This homemade fudge recipe is easy to make with evaporated milk, marshmallows, butter, and chocolate chips. It’s a family recipe that’s been passed down through my grandma and then my mom, and it’s truly the BEST chocolate fudge I’ve ever sunk my teeth into.
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“Thank you for trusting us and sharing your DELICIOUS family recipe! I love how thorough your instructions are. I followed them to a T and the fudge turned out perfectly! I’m plating it now with some Christmas cookies for gifts. I had to cut the edges off so I could continue to “sample” my fudge.” -Vasyleah, FoodieCrush reader
The Chocolate Fudge Recipe My Family Has Been Making for Years
I have lots of treats I love to make during the holidays. Recipes like my no-bake Christmas wreath cookies, chocolate dipped almond cookies, and my homemade Baileys Irish Cream are fun traditions that spread holiday cheer.
But my all-time favorite is my mom’s homemade fudge recipe. It’s rich, fudgy, and delivers a solid bite your teeth will easily sink into.
This old-fashioned fudge recipe is a family legend originally from my grandma. But to me, it’s all my mom’s. Instead of sweetened condensed milk, this chocolate fudge is made with evaporated milk, melted marshmallows, and sugar mixed into softened butter, chocolate chips, and nuts.
Our family secret to making great fudge is to vigorously mix the ingredients with a wooden spoon until it’s glossy and put it into a baking dish. Come Christmas, it’s my annual neighbor gift, and just like my mom, I love it most with my morning coffee. Hey, it’s the holidays, so why not?!
Enjoy!
Heidi’s Tips for Recipe Success
Use the best quality ingredients. This recipe is very simple, so you need to use the best quality ingredients you can get your hands on. Real vanilla, high-quality chocolate chips, and real butter are all key ingredients here.
Use an electric fry pan to cook the fudge. The sugar, evaporated milk, and marshmallows are cooked in non-stick electric fry pan. I’ve found it’s the easiest way to keep the temperature accurate and consistent. This is the frying pan I use. I’ve never made this fudge on the stovetop so I don’t know how it would turn out if you do.
The key to avoiding crystallization is to continue to cook the marshmallow mixture until it turns a light, tawny brown, scraping down the sides of the frying pan as it cooks. Mom says to mix the sugar and the evaporated milk, then add the marshmallows before turning on the heat. Keep your heat at 250°F and stir constantly until the marshmallows melt.
Grab These 7 Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Marshmallows — Make sure your marshmallows are fresh when making this fudge recipe. My mom’s recipe calls for 12-15 jet-puffed marshmallows, not the extra large, just the regular size. She says the more marshmallows you use, the more the fudge will taste of marshmallows. We both usually use 15.
- Evaporated milk — Use the full-fat evaporated milk. This isn’t the time to worry about calorie skimping.
- Sugar — There’s not much to say here than what was said above. Just enjoy it.
- Chocolate chips — Semi-sweet is the way to go for the best chocolate flavor. My mom says Ghirardelli is her favorite so that’s what I use.
- Butter — Your butter should be at room temperature so it melts quicker when the hot ingredients and the chocolate chips are added.
- Vanilla — Use a high-quality vanilla extract, not the cheap stuff. The few dollars make a big difference.
- Pecans — Nuts are optional, but we love the smooth and crunchy of the combo. We use pecans but you could try walnuts instead. Mom says don’t chop the nuts too fine or they’ll disappear in the fudge.
How to Make Fudge with Evaporated Milk
- Prep your fudge dish. Use an 8 X 8-inch glass baking dish or a 7 x 1 1-inch oblong dish. Save the butter wrapper to wipe and grease the baking dish. My mom leaves it at that, but I also line the pan with parchment paper so I can easily pull the chilled chocolate fudge out like a brick.
- Cook the sugar, evaporated milk, and marshmallows. For greater temperature control, we use a non-stick electric fry pan to cook the fudge. Add the sugar and evaporated milk to the cold fry pan and stir until smooth. Add the marshmallows and set the fry pan to 250°F. Cook, stirring constantly, until the marshmallows have melted and turned a lovely golden brown color.
