My Mom’s Fudge (Extremely Detailed Step-by-Step Version)
This is a classic homemade fudge recipe made with simple ingredients that, when combined correctly, produce a smooth, rich, chocolatey treat. This version uses marshmallow fluff and chocolate chips, creating a no-fail, beginner-friendly fudge that firms up beautifully in the fridge. It’s ideal for holidays, gifts, or any time you want a nostalgic dessert.
Ingredients with Detailed Descriptions
- ½ cup unsalted butter (1 stick)
- Adds fat, richness, and helps melt and bind the ingredients. Unsalted butter allows you to control the salt level precisely.
- 2 cups granulated sugar
- Provides sweetness and structure. When boiled with evaporated milk, it forms the base of the fudge.
- ⅔ cup evaporated milk
- This is not the same as sweetened condensed milk. It’s unsweetened, shelf-stable milk that has had about 60% of the water removed. It helps dissolve the sugar and creates a creamy texture.
- 1¾ cups semi-sweet chocolate chips (10–12 ounces)
- These melt into the hot mixture to form the chocolate base. Semi-sweet gives a rich, balanced flavor without being overly sweet.
- 7 ounces marshmallow fluff (1 jar)
- Acts as a stabilizer and gives the fudge its smooth, slightly chewy texture. It replaces the traditional use of sugar syrup and makes the recipe more forgiving.
Cooking classes online - 1 tablespoon vanilla extract
- Adds depth and enhances all the chocolatey flavors. Use real vanilla extract for best results.
Equipment Needed
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