Why This Fudge Recipe is So Popular

• Foolproof: No candy thermometer required and no complicated steps.
• Creamy and Smooth: Thanks to mini marshmallows and evaporated milk, it melts in your mouth.
• Fast: Prep time is under 15 minutes!
• Versatile: Customize it with nuts, flavor extracts, or toppings.
• Perfect for Gifting: Beautiful when cut into clean squares and wrapped in cellophane or placed in tins.

Ingredients & What They Do

Every ingredient in this fudge recipe plays a crucial role. Understanding their purpose helps ensure consistent results:

• 1 1/2 cups granulated sugar: The sweet foundation of the fudge. It combines with the milk to create a smooth, thickened syrup that holds the fudge together.
• 2/3 cup NESTLÉ® Carnation® Evaporated Milk: Adds creaminess without the heaviness of cream. Evaporated milk also prevents crystallization, helping the fudge set with a silky texture.
• 2 tablespoons butter or margarine: Brings richness and softness to the fudge. It also adds flavor and helps create that melt-on-the-tongue consistency.
• 1/4 teaspoon salt: Just a touch is enough to balance the sweetness and deepen the chocolate flavor.
• 2 cups mini marshmallows: These melt into the mix to give structure, moisture, and a creamy texture. They replace the need for condensed milk or corn syrup.
• 1 1/2 cups semi-sweet chocolate chips: The star of the show — these create the deep chocolate flavor that fudge lovers crave.
• 1/2 teaspoon vanilla extract: Enhances the chocolate with warm, aromatic depth and rounds out the flavor.

Step-by-Step Instructions

1. Prepare your pan: Line an 8-inch square baking dish with aluminum foil or parchment paper. Lightly grease with butter or cooking spray to make removing the fudge easy once it sets.
2. Combine base ingredients: In a medium saucepan, combine granulated sugar, evaporated milk, butter, and salt. Place the pan over medium heat and stir constantly.
3. Bring to a rolling boil: Keep stirring until the mixture comes to a full rolling boil — this means bubbles are constantly popping even while stirring. Continue boiling for 4–5 minutes, stirring the entire time to prevent burning.
4. Remove from heat: Take the pan off the burner. Immediately add the mini marshmallows, chocolate chips, and vanilla extract. Stir vigorously until everything is completely melted and the mixture is glossy and smooth.
5. Pour into pan: Transfer the fudge into your prepared pan and spread evenly with a spatula. Tap the pan gently on the counter to smooth the top and release any air bubbles.
6. Cool and set: Let the fudge cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours (or until fully firm).
7. Cut and serve: Lift the fudge out of the pan using the lining. Cut into small squares with a sharp knife, wiping the blade between cuts for clean edges.

Expert Tips for Perfect Fudge

• Use a heavy-bottomed saucepan to prevent scorching during the boiling phase.
• Don’t skip the stirring — it keeps the mixture even and prevents burning.
• For firmer fudge, boil a bit longer — closer to 5 minutes. For softer fudge, 4 minutes is enough.
• For the cleanest cuts, use a hot knife (run it under hot water and wipe dry before slicing).
• Want to level it up? Stir in 1/2 cup chopped nuts, crushed peppermint, or swirl in caramel before setting.

Fudge Variations You Can Try

• Peanut Butter Fudge: Substitute 1/2 cup chocolate chips with peanut butter chips or swirl in creamy peanut butter.
• Rocky Road Fudge: Add chopped walnuts and extra mini marshmallows before pouring into the pan.
• Mocha Fudge: Add 1 tablespoon instant espresso powder to the boiling sugar mixture.
• Dark Chocolate Fudge: Use dark chocolate chips instead of semi-sweet for a bolder flavor.

Storage & Shelf Life

• Refrigerator: Store in an airtight container in the fridge for up to 2 weeks.
• Freezer: Wrap fudge tightly in plastic wrap and foil, then place in a freezer-safe bag or container. It will keep for up to 3 months. Thaw in the fridge overnight.
• Room Temperature: In a cool, dry place, it lasts about 5–7 days if stored airtight.

Serving Suggestions

• Holiday Dessert Boards: Add it alongside cookies, truffles, and candied nuts.
• Gift Boxes: Place squares in mini cupcake liners inside gift tins with ribbon.
• Ice Cream Topping: Warm a square slightly and drizzle over vanilla ice cream.
• Coffee Pairing: Enjoy a small piece with strong coffee for an afternoon indulgence.

Frequently Asked Questions (FAQ)

Can I use sweetened condensed milk instead?

No, this recipe relies on evaporated milk for proper texture and sweetness balance. Condensed milk would make it too sweet and change the consistency.

What if my fudge is too soft?

You may not have boiled it long enough. Next time, aim for 4–5 full minutes at a rolling boil while stirring constantly.

Can I double the recipe?

Yes! Just use a 9×13 pan and make sure your saucepan is large enough to handle the increased volume.

Can I use large marshmallows?

Yes, just chop them up or weigh out the equivalent amount (about 10 oz) for best results.