This American-style stovetop fudge combines chocolate, sugar, butter, evaporated milk, and marshmallow cream for rich, smooth squares. The marshmallow cream helps give the candy a soft, creamy texture, while a candy thermometer makes the cooking stage easier to judge.
Ingredients
- 3 cups (600 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, cut into pieces
- 2/3 cup (160 ml) evaporated milk; use evaporated milk, not sweetened condensed milk
- 1/4 teaspoon (1.5 g) fine salt
- 12 ounces (340 g) semisweet chocolate chips, or finely chopped semisweet chocolate
- 7 ounces (198 g) marshmallow cream
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Prepare the pan and ingredients. Line a 9-inch (23 cm) square pan with parchment paper, leaving enough overhang on two sides to lift out the fudge later. Lightly butter any exposed sides of the pan if needed. Measure all the ingredients before you begin, and set the chocolate and marshmallow cream within easy reach. Once the sugar mixture is cooked, it thickens quickly, so having everything ready makes the finishing steps much easier.
- Start the sugar mixture. Add the sugar, butter, evaporated milk, and salt to a heavy-bottomed 3- to 4-quart saucepan. Set it over medium heat and stir steadily with a heatproof spatula or wooden spoon until the butter has melted and the sugar looks mostly dissolved. Scrape the bottom and corners as you stir; sugar left on the pan can scorch or form hard crystals in the finished fudge.
- Bring it to the soft-ball stage. Attach a candy thermometer so its tip is submerged in the mixture without touching the pan. Bring the mixture to a full, steady boil, stirring continuously and scraping the pan bottom. Cook until the thermometer reads 234°F (112°C), usually about 4 to 6 minutes after the boil begins. The complete stovetop cooking time, including bringing the mixture up to temperature, is about 12 minutes, but use the thermometer reading rather than the clock as your main guide. Remove the pan from the heat as soon as it reaches the target.
- Add the chocolate. Immediately add the chocolate to the hot sugar mixture. Stir until the pieces are completely melted and the mixture looks glossy, scraping around the sides and bottom. If you are using chopped chocolate, small, evenly sized pieces will melt more quickly. Avoid returning the pan to the burner unless absolutely necessary; extra heat can make the chocolate seize or the fudge turn oily.
- Mix in the marshmallow cream and vanilla. Add the marshmallow cream and vanilla extract. Stir firmly until no streaks of marshmallow cream remain and the mixture is evenly colored and thick. It may take a minute or two of steady mixing. Work promptly, but do not splash the hot candy: the mixture is extremely hot at this point. If you want to add nuts, fold them in now, before the fudge begins to set.
- Fill the pan and let the fudge set. Scrape the mixture into the prepared pan and spread it into an even layer with a lightly buttered spatula. Let it stand at room temperature for 2 hours, undisturbed, until firm enough to cut. Lift it out by the parchment overhang and place it on a cutting board. Use a large, sharp knife to cut 36 squares, wiping the blade clean between cuts for neater edges.
Tips
- Use the right milk. Evaporated milk is unsweetened and concentrated, while sweetened condensed milk contains added sugar and is much thicker. They are not interchangeable here; using condensed milk changes both the sweetness and the way the candy sets.
- Watch the thermometer and stir consistently. A few degrees can make a noticeable difference: undercooked fudge may stay too soft, while cooking well past 234°F (112°C) can make it dry or crumbly. Check that the thermometer bulb is in the mixture but not resting on the hot pan, and stir across the bottom to prevent scorching.
- Choose chocolate you enjoy eating. Semisweet chocolate gives a balanced, classic flavor. Chopped chocolate bars melt smoothly, while chips are convenient and hold their shape a little longer. Avoid very large chocolate pieces, which can take longer to melt into the hot base.
- Measure marshmallow cream by weight when possible. A 7-ounce (198 g) container is convenient; scrape it out thoroughly with a flexible spatula. Another marshmallow cream product of the same weight can be used. Mini marshmallows are not an exact swap, and using them may produce a different, sometimes firmer texture.
Serving Suggestions
Serve the fudge in small squares because it is rich and sweet. For clean slices, let the slab become fully firm, then use a sharp knife with a long blade. If the knife sticks, warm it under hot water, dry it completely, and make the next cut. A thin coating of moisture on the blade can mark the surface, so dry it each time.
