|Nutritional Guidelines (per serving)|
|Servings: 36 to 64|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 9g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making fudge from scratch can be a labor-intensive task, but this recipe comes together in just 10-minutes and yields a chewy and fantastic fudge that is just as delicious as the long-cooked versions. Evaporated milk and sugar are boiled, simmered together, and then mixed with marshmallows, chocolate chips, and nuts; the marshmallows help create a thick and creamy mixture and the nuts offer a welcome crunch.
In order for the fudge to set properly, the evaporated milk and sugar need to come to a full boil and then simmer for at least 5 minutes. As when making any type of candy, it's important to remember to keep kids and pets out of the kitchen, have proper protective gear like gloves and apron, and always wear shoes to avoid slipping with a pot of hot candy in your hands.
Gather the ingredients.
Grease a 9-inch square pan with butter or margarine. Set aside.
In a medium saucepan, combine the evaporated milk with the sugar and salt. Stir well and bring to a full rolling boil. Once it has boiled, reduce the heat and simmer for 5 minutes.
Remove the saucepan from the heat and stir in the nuts, miniature marshmallows, chocolate chips, and vanilla. Stir well until the marshmallows have completely melted.
Pour the mixture into the buttered pan. Spread evenly and let rest at room temperature.
Once the fudge has set and cooled completely, cut into squares or small bars.
Some marshmallows use egg whites and gelatin (some just gelatin) which makes most commercial marshmallows unsuitable for vegan diets as gelatin is collagen derived from animal bones and skin. If you need your recipe to be vegan, there are vegan-friendly marshmallow brands that you can buy. Most brands are gluten-free, but make sure to double-check the label before buying.
Why Use Evaporated Milk?
Evaporated milk is more stable than regular milk since the water content has been reduced. This means it can be cooked at high temperatures without curdling, which is beneficial when making fudge since it has to come to a full boil.
- Vegan: Butter the pan with vegan margarine and use vegan marshmallows and full-fat coconut cream (not coconut milk) instead of the evaporated milk. You might need to cook the vegan mixture longer until it thickens. If needed, add 1 teaspoon of cornstarch to help with the consistency.
- Nut-Free: Replace the tree nuts with pepitas or sunflower seeds, as most people allergic to tree nuts and legumes (like peanuts) can tolerate seeds. If unsure, skip the seeds altogether.
- White Chocolate: Replace the chocolate chips with white chocolate. If you'd like the fudge to have some festive color, use a natural food coloring and add after the marshmallows are completely melted.
- Butterscotch or Peanut Butter: Replace the semi-sweet chocolate chips with either butterscotch chips or peanut butter chips. You can also use either in combination with the chocolate chips if you'd like a mix of flavors.