MY MOM’S FUDGE - middleeastsector
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This no-fuss marshmallow fluff fudge recipe is for chocolate purists! It is smooth, creamy, and decadent, and you can’t have just one piece! I will show you EXACTLY how to make this simple fudge recipe so that you cannot fail!

Boom. Straight up, no messing around chocolate fudge. (This was one of the first recipes I posted on the blog back in 2012. Check out this picture from yesteryear, yikes!)

And by “no messing around” I mean no nuts, no peanut butter, no peppermint, no swirls, no fuss. Just pure semi-sweet, melt in your mouth goodness. (I have nothing against fudge-embellishments by the way. But sometimes you just can’t beat the classic.)
We made it every year in December. We would all hover over the stirrer (usually my mom) making sure they didn’t mess anything up. (Our faith is inspiring.) Then as she poured the completed fudge into the pan we would all make non-subtle comments about making sure not to do a too-good job scraping (so that we could attack the pan with our fingers of course).


¾ C. Butter unsalted
2 ½ C. Granulated sugar
⅔ C. Evaporated milk
12 oz. Bag semi-sweet chocolate chips
7 oz. Marshmallow fluff
1 tsp. Vanilla extract


Place the butter, sugar, and milk into a saucepan over high heat on the stove, and bring to a boil, whisking often to combine.
Once boiling, reduce the heat to medium and boil for five minutes.
Remove the mixture from the heat and whisk in the chocolate chips until melted.
Whisk in the marshmallow fluff and vanilla extract.
Pour the mixture into a 9×9 baking dish that has been lined with aluminum foil and sprayed with cooking spray.
Let sit for several hours in the fridge before slicing to serve.

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