I wanted to make fudge but didn’t have a jar of marshmallow fluff. I don’t usually buy it until I’m going to actually make fudge. But this was an unplanned fudge foray and I thought surely someone makes it with marshmallows, the answer was yes, and it was the “old fashioned” way. Here’s to old times, when my traditional fudge recipe didn’t require jars.
I started by melting the butter in a large saucepan on medium heat. When it was melted I stirred in the sugar. I stirred until the seas melted, about 5 minutes. Be patient. Any faster and your fudge will be grainy, she said.
When the sugar was melted, and not before, let the fudge come to a rolling boil stirring constantly. Let boil for 4 minutes. At this point I almost wished I’d gone to the store and bought that marshmallow fluff! Lots of work!
Next I removed the sauce from the heat and stirred in the marshmallows and chocolate chip until smooth. This takes awhile. Scrape the sides often.
I added the vanilla and stirred again until smooth, about 2 minutes. Don’t quit, we’re almost done.
Pour the fudge into the prepared glass pan and smooth with a small offset spatula.
I let the fudge cool before cutting it into squares. I store it at room temperature, covered, for up to 3 weeks. If it lasts that long! It’s so very tempting to grab a piece when it’s right there, calling to me.
It has a nice consistency. Not a hard fudge, it’s more creamy in nature. And the flavor is just perfect!
Old Fashioned Fudge
Marshmallow fudge like grandma used to make!
- 3/4 cup butter
- 3/4 cup evaporated milk
- 3 cups sugar
- 1 2/3 cup semi-sweet chocolate chips ((I use a bag of Ghirardelli Seni Sweet chocolate chips)
- 10 oz mini marshmallows (one bag)
- 1 teaspoon pure vanilla extract
Butter 9×13-in glass baking dish.
Put milk in a large saucepan over medium heat.
When butter is melted, stir in the sugar. Stir frequently, allowing the sugar to fully dissolve (~5 minutes).
When the sugar is dissolved, allow the fudge to reach a rolling boil. Stir constantly for 4 minutes.
Remove saucepan from heat and add chocolate chips and marshmallows. Stir until completely combined and smooth, scraping the sides often.
Add vanilla and again stir until completely smooth (~2 minutes).
Pour fudge into the buttered dish and smooth to distribute evenly.
Allow to cool and set before cutting.
Store fudge covered at room temperature for up to three weeks.
Adapted from Sustainable Cooks