Old Fashioned Boiled Chocolate Marshmallow Fudge Recipe
Rich, creamy chocolate fudge made with the traditional boiling method that creates a perfectly smooth, melt-in-your-mouth texture. This classic recipe combines semi-sweet chocolate chips with marshmallow creme for extra creaminess and a nostalgic flavor that's perfect for holidays, gift-giving, or satisfying serious chocolate cravings. The 5-minute boil ensures proper sugar crystallization for that signature fudge consistency.
Ingredients
Instructions
- 1
Spray pan with nonstick cooking spray
- 2
Add sugar, butter, and evaporated milk to stockpot
- 3
Bring mixture to a boil
- 4
Boil stirring constantly for 5 minutes
- 5
Remove from heat and stir in chocolate chips
- 6
Add marshmallow creme and vanilla to mixture
- 7
Mix with handheld mixer until well blended
- 8
Place fudge into prepared pan
- 9
Use spatula to spread evenly in pan
- 10
Let cool for 1 hour
Tips
Use a candy thermometer to ensure mixture reaches proper boiling temperature for consistent results
Work quickly when adding chocolate chips as residual heat melts them perfectly without burning
Line pan with parchment paper for easier removal and cleaner cuts
Good to Know
Store covered at room temperature for up to 1 week or refrigerate for up to 2 weeks
Can be made up to 1 week in advance and stored covered at room temperature
Cut into squares and serve at room temperature for best texture
Common Mistakes
Stir constantly during boiling to prevent burning and ensure smooth texture
Remove from heat immediately after 5 minutes to avoid overcooked, grainy fudge
Substitutions
FAQ
Can I use regular milk instead of evaporated milk?
Evaporated milk is essential for proper texture and consistency. Regular milk has too much water content and will prevent the fudge from setting properly.
How long does this fudge keep?
Store covered at room temperature for up to 1 week or refrigerate for up to 2 weeks. The texture stays best at room temperature.
Can I freeze this fudge?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving for best texture.