This American-style chocolate fudge is made with evaporated milk, sugar, butter, chocolate, and marshmallow creme for rich, neatly sliceable squares. Cooking the sugar mixture to the soft-ball stage helps it set, while evaporated milk adds creaminess without the extra water found in regular milk; family versions vary in their choice of chocolate and add-ins.
Ingredients
- 3 cups granulated sugar (600 g)
- 2/3 cup evaporated milk (160 ml); use unsweetened canned evaporated milk, not sweetened condensed milk
- 3/4 cup unsalted butter, cut into pieces (170 g)
- 12 oz semisweet chocolate, finely chopped (340 g), or semisweet chocolate chips
- 1 jar marshmallow creme, about 7 oz (198 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 teaspoon fine salt (about 1.5 g)
- 1 cup chopped pecans (about 120 g), optional
Instructions
- Prepare the pan and ingredients. Line a 9-by-13-inch (23-by-33-cm) baking pan with parchment paper, leaving enough overhang on two sides to lift the fudge out later. Lightly butter the parchment if it is not nonstick. Chop bar chocolate into small, similar-size pieces so it melts quickly and evenly. Measure the marshmallow creme, vanilla, and salt before you start cooking; once the syrup reaches temperature, you will want them ready at hand.
- Combine the sugar, milk, and butter. Put the sugar, evaporated milk, and butter in a heavy-bottomed saucepan that holds at least 3 quarts (about 2.8 L). Set it over medium heat and stir gently until the butter melts and the sugar is moistened. Avoid splashing sugar crystals onto the inside walls of the pan. If crystals do stick above the bubbling mixture, brush them down with a clean pastry brush dipped in water.
- Bring the mixture to the soft-ball stage. Once the mixture reaches a full, steady boil, stop stirring and attach a candy thermometer so its tip sits in the syrup without touching the pan bottom. Cook at a controlled boil until it registers 234°F (112°C), usually about 5 to 8 minutes after boiling begins, depending on the pan and stove. Stay nearby: the temperature can rise more quickly near the end. If you do not have a thermometer, drop a little syrup into cold water; it should gather into a soft ball that flattens when lifted. A thermometer is more reliable, especially in a warm kitchen or at higher elevation.
- Take the pan off the heat and add the chocolate. Remove the saucepan from the burner as soon as the syrup reaches 234°F (112°C). Add the chopped chocolate and let it sit for about 30 seconds, then stir until it is mostly melted. Fold in the marshmallow creme, vanilla, and salt, stirring steadily until the mixture looks glossy and no large streaks of creme remain. It will be thick and very hot, so use a sturdy wooden spoon or heatproof spatula and keep hands clear of the steam.
- Add nuts if using, then fill the pan. Fold in the pecans while the fudge is still warm. Scrape the mixture into the prepared pan and spread it into the corners with a spatula. Work promptly, because the fudge begins to thicken as it cools. Smooth the surface without pressing hard; excessive stirring or working after it has started to set can make the texture less even.
- Cool, set, and cut. Leave the pan uncovered at room temperature for about 2 hours, until the center is firm and no longer warm. Lift the slab out using the parchment overhang and place it on a cutting board. With a large, sharp knife, cut it into 36 small squares, wiping the blade clean between cuts for tidy edges. If the kitchen is warm and the center is still soft after two hours, chill the pan for 20 to 30 minutes before slicing.
Tips
- Use the right canned milk. Evaporated milk is unsweetened milk with some water removed. Sweetened condensed milk already contains sugar and is much thicker, so it is not a direct swap here; using it changes the sweetness, liquid balance, and cooking method. Check the can label before measuring.
- Control sugar crystals. Sugar crystals on the side of the pan can encourage the whole batch to turn grainy. Stir only while dissolving the sugar and melting the butter, then let the syrup boil without stirring. A clean, damp pastry brush can wash down crystals that cling above the syrup line.
- Measure temperature in the syrup, not against the pan. A candy thermometer that touches the bottom can give a misleading reading. Check that the bulb is immersed but not resting on metal. At higher elevations, the soft-ball target may be lower than 234°F (112°C); a cold-water test can help confirm the syrup’s texture.
- Choose chocolate you enjoy eating. Chopped semisweet baking chocolate usually melts smoothly, while chips are convenient and hold their shape slightly longer because many contain stabilizers. Either works; if your chocolate is quite sweet, the finished fudge will taste sweeter too. Avoid adding cold ingredients, which can make the mixture seize or set before it is spread.
Serving Suggestions
Serve the squares at room temperature, when the chocolate flavor is fullest and the centers are pleasantly soft. Because this is a rich sweet, cut modest pieces for a dessert platter and arrange them in paper candy cups or on a small plate alongside coffee, tea, or a glass of cold milk. The squares also make a useful addition to a holiday cookie assortment, bake-sale tray, or edible gift box. For a neat presentation, place parchment between layers so the pieces do not rub against one another.
