My Mom’s Fudge
A rich, creamy old-fashioned chocolate fudge made with semi-sweet chocolate, evaporated milk, butter, marshmallow fluff, and vanilla. This family-style stovetop fudge sets into smooth, sliceable squares after chilling.
Ingredients
- 3/4 cup unsalted butter
- 2 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow fluff 1 jar
- 1 teaspoon vanilla extract
Instructions
- Line a 9×9-inch baking dish with foil or parchment paper and lightly coat it with nonstick cooking spray.
- Add the butter, granulated sugar, and evaporated milk to a heavy saucepan. Bring to a boil over medium-high heat, stirring frequently so the mixture heats evenly.
- Once the mixture reaches a steady boil, reduce the heat to medium and continue boiling for 5 minutes, stirring often to prevent scorching.
- Remove the saucepan from the heat. Immediately stir in the semi-sweet chocolate chips until completely melted and smooth.
- Stir in the marshmallow fluff and vanilla extract until the mixture is evenly blended with no visible streaks.
- Spread the fudge evenly in the prepared pan. Refrigerate for about 3 hours, or until fully firm, then lift it from the pan and cut into small squares.
Notes
- Measure the chocolate, marshmallow fluff, and vanilla before the sugar mixture begins boiling so you can work quickly once the pan comes off the heat.
- Use a heavy-bottomed saucepan and keep the boil controlled to reduce the chance of scorching.
- For clean cuts, chill the fudge completely and wipe the knife between slices.