Description

Mom’s Marshmallow Fudge is a rich, creamy, and irresistibly smooth chocolate confection that combines semi-sweet chocolate chips with fluffy marshmallow cream for a melt-in-your-mouth treat. This classic fudge recipe is cooked on the stovetop and finished with vanilla extract for a perfect balance of flavors, yielding about 49 bite-sized pieces from an 8×8 pan. Ideal for holiday gifting or indulgent snacking.

Ingredients

Scale

Fudge Base

3/4 cup butter (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 (about 2 cups)
7-ounce jar marshmallow cream (also called marshmallow fluff)
1 teaspoon vanilla extract

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Instructions

Prepare Your Ingredients: Measure and have all ingredients ready before starting because fudge preparation moves quickly and requires continuous attention once started.
Line the Pan: Line an 8×8 or 9×9 inch square pan with parchment paper to ensure easy removal of fudge once set.
Prepare Chocolate and Marshmallow Cream: Open the chocolate chips package and remove the foil seal from the marshmallow cream jar to get them ready for melting and mixing.
Melt Butter: In a 3-quart heavy saucepan over medium heat, add the butter and use a spoon to grease the sides of the pan by dragging the melting butter up the sides all around the pot.
Add Sugar: Slowly pour the sugar into the center of the pan without letting any crystals touch the sides. Stir carefully to moisten all sugar with butter, avoiding sugar crystals on the pan sides or spoon to prevent grainy fudge.
Stir in Evaporated Milk: Add evaporated milk to the pan and stir thoroughly to dissolve all sugar crystals before the mixture boils.
Bring to a Rolling Boil: Increase heat to medium-high and stir constantly until the mixture boils vigorously. Once boiling, reduce heat to medium and boil for 5 minutes, stirring constantly, aiming for 234-236°F on a candy thermometer. Remove early if it reaches the temperature sooner.
Add Chocolate Chips: Remove from heat and add all chocolate chips at once, stirring vigorously until fully melted and the mixture is smooth without lumps.
Add Marshmallow Cream: Microwave the marshmallow cream for 10-15 seconds to soften, then quickly stir it into the chocolate mixture until nearly blended.
Add Vanilla Extract: Stir in vanilla and continue mixing until the mixture is even and smooth, stopping as soon as fully combined to maintain texture.
Pour into Prepared Pan: Immediately pour the smooth fudge mixture into the lined pan, leaving behind any hardened bits on the edges of the saucepan. Gently shake the pan to settle the fudge without smoothing the top.
Cool and Set: Allow the fudge to cool completely to room temperature to firm up; do not refrigerate.
Slice and Serve: Once set, slice the fudge into a 7×7 grid for about 49 small pieces, perfect for serving.
Store Properly: Store the fudge covered with plastic wrap on the counter. Avoid refrigeration to maintain ideal texture.

Notes

Use high-quality semi-sweet chocolate chips for best flavor and texture.
Avoid sugar crystals on pan sides or spoon to ensure smooth fudge.
Do not substitute evaporated milk with sweetened condensed milk.
Stir constantly during boiling to prevent burning or grainy texture.
Do not overcook fudge mixture; follow candy thermometer guidelines.
Do not refrigerate fudge to prevent it from drying out or becoming too hard.
Microwaving marshmallow cream softens it for easier mixing but do not overheat.