This fudge is always a hit! I love that it is easy to make. For me, fudge should be silky smooth with a rich taste and you definitely get that with this recipe. Make sure you get high-quality chocolate chips as that will contribute greatly to the resulting taste! I decided it needed a blog post because I am always trying to hunt down the recipe every year in my email. It is that good.
This fudge makes a darling and easy gift for neighbors or bring it to a party to share. Although it makes a small pan, I love to cut them into small enough squares that they are one-bite and this recipe yields a lot of candies. You could easily add nuts to half the batch or all or none!
BIGGEST TIP: Don’t leave the fudge unattended. When working with homemade candies like these, the mixture should be constantly stirred. It comes together pretty quickly, but just don’t multi-task. And don’t overcook.
TIP- when slicing the fudge use a plastic knife or unflavored floss!
- 3 qt heavy pot
- Wooden spoon
- 8 or 9 inch square baking dish
- 2 1/2 cups White Granulated Sugar
- 3/4 cup Unsalted Butter
- 2/3 cup Evaporated Milk
- 2 cups Semi-Sweet Chocolate Chips
- 7 Oz Jar Marshmallow Fluff
- 1 tsp Vanilla Extract
- Line an 8 or 9 inch Square pan with Aluminum Foil or Parchment Paper and coat with Nonstick Spray. Set Aside.
- In a 3 QT heavy Saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to slowly stir until butter melts, scraping sides of pan.
- Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium/low so that you don't burn your fingers off-- it should be boiling the full 5 minutes. Stir constantly.
- When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. Add marshmallow creme and beat with a wooden spoon until well-blended. Add vanilla and mix well. Immediately pour into the prepared pan.
- Let cool to room temperature then slice and serve. Store on the counter, covered.
Print out the PDF version of the Fudge HERE