. I wonder now if the difference is that the packaged amounts of chocolate chips/marshmallow creme changed, as someone recently noted above? Whatever works for you to make it delicious, I say go for it!
Amazingly delicious fudge — maybe the best I’ve ever had! The recipe was so easy (no candy thermometer involved!), rich, creamy, and delicious. I’ll definitely be making this again…Thank you so much!
Just made this for the first time and I will be saving this recipe! Mine came out perfect. I followed the directions, didn’t trust myself with any fancy business. I was getting worried because it looked like my sugar mixture was burning, but it doesn’t have a burnt sugar whang at all. It’s exactly everything fudge always should be. My kids told me I am the best mom ever after they tried it!
That is awesome Emily!! Now your kids will call this “My Mom’s Fudge” too!! I love it :)
This is the recipe my mom used for years. Now mine also. I add walnuts and put in fridge to harden up a little.
See, it’s Mom’s Fudge, just like that title ;) I’m so glad you are enjoying it Brenda! Thanks for commenting!
This is the same fudge I made for my three daughters year after year as they were growing up. My own recipe got lost somewhere along the way, so finding your “Mom’s fudge” delighted me and enabled me to prepare batches of fudge to share with friends and with folks like doggy daycare staff, vet clinic, auto mechanic, primary care physician, dental clinic…. It’s a Great recipe and pretty much a No Fail recipe. I always cut the sugar in half — and the fudge is still plenty sweet!
It really is No Fail!! I’m so glad you found the recipe Pat! Great idea cutting the sugar, I’m going to try that next time!
Totally awsome fudge, easy to fix
Just finished making this – Oh My Hanna – Just like Grandma’s!!!
Thank you so much. She has been on my mind lately and I just wanted some fudge, to make it like grandma did, Bonus for the night!
Thank you Thank you Thank you
I’m so glad you found grandma’s fudge Tracy! That is the best. It’s funny how much our memories of loved ones can be tied up with the food they made. Thank you for commenting!
This fudge never hardened. Ugh. Had to recook it to candy thermometer. 245 degrees. Frustrating. 5 minute timer not enough!
I’m sorry it didn’t work for you Christine! Was it at a rolling boil the whole 5 minutes? Bubbles all the way across the top?
That is the most important step. Also, I stir gently moving the wooden spoon around the outside of the pan constantly.
Mine never got hard either. Full 5 minutes of a roiling boil. I’ll have to add the candy thermometer next time to ensure it’s at the right temp!
Hello…I just wanted to verify on the amount of white sugar to use..Is that 2 1/2 cups of sugar?..It seems like a lot so just wanted to make sure
Thank you
Hi Anita, yes 2 and 1/2 is correct!! It’s candy, there’s LOTS of sugar :)
I haven’t made fudge in years & lost my recipe so I tried this & it came out so good. I did different flavors with this recipe. Made chocolate, white chocolate, peanut butter & chocolate with Caramel swirls. I did use 9×13 pan instead and the fudge was thick. Thank you
Caramel swirls sounds so amazing Vicky!! Thanks for all these ideas!!
I will never use another recipe again! This fudge is delicious!!! And I even used pecans in mine and it was still yummy! I’m making another batch today w/o the pecans.
Thanks so much for sharing this recipe!!
Ooh I like the idea of using pecans Rhonda! Sounds better than walnuts to me :) Great idea!
I just made this recipe and as it is setting I noticed it seems shiny, almost greasy. Is this normal? I followed the recipe exactly and am hoping I didn’t mess anything up. Thanks!
Hey Jerica! It should be shiny on top, but there should not be a layer of grease, is that what you mean? How did it set up?
Same thing is happening to me!
Best recipe I have ever tried!!
Thank you
I made this recipe quite easy and very pleased with the end results very good! Thanks
Oh. My. Word. This recipe is the easiest and the most amazing fudge ever. I doubled the recipe to make fudge for my grade level team for Christmas treats. I turned the fudge over onto a piece of parchment paper and cut it up for the treat bags. The only problem was having to eat the edges that weren’t totally square…. so. divine.
I am not very good in the kitchen (truth!) and your recipes make me shine xo
Thank you!
Bonnie
Yeah it’s mandatory that the maker of the fudge eat the edges that aren’t square. I should add that to the official recipe ;) I’m so glad you liked it! Thanks for commenting!
I was looking for a simple fudge recipe- remember using marshmallows when I made it as a kid so I tried this one- it’s EXCELLENT! Followed recipe to T except added a tsp of cocoa powder for a richer chocolate taste. Worked! Will use this one every time I make fudge!
Didn’t work for me. After adding the chocolate it became very chunky. Not smooth at all.
Hey Terri! Yes, the mixture will become chunky after you add the chocolate chips. Just keep stirring! If it’s not smoothing out, put it back over the heat on VERY low and stir constantly until it’s getting smoother.
Just made the fudge. The reviews are true. It is delicious! Easy too.
Thank you and thank your Mom.
Don’t you love it when a recipe turns out just how it’s supposed to :) It’s the best. Thanks Stacey!!
