If you’re looking to bring a heartwarming slice of nostalgia to your dessert table, you have to try My Mom’s Fudge. This classic, old-fashioned treat is a family heirloom in pure chocolate form — velvety, rich, and delightfully decadent. Whether you’re making it for the holidays, special occasions, or just a regular Tuesday in need of a little sugar magic, one bite will transport you straight to the comforting embrace of home. Each square is irresistibly creamy with an unbeatable chocolate flavor, and there’s nothing quite like the moment you share it with loved ones.

Ingredients You’ll Need

The beauty of My Mom’s Fudge lies in its simplicity: just a handful of carefully chosen ingredients create something truly spectacular. Each element matters, adding its own note to the symphony of chocolatey goodness.

Granulated sugar: Acts as the sweet backbone, helping the fudge set to just the right firmness and texture.
Unsalted butter: Gives richness and helps produce that silky mouthfeel — be sure to use the real deal!
Evaporated milk: Adds creaminess and depth, keeping every bite luscious without being heavy.
Semisweet chocolate chips: The key flavor, melting down into an undeniably fudgy, smooth chocolate base.
Marshmallow creme: It’s the secret weapon for supremely soft, never-grainy fudge with a melt-in-your-mouth texture.
Vanilla extract: This tiny touch lifts and rounds out the chocolate flavor perfectly.
Chopped nuts (optional): For crunch and a hint of savory balance — try walnuts or pecans, or leave them out if you prefer classic smooth fudge.

How to Make My Mom’s Fudge

Step 1: Prep Your Pan

To get started, line a 9×13-inch pan with foil and give it a light greasing. This simple step is a game-changer: it guarantees you’ll have an easy time lifting out your fudge and cutting it into neat, beautiful squares later on. Trust me, you’ll thank yourself for the extra minute it takes!

Step 2: Start the Sugar Mixture

In a large saucepan set over medium heat, combine the granulated sugar, unsalted butter, and evaporated milk. Stir constantly as they gently blend together. The sugar needs to dissolve entirely and the mixture should look uniformly smooth before you move on — that means fewer chances for gritty fudge!

Step 3: Bring to a Full Boil

Increase the heat a bit to bring your mixture up to a full, rolling boil. This is the crucial moment for My Mom’s Fudge: set a timer and boil for exactly 5 minutes, stirring every second to prevent scorching. Boiling for just the right amount of time is what makes the fudge set up to the perfect consistency — creamy, not crumbly.

Step 4: Melt in the Chocolate

Once you remove the pan from the heat, stir in the semisweet chocolate chips. Watch them melt into glossy, molten chocolate. Keep stirring until no streaks remain; the mixture should look irresistibly smooth and shiny!

Step 5: Swirl in Marshmallow Creme and Vanilla

Scoop in the marshmallow creme and pour in the vanilla extract. Folding these in will make everything extra creamy and add that signature, soft bite that sets My Mom’s Fudge apart from any other fudge you’ve had. Don’t skimp on mixing here — you want a uniform, luscious mixture.

Step 6: Stir in Nuts (if using)

Love a little crunch in your fudge? This is the moment to gently fold in those chopped nuts. If you’re more of a purist, feel free to skip this step, but the choice to include or omit nuts lets you make My Mom’s Fudge entirely your own.

Step 7: Pour and Set

Pour the glorious chocolate mixture into your prepared pan. Smooth the top with a spatula or the back of a spoon. Let your fudge cool at room temperature until fully set — about 4 hours. If patience isn’t your strong suit, pop it in the fridge to chill faster. Once set, lift it out using the foil, slice into perfect squares, and get ready for the chorus of “Can I have another one?”

How to Serve My Mom’s Fudge

Garnishes

A simple dusting of powdered sugar, a few extra chopped nuts, or a delicate drizzle of melted chocolate makes every piece of My Mom’s Fudge look extra special on the plate. A tiny sprinkle of flaky sea salt on top is also fantastic for a sweet-salty twist!

Side Dishes

Pair squares of My Mom’s Fudge with fresh berries, a scoop of vanilla ice cream, or even a cup of hot coffee or cocoa for an indulgent treat. The intense chocolate flavor plays beautifully with tart fruits or creamy dairy sides, creating a dessert spread that truly feels like a celebration.

