Muleshoe Texas Fudge
Indulge in the sweet, nostalgic flavors of Muleshoe Texas Fudge, a rich and creamy treat that’s perfect for holidays, gifting, or satisfying a chocolate craving. This easy homemade fudge combines pantry staples like granulated sugar, mini marshmallows, and semisweet chocolate chips to create a perfectly smooth and melt-in-your-mouth texture. A hint of vanilla extract and a pinch of salt balance the sweetness, while the quick 10-minute prep and cook time make it an ideal last-minute dessert. Whether enjoyed on its own or packaged as a thoughtful gift, this classic fudge recipe brings a taste of Texas charm to every bite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Granulated sugar
- 0.6667 cup Evaporated milk
- 0.5 cup Unsalted butter
- 2 cups Mini marshmallows
- 1.5 cups Semisweet chocolate chips
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
1. Line an 8x8-inch square baking pan with parchment paper or lightly grease it with cooking spray. Set aside.
2. In a medium saucepan, combine the granulated sugar, evaporated milk, and unsalted butter. Place the saucepan over medium heat and stir continuously until the butter melts and the mixture comes to a rolling boil.
3. Once boiling, reduce the heat slightly to maintain a gentle boil. Allow the mixture to boil for 4-5 minutes, stirring constantly to prevent scorching.
4. Remove the saucepan from heat and immediately stir in the mini marshmallows, semisweet chocolate chips, vanilla extract, and a pinch of salt. Continue to stir until the marshmallows and chocolate chips are fully melted and the mixture is smooth.
5. Quickly pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Work quickly, as the fudge will start to set as it cools.
6. Let the fudge cool at room temperature for at least 2 hours, or until it is fully set. For faster cooling, you can place the pan in the refrigerator for about 1 hour.
7. Once the fudge has set, use the parchment paper to lift it out of the pan. Place it on a cutting board and slice it into 16 equal squares.
8. Serve immediately or store in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 37.0 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 75 mg | 2% | |
*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.
