🧁 Ingredients (Makes 16–25 squares)
Unsalted butter
¾ cup (1.5 sticks)
Use real butter — no margarine
Granulated sugar
2½ cups
The sweet base — don’t reduce
Evaporated milk
⅔ cup
Thickens and smooths the texture
Semi-sweet chocolate chips
12 oz (2 cups)
High-quality for best flavor
Marshmallow fluff
7 oz (about 1 cup)
The magic ingredient — adds creaminess
Vanilla extract
1 tsp
For warmth and depth
✅ Optional: Add ½ cup chopped walnuts or pecans for crunch.
🥣 Step-by-Step: How to Make My Mom’s Fudge
Step 1: Prep the Pan
Line a 9×9-inch baking dish with aluminum foil
Spray with cooking spray or lightly grease with butter
Set aside
✅ Pro Tip: Leave an overhang of foil — makes it easy to lift the fudge out for clean slicing.
Step 2: Cook the Base
In a medium saucepan, combine:
Butter
Sugar
Evaporated milk
Place over medium-high heat
Bring to a full boil, stirring constantly with a wooden spoon or silicone spatula
Step 3: Boil for 5 Minutes
Once boiling, reduce heat to medium
Let it boil gently for exactly 5 minutes — no more, no less
Stir the entire time to prevent scorching
✅ Why 5 minutes?
It’s the sweet spot — long enough to thicken, short enough to avoid graininess.
Step 4: Remove & Mix
Remove from heat
Immediately add:
Chocolate chips
Marshmallow fluff
Vanilla extract
Whisk vigorously until smooth and glossy — about 1–2 minutes
✅ Don’t stop too soon — the fluff needs to fully incorporate.
Step 5: Pour & Chill
Pour the mixture into the prepared pan
Smooth the top with a spatula
Let cool at room temperature 10–15 minutes
Refrigerate at least 3–4 hours, or until firm
✅ Pro Tip: Cover with wax paper — not plastic wrap (it can stick).
Step 6: Slice & Share
Lift the fudge out using the foil overhang
Cut into 1-inch squares with a sharp knife
Wipe the knife between cuts for clean edges
Serve chilled — and watch them disappear.
🧑🍳 Pro Tips for Perfect Fudge Every Time
Use a heavy-bottomed pan
Prevents hot spots and burning
Stir the entire time
Keeps sugar from crystallizing
Don’t overcook
5 minutes is perfect — no more
Chill fully before cutting
Prevents smearing
Store in the fridge
Keeps texture firm — up to 2 weeks
Also, this fudge freezes beautifully — wrap in parchment, then foil, and freeze for up to 3 months.
🍽️ Final Thoughts: Sometimes the Best Gifts Aren’t Wrapped — They’re Made in a Pan
We buy gifts.
We wrap them.
We search for the perfect thing.
But the truth is:
The most meaningful presents are often the ones made by hand.
A batch of fudge.
A jar of cookies.
A recipe passed down.
So next time you want to give something that says, “I love you”…
Don’t reach for the store.
Reach for the saucepan.
Because sometimes, the difference between “a gift” and “a memory”…
Isn’t in the bow.
It’s in the butter.
And once you make this?
You’ll understand why my mom’s fudge wasn’t just a treat.
It was love, in chocolate form.
