My Mom’s Fudge: The Easiest, Creamiest Fudge You’ll Ever Make

A Sweet Slice of Nostalgia: Why You’ll Love My Mom’s Fudge

There’s just something magical about recipes that remind us of childhood kitchens, especially those handwritten ones tucked in old cookbooks. My Mom’s Fudge is one of those timeless treasures—a foolproof, moist, melt-in-your-mouth chocolate treat that brings warmth to any table.

If you’re a fan of cream cheese coffee cake, easy breakfast cake, or brunch dessert recipes, you’ll appreciate how simple and comforting this fudge is to make. Whether you’re prepping for the holidays, gifting neighbors, or treating your family after Sunday dinner, this fudge is always a hit.

Best of all? You don’t need any fancy equipment—just a saucepan and a few pantry staples.

Ingredients

½ cup unsalted butter (1 stick)
2 cups granulated sugar
⅔ cup evaporated milk
1¾ cups semi-sweet chocolate chips (about 10–12 oz)
7 oz marshmallow fluff (1 jar)
1 tbsp pure vanilla extract

How To Make My Mom’s Fudge

Step 1: Prep Your Pan

Line an 8×8 or 9×9-inch baking dish with parchment paper or lightly butter the dish. Set aside.

Step 2: Make the Fudge Base

In a medium saucepan over medium heat, combine the butter, sugar, and evaporated milk. Bring to a boil while whisking gently.

Step 3: Boil and Stir

Reduce the heat slightly and allow the mixture to boil for 5 minutes, whisking constantly to prevent burning.

Step 4: Add the Chocolate

Remove the saucepan from heat. Add in the semi-sweet chocolate chips and stir until fully melted and smooth.

Step 5: Add Fluff and Vanilla

Next, add the marshmallow fluff and vanilla extract. Whisk until the mixture is creamy and well combined.

Step 6: Pour and Set

Pour the fudge mixture into the prepared pan. Use a spatula to smooth out the top. For a decorative finish, you can swirl the surface with a spoon.

Step 7: Chill

Refrigerate for 2–3 hours, or until the fudge is completely firm.

Serving Ideas & Variations

Pair with your favorite cream cheese coffee cake or serve as part of a brunch dessert platter.
Add chopped pecans, walnuts, or peanut butter chips for extra texture.
For festive flair, top with crushed peppermint during the holidays!

Related Recipes You’ll Love

Cream Cheese-Filled Coffee Cake
Irresistible Peach Cobbler Cookies
Glazed Lemon Pound Cake

Expert Tips

Use high-quality chocolate—you can’t go wrong with brands like Ghirardelli or Guittard.
Stir constantly during boiling to avoid scorching.
Want a smoother texture? Sift your sugar before adding it to the pan.

For more chocolate tips, check out the expert advice on King Arthur Baking and Food Network’s chocolate dessert section.

Storing and Freezing

Store: Keep the fudge in an airtight container in the fridge for up to 2 weeks.
Freeze: Wrap fudge squares in wax paper and freeze in a sealed container for up to 3 months.

Alt Text Suggestions for Images

Close-up of a sliced square of My Mom’s Fudge with a swirl on top
Pan of homemade fudge cut into squares, ready to serve
Stack of rich, creamy fudge pieces on a dessert plate

Join the Conversation!

Did you make My Mom’s Fudge?
I’d love to hear how it turned out! Please leave a ⭐⭐⭐⭐⭐ rating below, drop a comment with your favorite fudge variations, or share your beautiful creations on Pinterest and Instagram—don’t forget to tag https://rangermt.com so we can see!