My Mom’s Fudge
A classic, creamy chocolate fudge made with butter, sugar, evaporated milk, chocolate chips, marshmallow fluff, and vanilla. A rich, nostalgic treat.
36 Servings
Ingredients
- ¾ cup unsalted butter
- 2½ cups granulated sugar
- ⅔ cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
Prepare the pan:
- Line a 9×9-inch baking dish with aluminum foil and lightly coat with non-stick cooking spray. Set aside.
Heat base ingredients:
- In a medium saucepan, combine the butter, granulated sugar, and evaporated milk. Place over high heat and whisk occasionally until the mixture comes to a boil.
Boil and time the mixture:
- Once boiling, reduce heat to medium and continue to boil for exactly 5 minutes, stirring frequently to prevent scorching.
Incorporate the chocolate:
- Remove the saucepan from heat. Immediately add the chocolate chips and whisk until they are fully melted and the mixture is smooth and glossy.
Add marshmallow and vanilla:
- Stir in the marshmallow fluff and vanilla extract. Continue mixing until fully incorporated and the mixture is uniform in texture.
Pour and chill:
- Pour the fudge into the prepared pan. Use a spatula to smooth the surface, if desired. Refrigerate for a minimum of 2–3 hours or until fully set.
Slice and serve:
- Once firm, remove the fudge from the pan, peel away the foil, and cut into squares. Store in an airtight container in the refrigerator.
Notes
To ensure this fudge is gluten-free, verify that all ingredients—especially the chocolate chips, marshmallow fluff, and vanilla extract—are labeled gluten-free and produced in gluten-free certified facilities. Most traditional brands are naturally gluten-free, but always confirm if preparing for someone with celiac disease or gluten sensitivity.