My Mom’s Fudge is the kind of chocolate treat that immediately transports you back to the magic of childhood kitchens, holiday gatherings, and little stolen squares snuck before dinner. This rich, creamy fudge balances just the right amount of sweetness and melt-in-your-mouth texture, thanks to a perfect blend of sugar, chocolate, and a few “secret weapons” borrowed from Mom’s trusty recipe card. Whether you’re serving it at a family celebration or whipping up a batch for yourself, My Mom’s Fudge is impossible to resist and impossibly easy to love.

Ingredients You’ll Need

The beauty of My Mom’s Fudge is how a handful of classic kitchen staples combine for something extraordinary. Each ingredient plays a role in achieving that ultra-smooth texture, deep chocolate flavor, and the nostalgic taste that makes this fudge unforgettable.

3 cups granulated sugar: This is the backbone of sweetness and helps set the soft, fudgy consistency.
3/4 cup unsalted butter (1 1/2 sticks): Provides rich flavor and keeps the fudge velvety smooth.
2/3 cup evaporated milk: Adds creaminess and body without watering down the chocolate.
1 package (12 ounces) semisweet chocolate chips: The star of the show; semisweet chips deliver an intense chocolate taste that isn’t overly sugary.
1 jar (7 ounces) marshmallow creme: The secret for that melt-on-your-tongue softness and glossy finish.
1 teaspoon vanilla extract: Enhances flavor and brings all the ingredients together in perfect harmony.
1/2 cup chopped nuts (optional): For those who love a little crunch and nutty depth, though the fudge is dreamy either way.

How to Make My Mom’s Fudge

Step 1: Prep Your Pan

Start by lining a 9×13-inch pan with foil, and give it a light greasing. This super-simple step will make your life infinitely easier when it’s time to lift out and cut that luscious fudge into neat squares.

Step 2: Boil the Base

In a large saucepan over medium heat, combine the granulated sugar, unsalted butter, and evaporated milk. Stir constantly as everything melts and melds—you want a perfectly smooth mixture with no scorched spots. Once it hits a full, rolling boil, set a timer and let it bubble away for 5 minutes, stirring the whole time. This is the secret to achieving that dreamy fudge texture from My Mom’s Fudge.

Step 3: Melt in the Chocolate

Take the pan off the heat, and immediately pour in all the chocolate chips. Stir, stir, stir! You want the chips completely melted and glossy, with no lumps. The chocolate should become silky and deeply aromatic at this stage.

Step 4: Add the Marshmallow Magic

Next, scoop in the marshmallow creme and drizzle in the vanilla extract. Stir them in until the mixture is pale, thick, and you can actually see it turning fudgy before your eyes. The marshmallow creme is what makes My Mom’s Fudge so unmatched in creaminess.

Step 5: Fold in the Nuts (Optional)

If you love a little crunch and extra flavor, now’s the time to fold in those chopped nuts. They add a lovely texture and a surprise in every bite, but you can absolutely leave them out for classic smooth fudge.

Step 6: Pour and Set

Pour your gorgeous, glossy fudge mixture into the prepared pan. Spread it out with a spatula or the back of a spoon for an even layer. Let it cool at room temperature for about 4 hours (if you can wait that long!), or pop it in the fridge to speed things up. Once set, lift the fudge out and slice into perfect squares.

How to Serve My Mom’s Fudge

Garnishes

Sprinkle a touch of flaky sea salt, a handful of extra chopped nuts, or even a little dusting of cocoa powder on top of My Mom’s Fudge before serving. Each option brings out a different side of the chocolate, making each square feel special and made with extra love.

Side Dishes

My Mom’s Fudge is rich and satisfying on its own, but if you want to create a dessert platter, pair it with fresh berries, a scoop of vanilla ice cream, or even a mug of strong coffee or hot cocoa. These simple sides are perfect for balancing the deep sweetness of the fudge.

