Homemade fudge reminds me of my mom and Christmas. She always made homemade fudge every year at Christmas time. Looking back, I am sad she never had the opportunity to show me how to make it. I thought she had some complicated recipe. I watched her make it several times, so I knew the ingredients. I went shopping and found the marshmallow creme. I noticed the recipe on the back was the same. This is not some all secret recipe like I thought she had. It seems to be a pretty universal homemade fudge recipe, but you don’t have to let anyone else know how easy it is to make.
*Affiliate links may be used in this post.
Ingredients for Homemade Fudge
3 cups sugar
2/3 cup evaporated milk
1 1/2 sticks of butter (3/4 cup)
1 package 12oz semi-sweet chocolate chips
1 1/2 cups marshmallow creme
1/2 tsp vanilla extract
1/2 cup pecan pieces (or whatever you would like to mix in)
Directions for Homemade Fudge Recipe
- In a large saucepan combine sugar, milk and butter and heat until boiling. A full rolling boil that you can not stir down.
- Keep stirring constantly for at least 5 minutes over medium heat or until a candy thermometer says 238° F. While cooking the fudge, I timed mine for 5 minutes with the candy thermometer and it hit 238° F right around the 5-minute mark. If you don’t have a candy thermometer it is ok.
- Remove from heat and add all the remaining ingredients and stir until well blended. Go ahead and put some muscle into it. It takes a while for all the chocolate and marshmallow creme to melt.
- Pour into a well-greased 13X9 in. pan. Let cool completely. For a quick cool, you can place the pan in the refrigerator. Cut into small squares. Store in an air tight container.
- 3 cups sugar
- ⅔ cup evaporated milk
- 1½ sticks butter (3/4 cup)
- 1 package 12oz semi-sweet chocolate chips
- 1½ cups marshmallow creme
- ½ tsp vanilla extract
- ½ cup pecan pieces (or whatever you would like to mix in)
- In a large saucepan combine sugar, milk and butter and heat until boiling. A full rolling boil that you can not stir down.
- Keep stirring constantly for at least 5 minutes over medium heat or until a candy thermometer says 238° F. While cooking the fudge, I timed mine for 5 minutes with the candy thermometer. It hit 238° F right around the 5-minute mark. If you don't have a candy thermometer it is ok.
- Remove from heat and add all the remaining ingredients and stir until well blended. Go ahead and put some muscle into it. It takes a while for all the chocolate and marshmallow creme to melt.
- Pour into a well-greased 13X9 in. pan. Let cool completely. For a quick cool, you can place the pan in the refrigerator. Cut into small squares. Store in an
air tight container.
When do you enjoy making fudge?
Latest posts by Amy (see all)
- Easy Slow Cooker Homemade Meatballs Recipe - October 11, 2017
- Easy Bullet Journal Future Planning You Will Love - October 9, 2017
- Trick or Treat Halloween Printable - October 6, 2017
Something that is very dad to me, I’ve never made fudge. I know right, I can’t believe it either. I think the thermometer freaks me out, but I make lollipops all the time. Anyway, this looks tasty. I’m going to pin it and work up the nerve to try and make it.
Looking at this makes my mouth water! I love fudge!
I hope you can stop by:
Colletta
Hi, Amy! I loved this post and this recipe for homemade fudge. I’ve never made it but want to give it a try this year, definitely pinning for later! I like your post style, reminds me of my own, I like to give step-by-step photos and instructions too. Have a great week!
This is my mom’s secret fudge recipe, I didn’t know it was on the back of the marshmallow stuff! Thanks so much for stopping by!