My recipe card simply says Mom’s Fudge, but I suspect it’s not just my mom’s fudge, but a lot of folks’ moms’ fudge, because it is suspiciously similar to the “foolproof fudge” recipes on the labels of both Kraft’s Marshmallow Creme and Durkee Mower’s Marshmallow Fluff.
Then there’s the whole Creme vs Fluff issue to explore. Contrary to a number of claims I read while researching this recipe, the two products ARE NOT the same. They do look the same, but they are formulated differently, and while that may or may not make a difference when slathering on a slice of bread to be nestled next to an equally peanut butter-slathered slice of bread, it does make a difference when you are trying to make the “foolproof fudge”.
Marshmallow Creme contains two ingredients that Marshmallow Fluff does not, cream of tartar and xanthan gum, which may prevent the crystallization of the sugar, and aid in the setting of the fudge, helping with the creamy texture you hope for in fudge. My results have improved each time I have made “Mom’s Fudge”, but have never quite been the same as hers. The fact that I am in New England and Marshmallow Fluff is made a couple of hours from my house, so therefore is the only jarred marshmallow product I can usually buy, may at last explain that.
I have made some tiny adjustments to Mom’s Fudge along the way, to try to improve the results, and so far this recipe seems to get pretty close.
- 4 cups granulated sugar
- 12-ounce can evaporated milk
- 2 sticks salted butter – cold, cut into 8 equal pieces
- 12 ounces chocolate chips (semi-sweet)
- 7 ounces marshmallow creme (7 1/2 ounces of Fluff works too)
- Line a 8-inch by 11-inch baking dish with foil, with strips coming over the side to use as handles later, and butter the foil.
- Mix sugar, milk, and butter in a large pot. Bring to a hard boil over medium heat, and boil 9 minutes, stirring constantly.
- Remove pot from heat. Add chocolate chips and quickly stir until completely melted and smooth.
- Quickly stir in marshmallow creme until completely blended and smooth.
- Pour all at once into foil-lined pan, quickly spreading the fudge evenly, and allow to cool completely and set. Don’t be tempted to scrape what’s left in the pot into the baking dish. It will already be too set to smoothly settle into the rest of the fudge. Scrape it onto a plate for nibbling on later.
- Lift fudge out of the pan using the foil handles. Peel the foil from the fudge, and place the fudge on a cutting board. Carefully cut into desired pieces with a sharp knife, allowing the knife to do the work to avoid cracking the fudge into irregular pieces. Or don’t worry about it, irregular pieces of fudge are still delicious.