My Mom’s Fudge

Why You’ll Love This Recipe

My Mom’s Fudge is a classic, rich, and creamy treat that brings back comforting childhood memories with every bite. It’s the perfect combination of sweet, chocolatey indulgence and melt-in-your-mouth texture. Ideal for holidays, gifting, or satisfying a chocolate craving, this fudge is a timeless homemade confection that never goes out of style.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

granulated sugarsalted butterevaporated milksweetened condensed milksemisweet chocolate chipsmarshmallow creamevanilla extractchopped nuts (optional)

directions

Line an 8×8-inch or 9×13-inch baking dish with parchment paper or lightly grease it.

In a large saucepan over medium heat, combine sugar, butter, and evaporated milk. Stir constantly until the mixture comes to a full boil.

Boil for 4-5 minutes, stirring continuously to prevent burning.

Remove from heat and immediately stir in chocolate chips, sweetened condensed milk, and marshmallow cream until fully melted and smooth.

Add vanilla extract and nuts, if using, and mix well.

Quickly pour the mixture into the prepared dish, spreading evenly with a spatula.

Let the fudge cool at room temperature for several hours, or refrigerate until firm.

Cut into squares and serve.

Servings and timing

This recipe yields approximately 36 pieces of fudge.Preparation time: 10 minutesCooking time: 10-15 minutesCooling time: 2-3 hoursTotal time: 2 hours 30 minutes

Variations

Swap semisweet chips for milk or dark chocolate for a different richness.

Add a swirl of peanut butter for a nutty twist.

Use peppermint extract instead of vanilla for a festive flavor.

Sprinkle sea salt on top for a sweet-salty contrast.

Mix in dried fruit like cherries or cranberries for added texture and flavor.

storage/reheating

Store fudge in an airtight container at room temperature for up to 1 week.Refrigerate for up to 3 weeks or freeze for up to 2 months.To soften chilled fudge, let it sit at room temperature for about 15 minutes before serving.

FAQs

Can I use margarine instead of butter?

Yes, but butter provides better flavor and texture.

Why did my fudge turn grainy?

Overcooking or not stirring enough can cause sugar to crystallize, making it grainy.

Can I make this fudge without marshmallow cream?

Marshmallow cream helps with the smooth texture; without it, the fudge may be denser.

How do I know when the mixture is ready?

Use a candy thermometer; it should reach about 234°F (soft-ball stage).

Can I double the recipe?

Yes, just use a larger pan and ensure even mixing.

Is this fudge gluten-free?

Yes, as long as all ingredients used are certified gluten-free.

Can I use condensed milk only?

Both evaporated and condensed milk contribute different textures, so it’s best to use both.

How do I cut the fudge neatly?

Use a sharp knife warmed under hot water, wiping between cuts.

Can I add flavor extracts?

Absolutely—almond, coconut, or mint extracts work well.

Can I make this in the microwave?

It’s possible, but stovetop offers better control and consistency.

Conclusion

My Mom’s Fudge is more than just a dessert—it’s a cherished tradition passed down through generations. Rich, smooth, and packed with nostalgic flavor, it’s the ultimate comfort sweet for any occasion. Make it once, and it’s sure to become a beloved staple in your recipe collection.

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