This was by far my best fudge recipe turnout. Thanks for sharing! You were right, the whole batch never made it to the cooling stage :o)
It’s the challenge of a lifetime waiting for this fudge to cool ;)
Made this tonight, I’m picky about my fudge and this was super creamy & delicious! Super easy too. Thanks for sharing this recipe!
I have made fudge at Christmas time for my family for many many years using the recipe on the back of the marshmallow cream jar, but this year I decided to use a recipe from the internet. This recipe was super easy and reminded me of the fudge my dad always made at Christmas. It is so delicious !!!!!! Highly recommend you try it!!!
I tried this fudge tonight and I can honestly say that of the many, many, many fudge recipes I’ve made, this one is absolutely the best. It’s creamy, smooth, and fantastic. I hope it makes it onto the cookie plates I’m making and that I don’t eat the whole batch! I’m going to share this recipe with my family and everyone else that loves fudge. They have to try this!
It’s hard not to eat all of it, right Rachel?? I’m so glad you found a recipe you love. It’s the best! Thanks for commenting!
I made mom’s marshmallow fudge with Splenda is it still going to set right?
Hey April! No idea! I’m curious now, did it work?
Everything looks so yummy!
Does the fudge freeze well
Question. Can freeze this fudge?
Hi Faye!! Yes you can! Seal it tightly and it should keep for a couple weeks!
I tried this and it was the best fudge i ever had the family absolutely loved it so smooth and creamy yumm
Thank you Mary, I’m so glad you liked it! We just made this fudge yesterday. It’s a must for the holidays!!
Mine never set :( what did I do wrong?
Oh sad Kathryn! Sounds like a case of not boiling long enough. Maybe add 1 extra minute next time? I’m sorry it didn’t set!
I am having trouble making fudge on my gas stove. What am I doing wrong???? Seems like the butter floats on the top, it doesn’t pour into the pan, it dumps and it is crumbly. Well, the next day I can’t get it out of the pan. I need help. Thanks
Hey Peggy! I use a gas stove too. Maybe your burner is too powerful. Try heating it on medium low for 5 minutes? I’m sorry, since I’m not in the kitchen with you, it’s hard to say what went wrong.
This just happened with mine too. Added the chocolate and it immediately crumbled :(
I have enough ingredients so I will try again on medium instead of high! 🤞
I have made this for years and always used a 9 x 13 pan and never doubled the recipe. It seemed this k enough
My family favorite growing up and now my kids~ okay, they are now fully grown men~ request this for Thanksgiving and Christmas every year. NO recipe compares, not even a little.
It’s so true Teresa!! There is no better fudge recipe out there! It’s a must in our family at every holiday :) Thanks for chiming in!
Ok I’m not sure what I did wrong, as soon as I added the chocolate chips it immediately turned into a thick crumbly mess. What did I do wrong????
Hey Amy! I’m wondering if you cooked the butter and sugar for to long? It sounds like there wasn’t enough moisture.
This is the same recipe that I have used for many years. I always double mine and pour half the smooth recipe in a pan then I add nuts to the fudge that’s left in the pan. Most of our family prefers it with nuts but I have a son in law that won’t eat it with nuts…so I cater to him…lol
There’s a nut in every family Sheila! I think I’m the one in ours! ;)
I’m a rookie cook & baker, this turned out well. I used milk chocolate chips, didn’t know to look for semisweet…yeah it turned out sweet!
Hey Tom, I’m glad you liked the recipe! Semi sweet chips can be found on the baking aisle, try those next time :)
This is the fudge on the side of the marshmallow cream. It’s not an original fudge recipe. Its No ones receipe
Hey BJR! Yeah, she got it from the marshmallow jar and changed it up a bit to her liking. But to me growing up, it was my mom’s fudge that she always made :) I think it’s a lot of people’s mom’s fudge!
I’m not crazy about semi-sweet chips. Will it turn out using milk chocolate chips?
Hey Juju! It will be quite sweet if you use milk chocolate chips. You might want to add a bit less sugar. Let me know how it turns out!
Do you have to use a candy thermometer or just time the boiling times?
It is raining here so do you think the fudge will be runny or will it set?
Hey Kim! I’ve never had an issue! Did it work out?
I made this again this year…today, and it came out perfect. Thanks so much for this wonderful recipe. So easy…so delicious!
Yay! I’m glad it worked out Anne! This is the best fudge :)
Made your fudge this weekend and everyone loved it. It came out perfect and I followed the recipe as is. The only thing I might change is the brand of chocolate chips I used. I used nestle chips and might use ghirardelli when I make my next few batches. I might also try making this with mint chips. Thank you for sharing. I can’t wait to add this to my Xmas box of goodies I hand out!
I have made this fudge for years. My mother taught me this recipe as a teenager and she would always make it for friends & family at Christmas time. When she passed away, I continued the tradition. I have been giving this as gifts for 49 years and everyone begs for it.
So happy to hear that memory Karen :) this fudge is so special to so many families, mine included!
