Famous Fudge
Indulge in the timeless decadence of Famous Fudge, a rich and creamy homemade treat that's delightfully simple to prepare. This classic fudge recipe combines pantry staples like granulated sugar, butter, and evaporated milk with the irresistible flavors of semi-sweet chocolate chips and marshmallow creme for a smooth, melt-in-your-mouth texture. With just 20 minutes of active prep and cooking time, this no-fail fudge is the perfect go-to dessert for holidays, parties, or cozy nights in. Customize it with a crunch of optional chopped nuts, and enjoy perfectly portioned 1-inch squares that are as satisfying to share as they are to savor. Whether you’re a seasoned candy maker or a beginner in the kitchen, this Famous Fudge recipe offers foolproof results that will impress every time!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 0.5 cups unsalted butter
- 0.75 cups evaporated milk
- 2 cups semi-sweet chocolate chips
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 0.5 cups chopped nuts (optional)
Instructions
Line an 8x8-inch baking dish with parchment paper or aluminum foil, allowing the edges to overhang for easy removal. Lightly grease the lining if using foil.
In a medium saucepan, combine the granulated sugar, unsalted butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
Once boiling, continue stirring constantly for 4-5 minutes or until the mixture reaches 234°F (112°C) on a candy thermometer. Be careful not to overcook.
Remove the saucepan from heat and immediately stir in the semi-sweet chocolate chips, marshmallow creme, and vanilla extract. Stir vigorously until fully melted and smooth.
If adding chopped nuts, fold them into the mixture at this stage.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Allow the fudge to cool at room temperature for about 2 hours, or until firm. For quicker cooling, place in the refrigerator for 1 hour.
Once set, lift the fudge out of the pan using the parchment or foil overhang. Cut into 1-inch squares and serve.
Store any leftovers in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
4685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 826.2 g | 300% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 738.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 615 mg | 47% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
