Step-by-Step Instructions
First, we build our base. Line your pan with parchment, letting some hang over the sides for easy lifting later. In your heavy saucepan, combine the sugar, evaporated milk, butter, and marshmallow fluff. This is where patience becomes key. Turn the heat to medium-low and stir constantly with your wooden spoon until everything is melted and beautifully combined. It will look a bit grainy and separated at first, but keep faith—it will come together into a glossy, pale mixture. Do not rush this by cranking up the heat! I did that once and the sugar crystallized before I even got to the chocolate.
Now, attach your candy thermometer and bring the mixture to a full, rolling boil. This is the critical stage. You must stir continuously to prevent any scorching on the bottom. Watch that thermometer like it’s your favorite show climbing toward 234°F to 240°F, the “soft-ball” stage. This takes about 4-5 minutes of vigorous boiling. The moment it hits that range, immediately pull the pot off the heat. Waiting even 30 seconds too long will result in fudge that’s crumbly and hard instead of soft and creamy. I’ve been there, and it’s a heartbreaking sight.
Here comes the fun part. Quickly pour the hot syrup over your chocolate chips waiting in the mixing bowl. Let it sit, untouched, for just one minute to let the heat begin melting the chocolate. Then, start stirring. It will seem sloppy at first, but keep stirring with vigor until the chocolate is fully melted and the mixture transforms into a thick, luxurious, uniformly brown batter. This takes a good minute or two of arm work. Pour it immediately into your prepared pan, spread it smooth with your spatula, and walk away. Let it set at room temperature for at least 3-4 hours. The waiting is the hardest part, but cutting into it too soon is a messy regret.
Pro Tips for Best Results
My number one tip, born from sad, grainy fudge: use a clean spoon and pan. Any tiny sugar crystal stuck to the side of your pot can act as a seed and cause the whole batch to crystallize. I now wipe the sides of my pan with a wet pastry brush after everything melts to dissolve any stray sugar. It’s a small step that makes a world of difference in achieving that velvety-smooth mouthfeel we all crave.
Temperature is everything. I cannot stress enough how crucial that candy thermometer is. If you underheat the syrup, your fudge won’t set. If you overheat it, it becomes dry and crumbly. I tested this three different ways—by time, by the cold water test, and by thermometer—and the thermometer method was the only one that gave me perfect, consistent results every single time. It’s the one tool that takes the guesswork and anxiety out of candy making.
Finally, embrace the stir. When you combine the hot syrup with the chocolate, stir with purpose and don’t stop until it’s completely uniform. I like to switch from a spoon to a sturdy spatula halfway through to make sure I’m scraping the bowl well. And when you pour it into the pan, resist the urge to tap or jiggle the pan to settle it. This can introduce air bubbles. Just smooth the top and let it be. This quiet rest is what gives you that perfect, dense texture.
(See the next page below to continue…)