Never Fail Fudge

The name delivers on its promise. This fudge uses marshmallow cream and chocolate chips instead of temperamental melted chocolate, which is what makes it virtually impossible to mess up. Sugar, evaporated milk, butter, marshmallow cream, and salt boil together for exactly 5 minutes, then the chips and vanilla get stirred in until smooth. Two pans of dense, creamy fudge.

The 5-minute boil is the only technical step and it’s clearly defined. Bring to a slow boil, stir constantly, and time exactly 5 minutes. This takes the sugar mixture to soft-ball stage, where the sugar is dissolved and the mixture is thick enough to set properly when cooled.

Don’t mistake air bubbles for a true boil. The recipe warns about this specifically. Before a real boil, trapped air escapes as the mixture heats. Wait for a sustained, rolling surface before starting your timer.

The chocolate chips melt off the heat in the residual warmth of the sugar mixture. Stir until every chip disappears and the fudge is uniformly smooth. Walnuts go in at this stage for crunch throughout.

Chef Tips

• Use a 4-quart saucepan. The mixture bubbles up significantly during boiling.
• Stir constantly during the 5-minute boil. Sugar sticks and burns fast at these temperatures.
• Butter the pans before pouring. Cold fudge is nearly impossible to remove from an ungreased pan.
• Let cool completely at room temperature before cutting. Refrigerating speeds this up but can cause a grainy texture.

Variations

• Peanut butter fudge: Replace chocolate chips with peanut butter chips for a PB fudge.
• Rocky road: Add ½ cup mini marshmallows and ½ cup chopped almonds with the chips.
• Mint chocolate: Use mint chocolate chips and add ¼ teaspoon peppermint extract for holiday fudge.