Smooth, creamy, velvety and so, so good. This is my go-to fudge recipe. It turns out perfectly every single time I make it.
On the 7th Day of Sugar my true love gave to me Homemade Fudge . . . which is a really good thing because I happen to love fudge (are you surprised?) Buuuut I’m kind of a fudge snob. I like my fudge to be creamy and on the softer side, not all dry and crumbly like some fudge I’ve had before. I most definitely love it without nuts. . .nuts do not belong in fudge! I will occasionally pour half the fudge in the pan and then on one end sprinkle some chopped Butterfinger or Reese’s peanut butter cups, then spread the remaining fudge over the top. Sooo good!. But most of the time, I just like plain old fudge. . . smooth, creamy, velvety fudge.
This has been my go-to recipe for years. I got it years ago from my Aunt who got it from her friend. It turns out perfect every, single time. It’s silky, smooth, creamy and just melts in your mouth. I happen to know a few people who don’t rank fudge at the top of their favorite’s list which I just don’t get. But hey, that’s ok, I’ll cut them some slack.
Make sure you use good quality chocolate chips, like Ghiradelli, Guittard or Nestles. If you don't have a kitchen scale, just "guestimate" based on the size packages of chocolate chips and marshmallows. If you like nuts in your fudge, then go ahead and add some to the bowl with the chocolate chips.
I like to test mine using the cold water test. I just plop a little bit of the hot sugar mixture into a cup of ice water and let it set for a few seconds, then check it with my fingers by rolling it into a ball. I take it off the stove when it reaches a firm softball.
- 18 oz chocolate chips (half milk/half semi-sweet)
- 8 oz of miniature marshmallows
- 1 cup butter
- pinch of salt
- 1 can (12 oz) evaporated milk
- 4 1/2 cups sugar
- 2 tsp. vanilla
Lightly butter a 9x13 glass dish. Set aside.
In the bowl of an electric mixer (or large mixing bowl) combine chocolate chips, marshmallows, butter and pinch of salt. Set aside.
In a large saucepan, combine evaporated milk and sugar. Stir over medium-low heat until sugar is dissolved. Increase heat to medium high and continue stirring until mixture comes to a rolling boil. Boil for about 8-10 minutes. At this point, I start checking for the softball stage (I always check mine in the cold water test). I like it to be at a firm softball stage, so I usually end up boiling it a couple minutes past the 10 minute mark.
Remove from heat and pour over chocolate chip mixture in mixing bowl. Beat on high speed until mixture is well combined.
Pour into prepared pan. Spread evenly. Put in a cool place until it's set up. I usually let mine set up overnight and then keep it stored in my cold storage room.