Why did my fudge turn out grainy?

Grainy fudge usually happens when sugar crystals form during cooking. Make sure all sugar is completely dissolved before boiling, and avoid getting sugar crystals on the sides of the pot. Also, stirring too much after adding chocolate can cause crystallization.

Can I use milk chocolate instead of semi-sweet?

You can, but be prepared for a much sweeter fudge. If using milk chocolate, consider reducing the sugar by 1/4 cup to balance the sweetness. The texture might also be slightly softer due to milk chocolate's different fat content.

Why is timing so important when making fudge?

Fudge is essentially a controlled crystallization of sugar. The exact 5-minute boiling time ensures the sugar reaches the proper temperature for the ideal crystal structure that gives perfect fudge its smooth, creamy texture. Too short, it won't set; too long, it becomes hard and crumbly.

Can I double this recipe?

Yes, but use a larger pot and consider extending the boiling time by about 1 minute. The most important factor is reaching the correct temperature (234-236°F). Pour into two separate pans rather than one larger pan for proper cooling and setting.

Mom's Marshmallow Fudge Recipe

Name: Mom's Marshmallow Fudge Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 3/4 cup butter (1 and 1/2 sticks; do not use margarine); 2 & 1/2 cups white granulated sugar; 2/3 cup full-fat evaporated milk (do not use sweetened condensed milk); 12 ounce package (2 cups) high quality semi-sweet chocolate chips; 7 ounce jar marshmallow cream (also called marshmallow fluff); 1 teaspoon vanilla extract

This heavenly Mom’s Marshmallow Fudge is the ultimate crowd-pleaser with its perfect balance of creamy, chocolatey decadence. Passed down through generations in my family, this recipe transforms simple ingredients into melt-in-your-mouth squares of pure bliss in just 10 minutes of active time. The secret lies in the marshmallow creme that gives it that irresistible texture you’ll dream about long after the last piece disappears!

Why You’ll Love This Recipe

Foolproof Success: Even if you’ve never made candy before, this straightforward method ensures perfect fudge every time.
Incredibly Quick: Just 10 minutes of hands-on time for a treat that tastes like you spent hours in the kitchen.
Perfect Texture: The marshmallow creme creates that signature smooth, creamy consistency that sets this fudge apart from others.
Crowd-Pleaser: Watch how quickly this disappears at holiday gatherings – you might want to make a double batch!
Nostalgic Flavor: There’s something about this fudge that brings back wonderful memories with every bite.

Ingredients You’ll Need

Butter: Use real butter, not margarine. The fat content is crucial for the perfect texture and richness.
White Granulated Sugar: The foundation of our fudge that creates that perfect sweetness.
Evaporated Milk: Full-fat only, please! This concentrated milk adds richness without thinning the mixture. Don’t substitute with condensed milk, which contains added sugar.
Semi-Sweet Chocolate Chips: Splurge on high-quality chips – they make a world of difference in flavor. The better the chocolate, the better your fudge.
Marshmallow Creme: The magic ingredient that gives this fudge its signature smooth, velvety texture. Also called marshmallow fluff in some regions.
Vanilla Extract: Just a teaspoon transforms the flavor profile, adding warmth and depth to complement the chocolate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mix-In Magic

Add 1 cup of chopped nuts (walnuts, pecans, or pistachios) just before pouring into the pan for delightful crunch.

Peanut Butter Dream

Swirl in 1/3 cup of warmed peanut butter after adding the marshmallow creme for a chocolate-peanut butter combination.

Festive Fudge

Fold in 1/2 cup crushed candy canes or peppermint candies for a holiday twist that looks as good as it tastes.

Dark Side

Substitute dark chocolate chips for a more sophisticated, less sweet version that coffee lovers will adore.

How to Make Mom’s Marshmallow Fudge

Step 1: Prepare Everything

Measure all ingredients before starting – fudge waits for no one! Line your 8×8 or 9×9 inch pan with parchment paper, leaving overhang for easy removal. Open your chocolate chips and remove all foil from the marshmallow creme container.

