Aunt Teen’s Creamy Chocolate Fudge Recipe
Aunt Teen’s Creamy Chocolate Fudge is a classic, rich, and velvety homemade fudge recipe passed down through the family. This easy-to-make fudge combines a perfect blend of white sugar, marshmallow creme, evaporated milk, and two types of chocolate chips, delivering a luscious chocolate treat that solidifies to a smooth, creamy finish. Perfect for sharing or gifting, it requires just 15 minutes of active prep and cook time with minimal ingredients, chilling in the fridge to set.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 2 hrs 30 mins
- Yield: 48 pieces (1 8x8-inch pan)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Fudge Base
- 1 ½ cups white sugar
- 1 (7 ounce) jar marshmallow creme
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
Chocolate & Flavorings
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan: Line an 8-inch square pan tightly with aluminum foil and set aside to prevent sticking and allow for easy removal of fudge.
- Combine Ingredients: In a large saucepan, add white sugar, marshmallow creme, evaporated milk, butter, and salt. Place the saucepan over medium heat.
- Cook Mixture: Bring the ingredients to a full rolling boil, stirring constantly to prevent scorching. Maintain the boil for 5 minutes while stirring continuously to achieve the correct fudge consistency.
- Add Chocolate: Remove the saucepan from the heat. Immediately stir in the milk chocolate chips and semisweet chocolate chips until they are fully melted and the mixture becomes smooth and glossy.
- Mix Nuts and Vanilla: Stir in the chopped nuts and vanilla extract evenly throughout the fudge mixture for added flavor and texture.
- Chill: Pour the hot fudge mixture into the prepared pan. Spread it evenly and place the pan in the refrigerator. Chill for at least 2 hours or until the fudge is firm and set.
- Serve: Once chilled completely, lift the fudge out of the pan using the foil, cut into 48 small squares, and serve. Store leftover fudge in the refrigerator for freshness.
Notes
- Use an 8×8-inch pan lined with foil for easy removal and clean-up.
- Keep stirring during the boiling process to avoid burning or grainy texture.
- Chilling the fudge for the full 2 hours ensures it sets properly for clean slicing.
- Feel free to substitute nuts or omit them for a nut-free version.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
