This stovetop fudge is a smooth, chocolate-rich confection made by cooking sugar, evaporated milk, and butter, then stirring in chocolate and marshmallow creme. A candy thermometer helps the mixture set into neat squares, while the marshmallow creme makes this version more forgiving than traditional fudge.
Ingredients
- 2 cups (400 g) granulated sugar
- ⅔ cup (160 ml) evaporated milk—not sweetened condensed milk
- ¼ cup (57 g) unsalted butter, cut into pieces
- ¼ teaspoon (1 g) fine salt
- 2 cups (340 g) semisweet chocolate chips
- 1 jar (7 oz / 198 g) marshmallow creme
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (115 g) chopped walnuts or pecans, optional
Instructions
- Prepare the pan and ingredients. Line an 8-inch (20 cm) square pan with parchment paper, leaving a little overhang on two sides so the set fudge can be lifted out. Lightly butter the parchment or coat it with a thin layer of neutral cooking spray. Measure the chocolate chips and marshmallow creme before you start cooking; once the sugar syrup is ready, you will need to work promptly. If using nuts, chop them into small pieces.
- Combine the sugar mixture. Put the sugar, evaporated milk, butter, and salt in a heavy-bottomed medium saucepan. Set it over medium heat and stir steadily with a heatproof spatula or wooden spoon until the butter melts and the sugar is moistened. Scrape the bottom and corners of the pan as you stir so the mixture heats evenly.
- Bring it to a full boil. Continue heating and stirring until the mixture reaches a steady, bubbling boil across the surface, usually about 6 to 8 minutes. Clip a candy thermometer to the side of the pan, making sure its tip sits in the syrup without touching the pan’s bottom. Keep the mixture at a controlled boil for 5 minutes, stirring frequently and scraping the bottom to prevent scorching. The thermometer should reach 234–236°F (112–113°C), the soft-ball stage. Use the temperature as your best guide rather than relying only on the clock.
- Take the pan off the heat and add the chocolate. Remove the saucepan from the burner as soon as the syrup reaches the target temperature. Add the chocolate chips and stir until they are mostly melted. Add the marshmallow creme and vanilla, then stir firmly until the mixture looks evenly combined and glossy. Fold in the nuts, if using. Avoid prolonged beating: the mixture thickens as it cools, and extended stirring can make it harder to spread.
- Spread and set. Scrape the fudge into the prepared pan and spread it into the corners with a spatula. Work fairly quickly, but do not press so hard that you compact the mixture. Leave the pan on a level, cool counter until the fudge is no longer warm, about 30 minutes, then refrigerate it for about 1 hour 30 minutes, or until firm enough to slice. The total setting time is about 2 hours.
- Cut into squares. Lift the slab from the pan using the parchment overhang. For tidy pieces, use a large sharp knife and wipe the blade clean between cuts. Cut it into 36 squares, or make larger pieces if you prefer. Let chilled fudge stand at room temperature for about 10 minutes before serving for a softer bite.
Tips
- Use evaporated milk, not condensed milk. Evaporated milk is unsweetened and gives the sugar syrup the right balance. Sweetened condensed milk already contains a great deal of sugar, so swapping it in changes both the sweetness and the way the fudge sets.
- Watch the thermometer placement. A thermometer bulb touching the base of the saucepan can read hotter than the syrup itself. If you do not have a candy thermometer, the cold-water test is an option: drop a little syrup into very cold water; at soft-ball stage it should form a soft, flexible ball when gathered. This test takes practice, so a thermometer is more dependable.
- Keep the pan sides clean. Sugar crystals stuck above the syrup can fall back in and make the finished fudge grainy. While the mixture is warming, use a clean spatula to wipe down the sides. Once the syrup is boiling, avoid splashing it onto the pan sides.
- Make substitutions thoughtfully. Salted butter can replace unsalted butter; omit the added salt or use just a small pinch. Milk chocolate chips make a sweeter, milder fudge, while chopped semisweet chocolate bars work in place of chips. For a nut-free batch, simply leave out the nuts.
Serving Suggestions
Serve the fudge in small squares on a dessert plate, cookie tray, or candy board. Its rich sweetness pairs well with plain coffee, black tea, or a glass of cold milk. For a party, arrange the pieces in paper candy cups so they are easy to pick up and do not stick together. If you are building a mixed dessert platter, keep the fudge pieces modest and add fresh fruit or crisp cookies for contrast.