- Add the hot marshmallow mixture to a large bowl filled with the chocolate chips, softened butter, and vanilla. Use a strong wooden spoon to stir the mixture until the butter melts. This is why you must be sure your butter is at room temperature so it melts easily.
- Use your muscles to stir for a glossy finish. Add the nuts, then beat the chocolate mixture with the wooden spoon for 2 minutes or as long as you can, scraping down the sides as you go. Work quickly so the fudge doesn’t set.
- Transfer the fudge mixture to the prepared baking dish. My mom suggests shaking the pan so the fudge evenly distributes. I use a cake spatula to make swirls and swoops, like frosting, or you could give it a smoother finish if you’d like.
- Refrigerate the fudge for at least 3 hours up to overnight, then slice and serve. Store in the refrigerator where it will keep for at least one week.
Mix-Ins and Variations
We love this classic evaporated milk fudge as is, but I don’t see why you couldn’t fold or swirl in one of the following:
- Mini marshmallows
- Chopped Oreos
- Crushed peppermint candy, candy canes, or peppermint extract
- White chocolate chips
- Peanut butter or Nutella
- Other types of nuts, such as pistachios, walnuts, or macadamia nuts
- Dried fruit, such as cranberries, blueberries, or tart cherries
- Top with flaky sea salt
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
THE BEST Easy Fudge Recipe
Ingredients
- 8 tablespoons butter , at room temperature and sliced
- 12 ounces semi-sweet chocolate chips , (Mom recommends Ghirardelli)
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- ⅔ cup evaporated milk
- 15 regular sized marshmallows , (make sure they're fresh)
- ¾ cup pecans , roughly chopped
Instructions
- In a large mixing bowl, add the room-temperature butter, chocolate chips, and vanilla. Save the butter wrapper to butter a 7 x 11-inch or 8 x 8-inch baking dish. Snugly fit the dish with a piece of parchment paper, allowing enough parchment to fall over the long sides of the pan, like a sling, and set aside.
- In a non-stick electric frying pan, stir together the sugar and the evaporated milk until smooth. Add the marshmallows and set the frying pan to 250°F.
- Cook and constantly stir the marshmallow mix with a rubber spatula, cleaning the sides of the pan as the marshmallows begin to melt. Avoid getting sugar on the sides of the fry pan or the fudge could turn crystally. Once the marshmallows have melted, continue cooking and stirring until the mixture turns a tawny tan color and smells toasty, about 5 minutes.
- Turn off the heat and pour the hot mixture over the butter and chocolate chips in the bowl. Working quickly, use a wooden spoon to stir the butter and chocolate until they melt and combine. Add the nuts, then vigorously stir the mixture until glossy, about 2 minutes.
- Transfer the chocolate mixture to the prepared baking dish and smooth the top with an angled offset spatula. Cover with plastic wrap and refrigerate for 3 hours or overnight.
- To serve, let the fudge sit for 1-2 minutes after removing it from the fridge, and use the parchment paper to lift the fudge from the pan to a cutting board. Cut, and serve. The fudge can be stored in the refrigerator for 7-10 days (if it doesn't get eaten up before! :))
Notes
Nutrition
FAQs
My mom’s traditional homemade fudge recipe, is all about using high-quality chocolate, room-temperature butter, and fresh marshmallows (and allowing proper time for your fudge to set).
At least 3 hours in the refrigerator. It must be stored in the fridge to set up, otherwise it’s too soft to slice properly and won’t last as long.
No, evaporated milk and sweetened condensed milk are two totally different milk products. You must make this chocolate fudge recipe with evaporated milk.
Storage Tips
This chocolate fudge will last for 7-10 days in the fridge. Keep it covered with plastic wrap to prevent fridge smells from soaking into it, or transfer it to an airtight container.
And yes! Homemade chocolate fudge can be frozen. Wrap it with several layers of plastic wrap or aluminum foil and then place it in an airtight container or freezer bag in the freezer. It should keep in the freezer for about 3-5 months.
More No-Bake Holiday Treats You’ll Want to Make Too
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Trish
This was the best fudge ever and so easy my 2 year old helped. FYI added salted peanuts and was super yummy. :-)
Roxana | Roxana's Home Baking
What a wonderful spread! everything looks delish and your Mom’s fudge sounds so rich, perfect for Christmas treats swapping.
