Toll House Famous Fudge Recipe

Introduction

This classic TOLL HOUSE Famous Fudge recipe delivers rich, creamy chocolate goodness that’s perfect for satisfying any sweet craving. With just a few simple ingredients and straightforward steps, you can create a delicious homemade treat that melts in your mouth.

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup evaporated milk
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 2 cups mini marshmallows
• 1 1/2 cups semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (optional)

Instructions

1. Step 1: Line an 8-inch square baking pan with aluminum foil or parchment paper, leaving some overhang for easy removal. Lightly grease the foil or paper to prevent sticking.
2. Step 2: In a heavy saucepan, combine the granulated sugar, evaporated milk, unsalted butter, and salt. Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula until the mixture reaches a full rolling boil.
3. Step 3: Continue boiling the mixture, stirring constantly, for 4 to 5 minutes until it thickens slightly.
4. Step 4: Remove the saucepan from heat. Quickly stir in the mini marshmallows, semi-sweet chocolate chips, and vanilla extract until everything is melted and smooth.
5. Step 5: If desired, fold in the chopped nuts evenly throughout the mixture.
6. Step 6: Pour the fudge into the prepared pan and spread it evenly with a spatula.
7. Step 7: Let the fudge cool at room temperature for about 2 hours until fully set. To speed up the process, refrigerate for about 1 hour.
8. Step 8: Once set, lift the fudge from the pan using the foil or parchment overhang. Cut into small squares with a sharp knife and serve.

Tips & Variations

• For a nut-free version, simply omit the nuts or substitute with dried fruit or additional chocolate chips.
• Use quality semi-sweet chocolate chips for a richer fudge flavor.
• To prevent grainy fudge, make sure to stir constantly during boiling and avoid overcooking.

Storage

Store fudge in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to two weeks. When ready to serve, bring to room temperature for a softer texture or warm slightly in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk contributes to the fudge’s creamy texture and body. Regular milk has a higher water content, which may result in a softer or less set fudge, so it’s best to use evaporated milk as called for.

Why did my fudge turn out grainy?

Grainy fudge often results from stirring too vigorously or allowing sugar to crystallize. Stir constantly and avoid scraping the sides of the pan during boiling to help ensure smooth, creamy fudge.

Toll House Famous Fudge Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

This classic TOLL HOUSE Famous Fudge Recipe delivers a rich, creamy, and chocolatey treat made with simple ingredients like sugar, evaporated milk, butter, and semi-sweet chocolate chips. The fudge is cooked on the stovetop until perfectly thickened, then mixed with marshmallows and nuts for a smooth, decadent texture. It sets to a firm yet chewy consistency, perfect for cutting into squares and enjoying as a delicious homemade candy.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 36 servings (1 inch squares) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fudge Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup evaporated milk
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 2 cups mini marshmallows
• 1 1/2 cups semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (optional)

Instructions

1. Prepare the Baking Pan: Line an 8-inch square baking pan with aluminum foil or parchment paper, leaving some overhang to easily lift the fudge out later. Lightly grease the foil or paper to prevent sticking.
2. Combine the Ingredients: In a heavy saucepan, mix together granulated sugar, evaporated milk, unsalted butter, and salt over medium heat. Stir constantly using a wooden spoon or heat-resistant spatula, until the mixture comes to a full rolling boil.
3. Boil the Mixture: Once boiling, continue to cook the mixture for 4 to 5 minutes, stirring constantly to prevent burning, until it thickens slightly and reaches the proper fudge consistency.
4. Add Marshmallows and Chocolate Chips: Remove the pan from heat and immediately stir in the mini marshmallows, semi-sweet chocolate chips, and vanilla extract. Keep stirring until the marshmallows and chocolate chips have fully melted and the mixture is smooth and glossy.
5. Add Nuts (Optional): Fold in chopped nuts thoroughly to evenly distribute throughout the fudge, if using.
6. Pour into Pan: Pour the hot fudge mixture into the prepared pan and spread it evenly with a spatula to smooth the surface.
7. Cool and Set: Allow the fudge to cool at room temperature for about 2 hours until completely set. For a faster set, refrigerate the fudge for about 1 hour.
8. Cut and Serve: Once set, use the foil or parchment overhang to lift the fudge out of the pan, then cut into small squares with a sharp knife. Serve and enjoy.

Notes

• Use a heavy saucepan to ensure even heat distribution and prevent the mixture from scorching.
• Do not skip stirring constantly to avoid burning the sugar.
• Chopped nuts are optional but add a nice crunch and flavor contrast.
• Store leftover fudge in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.
• For a smoother fudge, ensure marshmallows and chocolate chips are completely melted before pouring into the pan.

Keywords: TOLL HOUSE fudge, classic fudge recipe, stovetop fudge, chocolate fudge, homemade candy, easy fudge recipe