The simplicity is breathtaking:
3 cups granulated sugar
¾ cup (1 ½ sticks) unsalted butter
⅔ cup (5 fl oz can) evaporated milk
1 (12 oz) bag semi-sweet chocolate chips
1 (7 oz) jar marshmallow fluff
1 teaspoon vanilla extract
Optional: 1 cup chopped nuts (like pecans or walnuts)
The Foolproof Step-by-Step Method
Step 1: Prep the Pan
Grease a 9x9 inch baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal later.
Step 2: The 5-Minute Cook Time
In a medium-sized, heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk.
Bring the mixture to a full, rolling boil over medium heat, stirring constantly.
Once it reaches a boil, set a timer and continue to stir for exactly 5 minutes.
Step 3: Combine and Pour
Remove the pan from the heat.
Immediately add the entire bag of chocolate chips and stir until they are completely melted and the mixture is smooth.
Quickly stir in the marshmallow fluff and vanilla extract until no white streaks remain.
If you're using nuts, fold them in now.
Step 4: Set to Perfection
Immediately pour the fudge into the prepared pan and spread it into an even layer.
Let the fudge cool completely at room temperature. For the best, cleanest slices, refrigerate it for at least 2-3 hours until firm.
Step 5: Slice and Serve!
Use the parchment paper to lift the fudge block out of the pan.
Use a sharp knife to cut it into small 1-inch squares. For super clean cuts, wipe the knife with a hot, damp cloth between slices.
Store in an airtight container at room temperature for up to two weeks.
5 Pro Tips for Perfect Fudge Every Time
Use a Heavy-Bottomed Pot: This distributes heat evenly and prevents the sugar from scorching on the bottom. This is the one piece of specialized equipment that truly matters.
Stir Constantly During the Boil: This prevents the sugar from crystallizing and ensures a smooth, not grainy, texture.
Have Everything Measured and Ready (Mise en Place): Before you turn on the stove, have all your ingredients measured and waiting. The process moves quickly once the boiling starts.
Don't Shorten the Boil Time: The full 5-minute boil is crucial for the fudge to set properly. Use a timer!
Experiment with Flavors: Swap the semi-sweet chocolate chips for milk chocolate, dark chocolate, or even peanut butter chips for a different twist.
Delicious Variations to Try
Rocky Road Fudge: Stir in 1 cup of mini marshmallows and ½ cup of chopped almonds along with the chocolate chips.
Peppermint Fudge: Use dark chocolate chips and add ½ teaspoon of peppermint extract with the vanilla. Crush candy canes and sprinkle on top before it sets.
Cookie Dough Fudge: Omit the nuts and fold in ½ cup of mini chocolate chips and ¼ cup of miniature chocolate chip cookies at the end.
Frequently Asked Questions (FAQ)
Q: Why is my fudge too soft or sticky?
A: This usually happens if the mixture wasn't boiled for the full 5 minutes, the weather is very humid, or it wasn't cooled completely before slicing. Chilling it in the fridge will firm it up.
Q: Why is my fudge grainy?
A: Graininess is caused by sugar crystals forming. This can happen if you didn't stir constantly during the boiling stage, or if a sugar crystal stuck to the side of the pan fell in.
Q: Can I use sweetened condensed milk instead of evaporated milk?
A: No, they are not interchangeable. Evaporated milk is unsweetened and shelf-stable milk. Sweetened condensed milk is very sweet and thick. Using it would make the fudge overly sweet and could prevent it from setting.
Q: Can I freeze this fudge?
A: Absolutely! It freezes beautifully. Wrap the whole block or individual pieces tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the refrigerator.