Creative Ways to Present

For special occasions, try stacking the fudge pieces into a pretty pyramid on a vintage cake stand, or wrap individual squares in colorful wax paper twisted at the ends (they look like homemade candies and make wonderful gifts). You can even cut My Mom’s Fudge into shapes with cookie cutters for birthdays and holiday parties.

Make Ahead and Storage

Storing Leftovers

Store leftover fudge in an airtight container at room temperature for up to a week. If you’re in a warmer climate or want it extra-firm, the fridge works beautifully and keeps My Mom’s Fudge tasting fresh.

Freezing

For even longer storage, My Mom’s Fudge can be frozen! Wrap tightly in plastic wrap, place in a zip-top freezer bag, and freeze for up to three months. Just be sure to let it come to room temperature before serving for the best texture.

Reheating

While fudge is usually enjoyed at room temperature, if you prefer a softer, slightly melty square, pop a piece in the microwave on very low power for just a few seconds. Be careful not to overdo it, or the fudge can melt into a puddle.

FAQs

Can I use milk chocolate chips instead of semisweet?

Absolutely! My Mom’s Fudge is easy to personalize, though bear in mind that milk chocolate will make the fudge sweeter and a bit lighter in chocolate flavor. Semisweet gives a nice balance, but feel free to mix and match according to taste.

What if I don’t have marshmallow creme?

Marshmallow creme is essential for texture in this recipe, but in a pinch, you can use 7 ounces of mini marshmallows, melted gently. The finished fudge might be a tad firmer but still delicious.

How will I know if I’ve boiled the mixture long enough?

Set a timer when the mixture starts to boil; five minutes is just right for My Mom’s Fudge. You want a thick, bubbling mixture—undercooking can lead to soft fudge, while overcooking may make it dry or grainy.

Can I double the recipe?

You sure can! If you’re preparing My Mom’s Fudge for a crowd or holiday gifting, just double all the ingredients and use two pans (or one extra-large one, if you have it). Stir diligently to prevent scorching with the larger batch.

Why is my fudge grainy or crumbly?

Graininess usually comes from overcooking or not stirring enough while the sugar mixture boils. Stick close to the pan, stir constantly, and don’t crank up the heat too high—the extra attention is worth it for perfectly creamy My Mom’s Fudge every time.

Final Thoughts

Once you’ve tasted homemade fudge made with a recipe as special as My Mom’s Fudge, you’ll never go back to store-bought. It’s a project with a sweet payoff, lovingly passed down and perfect to share. Give it a try, and see just how quickly it disappears from the dessert table!

My Mom’s Fudge Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 20 minutes (plus cooling time)
Yield: 36 pieces 1x
Diet: Vegetarian

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Description

Indulge in a nostalgic treat with My Mom’s Fudge recipe. Creamy and rich, this homemade fudge is a classic dessert perfect for holidays or anytime you crave a sweet delight. Follow this simple recipe to create a batch of irresistible fudge that will disappear quickly!

Ingredients

Scale

Ingredients:

3 cups granulated sugar
3/4 cup unsalted butter (1 1/2 sticks)
2/3 cup evaporated milk
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)

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Instructions

Prepare the Pan: Line a 9×13-inch pan with foil and lightly grease it.
Cook the Fudge: In a large saucepan over medium heat, combine sugar, butter, and evaporated milk. Stir constantly and bring to a full rolling boil. Boil for 5 minutes, stirring constantly to prevent scorching. Remove from heat and stir in chocolate chips until completely melted and smooth.
Finish the Fudge: Add marshmallow creme and vanilla extract, stirring until fully blended. If using, fold in chopped nuts. Pour the mixture into the prepared pan and spread evenly. Let cool at room temperature until set, about 4 hours, or refrigerate to speed up the process. Cut into squares to serve.

Notes

For best texture, avoid overcooking once the mixture starts boiling.
You can customize the fudge with peanut butter chips, toffee bits, or different nuts.
Store in an airtight container at room temperature for up to one week or refrigerate for longer storage.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American