I just made this today and is fabulous. Half will probably disappear before it completely cools
I was specifically looking for this old ‘jar’ recipe! Thanks so much for sharing. I never substitute anything when it comes down to a great recipe. (But if you like nuts, that’s an add-in that’s acceptable in my book!) However, this time, I’m making fudge for a “different” crowd, so I used cannabutter. It will be the weekend before I try a small piece … but I’m sure they’ll be a hit with some friends.
Cannabutter!! Haha! Enjoy Catherine, and thanks for the comment!
it says butter, is that salted, unsalted or margarine, I use blue bonnet in all my cooking but I wanted to make sure.
Hey Marianna! I use salted butter, and I don’t recommend using Blue Bonnet! Use real butter!
Thanks so much can’t wait to try this.
Have been making this fudge for years. Great with dark chocolate chips and raspberry flavor,also orange flavoring, both with extra sea salt.
WHAT! Raspberry! Orange! That is such a good idea Joyce, and endless possibilities! Thanks for sharing!
My mother has been making this fudge recipe for more years than I can remember. It is exactly the same minus the vanilla extract. Definitely the best fudge on the planet. So very rich you get full on just a few pieces.
See, my title really is accurate, this really is Mom’s Fudge :) It is simply the best! Thanks for sharing your comment Shannon, I love hearing from you!
Can you use cocoa powder instead of chocolate chips
I doubt it Alice! Chocolate chips have both fat and sugar in them, and cocoa does not, so that would change the recipe quite a bit.
It doesn’t work, that’s what I tired, and it didn’t set. It turned into a giant pan of chocolate marshmallow goodness! Haha… we had to spoon out, and eat!
I just made this. I’m no baker. This was so easy and made the house smell delicious!
I’m giving it to my neighbors for xmas. I can’t wait to taste it myself! There are so many of your recipes I’m going to try. They all look so great!
Thanks!
I’m so glad it was a success for you Larissa! My mom always made this to give out at Christmas too. Let me know what recipe you try next!!
You are the best food site on the web as far as I am concerned. I have made many of your recipes.
Thank you so much Jane! You are so nice! Happy Thanksgiving!
Is the vanilla, vanilla extract?
Hey Trina! Yes, vanilla extract. :) Enjoy!
I broke up small chocolate bars as I forgot to buy the chips, melted fine, but mine isn’t as dark! Maybe I need more chocolate! Still creamy, smooth and moreish!
good idea using chocolate bars Dee! Did you use milk chocolate? That would definitely make it lighter!
A nice hint that I saw somewhere was to mix your fudge using the mixer. I have done it with my kitchenaid mixer for the past 2 years and it is much easier than stirring it by hand. I pour the sugar mixture after cooking it in the mixer bowl and add the chocolate chips, marshmallow creme and vanilla. We make this same recipe every year and it is great!
But don’t you need to continue cooking it while you stir? I know there are some recipes out there for fudge that require heavy stirring off heat, but with this one all the stirring happens on the stove. I’m no fudge expert though!
I made this last night but was not strong enough to mix it by hand. I thought it was ruined until I read Donna B’s comment. I scooped it into my kitchenaid stand mixer and added a little more evaporated milk and beat it until smooth. I just tasted it and it came out great. I will be making it this way from now on.
I’m so glad it worked out Jeanne!
Can you use sweetened condensed milk instead of the evaporated milk and sugar?
I wouldn’t recommend it Jocelyn! That would mess with the sweetness level. If that is all you have on hand, look up “sweetened condensed milk fudge”. there are a ton of recipes out there (that are usually like 3-5 ingredients!) that make fudge using a can of sweetened condensed milk. They are not the same as this recipe, but they are delicious! :) Enjoy!
You can use one can condensed milk, one and a half packages of chips, and a splash of vanilla. Throw it in the microwave and melt it, then stir really well. Line the pan the same and pour it in the pan. It almost sets up as you stir.
Great recipe, Theresa! Thanks for sharing!
My recipe is almost identical, but I add 1-2 oz baking chocolate for a deeper, lush flavor. Try it!
Ooh that sounds perfect for me! I will totally try that next time!
Do you ever add pecans?
Hi Sandy! I never do, but you certainly could! My uncle Jim is always adding nuts to his fudge and then we argue about whose is better every year at the holidays. It’s great. :)
Maybe the chips were old. you never know how long they stay in the store.
I was thinking the same thing!
Love this fudge….it’s been around a long time…it’s the only kind I make. My grandmother found it on the side of the Marshmallow Creme “jar” years ago (I’m 57….and I grew up on this stuff). Thanks for putting it out there….I’m sure more people will fall in love, just like you and I….=) Merry Christmas!
I think my mom got it off the jar too Anita! It’s such a great recipe! Merry Christmas!
Ooh, I just made an awesome variation! Sub in a 10 oz. package of Andes mints chips and about 1 1/2 c. semi-sweet chocolate chips, keeping everything else the same. Really tasty!!
I don’t remember the ants. Who was that?
Dad
Cultreras :) (Nate’s friend Brian)
i agree, jessica – i don’t think my fudge ever looked so good! i think i’d better go make some tonight…
Can I hire you to take photos of my food?? You make it looks soo yummy!
Thanks Jessica!