The Best Fudge Ever

  • 1 stick of salted butter (1/2 cup)
  • 5 oz. can of evaporated milk (or 10 tablespoons if you only have a big can)
  • 1/4 cup corn syrup
  • 2 1/2 cups granulated sugar
  • 7 oz. jar of marshmallow creme or 2 cups mini marshmallows
  • 1 1/2 cups chocolate chips (I use semi-sweet)
  • 1 tablespoon vanilla
  • 1 cup nuts (optional)


      • Line an 8x8 inch square pan with parchment paper and grease it lightly. 
      • Place the chocolate chips and vanilla in a large bowl. Set aside. 
      • Combine the butter, milk, syrup, and sugar in a medium pot (it should come about half way up the sides of the pan). Cook on medium heat. 
      • Bring the mixture to a boil, stirring constantly until it reaches 234ºF  (known as "the soft ball stage") on a candy thermometer


         (or you can test if it's done by putting a spoonful of the boiling mixture into a cup of ice water. If you form it into a soft ball, it's ready). 
      • Remove from the heat and stir in the marshmallows or marshmallow creme until the mixture is smooth. 
      • Pour the mixture over the chocolate chips and stir until all the chocolate is melted and the mixture is smooth. Add the nuts if using. 
      • Pour the mixture into the prepared pan and cool completely before cutting. 

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