Name: Grandma’s Old Fashioned Fudge
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 24 Servings
Cuisine: American
Ingredients: 7.5 ounces Marshmallow fluff; 2.5 cups Sugar; 5 ounces Evaporated milk; 4 tablespoons Unsalted butter; 0.5 tsp Salt; 12 ounces Semi-sweet chocolate chips; 1 tsp Vanilla

From the Cook

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Grandma’s Old Fashioned Fudge

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Line an 8X8 square pan with parchment paper, extending the paper over the edges of the pan.

Add the marshmallow fluff, sugar, evaporated milk, butter and salt to a large saucepan over low heat. Stir until everything melts and blends together.

Turn heat to medium and bring mixture to a full boil. Boil for 4 minutes.

Remove from heat and stir in chocolate chips and vanilla. Stir until melted.

Spread evenly into pan.

Chill for 2 hours or until firm.

Lift out of pan and cut fudge into squares.

Nutrition

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Tips & Tricks (5)

Use a Candy Thermometer for Perfect Texture 🌡️
Monitor the mixture to 238°F (soft-ball stage) before removing from heat to achieve the ideal creamy consistency that sets properly without becoming grainy or too soft.
Stir Constantly to Prevent Scorching 🥄
Keep the mixture in constant motion during cooking, especially near the bottom of the pan, to ensure even heat distribution and prevent the evaporated milk and chocolate from burning.
Cool Before Beating for Creaminess ❄️
Allow the fudge mixture to cool to approximately 110°F before beating vigorously—this step is crucial for developing the light, creamy texture that makes grandma's fudge so irresistible.
Fold in Marshmallow Fluff at the End 🍧
Add the marshmallow fluff during the final moments of beating to maintain its airy texture and create pockets of sweetness throughout the fudge without deflating it.
Line Your Pan Generously with Parchment Paper 📋
Use overlapping parchment paper with overhang on all sides to make cleanup effortless and allow you to easily lift the entire fudge block out for cutting into perfect squares.