My Mom’s Fudge Recipe (Rich, Creamy, and Foolproof)
This is the fudge recipe my mom made every holiday, every bake sale, and every time someone said, “I’m craving something sweet.” It’s rich, smooth, and unbelievably easy—no candy thermometer, no complicated steps, and no fancy ingredients.
If you’ve ever had fudge that turned grainy or dry, this recipe will change everything.
Why This Fudge Recipe Works Every Time
✔ No baking required
✔ One pot
✔ Creamy texture (never gritty)
✔ Ready in under 15 minutes
This is old-school homemade fudge the way it’s meant to be.
Ingredients
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2 cups sugar
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½ cup milk
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½ cup (1 stick) butter
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1 cup semi-sweet chocolate chips
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1 cup marshmallow fluff
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1 teaspoon vanilla extract
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Pinch of salt
(Optional add-ins: chopped walnuts, pecans, or crushed candy canes)
Instructions
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Prepare the pan
Line an 8x8-inch pan with parchment paper or lightly grease it. -
Boil the base
In a medium saucepan, combine sugar, milk, butter, and salt.
Bring to a rolling boil over medium heat, stirring constantly. -
Time it carefully
Once boiling, let it boil for 5 minutes, stirring the entire time to prevent burning. -
Remove from heat
Stir in chocolate chips, marshmallow fluff, and vanilla until smooth and fully melted. -
Pour and set
Pour into the prepared pan and smooth the top.
Let cool at room temperature for 2–3 hours or refrigerate for faster setting. -
Slice and enjoy
Cut into squares and serve.
Mom’s Best Fudge Tips
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Don’t overboil—5 minutes is the sweet spot
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Stir constantly to avoid scorching
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Use real butter (not margarine)
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Let it cool completely before cutting
Storage
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Store at room temperature in an airtight container for up to 5 days
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Refrigerate for up to 2 weeks
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Freeze for up to 3 months
Why This Recipe Is a Family Favorite
This fudge shows up at Christmas, birthdays, and Sunday dinners. It’s the kind of recipe that gets written on a card, stained with chocolate, and passed down—because it always works.
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