If you’re looking for the most decadent, most delicious fudge recipe in the world, then look no further. This milk chocolate fudge recipe is the best fudge recipe on earth. Pinky swear.
My Mawmaw’s milk chocolate fudge recipe will not disappoint.
This milk chocolate fudge recipe has been in my family (on my mom’s side) for several generations at the very least.
It is a Christmastime staple for family gatherings. Our family friends even request their own tin of this delectable milk chocolate fudge to enjoy.
I’ll have to do some digging to find out where exactly this recipe came from. I’m not sure if it was my great-grandmother’s or if my Mawmaw learned it from a friend.
Once you try this fudge, no other will do.
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Mom’s Better Than Dairy Queen Ice Cream Cake
I won’t touch anything with marshmallow fluff because the consistency is just all wrong for me. I don’t like the fluffiness. I want dense, rich chocolate.
If you are looking for an easy fudge recipe, this one is not it. This milk chocolate fudge recipe is time consuming. You absolutely will need some serious patience.
This milk chocolate fudge recipe requires your undivided attention from beginning to end. Oh, but the outcome? It’s so very worth it.
The one good thing I can say about this recipe is that there is no candy thermometer required like so many other milk chocolate fudge recipes. When the sugar is fully melted and no longer granulated, it’s done.
This fudge really does make a great gift for anyone in your life who has a sweet tooth. In fact, I usually put a tin of it in the mail for a couple of our family members, they love it so much.
I plan on making several batches this season for friends and family.
You can make this any flavor you want with whichever chips you use: peanut butter, maple, white chocolate, add nuts, etc.
Recipe originally posted on Dec 26, 2015.
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Mawmaw's Fudge
Ingredients
- 1 stick salted butter (8 Tbsp) (here's my favorite)
- 1 can Carnation brand evaporated milk (12 oz.) (here's my favorite)
- 5 cups granulated sugar (here's my favorite)
- 1 tsp vanilla extract (here's my favorite)
- 1 bag Nestle chocolate chips or Reese's peanut butter chips (12 oz.)
- 1 can Cooking Spray (here's my favorite)
Instructions
- Melt butter in a medium sized sauce pan over medium flame.
- Once melted, add can of evaporated milk and slowly pour in sugar, cup by cup. Stir to combine.
- Continue stirring over medium flame, being careful to scrape the bottom, so the mixture doesn’t scorch.
- Stir until the mixture starts to boil, then turn heat to low and set timer for 12 minutes.
- Stir non-stop until 12 minutes is up, be sure to constantly scrape the bottom of pot to prevent scorching.
- When time is up, remove from heat and add in vanilla. Be careful, vanilla will cause the mixture to bubble and pop.
- Continue stirring and add in chocolate or peanut butter chips.
- Beat mixture by hand until it starts to get tougher to stir, as the candy begins to set up. Once the consistency is right (hard to stir), pour into a greased pan and allow to cool.
- Once fully cool, slice and enjoy!
Love this milk chocolate fudge recipe? Check out these recipes too!
Mom’s Better Than Dairy Queen Ice Cream Cake
Once it comes to a rapid boil, drop the heat and stir constantly for exactly 12 minutes.
Absolutely! Just switch out the chocolate chips for whatever flavor your little heart desires.
Nope. I’ve never used one before.
I love fudge this looks so yummy!
http://xoxobella.com
It’s seriously delicious!!
How about for diabetic? Do you think I could substitute with sweet low or Splenda. With of course the right amount of ? Splenda = 5 cups sugar. I know it doesn’t sound good. But I have patients that I take care of in there home. They would love regular fudge but it’s just to dangerous for them to have.
Splenda is the best diabetic sugar to cook with It is made to cook with where the others aren’t and have that diet after taste Hubby is a diabetic and Splenda is only sugar I cook with fir him Cannot tell it is diabetic sugar at all
I just tried this recipe and it really is so good. I have never had any luck using candy thermometers and I don’t care for the recipes using marshmallow. This was perfect! I am taking this to share with family (if there is any left!) Thanks so much for posting.
Yay!! I'[m so glad you liked it and it turned out well!! 🙂
It depends o how thick you like your fudge? I prefer thinner fudge, so I use a 9 x 13 x 2. I hope this helps! 🙂
I have a question. Recipe calls for 1 stick and in parenthesis has 12 Tablespoons of butter. One stick of butter is 8 Tablespoons. So is it a stick or stick and a half?
Daryl Byers
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A stick of butter is often 8 Tbsp. Should this recipe have 8 Tbsp or 12 Tbsp (which is a stick and a half)?
I would like to try this but you don’t say what size pan this recipe is suited for….? What size? Thanks! If you could email me, that’d be awesome, otherwise I’ll try to check back here… :)))
She said 9×13
Nowhere does it say the pan size. In the comments. Not in the recipe.
