Mom’s Marshmallow Fudge Recipe

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If you are looking for a sweet treat that brings together rich chocolate, fluffy marshmallow, and the kind of creamy, melt-in-your-mouth texture that makes your heart happy, then you are in for a real delight with Mom’s Marshmallow Fudge Recipe. This classic family favorite is not only incredibly easy to make but also creates luscious fudge with a perfect balance of smoothness and a slight marshmallow cloudiness that sets it apart from any ordinary fudge. Whether it’s holiday time or simply a craving for something sweet, this recipe will become your go-to for smiles and warm memories.

Ingredients You’ll Need

The magic of Mom’s Marshmallow Fudge Recipe lies in its simple yet thoughtfully selected ingredients. Each component contributes uniquely: butter for richness, sugar and evaporated milk for sweetness and body, high-quality chocolate chips for that deep chocolate indulgence, and marshmallow cream for a wonderful velvety texture and a hint of lightness. Having everything ready makes the process smooth and joyful.

• 3/4 cup butter: Make sure it’s real butter (not margarine) to get that creamy, rich flavor and smooth texture.
• 2 & 1/2 cups white granulated sugar: Essential for the perfect balance of sweetness and structure in the fudge.
• 2/3 cup full-fat evaporated milk: This gives the fudge a creamy body without overpowering sweetness—avoid sweetened condensed milk here.
• 12-ounce package semi-sweet chocolate chips: Use high-quality chips for the best melt and deep chocolate flavor.
• 7-ounce jar marshmallow cream: Also called marshmallow fluff, it adds luscious softness and a dreamy texture.
• 1 teaspoon vanilla extract: The finishing touch that elevates all the flavors with warmth and depth.

How to Make Mom’s Marshmallow Fudge Recipe

Step 1: Prepare Your Workspace and Ingredients

Before turning on the heat, have all ingredients measured and ready to go. Fudge-making is fast-paced, and the last thing you want is to scramble while your mixture is boiling. Line an 8×8 or 9×9 inch pan with parchment paper to ensure easy fudge removal later.

Step 2: Melting the Butter and Starting the Sugar Mixture

In a heavy 3-quart saucepan over medium heat, add the butter. As it melts, use a spoon to spoon the butter up the sides of the pan, coating it thoroughly. This step helps prevent the sugar from crystallizing along the edges which can ruin the fudge texture.

Step 3: Adding Sugar and Dissolving It Carefully

Slowly pour the sugar into the center of the pan, being careful not to let sugar grains touch the sides. Stir gently to moisten the sugar with the butter, ensuring no crystals cling to the pan’s edges or your spoon. This careful handling is the secret behind the smooth, grain-free texture in your fudge.

Step 4: Stir in Evaporated Milk and Bring to a Rolling Boil

Add the evaporated milk and stir until every sugar crystal is dissolved. Then increase the heat and bring the mixture to a rolling boil—bubbles rising actively from the pan’s center. Stir constantly for a full five minutes at medium heat. Use a candy thermometer if you have one; 234-236°F is the perfect finishing temperature.

Step 5: Add the Chocolate Chips and Melt Until Smooth

Once the boiling timer ends, immediately remove the pan from heat and add all the chocolate chips. Stir vigorously until fully melted and smooth. Smoothness here directly reflects the fudge’s final velvety mouthfeel, so take your time to get rid of every last lump.

Step 6: Incorporate the Marshmallow Cream

Warm the marshmallow cream in the microwave for about 15 seconds to soften it just a touch, then quickly add it to your chocolate mixture. Beat the mixture gently with a wooden spoon until you no longer see marshmallow streaks and the fudge looks evenly smooth but don’t overmix.

Step 7: Stir in the Vanilla and Pour into Prepared Pan

Add the teaspoon of vanilla extract for that warm, fragrant finish and mix just to combine. Pour the luscious liquid fudge immediately into your parchment-lined pan. Don’t scrape the dried edges off the pan; leave those behind for the best texture. Shake the pan slightly to help the fudge settle but avoid smoothing the top—it should have a pretty rippled surface.

Step 8: Let it Cool and Slice into Squares

Allow the fudge to cool to room temperature—this is the hardest part! Once set, slice into about 49 small squares for perfect bite-sized pieces. Trust me, the richness means you’ll want to savor each one.

How to Serve Mom’s Marshmallow Fudge Recipe

Garnishes

While the fudge is delicious on its own, you can elevate presentation by sprinkling a few toasted chopped nuts like pecans or walnuts on top before it cools. A light dusting of cocoa powder or colorful edible glitter adds a festive sparkle for special occasions.

Side Dishes

If you want to serve this fudge as part of a dessert platter, think about pairing it with fresh berries or a scoop of vanilla or peppermint ice cream. The tartness or creaminess balances the intense sweetness and decadence of the fudge beautifully.

Creative Ways to Present

Try cutting the fudge into fun shapes using cookie cutters or layering it between parchment paper in a decorative box as edible gifts. Wrap individual squares in festive wax paper and tie with twine for a charming homemade touch that’s sure to impress friends and family.

Make Ahead and Storage

Storing Leftovers

Mom’s Marshmallow Fudge Recipe keeps wonderfully on the counter at room temperature, covered tightly with plastic wrap or stored in an airtight container. Avoid refrigerating it to maintain the fudge’s perfect soft texture. It’s best enjoyed fresh over the week following its creation.

Freezing

If you want to save fudge for later, it freezes beautifully. Wrap pieces individually in wax paper and store them in a sealed container or freezer bag. When you’re ready for a sweet treat, thaw at room temperature until softness returns. This way, you’ll always have a stash ready for unexpected guests or a special craving.

Reheating

Reheating fudge isn’t usually necessary, but if your fudge has hardened too much, simply leave it at room temperature or warm it gently in a low-temp oven wrapped in foil for a few minutes. Avoid microwave reheating to prevent melting unevenly and losing texture.

FAQs

Can I use margarine instead of butter in Mom’s Marshmallow Fudge Recipe?

Butter is essential in this recipe for its flavor and texture benefits. Margarine won’t provide the same richness or help with the smooth consistency, so it’s best to stick to real butter.

Is evaporated milk interchangeable with sweetened condensed milk here?

No, they serve different purposes. Evaporated milk adds creaminess without extra sweetness, whereas sweetened condensed milk is much sweeter and will alter both flavor and texture.

Do I need a candy thermometer for making this fudge?

While you don’t absolutely need a candy thermometer, it’s very helpful to ensure the sugar mixture reaches the perfect temperature range of 234-236°F. This guarantees smooth, consistent fudge every time.

Can I substitute marshmallow fluff with mini marshmallows?

Marshmallow cream has a specific viscosity and sweetness that mini marshmallows won’t replicate well. Using fluff ensures the fudge’s characteristic texture and flavor stays true.

How long will this fudge last once made?

Stored properly at room temperature, your fudge should stay delicious for about a week. For longer keeping, freeze individual portions as described earlier to maintain freshness.

Final Thoughts

There is something truly special about creating and sharing Mom’s Marshmallow Fudge Recipe. Its simple ingredients come together in a way that feels both nostalgic and wonderfully decadent. Whether you are making it for a holiday gathering, a gift, or just to enjoy a sweet moment of bliss, this fudge never fails to brighten the day. I encourage you to give this recipe a try soon—you’ll wonder how you ever lived without this sweet, marshmallowy classic in your dessert lineup.

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