My Mom’s Fudge Recipe: A Decadent, Melt-in-Your-Mouth Treat!
Family recipes hold a special place in our hearts, bringing back memories with every sweet bite. My Mom’s Fudge is that kind of dessert—a beloved family favorite that's silky, rich, and utterly delicious. Whether you're celebrating a holiday, preparing a thoughtful gift, or just craving something sweet, this homemade fudge recipe guarantees indulgent satisfaction.
Why You’ll Absolutely Love My Mom’s Fudge:
- Perfect Texture: Creamy, smooth, never grainy.
- Simple Ingredients: Easy-to-find staples, no complicated processes.
- Family Tradition: Rich chocolate flavor passed down through generations.
- Gift-Worthy: Beautifully packaged as edible gifts for loved ones.
Ingredients You’ll Need:
- 3 cups granulated sugar
- ¾ cup unsalted butter (1.5 sticks)
- 1 small can (5 oz) evaporated milk
- 1 jar (7 oz) marshmallow crème (like Fluff)
- 1½ cups semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- Optional: 1 cup chopped walnuts or pecans (highly recommended for texture and flavor!)
Equipment Needed:
- Medium saucepan
- Wooden spoon or heat-resistant spatula
- Candy thermometer (optional, but very helpful!)
- 9×9-inch square baking dish
- Parchment paper or butter (for lining)
Step-by-Step Instructions for My Mom’s Fudge:
Step 1: Prepare Your Pan
- Line a 9×9-inch baking pan with parchment paper, leaving extra on the sides for easy lifting. Alternatively, lightly butter the pan. Set aside.
Step 2: Combine Base Ingredients
- In a medium saucepan over medium heat, mix together sugar, butter, and evaporated milk. Stir constantly until it begins to boil, then reduce heat slightly.
Step 3: Boil the Mixture
- Maintain a gentle boil for about 4–5 minutes, stirring constantly.
- If using a candy thermometer, the mixture should reach 234°F (112°C) (soft-ball stage).
- This step ensures your fudge sets perfectly.
Step 4: Add Chocolate
- Immediately remove from heat and quickly stir in chocolate chips until fully melted and smooth.
Step 5: Stir in Marshmallow Crème and Vanilla
- Add marshmallow crème and vanilla extract immediately.
- Mix vigorously until fully combined and glossy.
Step 6: Fold in Nuts (Optional but Recommended)
- Stir in chopped walnuts or pecans, adding delightful crunch and balance to sweetness.
Step 7: Pour & Spread in Pan
- Quickly transfer the mixture to your prepared pan, spreading evenly and smoothing the top with a spatula.
Step 8: Cool & Set
- Allow fudge to cool at room temperature for about 4 hours or refrigerate briefly to speed up the setting process.
Step 9: Slice & Serve
- Once completely set, remove the fudge from the pan using parchment edges. Cut into small squares and enjoy every indulgent bite!
Storage Tips:
- Room Temperature: Keep in an airtight container for up to 1 week.
- Refrigerator: Store refrigerated up to 2–3 weeks.
- Freezer: Freeze between layers of wax paper for up to 3 months. Thaw at room temperature before serving.
Final Thoughts:
My Mom’s Fudge is not just a dessert—it's a cherished tradition. With its luscious texture, perfectly balanced sweetness, and rich chocolate flavor, this homemade fudge will quickly become your go-to recipe. Make it part of your family gatherings and special occasions, sharing love and memories through every delicious square.
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My Mom’s Fudge Recipe
Family recipes hold a special place in our hearts, bringing back memories with every sweet bite. My Mom’s Fudge is that kind of dessert—a beloved family favorite that's silky, rich, and utterly delicious.
Ingredients
Equipment
Method
- Line a 9×9-inch pan with parchment paper or lightly butter. Set aside.
- In a medium saucepan over medium heat, combine sugar, butter, and evaporated milk. Stir constantly until boiling.
- Boil gently for 4–5 minutes, stirring constantly (mixture should reach 234°F if using a candy thermometer).
- Remove from heat. Quickly stir in chocolate chips until melted.
- Immediately stir in marshmallow crème and vanilla until smooth and glossy.
- Fold in nuts if desired.
- Quickly pour into prepared pan, smoothing top evenly.
- Cool completely at room temperature (around 4 hours) or refrigerate to set quicker.
- Once set, remove from pan and cut into small squares.
Notes
Store fudge in an airtight container at room temperature for 1 week, refrigerated for 2–3 weeks, or freeze up to 3 months.
- Using a candy thermometer helps ensure perfect fudge consistency.
- Nuts are optional but highly recommended for flavor balance.
- Using a candy thermometer helps ensure perfect fudge consistency.
- Nuts are optional but highly recommended for flavor balance.