I’ll never forget the first time my kitchen filled with the rich, chocolatey aroma of this fudge bubbling away on the stove. It was a chilly December afternoon, and I was desperate to recreate the creamy, melt-in-your-mouth fudge my grandmother used to make. This recipe, a happy accident born from a combination of her notes and my own tinkering, was the glorious result. The smell alone—deep cocoa, sweet vanilla, and caramelizing sugar—transported me right back to her kitchen. Making this fudge feels like wrapping yourself in a warm, delicious hug, and I promise, it’s so much simpler than you think. Let me show you how to make this little piece of chocolate heaven.
Ingredients
- 2 ¼ cups granulated sugar
- 4 Tbsp unsalted butter
- 7.5 oz marshmallow fluff (one standard jar)
- 5 oz evaporated milk (the small can)
- 12 oz semi-sweet chocolate chips
Now, I know some of these ingredients might give you pause, but trust me, each one is a non-negotiable star player. The granulated sugar is our foundation, and using anything else just won’t yield the same smooth texture. That evaporated milk? Don’t you dare swap it for regular milk; the extra creaminess and stability it provides is what prevents graininess. I learned that the hard way. And the marshmallow fluff isn’t just for sweetness—it’s the magic ingredient that gives the fudge its iconic, soft-yet-firm body. As for the chocolate chips, I prefer semi-sweet for a perfect balance, but this is your one chance to personalize: use milk chocolate for a sweeter treat or dark chocolate for a more intense bite.
Equipment Needed
- A heavy-bottomed, medium-sized saucepan (3-quart is perfect)
- A sturdy wooden spoon or heatproof spatula
- A reliable candy thermometer (digital is best)
- A 9×9 inch baking pan
- Parchment paper or aluminum foil
- A large mixing bowl
Let’s talk gear for a second. That heavy-bottomed saucepan is your best friend here—it distributes heat evenly so your sugar doesn’t scorch in one spot. I once tried this in a thin pot and ended up with a burnt, bitter layer on the bottom. Never again. The candy thermometer is non-negotiable in my book. You can try the soft-ball stage test with a cup of cold water, but when you’re investing this much butter and chocolate, why guess? The thermometer takes the stress out. Lining your pan with parchment is a tip I swear by; it lets you lift the whole block of fudge out for flawless, crumble-free slicing.
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