Why This Fudge Is Special
There’s something about “Mom’s fudge” that evokes memories: the smell of chocolate in the kitchen, the ritual of stirring, the anticipation of cooling, and the delight of tasting that first square. This recipe is built to recreate that feeling. It balances sweetness, richness, and texture, using simple ingredients you can find easily.
The version uses:
Butter
Sugar
Evaporated milk
Chocolate chips
Marshmallow fluff
Vanilla
(Optional) Nuts
These ingredients work together to create a silky fudge that’s still firm but melts in your mouth. Let’s go through everything you need to know.
Ingredients & Notes
Here is the ingredient list (for about a 9×9-inch pan or equivalent) plus commentary and optional additions.
Ingredient Amount Why It’s Used / Tips
Unsalted butter ¾ cup (≈ 170 g) For richness and smooth texture; salted butter can work but reduce added salt
Granulated sugar 2½ cups Sweetens and helps structure the fudge
Evaporated milk ⅔ cup Adds creaminess and body; not sweetened condensed milk
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Semi-sweet chocolate chips 12 oz (≈ 340 g) The chocolate “flavor base”
Marshmallow fluff 7 oz jar (≈ 200 g) Helps give the fudge a lighter, chewier texture
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Vanilla extract 1 tsp Rounds and deepens flavor
Pinch of salt small Balances sweetness
Chopped nuts (optional) ~1 cup Adds crunch and texture, optional
Notes & Tips:
Use good quality chocolate chips — they melt more cleanly.
Marshmallow fluff is sticky; have a spatula or buttered spoon ready.
If you include nuts, pick ones you like (pecans, walnuts, hazelnuts) and roast lightly if desired.
Use a heavy saucepan to prevent hot spots.
Equipment You’ll Need
Heavy-bottomed saucepan (medium)
Spatula (heat-resistant)
Measuring cups & spoons
9×9-inch (or similar) baking pan
Parchment paper or foil (for lining pan)
Butter or nonstick spray
Knife to slice fudge
Cooling rack
Step-by-Step Instructions
Here’s a detailed version of how to make Mom’s fudge. I break it down into phases so you can track progress and understand each step.
1. Prepare the Pan & Setup
Line your pan. Use foil or parchment paper to line your 9×9‑inch pan, leaving extra hanging over edges so you can lift out the fudge later.
Grease the liner. Lightly butter or spray the parchment so fudge doesn’t stick.
2. Combine Butter, Sugar & Evaporated Milk
In the saucepan, combine butter, granulated sugar, and evaporated milk. Stir gently to mix before heating.
Place the pan over medium-high heat. Stir constantly until the mixture comes to a rolling boil.
Once it’s vigorously boiling, lower heat slightly to maintain a steady boil. Continue to boil for exactly 5 minutes, stirring continuously to prevent scorching. (During this time, stir all the way to the bottom of the pan.)
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After 5 minutes, remove from heat immediately.
The boiling step is crucial — it helps the sugar reach the correct stage. If undercooked, fudge may not set properly; if overcooked, it may become grainy.
3. Add Chocolate Chips & Melt
Into the hot base mixture, immediately add the chocolate chips. Stir vigorously until fully melted and the mixture is smooth and glossy.
At this point, the mixture will begin to lose some of its gloss — continue stirring until uniform.
4. Add Marshmallow Fluff & Vanilla
Stir in the marshmallow fluff. Because fluff is thick, stirring may initially resist; keep working it in until fully incorporated.
Add the vanilla extract and a pinch of salt. Stir until combined.
At this stage, the fudge mixture should be thick but pourable.
5. Add Nuts (Optional)
If using chopped nuts, fold most of them in now, reserving a few to sprinkle on top.
Pour the fudge into your prepared pan, spreading it evenly. If you reserved nuts, sprinkle them on top and gently press them a bit so they adhere.
6. Cool & Set
Let the fudge cool to room temperature (several hours) or place in refrigerator to speed up setting.
Once firm, lift out the foil/parchment, peel, and cut into squares (e.g. 36 or 25 squares depending on size).
Store fudge in an airtight container. It keeps well in the refrigerator for 1–2 weeks.
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Timing & Workflow Summary
Phase Time Estimate
Prep pan & line ~5 minutes
Combine base & boil ~5 minutes active + time to come to boil
Add chocolate, fluff, vanilla ~2–3 minutes
Pour into pan ~1–2 minutes
Cooling & setting ~1–3 hours (or overnight for best results)
Cutting & storage ~5 minutes
Active cooking time is about 15–20 minutes. The rest is cooling.
Tips, Troubleshooting & Best Practices
Here are many tips gathered from experience + community wisdom to help you get perfect fudge.
