There are certain tastes that don’t just feed your body.
They feed your soul.
For me, that taste is my mom’s fudge.
Not store-bought.
Not from a mix.
But the kind made on the stove, in a heavy saucepan, with a wooden spoon and a whole lot of love.
It was her holiday ritual — the moment the tree went up, the cookies started baking, and the house filled with the scent of vanilla, chocolate, and anticipation.
And in the middle of it all?
A pan of rich, creamy, velvety fudge, cooling in the fridge, waiting to be sliced into perfect little squares.
This wasn’t just dessert.
It was tradition.
It was family.
It was the sweetest part of the season.
And every time I make it now?
I hear her voice:
“Don’t stir too fast. Let it set. And don’t eat it all before Christmas.”
Let’s dive into how to make My Mom’s Fudge — a simple, no-fail recipe that turns out perfectly every time.
Because some recipes aren’t just about ingredients.
They’re about memory.
🍫 Why This Fudge Is So Special
This isn’t just any fudge.
It’s:
Creamy — smooth, not grainy
Rich — deep chocolate flavor with a hint of sweetness
Easy — only 6 ingredients, one saucepan, no candy thermometer
Holiday-ready — perfect for gift boxes, cookie trays, or late-night cravings
And the secret?
Evaporated milk + marshmallow fluff — a Southern twist that keeps it silky and foolproof.
No tempering.
No crystallization.
Just melt, mix, pour, and chill.
🧁 Ingredients (Makes 16–25 squares):
continued on next page
