Homemade Fudge

One of the recipes I’ve been making the longest is this fudge recipe! I always helped my mom make it at Christmas time as a kid, until I finally got the age where I could do it all myself. It’s decadent and delicious without being over-the-top sweet, if you know what I mean. I’m not typically a fudge girl, but this stuff goes down reaaaal easy.


3 cups of granulated sugar
3/4 cup of butter (1.5 sticks; I use salted)
2/3 cup of evaporated milk
a 12 oz. package of semi-sweet chocolate chips (I use Nestle Toll House chips)
a 7 oz. jar of marshmallow fluff (you’ll use the whole jar, not just 7 oz.)*
1 teaspoon of vanilla extract
(optional: add 1 cup of chopped nuts)

*There seems to be more than just 7 oz. of fluff in a 7 oz. jar, so use an entire 7 oz. jar.


Combine sugar, butter, and evaporated milk in a medium saucepan over medium heat and bring to a rolling boil, stirring regularly. Once in a rolling boil, stir constantly for 5 minutes (still over medium heat). After 5 minutes, remove from heat and stir in chocolate chips. Once chips are melted and it is a smooth consistency, add fluff and vanilla. Stir everything until well blended (you shouldn’t see any of the fluff anymore). Pour into a greased (with butter or spray) pan and let cool. The size of the pan will determine how thick the fudge is – I usually do an 8×10 pan, but you can do a smaller size for thicker pieces.

To serve:

Cut into squares and place in mini cupcake papers.

Hi there!

Welcome to my little corner of the Internet! I'm a small business owner, wife, and mom currently residing in Raleigh, NC. In sharing my love for fashion, beauty finds, and interiors, I hope that you feel inspired and encouraged to express your own style and feel confident!

shop my instagram

Leave a Comment


  1. 12.19.20
    Betty Nauman said:

    This is the same recipe I grew up with. We also add 1 tablespoon of light corn syrup at the end.

  2. 12.20.20
    Maddie said:

    Question!: do you store in the fridge, or at room temp?

  3. 12.20.20
    Maddie said:

    Hi! Quick question: do you store these in the fridge or at room temp?

    • 12.21.20
      Lauren said:

      I just leave on the counter!

  4. 12.20.20
    Callie said:

    How long do you let it sit before cutting into it?

    • 12.21.20
      Lauren said:

      Until it’s firm to the touch!

  5. 12.21.20
    Mishelle said:

    You should add 2 tablespoons of instant coffee to it! WHOLE different level of flavor!

    Also… if you don’t have fluff, you can substitute 1 1/2-2 cups of mini marshmallows! ❤️❤️❤️