This smooth chocolate fudge is made on the stovetop with sugar, evaporated milk, butter, chocolate, and marshmallow creme, then left to set in a pan. Its firm texture comes from cooking the sugar mixture to the soft-ball stage, so it sets without chilling and is suited to serving at room temperature.
Ingredients
- 3 cups granulated sugar (600 g)
- ¾ cup unsalted butter, cut into pieces (170 g)
- ⅔ cup evaporated milk (160 ml); do not use sweetened condensed milk
- 2 cups semi-sweet chocolate chips (340 g)
- 1½ cups marshmallow creme (198 g), about one 7-ounce jar
- 1 teaspoon vanilla extract (5 ml)
- ¼ teaspoon fine salt (1.5 g)
Instructions
- Line a 9-by-13-inch (23-by-33-cm) pan with parchment paper, leaving enough overhang on two sides to lift out the fudge later. Measure all the ingredients before starting. Use a heavy, medium-to-large saucepan; the sugar mixture bubbles up as it boils.
- Put the sugar, butter, evaporated milk, and salt in the saucepan. Set it over medium heat and stir gently until the butter melts and the sugar is moistened. Bring the mixture to a full, steady boil, stirring constantly so the bottom does not scorch. Once it is boiling across the surface, cook for 5 minutes while continuing to stir. If using a candy thermometer, aim for 234°F (112°C), the soft-ball stage. A thermometer gives the most consistent result; the five-minute timing assumes a normal sea-level kitchen and a steady boil.
- Take the pan off the heat. Immediately add the chocolate chips and marshmallow creme. Stir continuously until the chocolate has melted and the mixture looks thick, glossy, and evenly combined, about 3–4 minutes. Stir in the vanilla. Scrape the bottom and corners of the pan as you mix, where unmelted chocolate or sugar can hide.
- Scrape the fudge into the lined pan and spread it into an even layer with a spatula. Let it stand at room temperature until completely firm, about 2 hours. Lift it out using the parchment, place it on a cutting board, and cut it into 36 small squares with a sharp knife. For neater edges, wipe the blade between cuts.
Tips
- Use evaporated milk, not condensed milk. Evaporated milk is unsweetened and gives the recipe its intended balance. Sweetened condensed milk contains added sugar and is much thicker, so swapping it in can make the fudge overly sweet and change how it sets.
- Measure the boil carefully. Stir constantly and keep the mixture at a steady boil for the full five minutes. A boil that is too brief can leave soft fudge; cooking too long or at an overly high temperature can make it dry, crumbly, or difficult to stir. If the thermometer reaches 234°F (112°C) before five minutes, take it off the heat rather than continuing to cook.
- Have the add-ins ready. Marshmallow creme and chocolate should be measured and within reach before you start boiling. The hot mixture thickens quickly once it leaves the heat, and having to open packages mid-step can make it harder to mix smoothly.
- Keep water out of the pan. Use a dry spoon and dry measuring tools. Even a small splash of water or a damp utensil can encourage graininess. If the finished fudge has a few tiny streaks, it is still fine to eat, but it may not have the same uniformly smooth texture.
Serving Suggestions
Cut the fudge into small squares because it is rich, and arrange them on a plate or in paper candy cups. It is especially easy to serve at room temperature, when the pieces are firm but not refrigerator-cold. For a dessert board, pair it with fresh strawberries, apple slices, salted pretzels, or plain shortbread; each adds a contrasting fresh, crisp, or lightly sweet bite.
For a simple after-dinner sweet, serve one or two squares alongside coffee, black tea, or a glass of cold milk. At a party, set the pieces out in a single layer rather than piling them high, which helps keep the edges neat. If the room is warm, bring out a smaller plate at a time and keep the rest covered in a cool spot away from direct sun or a hot oven.
Variations
Walnut or pecan fudge: Fold in 1 cup (115 g) of toasted, chopped walnuts or pecans after the chocolate has melted and before spreading the mixture in the pan. Toasted nuts add crunch and a roasted flavor. Let them cool completely before adding so they do not soften the fudge or make the mixture harder to handle.