Common Problems & Fixes
Problem Cause Solution
Fudge doesn’t set Underboiled, too much moisture, not enough sugar ratio Ensure full 5-min boil, measure accurately, refrigerate until firm
Grainy texture Sugar crystals forming prematurely or stirring at wrong times Stir gently, avoid throwing sugar on walls of pan, use clean utensils
Burnt bottom Too high heat or insufficient stirring Use medium heat, stir bottom constantly
Fluff not incorporating Too thick or cooled too much Start fluff while mixture is still hot; stir vigorously
Fudge sticks to pan No liner or insufficient greasing Always line and grease heavily
Separation or oily surface Too much fat, overheated, lack of emulsification Use correct butter amount, don’t overheat after adding chocolate
Additional Tips & Tricks
Use a heavy-bottomed saucepan to reduce hot spots.
Stir constantly during boiling.
Have your ingredients measured and ready before boiling — once you hit 5 minutes, you’ll be moving fast.
Don’t scrape down sugar crystals from the sides of the pan; that can introduce crystallization.
After adding chocolate and fluff, stir until the mixture loses its shine — that’s a signal that the fudge is coming together.
Chill gently. Sudden chilling can crack the surface.
Use sharp, warmed knife to cut squares cleanly.
From user discussions, some mention variations:
One user’s mom’s fudge included marshmallow cream and the recipe could be found on the back of a marshmallow jar.
Some versions call for boiling to “soft ball” stage — careful attention to temperature is key.
If fudge fails to set, it can sometimes be remelted, diluted, and turned into a sauce rather than solid squares.
Variations & Flavor Twists
You can easily spin this base recipe into creative versions:
Peanut Butter Fudge: Replace part of chocolate chips with peanut butter or swirl peanut butter into the fudge.
White Chocolate Raspberry Fudge: Use white chocolate chips and swirl in raspberry purée or jam.
Nutty Fudge: Add more nuts — pecans, walnuts, almonds, macadamias.
Mint Chocolate Fudge: Add mint extract and top with crushed candy canes.
Sea Salt Caramel Fudge: Add a layer of soft caramel in the middle and sprinkle sea salt on top.
Layered Fudge: Make half chocolate and half white chocolate and swirl them.
Chocolate Chip & Cookie Fudge: Stir in crushed cookies or pretzels for crunch.
Spiced Fudge: Add cinnamon, nutmeg or chili powder for warm spice note.
Each variation requires minimal adjustment — mainly in the mix-in step. Just be careful not to upset the sugar-to-liquid balance.
Serving & Presentation Ideas
Serve squares on a decorative platter, separating layers with parchment.
Wrap individual squares in waxed paper or festive foil for gifting.
Plate with a scoop of vanilla ice cream — crumble fudge on top.
Offer fudge alongside coffee or dessert wines.
Arrange in tiers at holiday dessert tables.
Label flavors if making more than one variation.
Storage & Shelf Life
Keep fudge in an airtight container.
Store in the refrigerator for freshness (up to ~2 weeks).
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You can freeze fudge squares individually wrapped for up to 2–3 months. Thaw overnight in fridge.
Avoid storing in a warm place — it may soften or melt.
Nostalgia & Legacy
Fudge recipes like this one often carry deep personal and familial significance. They connect us to memories, traditions, and the comfort of home. Many people recall watching their mothers or grandmothers stir the pot, sneak tastes, and share squares with neighbors. The act of making “Mom’s fudge” becomes a way to honor and remember those who came before us — a sweet legacy.
One blogger who shared “My Mom’s Fudge” describes it as the smell of coming home, of childhood, of a warm kitchen.
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It’s simple, imperfect, and full of heart — exactly how many family recipes are.
Printable / Clean Recipe
Here’s a straightforward version you can print or use in your kitchen.
My Mom’s Fudge
Yields: ~24–36 squares
Prep + Cook Time: ~20 minutes (plus cooling)
Ingredients
¾ cup unsalted butter
2½ cups granulated sugar
⅔ cup evaporated milk
12 oz semi-sweet chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract
Pinch of salt
1 cup chopped nuts (optional)
Instructions
Line a 9×9-inch pan with foil or parchment, and grease the liner.
In a medium saucepan, combine butter, sugar, and evaporated milk. Stir to mix.
Bring mixture to a rolling boil over medium-high heat, stirring constantly.
Once boiling, reduce heat slightly but maintain boil, and cook exactly 5 minutes, stirring continuously.
Remove pan from heat. Immediately add chocolate chips and stir until melted and smooth.
Stir in marshmallow fluff, vanilla extract, and salt until the mixture is uniform.
If using nuts, fold most into the mixture. Pour the fudge into the prepared pan, smoothing the top. Sprinkle reserved nuts on top if desired.
Let fudge cool at room temperature until firm, or refrigerate to speed a bit. When set, lift out and cut into squares.
Store in an airtight container in the fridge (up to 1–2 weeks) or freeze for longer storage.
If you like, I can create a 2000‑word illustrated / step-by-step photo version of this fudge, or adapt it to ingredients you have on hand (especially if marshmallow fluff isn’t available). Would you like me to send that?
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