Thanks for sharing, just linked to it in my 100 chocolate recipes round-up
Kayla
Sounds like a tasty recipe, Do you If I could exchange the chocolate chips
for peanut butter? I want to make a peanut butter fudge with the evaportaed milk and marshmellows!
I asked my mom and we both wonder if the peanut butter would set up enough, would there be enough fat as a binder? Give it a try, I’d live to hear if it works. Maybe use only 13 marshmallows.
patti
Hi Kayla, Heidi and I discussed the peanut butter today, wish I had a better answer for you but I’m not a candy maker, my fudge is the only candy I make. I think you should go for it, you never know until you try, let us know, I could have a new favorite candy recipe.
Aimee @ ShugarySweets
First, the fudge looks delish! And I LOVE fudge.
Second, you should be so proud of this accomplishment. The magazine is beautiful, print worth even (is that in the future plans???). How awesome to have such a great response too!
I’m planning on getting a version ready for on demand printing ASAP!
Christine
Hey Heidi, your The Best Homemade Fudge is a Recipe Guessing Game on Knapkins. Think your friends can win? http://www.knapkins.com/guess_games/1073?source=blog
Sherice
Heidi!!!!! Can I just tell you how flippin’ fantastic this all is! So so proud of you girl~ way to take this project by the horns, and make it something absolutely amazing. That yam souffle is a Nic favorite~ he requests it for Thanksgiving every year. And thanks for the fudge recipe! I was just thinking it was time for a new fudge~ perfect! If it comes from Miss P it has to be yummy:) Holiday loves to you and yours! ~xo
Xoxo to all of you Sherice. Love and miss you guys!
Pellie
Made this last night, it is really great. My only wish is that it hardened up a bit more — it can’t seem to sit out of the fridge for long without going sticky and gooey in your hands. Nonetheless, it’s going to be our teacher gift treat this year as it is mighty tasty. — Also, the magazine is great. I stumbled upon it, and thus then your blog, via issuu and was mesmerized. So many good recipes. What a great concept. Kudos!
Hi Pellie, the fudge is best if kept refrigerated until ready to devour. Thanks for the feedback.
Gail Handley
Try it with black walnuts. That’s all I ever make with and it goes fast.
Holly
I’m thoroughly enjoying the fudge now & friends and colleagues have very much enjoyed the batch I’ve made the past few days ;-)
I’m making two more batches tonight :)
Sandy
How much is 1 square of butter? 1 tbs, 2? Looks like fun to make and eat.
gmoopa
Same question – how much is a “square” of butter?
Tina @ Squirrel Acorns
I’m glad that I wasn’t the only one who was wondering that! I’m thinking it means 2Tb? I’ve never made fudge before, but thinking of trying some out!
Hi Tina, the square refers to a cube of butter, so 8 tablespoons. Make sure its room temp so it melts easily. And ennnnjoy!
One square is the same as one stick of butter = 8 tablespoons = 1/2 cup. It’s mom-speak :)
Sandy, its one cube of butter or 8 tablespoons. And they are divine to eat and easy to make. The secret is to beat the mixture really well with a wooden spoon once you’ve combined the hot and room temp ingredients. Makes the fudge glossy.
Wendy
We always called it a cube of butter, too. You are the only person outside my family who I’ve heard refer to butter as coming in cubes! Yes, it was Mom-speak in my family, too!
Ashley @ Foodie Crush
Love it Wendy! We are connected!
Becky at VintageMixer
Lovely post!! You are talented beyond words my friend! I’m excited for more Foodie Crush in the future and more fun parties to celebrate!
Yes, parties in your space! It is seriously gorgeous with the reclaimed wood and exposed brick. Love it.
Lauren Brady
So happy for you Heidi! Job well done!
Thank you Lauren, so glad you were a part of it. When are we going to celebrate?
Lauren
I haven’t had a chance to check out the magazine yet, but I can’t wait! I love your blog, and I’m sure I will love the magazine just as much!
thank you for the compliment, and for commenting. So glad you like the blog.
