Every year, once the weather turns colder and holiday plans start to pile up, I run into the same problem: I want a homemade treat that feels special, but I don’t have time for fussy desserts. That’s when I come back to Toll House Famous Fudge. It’s quick, it uses pantry-friendly ingredients, and it always disappears from the plate.
This fudge is especially useful in late fall and winter, when you might already have evaporated milk and chocolate morsels on hand from other baking projects. It comes together on the stovetop in about 10 minutes, then sets in the fridge while you get on with everything else. I like it for holiday gifting, potlucks, and those evenings when you just want a small square of chocolate after dinner. If you’ve been looking for a reliable, no-fail way to make classic chocolate fudge without a candy thermometer, this recipe is a solid solution.
All About Toll House Famous Fudge
Gather These
- 1 1/2 cups granulated sugar
- 2/3 cup NESTLE® CARNATION® Evaporated Milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 1/2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
The Quick and Easy Method
- Line an 8-inch square baking pan with aluminum foil, pressing it into the corners and leaving some overhang on two sides to make lifting easier later. Set the pan aside.
- In a medium, heavy-bottomed saucepan, combine the sugar, evaporated milk, butter, and salt. Set the pan over medium heat and stir constantly until the butter melts and the mixture comes to a full rolling boil (bubbling across the entire surface).
- Once it’s at a rolling boil, continue to cook for 4 to 5 minutes, stirring all the time so nothing sticks or scorches. The mixture will thicken slightly and look smooth. Remove the pan from the heat.
- Immediately add the miniature marshmallows, chocolate morsels, chopped pecans, and vanilla extract. Stir briskly for about 1 minute, or until the marshmallows are completely melted and the mixture is thick, glossy, and well combined.
- Pour the fudge mixture into the prepared pan, spreading it into an even layer and smoothing the top with a spatula. Refrigerate until firm, about 2 hours.
- Once set, use the foil overhang to lift the fudge out of the pan. Peel away the foil and place the slab on a cutting board. Cut into small squares (about 7 by 7 for 49 bite-size pieces) and serve or store.
Getting the Boil Right
The key to Toll House Famous Fudge setting properly is bringing the sugar and evaporated milk mixture to a true rolling boil. That means the bubbles should cover the entire surface and keep going even as you stir. Start your 4 to 5 minute timer only once you reach that stage. If you stop too early, the fudge can turn out soft and sticky; if you boil far too long, it may become dry or grainy. Keep your heat at medium so the mixture doesn’t scorch, and use a heavy saucepan to distribute heat evenly. Stir all the way around the bottom and edges so no sugar sticks and burns.
Choosing Marshmallows and Chips
Miniature marshmallows melt more quickly and smoothly than large ones, so they’re ideal for this recipe. If you only have regular marshmallows, chop them into smaller pieces so they incorporate faster. For the chocolate, semi-sweet morsels give that classic Toll House flavor and help balance the sweetness. You can swap in dark chocolate chips for a deeper chocolate taste, but avoid extra-large chunks that melt unevenly. Whatever you use, measure accurately; the marshmallows and chocolate work together to create the fudge’s structure, so changing the amounts too much can affect how well it firms up.
Nut-Free and Mix-In Ideas
If you’re cooking for someone with nut allergies or just prefer a smoother bite, you can leave out the pecans entirely and the fudge will still set well. To keep things interesting, try stirring in alternatives once the chocolate and marshmallows have melted. Finely chopped dried cherries or cranberries add a seasonal touch, especially in winter. Crushed pretzels bring a bit of crunch and saltiness. For a simple nut-free twist, use mini chocolate chips or cocoa nibs as mix-ins, adding them right at the end so they hold some texture. Just keep total mix-ins around 1/2 cup so the fudge remains easy to slice.
Cutting and Storing Fudge
For neat squares, wait until the fudge is fully chilled and firm before cutting. Use a large, sharp knife and wipe the blade clean between cuts to keep the edges tidy. If the fudge is very firm from the fridge, let it sit at room temperature for 5 to 10 minutes to make slicing easier. Store the pieces in an airtight container, with parchment paper between layers to prevent sticking. At cool room temperature, the fudge keeps well for several days; in the refrigerator, it stays fresh for about 1 to 2 weeks. You can also freeze it for longer storage, tightly wrapped, then thaw in the fridge before serving.
Toll House Famous Fudge
Equipment
- 8-inch square baking pan
- Heavy-duty medium saucepan
- Mixing spoon
Ingredients
- 1.5 cups granulated sugar
- 2/3 cup NESTLE® CARNATION® Evaporated Milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1.5 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Prepare an 8-inch square baking pan by lining it with aluminum foil, leaving some overhang to lift the fudge out later.
- In a medium, heavy-duty saucepan combine the sugar, evaporated milk, butter (or margarine), and salt. Cook over medium heat, stirring constantly, until the mixture comes to a steady rolling boil.
- Once boiling, keep stirring and let the mixture boil steadily for 4 to 5 minutes, then remove the pan from the heat.
- Immediately add the miniature marshmallows, chocolate morsels, chopped pecans, and vanilla. Stir vigorously until the marshmallows have melted and the mixture is smooth, about 1 minute.
- Transfer the hot fudge into the prepared pan, spreading it evenly. Chill in the refrigerator until completely firm, about 2 hours.
- Lift the set fudge from the pan using the foil overhang, remove the foil, and cut into pieces.