Honestly, Fudge Like Grandma Used To (Well, Sort Of)
Okay, you know that recipe everyone in the family asks you to bring to the potluck—like, every single time? For me, it's Aunt Teen's Creamy Chocolate Fudge. I still remember the first time I tried to make this; I nearly glued myself to the saucepan (long story, don't ask). My mom swore by her Tupperware for storing it, except nobody remembered where she'd hidden it, so the fudge probably aged better than cheese in our garage. If you find a slice with a spoon mark in it, yes, that was probably me having a midnight snack. Anyway, if you're looking for the kind of fudge that makes people go: '...wait, this is homemade?' then you're in the right spot.
Why You'll Love It (Or: Why I Make It Even When I Shouldn't)
I reach for this recipe when I'm knee-deep in holiday chaos because it's the one sweet treat my family actually fights over. (Trust me, that was Aunt Teen's trick to keeping us quiet for five minutes at family gatherings). My niece says it's the creamiest fudge ever, and I'd have to agree. And, confession time: I once tried to fancy it up with Himalayan salt and regretted it—sometimes simple really is best, ya know?
What Goes Into Aunt Teen's Fudge (And a Few Cheats)
- 2 cups white sugar (granulated, though I did try brown once; not recommended...but you do you)
- Half a cup (that's about 120ml) of unsalted butter—though my grandmother always insisted on salted; honestly, both are fine
- ½ cup whole milk (I've swapped in half and half in a pinch, worked pretty well)
- 1 and ⅔ cups semi-sweet chocolate chips (Nestlé if I'm flush, Aldi if I'm not)
- 1 jar (7 oz or so) of marshmallow creme—I've used store brand, but Jet-Puffed does seem extra gooey
- 1 teaspoon vanilla extract (mine is homemade with cheap vodka, shhh)
- Pinch of salt (optional, unless you're my mom, in which case it's required and "don't skimp!")
How I Actually Make It (With Some Wobble)
- First things first, line an 8-inch square pan with foil or parchment. I forget sometimes and regret it every time I have to chisel fudge from the tray.
- Get a biggish saucepan. Dump in the sugar, butter, and milk. Over medium heat, stir till the sugar's totally dissolved. This takes longer than you'd think, so patience is key—or, like me, you might start singing to pass the time.
- Let the mixture come up to a full boil; not a simmer, a proper bubble (don’t walk away at this point—I made that mistake once and came back to a minor volcano).
- Boil for 5 minutes, stirring pretty much constantly. I use a wooden spoon, but whatever's handy works. If you're not sure if it's ready, drop a tiny bit into cold water—it should form a soft ball, but don't stress too much. Actually, if it looks a bit grainy, the chocolate will fix that next.
- Take the pan off the heat, dump in the chocolate chips, marshmallow creme, and vanilla. Stir like your life depends on it—eventually it goes silky and weirdly hypnotic. This is absolutely the stage to sneak a taste (be careful, it’s hot!).
- Pour the whole (thick, messy, glorious) lot into your prepared pan. Spread to the edges; it sets quickly, so hustle. Lick the spoon if you’re me.
- Leave to cool at room temp. If you're impatient, I've chucked it in the fridge, but I think it's creamier if you just let it be.
- Cut into squares—mine are never perfectly neat, but honestly who cares?
Notes: What I Learned the Hard Way
- If you use margarine instead of butter, it just tastes a bit sad. Don't do it, unless it's a proper butter emergency.
- Don’t try to double the recipe; the texture gets weird and you start losing track of stirring times (personal disaster, never again).
- If the fudge comes out crumbly, next time boil for a bit less or check your thermometer. Or just embrace the crumbliness and call it rustic.
Variations I've Actually Tried (And One Fail)
- Swapped half the chocolate chips for butterscotch chips. Oh my word, so good—like a chocolate-butterscotch party.
- Nuts! Walnuts or pecans—stir them in with the marshmallow; my dad prefers the extra crunch.
- Once tried adding dried cherries. Looked festive, but the taste was, shall we say... divisive. Not my finest hour.
Equipment (and Cunning Workarounds)
- Medium saucepan (though once I used a stockpot; took longer to heat but worked out fine)
- Wooden spoon or any sturdy spatula
- 8-inch square pan—but a loaf tin will do in a squeeze; you'll just get taller fudge
- Foil or parchment for lining (if you forget, just oil the pan and hope for the best)
How I Store It (When There's Any Left)
In theory: keep it in an airtight container at room temp or in the fridge for up to a week (but honestly, in my house it never lasts more than a day!). I think it actually tastes even better the next afternoon, when the flavors mellow a bit. Tupperware is classic, but any tin with a lid will do.
How I Like to Serve It (Or: Fudge for Breakfast?)
I usually cut it into rough chunks and pile them up on a colorful plate. If it's a family birthday, we'll put a candle in one piece and sing. My brother swears by dropping a square into his coffee. I say: you do you, mate.
Pro Tips From My Kitchen Fails
- Once rushed the boiling step and wound up with fudge soup. Now I set a timer and ignore my phone for those 5 minutes—lifesaver.
- If you use cheap chocolate chips, it'll still work, but the end taste can be kinda flat. Splurging on the good stuff is worth it, unless you're feeding a small army.
- And speaking of armies, don't try cutting it before it's really set. I got fudge goo everywhere once. Big mess, but, hey, still tasted great.
Questions I Actually Get About This Fudge
Q: Can I use evaporated milk?
Honestly, I tried once (out of sheer laziness). It worked, but the texture got a bit too chewy for my taste—stick with regular milk if you can.
Q: Can I freeze fudge?
Sure thing! Wrap it up tight—double layer if you’re clumsy like me—and it'll keep for a month. Thaw at room temp. But does anyone really have leftovers that long? Ha.
Q: What if I don't have marshmallow creme?
Apparently you can make your own—Sally's Baking Addiction has a recipe. I tried once and it worked, but lots of dishes. So, store-bought is fine!
Q: Can this be made gluten free?
Yes, just double-check your chocolate chips and marshmallow creme—most are safe, but you never know. My cousin’s celiac and she's had no trouble.
If you’re curious about fudge history or want more candy ideas, I once lost hours reading this fun article on fudge origins.
Well, that’s it. If you give this a whirl, let me know! And if your fudge doesn't last more than a few hours on the counter, welcome to the club (we don't have t-shirts, but we do have great snacks).
Ingredients
- 3 cups white sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 1 (12 oz) package semisweet chocolate chips
- 1 (7 oz) jar marshmallow creme
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts (optional)
- ¼ teaspoon salt
Instructions
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1Line a 9x13-inch baking dish with parchment paper and set aside.
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2In a large saucepan over medium heat, combine sugar, butter, evaporated milk, and salt. Stir constantly until mixture comes to a full boil.
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3Continue boiling for 5 minutes, stirring constantly to prevent scorching.
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4Remove the saucepan from heat. Stir in chocolate chips until melted and smooth.
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5Add marshmallow creme and vanilla extract, stirring until fully blended. Fold in chopped walnuts if using.
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6Pour the fudge mixture into the prepared dish. Spread evenly and let cool at room temperature for 2 hours or until set. Cut into squares and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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