Million Dollar Fudge
This Million Dollar Fudge is an ultra-creamy, old-fashioned style chocolate fudge made with marshmallow creme, sweetened condensed milk, and a mix of semi-sweet and unsweetened chocolate. It’s rich, smooth, and perfect for holidays, gifting, or whenever you want a nostalgic stovetop candy that feels special but uses simple pantry ingredients.
Ingredients
- 3 cups granulated sugar about 600 g; regular white sugar
- 1 cup evaporated milk 8 fl oz; not sweetened condensed
- 1 cup unsalted butter 2 sticks; cut into chunks for quicker melting
- 12 oz semi-sweet chocolate chips about 2 cups; use good-quality chocolate
- 4 oz unsweetened baking chocolate chopped
- 7 oz marshmallow creme also called marshmallow fluff
- 1 cup sweetened condensed milk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup chopped nuts up to 2 cups; walnuts or pecans, toasted if desired; optional
- 1/4 teaspoon fine sea salt
- 1 9x13-inch pan lined with parchment or foil and lightly greased
- 1 heavy-bottomed saucepan at least 3-quart capacity
- candy thermometer optional but helpful
Instructions
- Line a 9x13-inch pan with parchment or foil, letting it overhang the sides to create handles, and lightly grease. Measure and have all ingredients ready before you begin cooking.1 9x13-inch pan
- In a heavy-bottomed saucepan, add the granulated sugar, evaporated milk, and butter. Stir gently over medium heat until the butter melts and the mixture is smooth. Scrape the bottom often to prevent scorching.3 cups granulated sugar, 1 cup evaporated milk, 1 cup unsalted butter, 1 heavy-bottomed saucepan
- Increase heat slightly, if needed, and bring the mixture to a gentle but steady boil over medium heat, stirring frequently. If using a candy thermometer, attach it now without letting the tip touch the bottom of the pan.candy thermometer
- Continue to cook, stirring constantly, until the mixture reaches 234–238°F (soft-ball stage) on a candy thermometer, about 7–10 minutes of boiling. Without a thermometer, test by dropping a small amount into very cold water; it should form a soft, squishy ball that flattens when pressed.
- Remove the pan from the heat. Add the semi-sweet chocolate chips and chopped unsweetened baking chocolate. Let sit for 1 minute, then stir steadily until completely melted and smooth with no visible chunks.12 oz semi-sweet chocolate chips, 4 oz unsweetened baking chocolate
- Add the marshmallow creme and sweetened condensed milk. Stir thoroughly, scraping the sides and bottom of the pan, until the mixture is thick, smooth, and fully combined.7 oz marshmallow creme, 1 cup sweetened condensed milk
- Stir in the vanilla extract and fine sea salt. Fold in the chopped nuts, if using, working fairly quickly as the fudge will begin to thicken as it cools.1 1/2 teaspoons pure vanilla extract, 1 cup chopped nuts, 1/4 teaspoon fine sea salt
- Immediately pour the hot fudge mixture into the prepared 9x13-inch pan. Use a spatula or offset spatula to spread it evenly and smooth the top without overworking it.1 9x13-inch pan
- Let the fudge cool at room temperature until completely set, 3–4 hours. For faster setting, you can move the pan to the refrigerator once it has cooled down slightly, though room-temperature setting gives the best texture.
- Once firm, lift the fudge from the pan using the parchment or foil overhang. Use a sharp knife to cut into small squares, wiping the blade with a warm, damp cloth between cuts for clean edges. Serve and enjoy.
Notes
Use a heavy-bottomed saucepan to avoid scorching. Let the sugar, butter, and evaporated milk reach a true steady boil and cook to soft-ball stage so the fudge sets properly. Avoid scraping the very bottom of the saucepan when pouring the fudge into the pan, as any crystallized bits can cause graininess. Because the fudge is very rich, small squares are ideal. On humid days, cook closer to 238°F to help the fudge set more firmly.
Nutrition
Calories: 150kcal
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