My mom’s quick, easy and tasty fudge recipe is honestly one of my favorite treats to make (and enjoy) during the holiday season!
In fact – I just made a batch of this treat about an hour ago!
I mean – maybe to get blog post photos but the perk of publishing my favorite recipes on this blog is that I GET TO EAT THE FOOD AFTER!
Although – I am a tad nervous that it is only my husband and I in the house this week while this treat is also in the house…
Because – well – I bet you can figure out the reason for that concern 😂.
Obviously the photos in this recipe post are from my kitchen – so if you want more details on my festive kitchen – be sure to read that post!
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This recipe is one of my mom’s holiday treat recipes.
And I remember the first time I made it in my tiny newlywed apartment in New York.
I was rather surprised at how long I was standing in front of the stove stirring the sugar, milk, and marshmallows 🤪.
That said – my biggest recommendation for this recipe is to have a stool at the ready by your stove for the six plus minutes of constant stirring…
A Quick, Easy, and Tasty Fudge Recipe
My Favorite Fudge Recipe
- 1 pkg milk chocolate morsels (I use Nestle brand)
- ¼ cup butter
- ⅔ cup evaporated milk
- 2 cups sugar
- 12 large marshmallows
- 1 tsp vanilla
- Line a small cookie sheet with waxed paper or use Crisco shortening to grease pan
- In a metal or glass mixing bowl, combine chocolate chips and butter making sure every morsel is covered in butter, set aside next to lined cookie sheet
- Combine evaporated milk, sugar, and marshmallows in a saucepan
- Cook above mixture over low heat stirring constantly until bubbling
- Once bubbling, use a timer to continue stirring for six minutes on low heat
- When the six minutes is over, turn off heat on stove, and quickly add the vanilla to the stovetop mixture and stir
- Acting quickly, pour marshmallow mixture into bowl with chocolate chips and stir very quickly (the chocolate chips should all melt with the heat of the mixture)
- Spread smoothly onto the cookie sheet in desired thickness
- Refridgerate for 2-3 hours to set fudge
Tips for the Perfect Batch of Fudge
- DO NOT STOP STIRRING THE MARSHMALLOW/SUGAR/MILK MIXTURE – it can burn very easily and then your fudge will not be creamy and melt in your mouth 😬
- Do not put your stove temperature higher than medium – the key to heating up your sugar ingredients is to heat it up slow and steady. The temperature of this mixture is what will decide the texture of your fudge :).
- Be careful when you add the vanilla to the hot mixture – it will bubble up and might even splatter a bit – AND IT IS HOT!!
- When I say – quickly start stirring your fudge mixture once you have added the hot sugar, milk, and marshmallows to the chocolate chips/butter – I AM NOT KIDDING! This step needs to be done super fast while your sugar is still hot enough to melt the chips and butter.
- Use a nonstick saucepan – the hot sugar mixture will be pretty attached to your saucepan and a nonstick pan will save you time in the clean up ;).
- Cut the slab of fudge into 8 squares and wrap each individual square in waxed paper and store in the refrigerator. I have had my fudge stay fresh in the fridge for over THREE weeks some seasons (if you actually don’t eat it immediately that is 😂).
I hope my quick, easy, and tasty fudge recipe becomes one of your most favorite holiday treats as well!
It is definitely one of my fastest treats to whip up.
And with New Years Eve and Valentine’s Day coming up next – it is a very versatile treat that is not just for Christmas :).
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Oh Christmas isn’t just a day,
It’s a frame of mind.
~ Miracle on 34th Street
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Have a wonderful day my friend! I hope something makes you smile today ;).