House Famous Fudge

🍫 House Famous Fudge Recipe
This fudge is the kind of recipe people pass down through families and bring to every holiday gathering. It’s creamy, rich, smooth, and melt-in-your-mouth delicious. The best part? It’s easier to make than most people think. With a few simple tricks, you can make perfect fudge every single time.

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Ingredients
3 cups granulated sugar
3/4 cup unsalted butter (1 1/2 sticks)
2/3 cup evaporated milk (not sweetened condensed milk)
12 oz semisweet chocolate chips (about 2 cups)
1 jar (7 oz) marshmallow crème (a.k.a. fluff)
1 tsp pure vanilla extract
1 cup chopped nuts (optional, usually walnuts or pecans)


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Equipment Needed
Heavy-bottomed 3-quart saucepan
Wooden spoon or heatproof silicone spatula
Candy thermometer (optional but helps a lot)
9x13-inch baking pan or 9x9-inch pan (for thicker fudge)
Parchment paper or foil for lining
Sharp knife for cutting squares


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Instructions
Step 1: Prepare the Pan
1. Line your baking dish with parchment or foil, leaving some overhang for easy removal.

2. Lightly butter the lining so the fudge releases easily.



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Step 2: Make the Base
1. In a heavy saucepan, combine sugar, butter, and evaporated milk.

2. Place over medium heat and stir constantly until the sugar dissolves.

3. Once dissolved, bring mixture to a rolling boil, stirring frequently.


👉 Important: Use a heavy pan so the mixture doesn’t scorch. Stir constantly—this is the secret to smooth fudge!

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Step 3: Cook to Soft-Ball Stage
1. Attach a candy thermometer if you have one.

2. Cook mixture until it reaches 234°F to 240°F (soft-ball stage).
If you don’t have a thermometer, drop a small spoonful into ice water. If it forms a soft ball that flattens when removed, it’s ready.


3. Remove immediately from heat.



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Step 4: Add Chocolate & Marshmallow
1. Quickly stir in the chocolate chips until melted and smooth.

2. Add the marshmallow crème and vanilla, stirring until everything is fully incorporated.

3. Stir in nuts if using.



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Step 5: Pour & Set
1. Pour mixture into prepared pan, spreading evenly.

2. Let cool at room temperature until firm (about 3–4 hours).

3. Lift fudge out by parchment, cut into squares with a sharp knife.



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Storage
Room Temp: Store in an airtight container, layered with wax paper, for up to 1 week.
Fridge: Keeps up to 3 weeks, but bring to room temp before serving.
Freezer: Wrap tightly and freeze for up to 3 months.


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Tips for Perfect Fudge
1. Don’t rush the boil: Rushing can lead to grainy texture. Steady medium heat is best.

2. Stir constantly: This prevents scorching and keeps the mixture silky.

3. Don’t overcook: Going beyond 240°F can make fudge hard and crumbly.

4. Work quickly after cooking: Once off the heat, add chocolate and marshmallow immediately so they melt smoothly.

5. Line your pan well: Nothing’s worse than fudge stuck in the corners. Parchment with overhang is a lifesaver.



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Flavor Variations
Peanut Butter Fudge: Swap chocolate chips for peanut butter chips, or stir in 1/2 cup creamy peanut butter.
Rocky Road Fudge: Add 1 cup mini marshmallows and 1/2 cup chopped almonds before pouring into pan.
White Chocolate Cranberry Fudge: Use white chocolate chips and stir in dried cranberries and pistachios.
Mocha Fudge: Add 2 tsp instant espresso powder with the chocolate for a coffee kick.
Layered Fudge: Make half with semisweet chips, half with white chocolate, and pour in layers for a pretty presentation.


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Troubleshooting
Grainy Fudge? Sugar wasn’t fully dissolved or it was stirred after cooling started. Solution: Make sure sugar melts completely and avoid scraping pan edges into the mix at the end.
Too Soft? It didn’t cook long enough. Next time, make sure to reach at least 234°F.
Too Hard? Cooked too long or temperature too high. Always test soft-ball stage or use a thermometer.
Oily Fudge? Butter separated from mixture—this can happen if it’s overcooked or not stirred enough. Beat vigorously when adding marshmallow crème to bring it back together.


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Serving Ideas
Holiday Platters: Cut into bite-sized squares and serve alongside cookies and truffles.
Gift Giving: Wrap in wax paper, place in tins, or stack in clear bags with ribbons.
Dessert Boards: Pair fudge squares with fruits, nuts, and cheese for a surprising mix.
Ice Cream Topper: Warm a piece slightly and place on top of vanilla ice cream—amazing!


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Why This Recipe is “House Famous”
Many families call this “House Famous” because it becomes the dessert everyone looks forward to. It’s rich but not too sweet, perfectly creamy, and versatile enough for countless variations. Once you make it a few times, you’ll know it by heart, and it’ll become your signature recipe.

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