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creamy old fashioned fudge in blocks

Creamy Old Fashioned Fudge

This rich, creamy, and nostalgic old-fashioned fudge recipe is your go-to for a no-fail, melt-in-your-mouth homemade treat.
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Prep Time 5 minutes
Cook Time 9 minutes
Cooling time 4 hours
Total Time 4 hours 14 minutes
Servings: 36
Course: Dessert
Cuisine: American
Calories: 180

Ingredients
  

  • 4 ½ cups white sugar
  • 1 stick butter
  • 13 oz evaporated milk (must be exact)
  • 7 oz marshmallow cream
  • 24 oz semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Equipment

  • Large Pot
  • 9 x 13 Pan

Method
 

  1. Prep your pan:
    Line a 9x13-inch baking dish with foil and lightly grease it, or use non-stick foil for easier cleanup. Set aside.
  2. Cook the base:
    In a large, heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Stir constantly over medium heat until the mixture comes to a rolling boil.
  3. Boil for 9 minutes:
    Once boiling, continue stirring constantly and let it boil for exactly 9 minutes. This step is key to getting the perfect fudge consistency.
  4. Add the sweet stuff:
    Remove the saucepan from heat. Immediately stir in the marshmallow cream and chocolate chips. Keep stirring until the mixture is smooth and fully melted.
  5. Finish with vanilla:
    Stir in the vanilla extract and mix until fully incorporated.
  6. Pour and cool:
    Quickly pour the fudge into your prepared pan and spread it evenly. Let it cool completely at room temperature until set, take several hours to set (about 4).
  7. Store or freeze:
    Once cooled and firm, cut into squares. Fudge can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.

Notes

 

  • Boiling Time: Boil the sugar mixture for exactly nine minutes to achieve the perfect soft-ball stage. Too little time results in fudge that’s too soft; too long makes it crumbly.
  • Marshmallow Cream: This ingredient is key for smooth, creamy fudge and prevents graininess. Don’t skip or substitute unless you use a proven alternative like homemade marshmallow fluff.
  • Chocolate Choice: Semisweet chocolate chips are classic, but feel free to experiment with dark or milk chocolate for different flavor profiles.
  • Mixing: Stir gently but thoroughly after boiling to ensure even texture and avoid graininess.
  • Cutting Tips: For clean, neat squares, chill the fudge completely before cutting and use a sharp knife warmed in hot water.