For a simple plated dessert, serve one or two pieces with fresh berries or sliced pear. The fruit adds a tart, fresh contrast rather than making the fudge less rich. If serving from a chilled container, let the pieces sit out for 10 to 15 minutes first; very cold fudge is firmer and its flavor is less noticeable. Keep the serving plate away from direct sun or a warm oven, since butter and chocolate soften as they warm.
Variations
Use walnuts or skip the nuts. Replace the pecans with 1 cup (about 120 g) chopped walnuts, or leave them out for a smooth, nut-free batch. If you are cooking for someone with a nut allergy, check the chocolate and marshmallow creme labels for cross-contact warnings and use clean utensils and equipment.
Make it darker or sweeter. Use bittersweet chocolate for a less-sweet, more intense result, or milk chocolate for a softer, sweeter flavor. Milk chocolate can make the mixture sweeter and somewhat softer, so a semisweet base is the most dependable choice for this formula. Avoid changing the chocolate quantity substantially because the balance of chocolate and syrup affects how firmly the fudge sets.
Add a little flavor. Stir in 1 teaspoon (5 ml) of instant espresso powder with the chocolate for a deeper chocolate note, or add 1/2 teaspoon (2.5 ml) of peppermint extract in place of some of the vanilla. Extracts vary in strength, so start small. You can also scatter a few tablespoons of crushed peppermint candy or toasted nuts over the top immediately after spreading the fudge; press the topping in gently before the surface firms.
Make a marbled top. Before the fudge sets, drizzle 2 oz (56 g) of melted white chocolate over the surface and draw a toothpick through the lines to make a simple pattern. This changes the appearance and adds sweetness, so use a light hand. The topping is optional and does not replace the semisweet chocolate in the cooked mixture.
Storage and Reheating
Once cut, store the fudge in an airtight container at cool room temperature for up to 1 week, with parchment or waxed paper between layers. Keep it away from sunlight, the stove, or other warm spots so the pieces stay firm. If your room is hot, refrigerate it instead. Refrigerate within 2 hours of serving or cutting if the fudge has been left out, and keep refrigerated portions for up to 2 weeks for best quality. The refrigerator can make fudge firm, so allow it to stand at room temperature for about 15 minutes before serving.
To freeze, wrap small portions tightly, place them in a freezer-safe airtight container, and freeze for up to 2 months. Thaw the wrapped fudge in the refrigerator overnight, then bring it toward room temperature before opening the wrap; this helps limit condensation on the surface. Fudge is not normally reheated, since heat can melt it and make it oily. If you want a softer bite, simply let a piece sit at room temperature for a short time rather than microwaving it.
Frequently Asked Questions
Can I make this fudge without a candy thermometer?
Yes. Use the cold-water soft-ball test: drip a small amount of syrup into a cup of cold water, then gather it gently between your fingers. At the correct stage it forms a soft, pliable ball that flattens when removed. Test carefully because the syrup is extremely hot, and do not touch the boiling mixture. A thermometer gives a more repeatable result, but the water test is a practical alternative.
Why did my fudge turn out grainy?
Graininess usually means sugar crystals formed and spread through the mixture, or the syrup was stirred after it began boiling. Make sure the sugar dissolves before the full boil, wash crystals from the sides of the pan, and avoid stirring during the boiling stage. Also measure the endpoint carefully: cooking beyond the soft-ball stage can make the finished fudge dry or crumbly.
What if my fudge does not set?
First give it the full two hours at room temperature; a deep pan or cool room can slow setting. If it remains very soft, it may not have reached 234°F (112°C), or the measurements may have been off. Chill it for 20 to 30 minutes to see whether it firms enough to cut. Chilling can help with slicing, but it cannot fully correct a batch whose syrup was substantially undercooked.
Can I use regular milk instead of evaporated milk?
Regular milk is not a reliable one-for-one substitute. It contains more water, which changes the syrup’s concentration and can prevent the fudge from setting as intended. Evaporated milk is widely available in cans; use the amount listed and refrigerate any unused portion promptly according to the can’s directions. Do not substitute sweetened condensed milk, which adds a large amount of sugar.
Can I double the recipe?
For the most even cooking, make one batch at a time. A doubled amount takes longer to heat, may cook unevenly in a standard saucepan, and can be difficult to stir and pour once thick. If you do scale it up, use a much larger heavy-bottomed pan and a thermometer, and expect the timing to change; rely on the target temperature rather than the minutes alone.
Can I make the fudge ahead?
Yes. Make and cut it up to a week ahead if storing airtight at a cool room temperature, or freeze it for longer storage within the two-month guideline. For gifting, pack fully cooled squares with parchment between layers. Keep the container sealed until you are ready to serve so the surface does not dry out or pick up other odors.
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