Creative Ways to Present

Wrap individually cut pieces in wax paper for the prettiest giftable treat bags, or arrange the fudge on a festive platter for a holiday party. For a party, you can even layer small cubes of My Mom’s Fudge in parfait glasses with whipped cream and fruit for a dramatic, crowd-pleasing dessert. Let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

Keep leftover My Mom’s Fudge at its best by storing pieces in an airtight container at room temperature for up to a week. Place sheets of wax paper or parchment in between layers to prevent sticking, and your fudge will stay fresh, soft, and heavenly.

Freezing

For longer storage, freeze the fudge in an airtight container or freezer bag — again, with parchment between layers — for up to two months. Let it come to room temperature before serving, and it’ll taste like you made it that day! My Mom’s Fudge is just as delicious straight from the freezer on a hot day, too.

Reheating

Fudge is meant to be enjoyed at room temperature, but if you like a slightly softer bite or want to use it in another dessert, let the pieces warm up for a few seconds in the microwave. Just take care to heat them gently and briefly so you don’t melt or overcook the chocolate.

FAQs

Can I use different types of chocolate for My Mom’s Fudge?

Absolutely! While semisweet chocolate chips are classic, you can substitute with dark chocolate for a bittersweet twist or even milk chocolate if you prefer a sweeter and creamier result. Play around and discover what you love most.

Why is my fudge grainy instead of smooth?

Grainy fudge usually happens if the sugar didn’t fully dissolve, or if the mixture was overcooked or not stirred constantly during boiling. Be sure to follow the instructions and stir the whole time — that’s the secret behind the legendary smoothness of My Mom’s Fudge!

Is it necessary to use marshmallow creme?

Marshmallow creme is what gives My Mom’s Fudge its unbeatable, velvety texture. If you skip it, the results just won’t be the same. Stick with the original for that perfect balance of creamy and fudgy.

Can I make My Mom’s Fudge without nuts?

Of course! The nuts are entirely optional and can be left out for a pure, melt-in-your-mouth fudge. If you love texture and extra flavor, feel free to add your favorites — or try mix-ins like toffee or dried fruit for a twist.

How do I know when the fudge is set and ready to cut?

Your patience will pay off when the fudge is completely cool and firm to the touch — typically after four hours at room temperature, or less if chilled. Use the foil to lift it out in one piece, then a sharp knife to slice those perfectly satisfying little squares.

Final Thoughts

There’s a reason My Mom’s Fudge has been passed down in my family for generations — it’s classic, foolproof, and pure joy in every bite. I can’t wait for you to make your own memories with this recipe. Once you try it, I’m certain you’ll find yourself coming back for just one more piece every time!

My Mom’s Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 4 reviews

Author: Emma
Total Time: 20 minutes (plus cooling time)
Yield: 36 pieces 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and creamy delight of My Mom’s Fudge. This classic recipe combines the perfect blend of chocolate, marshmallow, and nuts for a decadent treat that’s sure to impress.

Ingredients

Scale

Sugar Syrup:

3 cups granulated sugar
3/4 cup unsalted butter (1 1/2 sticks)
2/3 cup evaporated milk

Additional Ingredients:

1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)

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Instructions

Prepare Pan: Line a 9×13-inch pan with foil and lightly grease it.
Create Sugar Syrup: In a large saucepan over medium heat, combine sugar, butter, and evaporated milk. Bring to a full rolling boil, stirring constantly. Boil for 5 minutes.
Add Chocolate and Marshmallow: Remove from heat and stir in chocolate chips until melted. Add marshmallow creme and vanilla extract, stirring until smooth.
Finish and Set: Fold in chopped nuts if desired. Pour mixture into the pan, spread evenly, and let cool until set, about 4 hours at room temperature or refrigerated for quicker setting. Cut into squares to serve.

Notes

Avoid overcooking the mixture to maintain a smooth texture.
Customize with peanut butter chips, toffee bits, or different nuts.
Store in an airtight container at room temperature for up to one week or refrigerate for longer freshness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American