Aunt Teen’s Creamy Chocolate Fudge

Why You’ll Love This Recipe

I love this fudge because it’s foolproof and fast. Everything comes together on the stovetop in minutes—no candy thermometer required. The combination of marshmallow crème and evaporated milk gives it that creamy, melt-in-your-mouth texture I crave, while two types of chocolate chips create a layered depth of flavor. And with the option to mix in nuts or leave it smooth, it’s easily customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups white sugar

• 1 (7 oz) jar marshmallow crème

• 2/3 cup evaporated milk

• 1/4 cup butter

• 1/4 teaspoon salt

• 2 cups milk chocolate chips

• 1 cup semisweet chocolate chips

• 1/2 cup chopped nuts

• 1 teaspoon vanilla extract

Directions

1. I start by lining an 8×8-inch baking pan with aluminum foil, leaving a bit of overhang to make it easy to lift out later. I set it aside while I prepare the fudge.

2. In a large saucepan over medium heat, I combine the sugar, marshmallow crème, evaporated milk, butter, and salt. I stir constantly as it comes to a full boil, then continue boiling and stirring for 5 minutes. The mixture will bubble up and thicken slightly.

3. Once the timer hits five minutes, I remove the pan from the heat and immediately stir in the milk chocolate chips and semisweet chocolate chips. I mix until everything melts together into a smooth, glossy fudge base.

4. I then stir in the chopped nuts and vanilla extract until well combined.

5. I pour the hot fudge into the prepared pan and spread it evenly with a spatula.

6. I chill it in the refrigerator for about 2 hours until it’s completely firm, then lift it out using the foil and cut it into small squares.

Servings and timing

This recipe yields about 48 small squares.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Chill time: 2 hours

• Total time: 2 hours 30 minutes

Variations

• I sometimes use dark chocolate chips for a more intense chocolate flavor.

• For a nut-free version, I simply omit the chopped nuts.

• Swapping in walnuts, pecans, or even chopped almonds works beautifully.

• A pinch of sea salt on top after pouring the fudge into the pan gives a lovely salty-sweet contrast.

• Around the holidays, I’ve added a teaspoon of peppermint extract or a swirl of peanut butter for a festive twist.

Storage/Reheating

Room temperature: I store the fudge in an airtight container at room temperature for up to 5 days.

Refrigerator: It keeps well in the fridge for up to 2 weeks. I like to let it sit out for a few minutes before serving so it softens slightly.

Freezer: Fudge can be frozen for up to 2 months. I wrap it tightly in parchment or foil, place it in a freezer-safe bag, and thaw in the fridge overnight before cutting and serving.

FAQs

Do I need a candy thermometer?

Nope! That’s one of the things I love most about this recipe. Boiling the mixture for exactly 5 minutes gives the perfect texture every time without needing a thermometer.

Can I use all semisweet or all milk chocolate?

Yes, I’ve made it with just one type of chocolate chip before and it still turns out delicious. The mix just gives it more depth and balance.

Why use marshmallow crème?

The marshmallow crème gives the fudge its smooth, creamy consistency without requiring more advanced candy-making steps. It also helps it set properly and keeps it soft but firm.

Can I double this recipe?

Yes, I’ve doubled it and used a 9×13-inch pan instead. Just make sure to stir constantly and boil for the full time to ensure it sets properly.

What if I don’t have foil for lining?

Parchment paper works too. I just make sure to leave overhang so I can lift the fudge out easily once it’s set.

Conclusion

Aunt Teen’s Creamy Chocolate Fudge is more than just a sweet treat—it’s a piece of family tradition. It’s simple, rich, and always brings that nostalgic, homemade charm that store-bought fudge can’t touch. Whether I’m gifting it, serving it at a holiday table, or sneaking a square with my afternoon coffee, this fudge always brings joy. Once I made it the first time, I knew it would be a permanent part of my recipe box.