If you’re craving a rich, creamy, and irresistibly gooey treat, you simply have to try Mom’s Classic Marshmallow Fudge Recipe. This timeless favorite combines just the right balance of silky chocolate, buttery sweetness, and fluffy marshmallow charm to create a melt-in-your-mouth delight that feels like a warm hug from the inside out. With every bite, the nostalgia and love baked into this fudge shine through, making it an absolute must-have for holidays, special occasions, or any day you want to indulge in something wonderful.
Ingredients You’ll Need
The beauty of Mom’s Classic Marshmallow Fudge Recipe lies in its simplicity—each ingredient plays an essential role in creating the perfect texture, rich flavor, and that iconic fudge color. Gathering these few staples will set you up for success and a truly scrumptious treat.
- 3/4 cup butter: Use real butter (not margarine) for that creamy, smooth texture that melts on your tongue.
- 2 1/2 cups white granulated sugar: This provides the classic sweetness and crystalline structure for fudge consistency.
- 2/3 cup full-fat evaporated milk: Adds richness while ensuring the fudge sets just right; do not substitute with sweetened condensed milk.
- 12 ounces semi-sweet chocolate chips: High-quality chocolate chips deliver that deep cocoa flavor and velvety finish.
- 7-ounce jar marshmallow cream (marshmallow fluff): This is the secret ingredient for that pillowy, soft fudge texture and light sweetness.
- 1 teaspoon vanilla extract: Boosts the depth of flavor, giving the fudge that warm, comforting undertone.
How to Make Mom’s Classic Marshmallow Fudge Recipe
Step 1: Prepare Ingredients
Before you start cooking, measure out all your ingredients carefully. Line an 8×8 or 9×9 inch square pan with parchment paper—this will make removing your fudge easy and keep it looking perfect. Also, have your chocolate chips ready and the marshmallow cream jar open, removing the foil completely so you’re all set for the smooth finale.
Step 2: Melt Butter
In a 3-quart heavy saucepan set over medium heat, melt the butter slowly. As it melts, use your spoon to drag the butter up the sides of the pan. This step is crucial because it will help grease the pan sides, preventing sugar crystals from sticking and eventually influencing your fudge’s texture.
Step 3: Add Sugar and Mix
Pour your sugar slowly into the center of the pan. Stir gently but thoroughly, pulling the butter toward the center so that the sugar becomes completely moistened. Be mindful not to let sugar linger on the pan edges or your spoon to avoid a grainy batch of fudge later.
Step 4: Add Evaporated Milk
Once the sugar and butter are well combined, stir in the evaporated milk. Keep mixing until all sugar crystals dissolve. This step sets the stage for a smooth boil and ensures your fudge won’t crystallize.
Step 5: Boil the Mixture
Raise the heat to medium-high and bring the mixture to a vigorous rolling boil, stirring constantly. When it reaches a boil, set a timer for 5 minutes but be ready with a candy thermometer. Continue stirring and check until the temperature reaches between 234°F and 236°F. If you hit this before the timer, remove the pan from the heat immediately to keep the fudge tender.
Step 6: Add Chocolate Chips
Take the pan off the heat and dump in all the chocolate chips at once. Stir vigorously to melt the chips evenly, working quickly until the chocolate is glossy and lump-free. This step transforms your buttery sugar base into a luscious chocolatey dream.
Step 7: Add Marshmallow Creme
Warm up the marshmallow creme in the microwave for about 10 to 15 seconds to soften it. Add this fluffy goodness to your chocolate mixture and beat it in until it’s nearly blended, giving your fudge a distinctive, soft, and pillowy texture.
Step 8: Add Vanilla
Finally, stir in the vanilla extract to round out the flavors. This lovely touch enhances every bite and elevates the fudge to a level of homemade comfort you’ll want to share again and again.
How to Serve Mom’s Classic Marshmallow Fudge Recipe
Garnishes
While this fudge is utterly delicious on its own, adding a sprinkle of flaky sea salt or finely chopped nuts like walnuts or pecans on top adds a delightful texture contrast and enhances the chocolate’s richness. You could even dust it lightly with cocoa powder for a sophisticated finish.
Side Dishes
Mom’s Classic Marshmallow Fudge Recipe pairs beautifully with a scoop of vanilla ice cream or a cup of hot coffee or tea. The warmth of your drink melts the fudge slightly, making every nip indulgently smooth and comforting.
Creative Ways to Present
For festive occasions, cut the fudge into bite-sized squares and arrange them on a decorative platter lined with festive wax paper. You can even layer them between parchment in a pretty tin for gifting. Wrapping individual pieces in colorful foil also adds to the fun and invites everyone to grab one (or two)!
Make Ahead and Storage
Storing Leftovers
After making Mom’s Classic Marshmallow Fudge Recipe, store leftovers in an airtight container at room temperature. Well-wrapped fudge will stay fresh and chewy for up to two weeks, so you can enjoy that nostalgic taste whenever the craving strikes.