Jennifer @ Mother Thyme
All that food at the swap looks fabulous! I am planning on making a few batches of fudge for Christmas and New Years and this looks like the perfect addition to include. Look forward to trying this.
Yes, get your fudge in before the diets begin. Brown Eyed Baker had a yummy eggnog fudge post today too. http://www.browneyedbaker.com/2011/12/14/eggnog-fudge-recipe/
melissa rideout
Yay for the ipad version- I want to lay in bed and look at the mag! P’s fudge sounds amazing too!!
Thank you MP!! XO
Delishhh
I have to say it again the magazine was fabulous!! Just fabulous and you should be so proud. Reading your post about a big event coming up – yeah i am delivering my first in 8 weeks, hopefully it will be smooth. Also this year i have decided to do fudge for gift giveaways and have been trying all these fudge recipe in the last few weeks – but this one looks fabulous and i will have to try it out – might be the winner :)
Oh my! Just 8 weeks! And I owe you an email, I better not wait. Would love to hear which fudge recipes you liked best.
Suzette
I made the reciep the first time just like its states didnt turn out but second time cook all ingredients together on med high heat and turn out perfect.
Annalise
Love the photos for our brunch! And your Mom’s fudge was fantastic!
Thank you lovely
Barbara @ Barbara Bakes
So fun that it’s your mom’s great recipe. Your pictures are fabulous as usual! Just a great way to spend an afternoon. Thanks!
Isn’t amazing what a great group of bloggers there are in Utah? Love spending time with you all.
Susan
I remember the fudge my mother made, along with Divinity, for the holidays. Your gathering looks amazing (the women and the food)! Wish I was near to join in. Happy Holidays to all the bakers who carry on traditions. XOXO
Divinity! I haven’t made that since about 9th grade, I may have to give it another try. Onward to your site to see if its there.
Elizabeth @Mango_Queen
I love fudge and I always need a good fudge recipe during the holidays. Thanks for sharing this. And CONGRATULATIONS on the launch of Foodie Crush magazine! What a great concept!
Doesn’t fudge just scream holidays? Thanks so much for the nice words about the mag. XO
Brianne
I had a bit of a fudge making fail recently, and it was the first time I had tried to make fudge. This recipe looks a lot easier than the one I tried…when I give fudge another go, I know what recipe I’m using!
The magazine looks fantastic! I loved reading little blurbs from other bloggers, and the cookies were to die for. Congrats!
Monica Shank
It seems that everyone had had a fudge fail at least once in their life! I’m going to give this recipe a try myself! Wish me luck! Thank your mother for sharing it with all of us!
Denise @ TLT
You can be so proud and what better way to celebrate than with this fudge: it looks so good!
Cookie and Kate
Killer fudge photos, Heidi! Looks like you had a fun party, I love hanging out with bloggers in real life!
Averie @ Love Veggies and Yoga
Wow, what an amazing spread of treats and a great event! I would have loved to sample a bit of everything and meet with such fabulous ladies.
Your fudge looks awesome and I’ve been on a huge fudge making kick myself. Anything that I can no-bake is a bonus!
And what you have done with the magazine, again, is beyond.words.amazing.
CONGRATS, Heidi!!
And we would have LOVED to have had you. But sitting on the beach in Aruba certainly can’t be that bad either. THX about the mag. XOXO
Laurie {Simply Scratch}
I love fudge, especially with nuts! I could easily put down the entire pan!
We use pecans, because walnuts give us cancher (sp?) sores. But feel free to sub with any hearty nut.
Maria
What a fun day and for such a great cause!! And your mom’s fudge is out of this world! I know, I tasted it:)
My mom would be pleased with the compliment. Mom, are you out there?
patti
So glad you liked it! Happy Holidays.
Alison spencer
Hi Heidi, we loved the taste, but ours didn’t set after putting in fridge overnight, , I cook slices regularly but I usually bake them, where do you think I went wrong
Margo Shaw
This is my mom’s recipe too! We always boil the mixture for 5 minutes after the marshmallows melt (a rolling boil). This will set the fudge. We pour directly into parchment lined small tins from Hobby Lobby for Christmas treats for friends. We never refrigerate. Hope this helps!
My moms recipe uses 3/4 (half can) evaporated milk
1 C chocolate chips