Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mom’s Classic Marshmallow Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add Evaporated Milk: Pour in the evaporated milk and stir well, ensuring all sugar crystals dissolve completely before the mixture begins to boil.
  5. 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.
  6. 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.
  7. 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.
  8. Add Vanilla: Stir in 1 teaspoon of vanilla extract thoroughly to enhance the fudge’s flavor.
  9. 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.
  10. 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.

Find it online: https://slsrecipes.com/moms-classic-marshmallow-fudge-recipe/