Toll House Fudge

Traditional fudge can be a nervous business, all candy thermometers and soft-ball stages and the fear of a grainy batch. This version sidesteps the drama entirely, and the trick is the marshmallows. Stirred in at the end, they melt into the hot mixture and guarantee a smooth, creamy set, no thermometer and no crystallization to fret over.

That said, one step is not optional: the boil. You bring sugar, evaporated milk, butter, and salt to a full rolling boil and hold it there, stirring constantly, for a timed four to five minutes. That window concentrates the sugar just enough for the fudge to firm up properly, so don’t eyeball it.

Off the heat, in go the marshmallows, chocolate chips, nuts, and vanilla, stirred hard until glossy and smooth. Pour, chill until firm, and lift it out by the foil for clean, neat squares. It’s a holiday-tin staple for good reason.

Pro Tips

• Hit a true full rolling boil and time it; that timed boil is what sets the fudge, so don’t rush or guess.
• Stir constantly while it boils so the bottom doesn’t scorch and turn bitter.
• Line the pan with foil so you can lift the whole slab out and cut clean squares.

Variations

• Use dark or semisweet chips, or swap in butterscotch chips for a different candy.
• Stir in toasted walnuts or pecans, or leave the nuts out for a smooth, classic fudge.