🍫 My Mom’s Old-Fashioned Fudge (Foolproof & Creamy!)
Rich, velvety, and melts in your mouth—just like childhood memories.
📝 Ingredients
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3 cups (600g) granulated sugar
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¾ cup (170g) unsalted butter (plus extra for greasing)
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1 (5 oz) can evaporated milk (⅔ cup)
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1 (12 oz) bag semi-sweet chocolate chips (about 2 cups)
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1 (7 oz) jar marshmallow fluff (or 2 cups mini marshmallows)
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1 tsp vanilla extract
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½ cup chopped walnuts or pecans (optional)
🍳 Instructions
1️⃣ Prep the pan:
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Grease an 8×8-inch baking dish with butter and line with parchment paper (leaving overhang for easy removal).
2️⃣ Cook the sugar mixture:
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In a heavy-bottomed saucepan, combine sugar, butter, and evaporated milk.
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Bring to a full rolling boil over medium heat, stirring constantly.
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Once boiling, reduce heat to medium-low and continue boiling for 5 minutes (set a timer!). Stir occasionally to prevent scorching.
3️⃣ Remove from heat & add chocolate:
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Turn off heat and immediately stir in chocolate chips until melted.
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Add marshmallow fluff and vanilla, stirring until smooth.
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Fold in nuts (if using).
4️⃣ Pour & set:
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Transfer to the prepared pan and smooth the top.
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Let cool at room temperature for 2 hours, then refrigerate for 1 hour to firm up.
5️⃣ Slice & serve:
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Lift fudge out using parchment. Cut into 1-inch squares with a warm knife (wipe clean between cuts).
💡 Mom’s Pro Tips
✔ Use a candy thermometer for precision—cook to 234°F (112°C), the “soft-ball stage.”
✔ Don’t stir too vigorously after adding chocolate to avoid graininess.
✔ For extra-creamy fudge, let it cool undisturbed—no peeking!
✔ Variations: Swap chocolate chips for peanut butter chips or add crushed peppermint.
🍽️ Storing
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Keep in an airtight container at room temp for up to 2 weeks (if it lasts that long!).
This fudge is sweet nostalgia in every bite—perfect for holidays, gifts, or a secret midnight treat. ❤️
Want nut-free or sea salt-topped? Ask below! 😊