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Mom’s Marshmallow Fudge Recipe

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  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 49 pieces (7x7 grid in an 8x8 inch pan)
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Mom’s Marshmallow Fudge is a rich, creamy homemade fudge with the perfect balance of chocolate and marshmallow flavors. Made with simple ingredients like butter, sugar, evaporated milk, high-quality semi-sweet chocolate chips, and marshmallow cream, this classic treat is quick to prepare and yields 49 small, decadent squares. The fudge is cooked on the stovetop, resulting in a smooth, melt-in-your-mouth texture that is perfect for sharing during the holidays or any special occasion.

Ingredients

Scale

Main Ingredients

  • 3/4 cup butter (1 and 1/2 sticks; do not use margarine)
  • 2 1/2 cups white granulated sugar
  • 2/3 cup full-fat evaporated milk (do not use sweetened condensed milk)
  • 12-ounce package high quality semi-sweet chocolate chips (approximately 2 cups)
  • 7-ounce jar marshmallow cream (also called marshmallow fluff)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Ingredients: Measure out all ingredients precisely and have them ready before starting. Fudge-making moves quickly, so preparation is essential.
  2. Line Pan: Line an 8×8 or 9×9 inch square pan with parchment paper and set it aside.
  3. Prepare Chocolate and Marshmallow Cream: Open the semi-sweet chocolate chips package. Remove the lid and foil seal from the marshmallow cream jar to get it ready for heating.
  4. Melt Butter: In a 3-quart heavy saucepan over medium heat, add the butter. Use a spoon to drag the melting butter up the sides of the pan to grease the edges thoroughly.
  5. Add Sugar: Gradually pour in the granulated sugar into the center of the pan, avoiding sugar crystals on the pan sides. Stir slowly with a wooden spoon to moisten all the sugar without leaving crystals on the sides or spoon to avoid grainy fudge.
  6. Add Evaporated Milk: Pour in the evaporated milk and stir well to dissolve any remaining dry sugar crystals before the mixture boils.
  7. Boil Mixture: Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Once boiling, set a timer for 5 minutes, reduce heat to medium, and continue stirring constantly. Aim for 234-236°F on a candy thermometer. Remove from heat if it reaches this temperature early to prevent dry, crumbly fudge.
  8. Add Chocolate Chips: Remove the pan from heat and add all the chocolate chips at once. Stir vigorously until the chocolate chips are fully melted and the mixture is smooth.
  9. Heat Marshmallow Cream: Microwave the marshmallow cream for 10-15 seconds to soften it for easy scooping.
  10. Add Marshmallow Cream: Add the marshmallow cream to the chocolate mixture and beat with a wooden spoon until nearly blended.
  11. Add Vanilla: Stir in the vanilla extract until the mixture is smooth and uniform with no marshmallow streaks. Stop stirring as soon as it is combined.
  12. Pour into Pan: Immediately pour the fudge into the prepared pan, leaving behind any dried or thickened bits on the sides of the pot. Shake the pan gently to level the fudge. Do not smooth the surface; it should have a rippled texture.
  13. Cool: Allow the fudge to cool to room temperature completely.
  14. Slice and Serve: Slice the fudge into 7×7 rows, producing about 49 small pieces. The fudge is rich, so small squares are perfect.
  15. Store: Cover the fudge with plastic wrap and store it at room temperature. Do not refrigerate to maintain the proper texture and flavor.

Notes

  • Use high-quality semi-sweet chocolate chips for the best flavor and texture.
  • Do not use margarine; real butter is necessary for proper consistency.
  • Avoid sugar crystals on the sides of the pan to prevent grainy fudge.
  • Watch the boil carefully and use a candy thermometer to avoid overcooking, which causes dry, crumbly fudge.
  • Do not refrigerate the finished fudge; it keeps best at room temperature.
  • Line the pan with parchment for easy removal of fudge squares.
  • Stop stirring as soon as the fudge mixture is smooth after adding vanilla to keep a soft texture.

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Find it online: https://tastyfoodfix.com/moms-marshmallow-fudge-recipe/