I use a 9X13.
Mmmmmm I’m getting hungry! Will definitely try it out (the chocoholic in me is very pleased)
I’m late to try these, what size bag of chocolate chips? And are they milk chocolate? Only asking because the hyperlink shows an23 oz bag of milk chocolate chips, and the peanut butter hyperlink shows pillows. Lol. I really want to make this for my family. Thanks!
Author
Hi Christine! The smaller bag- 12 oz. Yes, I use the milk chocolate chips.
Sorry about the PB chips link, this is an older post, so who knows what happened with that link lol!
Thank you I was just about to ask the same QUESTION. Lol not yelling..lol
Thank you again.
MERRY CHRISTMAS
A stick of butter is 8 tbsp, and it says 12. So is it one stick or one and a half? Thank you
It’s 8 TBS.
What size can of milk?
So this is definitely evaporated milk, and not sweetened condensed milk? Just clarifying! Thanks!
Also need to know what size can of evaporated milk, thanks
What size can of milk?
The normal size!
What’s normal? 5 oz or 12 oz?
I like a hard firmer(is that a word) fudge that kids crumbles somewhat when you cut it. I’ve never made fudge. Any ideas anyone? I’m going to give this one a try!
Thanks this was easy to make and very delicious. I used semi-sweet chocolate chips and a 9″ square pan. This made for very thick pieces.
I’m so glad you liked it!
Sounds so good! I love fudge!
Yep, it’s soooooo good!!
5 cups of sugar?? Sounds like an awful lot of sugar.
Yep, it’s a lot!
Sweet and Condensed milk or marshmallows, that normally is used to make fudge also has an enormous amount of sugar it’s just in a different form.
Every time I make it I feel Mom looking over my shoulder seeing if it’s ready to add the chips and vanilla. It truly is the best fudge but make sure you time it exactly 12 minutes. I miss her so much, I wish she could of seen this beautiful MacKenlee she would of loved her as much as you.
She would have loved her so much!
Looks so delicious and seems easy to make.
It’s the best!
12 TBS is one stick of butter to you? The one in America is 8TBS per stick.
It’s 8 TBS.
Just made this and I can already tell it will come out perfectly. So happy about it, because I hate using marshmallow fluff for fudge… It feels like cheating, LOL. My right arm is super buff now from all the stirring 😉
I used Semi-Sweet Chocolate chips since it didn’t specify and from what I tasted off the sides of the pan it tastes great. Was instantly setting up when I poured it out. SUPER EXCITED. Might try a Dark Chocolate and the PB version.
That’s amazing! I’m so glad you liked it!!
Can’t wait to try this recipe, just a question the 5 cups of sugar seem so much. My recipe from my mother has only 2 cups but I guess it might not make as much do you think,? I feel a sugar overload coming on just thinking about it. However I will certainly try it, despite my reservations re the sugar. Will let you know how I get on. Many thanks for posting.
Hi Jane! It’s 5 cups and very sugary. It does make quite a bit though!
12 min? Just wanting to clarify. When I make the other kind I only hard boil for 4 min. Anything longer the sugar recrystallizes and it’s gritty.
You say 1 stick of butter and you put 12 tablespoons in parentheses. One stick of butter is 8 tablespoons. I’m confused
So it’s 1@a half sticks bitter Right??gonna make can’t wait to taste thank you hun
I noticed that too. It does look to be a bit extreme.
So it’s 1@a half sticks bitter Right??gonna make can’t wait to taste thank you hun
I use 8 TBS of butter.
After I added the chocolate chips, they wouldn’t fully melt and it never started to get hard. I put it back on the heat until the chips fully melted. Took it back off and now we are stirring it off the heat and it’s starting to harden. For next time, should the liquid be doing any bubbling while you do the 12 mins on low? Mine was boiling on medium for a sec and then I switched to low for the 12. I’m just not sure what I did wrong.
I’m following your recipe to the letter as I type…all ingredients are in… but still stirring off the heat for 25 min now n it’s still easy to stir…. Does the fact I olive at 7200 ft above sea level have anything to do with this longer timing??
I think it could have something to do with it! Did it end up turning out ok?
I’m sorry to ask but I’m not sure. To make peanut butter fudge do you use the same recipe just use peanut butter chips instead of chocolate. Thanks so much.
How do you give this fudge the maple flavor. I have a friend who loves maple and thought he would really enjoy it.
I’m not sure but I’m sure you could find info on Pinterest!
double checked all of my measurements, heat and timing, and ended up with something that looks like kinetic sand :/
any idea what I did wrong?
We’ve had it end up that way before too and had no idea what happened. Sometimes if we don’t stir it right it completely messes it up.