Freezing
You can freeze fudge to extend its shelf life significantly. Wrap individual pieces tightly in plastic wrap followed by foil, then place them in a freezer-safe bag or container. Frozen fudge keeps well for up to three months without losing its luscious texture.
Reheating
When you want to enjoy frozen fudge, let it thaw overnight in the refrigerator or bring to room temperature. If you’re craving a warm treat, you can microwave a single piece for about 10 seconds, but be careful not to overheat, or you might end up with melted chocolate mess instead of a fudge bite.
FAQs
Can I use margarine instead of butter?
For the best texture and flavor, stick with real butter. Margarine changes the consistency and richness of the fudge, often making it less creamy and more greasy.
Is evaporated milk essential, or can I use regular milk?
Evaporated milk is concentrated and has less water content than regular milk, which helps the fudge set firmly. Using regular milk may result in a softer, less stable fudge that doesn’t hold its shape well.
Can I substitute marshmallow cream with mini marshmallows?
Marshmallow cream melts and blends smoother than mini marshmallows, which can leave uneven texture. If you want to try mini marshmallows, better melt them separately first, but the classic recipe really shines with marshmallow fluff.
Why does my fudge turn out grainy?
Graininess often comes from sugar crystals not dissolving fully or sugar on the pan sides contaminating the boil. Make sure to stir gently and scrape the sides down with a wet pastry brush, and ensure sugar is completely dissolved before boiling.
How do I know when the fudge is done?
Using a candy thermometer, the fudge is perfect when it reaches between 234°F and 236°F. This “soft ball stage” guarantees a chewy and creamy texture once cooled.
Final Thoughts
Making Mom’s Classic Marshmallow Fudge Recipe is like reviving a beautiful family tradition, wrapped in chocolatey sweetness and marshmallow softness. It’s an easy, rewarding way to fill your kitchen with warmth and delight that everyone can enjoy. Trust me, once you try this recipe, it will become your go-to whenever you want to bring a little joy into the home—so grab your ingredients and start making some magic today!
Print
Mom’s Classic Marshmallow Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 49 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This classic Mom’s Marshmallow Fudge recipe delivers a rich, creamy, and delightfully sweet treat that’s easy to make with simple ingredients. Featuring a smooth blend of semi-sweet chocolate, evaporated milk, and fluffy marshmallow cream, this fudge is perfect for sharing or gifting and yields 49 bite-sized pieces.
Ingredients
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 (2 cups) high quality semi-sweet chocolate chips
- 7 ounce jar marshmallow cream (also called marshmallow fluff)
- 1 teaspoon vanilla extract
Instructions
- Prepare Ingredients: Measure all ingredients before you start. Line an 8×8 or 9×9 inch square pan with parchment paper to ensure easy removal of the fudge later. Open the marshmallow cream jar and remove the foil completely.
- Melt Butter: In a 3-quart heavy saucepan over medium heat, melt the 3/4 cup butter. As the butter melts, use a spoon to drag it up the sides of the pan to grease them, which will prevent sticking.
- Add Sugar and Mix: Slowly pour the granulated sugar into the center of the melted butter. Stir gently, pulling the butter toward the center until the sugar is uniformly moistened. Avoid letting sugar stick to the sides or the spoon to prevent graininess in the fudge.
- Add Evaporated Milk: Pour in the evaporated milk and stir well, ensuring all sugar crystals dissolve completely before the mixture begins to boil.
- Boil the Mixture: Bring the mixture to a full rolling boil over medium-high heat while stirring constantly. Once boiling, reduce the heat to medium and continue stirring constantly for 5 minutes or until a candy thermometer reads 234-236°F (soft ball stage). Remove from heat immediately if the temperature is reached before 5 minutes to avoid overcooking.
- Add Chocolate Chips: Remove the saucepan from heat and add all the semi-sweet chocolate chips at once. Stir vigorously until the chocolate is completely melted and the mixture is smooth with no lumps.
- Add Marshmallow Creme: Microwave the marshmallow creme for 10-15 seconds to soften it, then add it all to the chocolate mixture. Beat the mixture until it is almost fully blended.
- Add Vanilla: Stir in 1 teaspoon of vanilla extract thoroughly to enhance the fudge’s flavor.
- Pour and Chill: Pour the fudge mixture into the prepared parchment-lined pan, spreading it evenly. Allow it to cool at room temperature before transferring to the refrigerator. Chill for at least 2 hours until firm.
- Cut and Serve: Once set, remove the fudge from the pan using the parchment paper and cut into 49 small squares for serving.
Notes
- Use a candy thermometer for precise temperature to ensure perfect fudge consistency.
- Do not substitute margarine for butter as it affects flavor and texture.
- Evaporated milk is essential; sweetened condensed milk will alter the recipe balance.
- Microwaving marshmallow creme helps it blend smoothly into the fudge.
- Store fudge in an airtight container at room temperature or in the refrigerator for longer shelf life.
