The classic Nestle Toll House Famous Fudge is a foolproof holiday tradition. Using miniature marshmallows and evaporated milk, it yields a smooth, rich, and creamy texture without requiring a candy thermometer.
Ingredients & Prep
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Sugar Base: 1 1/2 cups granulated sugar
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Milk & Fats: 2/3 cup (5 fluid-ounce can) Carnation Evaporated Milk and 2 tablespoons butter or margarine
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Seasoning: 1/4 teaspoon salt
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The Melt Factor: 2 cups miniature marshmallows and 1 1/2 cups (9 ounces) Nestle Toll House Semi-Sweet Chocolate Morsels
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Extras: 1/2 cup chopped pecans or walnuts (optional) and 1 teaspoon vanilla extract
1.Prep the Pan:Line with foil for easy removal.
Line an 8-inch square baking pan with aluminum foil, leaving some overhang on the sides so you can easily lift the finished fudge out later.
2.Boil the Sugar Base:Use a medium heavy-duty saucepan.
Combine the granulated sugar, evaporated milk, butter, and salt in the saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Once boiling, continue to cook and stir constantly for 4 to 5 minutes, then immediately remove from heat.
3.Add the Meltables:Vigorous stirring is key.
Quickly stir in the miniature marshmallows, semi-sweet chocolate morsels, chopped nuts (if using), and vanilla extract. Stir vigorously for a full minute until the marshmallows are completely melted and the mixture is smooth.
4.Pour and Chill:Smooth out the top.
Immediately pour the mixture into your prepared baking pan. Spread it evenly into the corners, then cover and refrigerate for at least 2 hours or until completely firm.
5.Slice and Serve:Cut into 48 bite-sized pieces.
Lift the fudge out of the pan using the foil overhang. Peel away the foil, cut into small squares, and enjoy!
