This American-style chocolate fudge is made on the stovetop with chocolate chips, evaporated milk, butter, sugar, and mini marshmallows. The marshmallows melt into the warm chocolate mixture for a smooth, sliceable candy that sets in the refrigerator and is easy to cut into small squares.
Ingredients
- 2 cups (400 g) granulated sugar
- 2/3 cup (160 ml) evaporated milk, not sweetened condensed milk
- 6 tablespoons (85 g) unsalted butter, cut into pieces
- 1/4 teaspoon (1.5 g) fine salt
- 2 cups (340 g) semisweet chocolate chips
- 2 cups (100 g) mini marshmallows
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (60 g) chopped walnuts or pecans, optional
Instructions
- Prepare the pan and ingredients. Line an 8-inch (20 cm) square pan with parchment paper, leaving extra paper over two opposite sides so you can lift the fudge out later. Measure all the ingredients before turning on the stove; once the sugar syrup reaches temperature, the mixture comes together quickly. If using nuts, chop them and set them beside the chocolate and marshmallows.
- Bring the sugar mixture to a boil. Put the sugar, evaporated milk, butter, and salt in a medium, heavy-bottomed saucepan. Heat over medium, stirring slowly until the butter melts and the sugar looks mostly dissolved. When the mixture reaches a full boil, stir steadily and cook until a candy thermometer reads 234°F (112°C), usually about 4 to 6 minutes after it begins boiling. Keep the thermometer tip in the syrup without letting it touch the pan’s bottom. The mixture can bubble up, so use a pan with plenty of room and lower the heat slightly if it threatens to boil over.
- Melt in the chocolate and marshmallows. Take the pan off the heat as soon as the syrup reaches 234°F (112°C). Add the chocolate chips and mini marshmallows. Stir firmly with a heatproof spatula until the residual heat melts them and the mixture looks glossy and even, about 2 to 3 minutes. Stir in the vanilla and, if using, the chopped nuts. If a few marshmallow pieces remain, keep stirring briefly; avoid putting the pan back over high heat, which can scorch the chocolate.
- Fill the pan. Scrape the fudge into the prepared pan promptly. Spread it into the corners with the spatula, working gently rather than repeatedly beating or stirring it. Smooth the top if you like, then leave the pan undisturbed as the fudge begins to cool. Pressing extra toppings into the surface is easiest while it is still soft.
- Chill and cut. Refrigerate the pan for 2 hours, or until the center feels firm when lightly pressed. Use the parchment overhang to lift the slab onto a cutting board. For neat pieces, use a large sharp knife and wipe the blade clean between cuts. Cut into 36 small squares, or make larger pieces if you prefer a richer serving.
Tips
- Use evaporated milk, not condensed milk. Evaporated milk is unsweetened and gives the sugar syrup its needed liquid. Sweetened condensed milk has added sugar and a much thicker texture, so swapping it directly can make the fudge overly sweet and interfere with the set.
- Watch the temperature closely. A candy thermometer is the most dependable way to reach the soft-ball stage that helps this fudge set. Check that the thermometer does not rest against the pan, and remember that altitude and thermometer calibration can affect the reading slightly. If you do not have a thermometer, drop a little syrup into cold water: it should gather into a soft, pliable ball, not dissolve or form a hard lump.
- Keep sugar crystals out of the mixture. Stir gently while the sugar dissolves, and avoid scraping dried crystals from the upper sides of the saucepan into the syrup. A clean pan and a steady boil help the finished fudge stay smooth rather than grainy.
- Have everything ready before cooking. Chocolate and marshmallows should be measured and close at hand before the syrup is done. The hot mixture thickens as it cools, so preparing the pan and ingredients ahead makes it easier to stir and spread without rushing.
Serving Suggestions
Serve the fudge in small squares because it is rich and sweet. Arrange the pieces on a dessert plate with coffee, tea, or cold milk, or add a few squares to a holiday cookie tray alongside crisp cookies and lightly sweetened treats. For a dessert board, pair it with fresh strawberries, apple slices, pretzels, and roasted nuts; the fruit and salty snacks offer a contrast to the chocolate.
For gifting, place completely chilled pieces in small paper candy cups and pack them in a snug, food-safe container. Keep the container cool while transporting it, especially in warm weather, so the fudge does not soften or stick together. If serving a crowd, cut the slab into smaller pieces before arranging it; small portions are easier to pick up and keep the platter tidy.
