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

Description

Mom’s Marshmallow Fudge is an ultra-creamy, rich chocolate fudge made with semi-sweet chocolate chips and marshmallow creme. Quick and easy to prepare, this timeless recipe is perfect for holidays and satisfies any chocolate lover’s sweet cravings.

Ingredients

Units Scale

Base 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

Cook Mode Prevent your screen from going dark

Instructions

Prepare Ingredients. Measure out all ingredients before starting. Line an 8×8 or 9×9 inch square pan with parchment paper. Prepare chocolate chips and open marshmallow creme jar, removing foil completely.
Melt Butter. In a 3-quart heavy saucepan over medium heat, melt 3/4 cup butter. As it melts, use a spoon to drag butter up the pan sides to grease them.
Add Sugar and Mix. Slowly pour sugar into the center of the pan. Stir gently, pulling butter toward the center until the sugar is uniformly moistened. Avoid leaving sugar on pan sides or on the spoon to prevent grainy fudge.
Add Evaporated Milk. Pour in evaporated milk and stir well, making sure all sugar crystals are dissolved before it boils.
Boil the Mixture. Bring mixture to a full rolling boil over medium-high heat, stirring constantly. Once boiling, set a timer for 5 minutes and reduce heat to medium. Continue stirring constantly until a candy thermometer reads 234-236°F. Remove from heat if this temperature is reached before 5 minutes to avoid overcooking.
Add Chocolate Chips. Off heat, add all the chocolate chips at once and stir vigorously until completely melted and mixture is smooth with no lumps.
Add Marshmallow Creme. Microwave the marshmallow creme for 10-15 seconds to soften. Add it all to the chocolate mixture and beat until almost blended.
Add Vanilla. Stir in vanilla extract and mix until the fudge is smooth and there are no marshmallow streaks. Stop as soon as the mixture is fully combined.
Pour and Set. Immediately pour the fudge into prepared pan. Pour only the liquid and smooth fudge, leaving any dry bits in the pan. Gently shake the pan to settle the fudge; do not smooth the top.
Cool and Serve. Let the fudge cool to room temperature before slicing. Cut into 7×7 rows for about 49 small pieces. Store covered at room temperature; do not refrigerate.

Notes

Prepare all ingredients before starting; fudge sets quickly.
Use only full-fat evaporated milk and high-quality chocolate chips for best results.
Avoid scraping dry bits from the pot into the pan to ensure creamy texture.
Fudge stores best at room temperature, covered well.
Cut fudge into small pieces—it’s very rich!

Nutrition

Serving Size: 1 piece (about 1/49 of pan)
Calories: 110
Sugar: 15g
Sodium: 30mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0.5g
Protein: 0.7g
Cholesterol: 8mg