Peanut butter swirl: Warm ½ cup (125 g) of creamy peanut butter just until loose, then drop spoonfuls over the fudge in the pan. Draw a skewer through the surface a few times for a swirl. Avoid fully mixing it in, which can alter the texture and make the chocolate flavor less pronounced.
Dark chocolate: Replace the semi-sweet chips with 2 cups (340 g) of dark chocolate chips or finely chopped dark chocolate. Choose a style you enjoy eating on its own; very high-cocoa chocolate can make the finished fudge less sweet and more intense. The cooking method stays the same.
Mint chocolate: Stir ¼ teaspoon (1.25 ml) peppermint extract into the mixture with the vanilla. Peppermint extract is potent, so start with a small amount rather than substituting it teaspoon for teaspoon. For a festive finish, scatter 2 tablespoons (20 g) of crushed peppermint candy over the top immediately after spreading.
Marshmallow topping: For a decorative finish, reserve 2 tablespoons (about 26 g) of the marshmallow creme, dot it over the pan after spreading, and lightly swirl. This makes the top sweeter and softer; keep the pieces in a single layer so the topping does not stick to the piece above it.
Storage and Reheating
This fudge does not need chilling to set, and refrigeration can make it very firm and slightly less pleasant to bite. For the best texture, keep cut pieces in a tightly sealed container in a cool, dry place, with parchment between layers. Avoid direct sunlight, a warm windowsill, or storing it beside a stove. At ordinary cool room temperature, the flavor and texture are best within about 7 days; it may remain acceptable for up to 2 weeks if the container stays dry and well sealed.
Because this is a homemade recipe and its water activity is not measured, use conservative food-safety handling: refrigerate the fudge within 2 hours of making it, and keep it covered. Refrigerated pieces keep well for about 2 weeks, though they will be firmer; let a portion sit at room temperature for 15–20 minutes before serving. If you prefer room-temperature serving, take out only what you plan to serve and return the rest to the refrigerator within 2 hours. Do not leave it out for extended periods in a hot or humid room.
For longer storage, freeze the fudge in a tightly wrapped, airtight container for up to 2 months. Separate layers with parchment and thaw the closed container at room temperature for 1–2 hours, which helps prevent condensation from collecting on the pieces. There is no need to reheat fudge. Microwaving can melt it unevenly and make it sticky, so simply allow chilled or frozen pieces to come back toward room temperature before eating.
Frequently Asked Questions
Can I make fudge without a candy thermometer?
Yes. A steady full boil for 5 minutes is the timing used in this recipe, and the fudge can set successfully without a thermometer. However, burner strength, pan size, and elevation all affect how quickly the mixture cooks. A thermometer is the more reliable option; bring the syrup to 234°F (112°C), then remove it from the heat.
Why did my fudge turn out soft?
The sugar mixture may not have boiled long enough or reached the soft-ball stage, or the pan may have been covered before the fudge cooled and trapped condensation. Let it finish setting for the full 2 hours before judging it. If it is still too soft, chill it to firm it for cutting and keep it refrigerated; do not try to fix it by reheating the whole batch unless you are prepared to recook and reset it.
Why is my fudge grainy?
Graininess often comes from sugar crystals forming on the sides of the pan or from sugar that did not dissolve well at the start. Stir as the butter melts, scrape the bottom of the pan during the boil, and avoid splashing the mixture onto the sides. Constant stirring during the boil is important for this marshmallow-creme method.
Can I use a different pan size?
A smaller pan makes thicker pieces and may take longer to firm, while a larger pan creates thinner fudge that is quicker to cut but easier to over-port ion. A 9-by-13-inch pan gives the thickness and 36-piece yield intended here. If you use another size, spread the fudge evenly and allow it to set until firm all the way through before slicing.
Can I double the recipe?
It is better to make two separate batches than to double everything in one saucepan. A larger quantity heats and cools differently, takes longer to stir, and can make it harder to judge the cooking stage accurately. Use a clean pan for the second batch and keep the ingredient proportions unchanged.
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