Variations
Make it extra chocolatey: Replace the semisweet chips with bittersweet chips, or use a mix of semisweet and milk chocolate. Milk chocolate makes the fudge sweeter and softer-tasting, so avoid adding extra sugar. Chocolate chips are convenient, but chopped baking chocolate also works; chop it finely so it melts evenly in the hot syrup.
Add crunch: Fold in the optional walnuts or pecans after the chocolate and marshmallows have melted. Toasted nuts give a deeper flavor, but let them cool before adding them. You can also use roasted peanuts or chopped pretzels for a salty crunch. Keep the total add-ins to about 1/2 cup (60 g) so the fudge still holds together and cuts cleanly.
Make a peppermint version: Stir in 1/4 teaspoon (1 ml) peppermint extract along with the vanilla, then scatter 2 tablespoons (about 10 g) of crushed peppermint candy over the top. Peppermint extract is concentrated, so measure carefully; adding too much can overpower the chocolate. For a simpler finish, leave out the nuts and sprinkle the candy on top before chilling.
Try a layered look: Divide the finished mixture between two small bowls while it is still warm. Stir 1 tablespoon (5 g) of unsweetened cocoa powder into one portion and leave the other plain, then alternate spoonfuls in the pan and gently swirl once with a skewer. Work quickly, since the fudge firms as it cools; too much swirling blends the colors instead of leaving a pattern.
Storage and Reheating
Once the fudge has set, lift it from the pan, cut it, and transfer the pieces to an airtight container. Refrigerate within 2 hours of making it. Stored cold and well covered, it keeps for about 1 week for the best flavor and texture. Separate layers with parchment so the pieces do not stick together. Refrigerated fudge will be firmer than fudge at room temperature, so let the amount you plan to serve stand out for about 10 to 15 minutes before eating.
For longer storage, wrap the slab or individual pieces tightly, place them in a freezer-safe container, and freeze for up to 2 months. Thaw the wrapped fudge in the refrigerator to limit condensation on its surface, then bring it briefly toward room temperature before serving. Reheating is not needed and can make the chocolate greasy or cause the candy to lose its set. Do not leave the fudge out for more than 2 hours; return leftovers to the refrigerator.
Frequently Asked Questions
Can I use large marshmallows instead of mini marshmallows?
Yes. Use about 14 standard large marshmallows, roughly 100 g total, in place of the 2 cups (100 g) of mini marshmallows. Cut them into smaller pieces so they melt more readily, and stir until no large pieces remain. The weight is more useful than counting if your marshmallows are unusually large or small.
Why did my fudge turn out soft?
The syrup may not have reached the soft-ball stage, or the thermometer may have been touching the pan and showing an inaccurate reading. Next time, check the thermometer position and cook to 234°F (112°C). Also measure the evaporated milk and sugar accurately; adding extra liquid or changing the proportions can prevent a firm set. Chill the fudge fully before deciding whether it has set.
Why is the texture grainy?
Graininess can happen when sugar crystals from the side of the pan get into the syrup, or when the syrup is stirred in a way that encourages crystals to form. Let the sugar dissolve before the mixture boils, stir steadily without scraping the pan’s sides, and keep the saucepan clean. A properly measured temperature also helps the fudge set with a smooth texture.
Can I make this fudge without a candy thermometer?
Yes, although a thermometer makes the result more consistent. Use the cold-water test described in the tips: a drop of syrup should form a soft ball that flattens when lifted from the water. Test with a fresh drop rather than judging by the color or thickness of the syrup, since those signs are less precise.
Can I double the recipe?
Doubling it is possible, but use a larger, heavy-bottomed saucepan with enough headroom for bubbling and cook by temperature rather than relying on the listed minutes. A larger volume can take longer to heat and may be harder to stir evenly. Pour the finished mixture into two lined 8-inch (20 cm) pans so it cools at a similar depth and sets evenly.
Can I use marshmallow creme instead of marshmallows?
This recipe is proportioned for mini marshmallows, and marshmallow creme has a different consistency and sugar content. A straight swap can change how firmly the fudge sets, so use the listed marshmallows for the most predictable result. If you want to use creme, choose a recipe formulated specifically for it rather than adjusting this mixture by guesswork.
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