Arrange the squares on a small dessert plate alongside coffee, black tea, or a glass of cold milk. For a dessert spread, pair them with fresh strawberries or orange segments, which bring a bright contrast to the chocolate. Fudge also works well as part of a cookie or candy assortment; cut the squares small and keep them separate from strongly flavored treats so they do not pick up other aromas.
For a party or gift box, use paper candy cups or place small pieces of parchment between layers. Keep the portions cool until serving, and avoid leaving the platter out for a long stretch in a warm room, where the squares can soften and lose their sharp edges.
Variations
- Walnut or pecan fudge: Fold in 1 cup (about 110 g) of chopped, toasted walnuts or pecans after the marshmallow cream is fully mixed in. Toasting is optional, but it deepens the nut flavor. Let toasted nuts cool before adding them so they do not warm the candy further.
- Chocolate-peanut butter: Stir 1/2 cup (125 g) smooth peanut butter into the mixture with the marshmallow cream. It makes the flavor more pronounced and the fudge a little softer, so allow the full setting time before cutting. For a peanut-free alternative, use a smooth sunflower seed butter, understanding that its flavor will be different.
- Mint chocolate: Replace the vanilla with 1/2 teaspoon (2.5 ml) peppermint extract, or add a little at a time to taste. Peppermint extract can be strong, so do not substitute it teaspoon for teaspoon. A few crushed peppermint candies on top add crunch, but sprinkle them on while the surface is still soft.
- Salted chocolate: Use the recipe as written and scatter about 1/2 teaspoon (2 g) flaky salt over the top immediately after spreading it in the pan. This adds a crisp, salty finish without changing the candy base. Press the flakes gently so they adhere.
Storage and Reheating
Once the fudge has set, cut it into squares and place it in an airtight container with parchment between layers. Refrigerate it within 2 hours of making it, and keep it refrigerated for up to 4 days for best quality. The cold makes the squares firmer, so let only the portion you plan to serve sit at room temperature for about 10 to 15 minutes before eating. Do not leave the full container out for longer than needed.
To freeze, wrap the uncut slab or individual squares tightly, then place them in a freezer-safe airtight container. Freeze for up to 2 months for best texture. Thaw the wrapped fudge in the refrigerator overnight, then bring the portion you want to serve briefly toward room temperature. Keeping it wrapped while it thaws helps limit condensation on the surface. Fudge does not need reheating; warming it can make it sticky or cause the chocolate to soften unevenly.
Frequently Asked Questions
Why did my marshmallow cream fudge turn grainy?
Graininess usually comes from sugar crystals forming on the sides of the pan or from the mixture being stirred inconsistently while it cooks. Stir and scrape the bottom steadily, avoid scraping dry crystals from the upper sides back into the mixture, and stop cooking when the thermometer reaches 234°F (112°C). Also make sure the sugar is mostly dissolved before the mixture reaches a full boil.
Can I make this fudge without a candy thermometer?
A thermometer is the most reliable way to reach the soft-ball stage. Without one, drop a small amount of the boiling mixture into a cup of cold water: it should gather into a soft ball that flattens when lifted from the water. This test takes practice and can be less dependable than a thermometer, so check the sample carefully and keep the pan off the heat while you test.
Can I use sweetened condensed milk instead of evaporated milk?
No. Sweetened condensed milk contains sugar and has a thicker consistency, so it changes the recipe’s sugar balance and cooking behavior. Use evaporated milk, which is unsweetened. If evaporated milk is unavailable, it is better to choose a different fudge recipe designed for the milk you have rather than making a direct substitution in this one.
Why is my fudge too soft to cut?
The mixture may not have reached 234°F (112°C), the thermometer may have been touching the pan, or the fudge may simply need more time to set. Let the slab cool for the full 2 hours before judging its texture. If it remains very soft after setting, chill it for 30 to 60 minutes and cut it cold; for the next batch, verify the thermometer reading and make sure the mixture reaches the target temperature.
Can I make the fudge ahead?
Yes. Make it up to 4 days ahead and keep it covered in the refrigerator. For longer planning, freeze it for up to 2 months and thaw it while wrapped in the refrigerator. Cut it before freezing if you want to thaw only a few portions at a time, and place parchment between pieces so they separate easily.
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