Introduction
Some recipes aren’t just made — they’re remembered. They carry the laughter, aromas, and love of the kitchens we grew up in. For me, My Mom’s Fudge is exactly that kind of recipe — the kind that made every holiday feel magical.
I still remember watching my mom at the stove, stirring the bubbling mixture of sugar and chocolate with care, her wooden spoon moving in slow, steady circles. The air would fill with that deep, rich scent of cocoa and butter, and I’d sneak peeks from the counter, waiting for that first creamy square to set.
This isn’t just fudge — it’s a legacy in every bite, a sweet reminder that simple, homemade things often carry the most meaning.
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Why You’ll Love This Fudge
- Deeply nostalgic: A traditional recipe passed down through generations.
- Simple ingredients: You probably already have everything you need!
- Velvety texture: Creamy, rich, and melts in your mouth.
- Perfect for gifting: Wrap it in parchment and share with loved ones.
What Makes This Fudge Special
Unlike many modern fudge recipes that rely on shortcuts, this one keeps things beautifully old-fashioned. The magic comes from slow cooking, careful stirring, and just the right temperature — creating that irresistibly smooth consistency.
The flavor is pure comfort: a perfect balance of chocolate richness and gentle sweetness, with a texture that’s firm enough to slice but soft enough to melt on your tongue.
Benefits of Making Homemade Fudge
✅ Budget-friendly — far cheaper than store-bought boxes.
✅ No special equipment needed — just a saucepan and wooden spoon.
✅ Keeps beautifully for days (if it lasts that long!).
✅ A thoughtful, homemade gift for any occasion.
Ingredients
Here’s what you’ll need for one batch of My Mom’s Fudge:
- 2 cups granulated sugar
- ½ cup unsalted butter, cut into pieces
- ⅔ cup evaporated milk
- 1 cup semisweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
- A pinch of salt
Optional toppings:
- Chopped walnuts or pecans for crunch
- Chocolate sprinkles for extra flair
- Sea salt flakes for a modern touch
Tools You’ll Need
- Medium saucepan
- Wooden spoon or heatproof spatula
- Candy thermometer (optional, but helpful)
- 8-inch square pan
- Parchment paper or butter for greasing
Ingredient Additions & Substitutions
- Darker flavor: Use bittersweet chocolate chips or add 1 tablespoon of cocoa powder.
- Creamier fudge: Swap evaporated milk for heavy cream.
- Nutty twist: Stir in roasted almonds, pecans, or hazelnuts.
- Festive version: Mix in crushed peppermint or swirl in peanut butter before setting.
Step-by-Step Instructions
Step 1: Prepare Your Pan
Line an 8-inch square baking pan with parchment paper or lightly grease it with butter. Leave a little paper hanging over the edges for easy lifting later.
Step 2: Combine Base Ingredients
In a medium saucepan, combine sugar, butter, and evaporated milk. Place over medium heat and stir constantly until the mixture begins to boil.
Step 3: Cook to Perfection
Continue stirring as it boils for 5 minutes, or until the mixture reaches about 234°F (soft-ball stage) if using a candy thermometer.
Step 4: Add Chocolate & Marshmallow Creme
Remove from heat and quickly stir in chocolate chips, marshmallow creme, vanilla, and salt. Mix until everything is melted, glossy, and smooth.
Step 5: Pour & Set
Immediately pour the fudge into your prepared pan. Smooth the top with a spatula and add optional toppings if you like.
Step 6: Cool Completely
Let it cool at room temperature for 2–3 hours (or refrigerate for faster setting). Once firm, lift the fudge out of the pan and cut into bite-sized squares.
What to Serve With Fudge
- A cup of strong coffee or espresso
- A glass of cold milk (for that classic pairing)
- Vanilla ice cream topped with a small fudge square for a rich dessert
Tips for Perfect Fudge
- Stir constantly — this prevents sugar crystals and ensures smooth texture.
- Use a heavy-bottomed pan to prevent scorching.
- Avoid overcooking — too hot, and the fudge becomes grainy.
- For extra shine, beat the fudge for 1–2 minutes after melting the chocolate.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keeps fresh for up to 3 weeks.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
General Information
- Prep time: 10 minutes
- Cook time: 15 minutes
- Cooling time: 2–3 hours
- Yield: About 36 squares
Frequently Asked Questions
Can I make this fudge without marshmallow creme?
Yes! You can substitute 1 cup of mini marshmallows and stir until fully melted.
What’s the trick to smooth fudge?
Patience and stirring — consistent heat and motion help prevent crystallization.
Can I double the recipe?
Definitely! Just use a 9×13-inch pan instead of an 8×8.
My fudge turned grainy. What happened?
It likely boiled too long or wasn’t stirred enough. Don’t worry — it’ll still taste delicious!
Conclusion
There’s something magical about recipes like My Mom’s Fudge — they connect us to the people and moments that shaped us. Every smooth, chocolatey bite carries a whisper of love, laughter, and the warmth of family.
So go ahead — stir up a little sweetness, share a plate with someone you love, and keep the tradition alive. 💛
📸 If you try this recipe, I’d love to see your version! Share your photos on Pinterest or leave a review below — because the best part of old recipes is watching them live on in new kitchens.
Nutritional Information (Approx. per square)
- Calories: 115
- Fat: 5g
- Carbohydrates: 16g
- Protein: 1g
- Sugar: 14g
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