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Plain chocolate fudge squares with softly textured tops and a few crumbs on a white plate

My Mom’s Fudge

Creamy plain chocolate fudge made with semisweet chocolate, evaporated milk, butter, sugar, marshmallow fluff, and vanilla. A timed five-minute boil is followed by chilling until firm and cutting into 36 small squares.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 36 pieces

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 parchment paper or foil, leaving an overhang for lifting. Lightly coat the lining with nonstick cooking spray.
    An empty square metal pan lined with creased parchment paper before making fudge
  • Add the butter, granulated sugar, and evaporated milk to a heavy saucepan. Heat over medium-high heat, stirring frequently across the bottom and corners, until the mixture reaches a steady boil.
    Butter melting into sugar and evaporated milk in a heavy stainless steel saucepan
  • Once the mixture reaches a steady boil, start a five-minute timer. Reduce the heat to medium and continue boiling for the full 5 minutes, stirring often and adjusting the heat to prevent scorching or overflow.
    Pale sugar butter and evaporated milk mixture bubbling steadily during the five-minute boil
  • Remove the saucepan from the heat. Immediately stir in the semisweet chocolate chips until completely melted and the mixture is smooth.
    Semisweet chocolate chips partly melting into the hot fudge mixture off the heat
  • Stir in the marshmallow fluff and vanilla extract until evenly blended and no white streaks remain.
    White marshmallow fluff streaks being blended into chocolate fudge in a saucepan
  • Spread the fudge evenly in the prepared pan. Refrigerate for about 3 hours, or until fully firm. Lift the slab out using the lining, then cut into 36 small squares by making six rows in each direction. Wipe the knife between cuts.
    A firm slab of plain chocolate fudge cut into small squares on parchment paper

Notes

Prepare first: Measure the chocolate, marshmallow fluff, and vanilla before heating the sugar mixture. Have the lined pan ready.
Timing: Begin the five-minute timer only once the mixture reaches a steady boil. The estimated 10-minute cooking time includes heating as well as boiling. The total includes about 3 hours of chilling; wait until the slab is firm before slicing.
Yield: A 9-inch square pan cut into six rows in each direction gives 36 pieces. Wipe the knife between cuts for tidier edges.
Keyword chocolate fudge, marshmallow fluff fudge, My Mom’s Fudge, stovetop fudge