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.
⭐️⭐️⭐️⭐️⭐️
“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
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Terri
I’ve always wanted to try making fudge and having “Mom’s” in the title definitely had me picking yours! When its handed down a generation….
Didnt disappoint!! I love it when my boys take a bite and their eyes rolled to the back of their head, while saying “mmmm”. Delicious!!!
Ashley @ Foodie Crush
Terri the recipes from mama are always best!! I am very glad it was a hit for your family!
Betty Ann Quirino
This fudge recipe looks divine. I must try it. I love to make fudge and give to friends as gifts. This is an all-year round treat. Thanks for sharing!
James Goacher
I want to make this because I LOVE Fudge but I normally/only eat the Vanilla kind. HOWEVER I have a couple of queries
1. Marshmallow, I know these as disgustingly sickly lumps of spongy stuff. Are you saying that I have to get these?
2. I have an Electric type thing. Calls itself an Electric WOK and it is the most useless item I have bought. The control portion looks just the same as the one on your suggested. Mine can simmer water, but food? Nah! I think I would prefer to rely upon my Induction Hob thing which simmers things beautifully.
I will have another look at your suggested Pan but mine is a pathetic
Ashley @ Foodie Crush
Hi James. Your pan would work great for this. I would consider giving marshmallows another chance, They completely disolve and make this fudge have the ultimate texture.
Elena Smith
I am definitely going to make this is for Christmas. Awesome recipe. Thanks for sharing this awesome recipe with all of us. xoxo
Ashley @ Foodie Crush
I hope these were perfect for your Christmas! Thank you Elena!
Kimberli
Just came across this fudge recipe and I have to say I wish I could share fudge over coffee with your mom some morning. This is going to replace my family’s recipe that’s been handed down over generations….shhh… don’t tell grandma.
And for any of the negative feedback, I hope you just think oh well, more fudge for me and let it roll off your shoulders. :-)
Ashley @ Foodie Crush
THank you, Kimberli! I am honored that this will be your new family recipe <3 Thank you!
Pauline Wasley
The best fudge recipe,I have made fudge 40yrs with an evaporated milk recipe calling for 3/4 cup milk and 1/4 cup karo syrup.This was far better!Please thank your mother for the recipe.I used a very large copper skillet and worked out perfectly.
Thank you Pauline! I will let her know!! She’ll be happy to hear there’s a fellow fudge lover of hers.
JanB
This recipe is like magic! Easiest, best fudge I’ve ever made. I made 3 batches today. A few notes: I cooked the sugar/milk mixture on top of stove in a large, deep nonstick saucepan. I used 14 marshmallows that were labeled “large.” I think the “fresh” marshmallows just means a fresh bag, not an open one where the marshmallows might have gotten dry. I cooked the sugar/milk/marshmallow mix until the marshmallows were completely melted and mixture became foamy. I poured into a regular 8×8 pan since I didn’t have an 11×7. This made 36 nice “tall” pieces. Beautiful, creamy texture. Most of my family doesn’t like nuts in fudge so I left those out of two batches.
I will definitely make this recipe again!
Rebecca
Hello! I am a little late in finding this recipe but I would love to give it a try. I am just wondering what you mean by “fresh marshmallows”? Do you have a recipe for those?
Thanks so much and Merry Christmas!
By fresh marshmallows I simply mean that the bag hasn’t been opened and stored in your pantry so they’re hard. You want soft marshmallows for this recipe.
claudia
I tried your best fudge. I must have done something wrong because it was dry. I could hardly get it into the pan and smoothed out. I could hardly get it mixed together. I’ll to back to my recipe
Claudia, the trick there is to stir it really well when mixing the hot marshmallows with the chocolate chips. Make sure it’s still hot, stir it until it’s glossy, and then once it is, don’t stir anymore before putting directly into a buttered dish.
Kristian
So do you ever bring it to a boil at all? I would love to see a video tutorial.. thanks
You don’t boil it, but the mixture will slowly bubble. Boiling will crystalize the sugars and make it grainy.
Jerrika
Hi there! This is my absolute go to recipe for perfect fudge every time! The first time i made it was back in 2014. I wrote the recipe down and have used it several times. But it seems that the recipe i wrote down a few years ago called for only 1 1/2 cups sugar, and this recipe calls for 2. I know this is the right link… I saved it on pinterest and reference it often. Just wondering if you noticed, or changed it on purpose. Please let me know! I’ll be make it again soon.
Love that you’ve been a forever fudge fan! The amount my mom uses is 2 cups as noted in her handwritten photo, so that’s what I go with :)
Deborah Ledwin
Thank you for sharing this fudge recipe with me. It was so easy. Without a doubt the best ever.
Monica
I am in love with this fudge! I was convinced to make it after you wrote about how your Mother would eat a piece for breakfast. Now I’m eating it for breakfast…eating some right now, actually! Thank you Thank you!!
I wrote about it on my blog if you would like to see!
chamila
Hi. How much in grams is 12 oz.chocolate and 1 stick of butter? Not being on USA makes it hard 4me to know the measures.
Ashlee
12oz is 340 grams of chocolate chips and one stick of butter is 113 grams :)
Davina sewell
This was 1 of the exactly same recipe that my grandma was so knowned for being a home maker and my family didn’t remember but me and my mom did
Chris
Fudge is way too soft! Possibly the marshmallows? I don’t know what 12-15 large marshmallows means. I used 14. Also it says “large” marshmallows. There are 3 sizes, mini, regular and large Correct? I used the large and would change it to regular so it doesn’t take as long to melt. Maybe about 24 of them? Wish there was a way to fix this fudge as it is not good enough to take to a gathering.
You may have used the campfire style marshmallows that are extra large? These regular size / large marshmallows are the ones I use.
Good point Chris. Thank you for the suggestions.
It’s 2/3 cup evaporated milk. Not sure why it isn’t showing in your browser.
Amber Jenkins
Are you able to use sweet condense milk and leave out the marshmallows if you do not have evaporated milk? I am going to try it tonight.
No Amber, I use the ingredients directly as my mom says, no substitutions.
It’s 2/3 cup evaporated milk. Not sure why it isn’t showing in your browser.
Camille Waage
It’s only showing as a square for me too. Glad to see the clarification here in the comments!
hilda rene
quiero la traduccion en castellano.Gracias
Sandy
I have used mini marshmallows in other things and the variation is that 4 mini marshmallows equal 1 large one.
Rachel
Thank you!
Karen
It’s not 4 miniature marshmallows to one regular size! It’s 15 tiny ones to a regular marshmallow. Even the Kraft website agrees. Just made her fudge and had to count out 225 minis and the fudge was perfect
Shelly
Wow such a yummy chocolate fudge..Going to try it today only and As i’m new in your blog and i find lot’s of yummy recipe and i need to try all dish..
Easy fude recipe
Monica
It’s my third year of making this recipe and it is hands-down the best of the best. Enjoy the holidays! xx
Wendy S
This is my same exact recipe! I’ve been making it for years, only mine is called See’s Fudge. I have played with it and given different variations away for gifts. My favorite variation, and the one I use most often, is to sub a small amount of the Ghiradelli’s (I like the 60% dark) semisweet with Ghiradelli’s Milk Chocolate and then also add 1/2 C. Dried Cranberries and use chopped almonds for the nuts. The combination of chocolates really makes a nice texture and flavor.
Denise
Everthing looks sooo good. Whats in the 9×13 pyrex dish?
Sandy
It is like a 9 x 13 cake pan!
Archana
This I need to make soon.