For the cleanest presentation, slice the slab shortly before serving and keep the pieces cool until they are ready to go out. Fudge is firm straight from the refrigerator but becomes softer and more aromatic after a brief time at room temperature. Avoid leaving a serving plate out for hours, especially in a warm room, where the pieces can become soft and lose their shape.
Variations
Chocolate and peanut butter: Stir ½ cup (125 g) creamy peanut butter into the mixture along with the marshmallow creme. The result is softer and more peanut-forward, so let it chill fully before cutting. A small pinch of flaky salt on top makes the sweet-and-salty flavor more pronounced.
Mint chocolate: Replace the vanilla with ½ teaspoon (2.5 ml) peppermint extract. Peppermint extract is strong, so start with a small amount rather than substituting it teaspoon for teaspoon. You can also fold in ½ cup (85 g) chopped chocolate-mint candies after the fudge is mixed.
Toasted pecan: Toast the chopped pecans in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often, until fragrant. Let them cool before folding them in. Toasting adds a deeper, nuttier flavor; do not add warm nuts, since they can soften the fudge mixture.
White chocolate swirl: Melt ¼ cup (45 g) white chocolate separately, drizzle it over the fudge after spreading, and draw a toothpick through the lines for a simple marbled top. White chocolate can scorch easily, so melt it gently in short microwave bursts or over a double boiler.
Storage and Reheating
For safe handling, refrigerate the fudge within 2 hours of making it. Store it in an airtight container, with parchment between layers to prevent sticking, for up to 2 weeks. Keep the container away from strong-smelling foods, since chocolate can take on nearby odors. If you are serving it, take out only the amount needed and return the rest to the refrigerator.
To freeze, wrap the whole slab or individual portions tightly in parchment and then in a freezer-safe bag or container. Freeze for up to 2 months for best texture. Thaw the wrapped fudge in the refrigerator overnight, then unwrap it after it has thawed to reduce condensation on the surface. Fudge does not need reheating. If it feels too firm from the refrigerator, let it stand at room temperature for 10 to 15 minutes before serving; microwaving can make it oily or unevenly soft.
Frequently Asked Questions
Why did my stovetop fudge turn out grainy?
Graininess usually means sugar crystals formed in the syrup. Common causes include crystals on the sides of the saucepan, stirring in a way that splashes syrup onto the sides, or inaccurate temperature control. Wipe down the pan before the mixture boils, use a properly placed candy thermometer, and avoid scraping any dried sugar from the sides back into the finished mixture.
Can I make this fudge without a candy thermometer?
Yes, but the result depends more on careful timing and the cold-water test. Drop a little boiling syrup into a cup of very cold water; when it reaches soft-ball stage, it gathers into a soft ball that flattens when removed from the water. Start checking near the end of the boiling time, and remember that a thermometer is generally easier to read consistently.
Can I use sweetened condensed milk instead of evaporated milk?
No, not as a direct swap in this recipe. Evaporated milk is unsweetened, while sweetened condensed milk contains added sugar and is much thicker. That difference changes the proportions and can prevent this cooked sugar mixture from setting as intended. Use evaporated milk for this recipe, or choose a separate fudge recipe specifically developed for condensed milk.
How can I tell when the fudge is ready to cut?
After cooling and chilling, the surface should feel firm, and a sharp knife should pass through without the center smearing or collapsing. If the slab is still soft, return it to the refrigerator for another 20 to 30 minutes and check again. A slightly soft texture is normal; warm fudge is not ready to slice neatly.
Can I double the recipe?
It is better to make two separate batches than to double everything in one saucepan. A larger volume heats less evenly, takes longer to reach the target temperature, and is harder to stir without scorching. Use the same pan size for each batch, or choose a larger pan only if you also adjust the thickness and allow enough time for the fudge to set.
Why is my fudge too soft to hold its shape?
The syrup may not have reached the soft-ball stage, the thermometer may have been touching the pan, or the fudge may need more chilling time. Chill it longer before deciding it has failed. If it remains soft even when cold, it may still be served in small paper cups as a spoonable confection, but it will not cut into firm squares reliably.
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