Step 2: Create the Base

In a heavy 3-quart saucepan over medium heat, melt the butter, carefully coating the sides of the pan. Add sugar to the center, avoiding the sides (sugar crystals on the sides can make your fudge grainy). Gently incorporate the butter from the edges, ensuring all sugar dissolves completely.

Step 3: Add Milk and Boil

Pour in evaporated milk and stir thoroughly to dissolve any remaining sugar crystals. Bring to a full rolling boil over medium-high heat, then reduce to medium. Boil exactly 5 minutes, stirring constantly. The mixture should reach 234-236°F on a candy thermometer.

Step 4: Create the Fudge

Remove from heat and immediately add chocolate chips, stirring vigorously until completely melted and smooth. Quickly microwave the marshmallow creme for 10-15 seconds, then add to the chocolate mixture. Stir until nearly blended, add vanilla, and continue stirring until completely smooth.

Step 5: Set and Cool

Pour immediately into your prepared pan without scraping the pot sides (those bits might be crystallized). Gently shake the pan to help the fudge settle. Let cool completely at room temperature before cutting into squares.

Pro Tips for Making the Recipe

Heavy Pot Only: A heavy-bottomed pot distributes heat evenly, preventing burning and ensuring perfect consistency.
Avoid Humidity: Make fudge on dry days. High humidity can prevent proper setting and create a softer texture.
Never Scrape: Pour only what flows easily from the pot into your pan. Crystallized edges can ruin your fudge’s texture.
Sugar Discipline: Keep sugar crystals off the sides of your pot at all costs – they’re the number one enemy of smooth fudge.
Precise Timing: Those 5 minutes of boiling are crucial – not 4, not 6. Use a timer and watch your temperature.

How to Serve

Gift Giving

Cut into uniform squares and layer in decorative tins between pieces of parchment paper for perfect holiday gifts.

Dessert Platters

Pair with shortbread cookies and fresh berries for an elegant dessert offering.

Fudge Bar

Set out small plates of various toppings (crushed nuts, sea salt, sprinkles) and let guests customize small warm pieces of fudge.

Coffee Companion

Serve small squares alongside strong coffee or espresso to balance the sweetness perfectly.

Make Ahead and Storage

Storing Leftovers

Keep fudge at room temperature in an airtight container with layers separated by parchment paper. It stays fresh for up to 2 weeks. Never refrigerate fudge as this changes its texture!

Freezing

For longer storage, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. The texture remains nearly perfect when properly wrapped.

Bringing to Room Temperature

If frozen, unwrap completely before thawing at room temperature for about 2 hours to prevent condensation from making the fudge soggy.

FAQs

Why did my fudge turn out grainy?

Grainy fudge usually happens when sugar crystals form during cooking. Make sure all sugar is completely dissolved before boiling, and avoid getting sugar crystals on the sides of the pot. Also, stirring too much after adding chocolate can cause crystallization.
Can I use milk chocolate instead of semi-sweet?

You can, but be prepared for a much sweeter fudge. If using milk chocolate, consider reducing the sugar by 1/4 cup to balance the sweetness. The texture might also be slightly softer due to milk chocolate’s different fat content.
Why is timing so important when making fudge?

Fudge is essentially a controlled crystallization of sugar. The exact 5-minute boiling time ensures the sugar reaches the proper temperature for the ideal crystal structure that gives perfect fudge its smooth, creamy texture. Too short, it won’t set; too long, it becomes hard and crumbly.
Can I double this recipe?

Yes, but use a larger pot and consider extending the boiling time by about 1 minute. The most important factor is reaching the correct temperature (234-236°F). Pour into two separate pans rather than one larger pan for proper cooling and setting.

Final Thoughts

This Marshmallow Fudge isn’t just a recipe—it’s a tradition worth starting in your own home. The magic moment when you take that first bite of perfectly smooth, chocolate heaven makes the (minimal) effort entirely worthwhile. Share it with friends, wrap it as gifts, or secretly stash some away just for yourself. Either way, this fudge creates the kind of memories and moments that make life sweeter.