Ingredients
Equipment
Method
- Line a 9x13-inch baking dish with foil and lightly grease it, or use non-stick foil for easier cleanup. Set aside.
- 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.
- Once boiling, continue stirring constantly and let it boil for exactly 9 minutes. This step is key to getting the perfect fudge consistency.
- Remove the saucepan from heat. Immediately stir in the marshmallow cream and chocolate chips. Keep stirring until the mixture is smooth and fully melted.
- Stir in the vanilla extract and mix until fully incorporated.
- 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).
- 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
The 9-Minute Boil Matters
Do not shorten or extend the boiling time. Once the mixture reaches a full rolling boil, start your timer and boil for exactly 9 minutes while stirring constantly. Under-boiling leads to soft fudge; over-boiling can cause dryness or crumbling.
Use a Heavy-Bottomed Pan
A heavy saucepan prevents scorching and promotes even heat distribution. Thin pans can cause hot spots and grainy texture.
Stir Constantly
Sugar mixtures can scorch quickly. Keep the mixture moving to ensure smooth consistency and proper structure.
Measure Evaporated Milk Precisely
The 13 ounces must be exact. Too little milk can cause overly firm fudge; too much can prevent it from setting properly.
Work Quickly After Removing from Heat
Once off the stove, stir in marshmallow cream and chocolate chips immediately. The residual heat melts everything smoothly, but you need to move quickly before it begins to thicken.