Why You’ll Love Toll House Famous Fudge Recipe – Classic Chocolate Delight
I like this recipe because it comes together fast and never fails to set beautifully. I enjoy how the marshmallows melt into the chocolate to create a silky finish, and I appreciate that it uses simple pantry ingredients. I also love that it is perfect for gifting, holidays, or an easy sweet treat at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups white sugar ⅔ cup Nestle Carnation evaporated milk 2 tablespoons unsalted butter or margarine ¼ teaspoon salt 2 cups miniature marshmallows 1 ½ cups Nestle Toll House semisweet chocolate morsels ½ cup chopped pecans (Optional) 1 teaspoon vanilla extract
Directions
I start by lining an 8-inch-square baking pan with aluminum foil, making sure there is overhang for easy removal later.
I combine the sugar, evaporated milk, butter, and salt in a medium heavy-duty saucepan. I cook the mixture over medium heat, stirring constantly, until it reaches a full rolling boil.
I continue boiling the mixture for 4 to 5 minutes, stirring constantly to prevent scorching. Once done, I remove the saucepan from the heat.
I immediately stir in the marshmallows, chocolate morsels, chopped pecans if using, and vanilla extract. I stir vigorously until the marshmallows are fully melted and the mixture becomes smooth, which takes about 1 minute.
I pour the fudge into the prepared pan and refrigerate it until firm, about 2 hours. Once set, I lift it out using the foil, remove the foil, and cut the fudge into pieces.
Servings and Timing
I usually cut this fudge into about 36 small squares. The prep time is 10 minutes, the cook time is 10 minutes, and the total time comes to approximately 20 minutes, plus chilling time.
Variations
I sometimes swap pecans for walnuts or leave out the nuts entirely for a smooth fudge. I also like adding a pinch of cinnamon or espresso powder for extra depth. When I want a festive twist, I mix in crushed peppermint candies after melting the chocolate.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator for up to 2 weeks. I let it sit at room temperature for a few minutes before serving so it softens slightly. I do not reheat fudge, as it is best enjoyed chilled or at room temperature.
FAQs
Does this fudge need a candy thermometer?
I never use one for this recipe, as the timing and rolling boil method work well.
Can I skip the marshmallows?
I do not recommend skipping them because they help create the classic creamy texture.
What if my fudge does not set?
I find this usually happens if it was not boiled long enough.
Can I use regular chocolate chips?
I prefer semisweet morsels for the best balance, but regular chocolate chips will still work.
Is margarine okay instead of butter?
I have used margarine successfully when butter is not available.
Can I double the recipe?
I double it often, but I use a larger pan to ensure even setting.
Do I need to grease the foil?
I usually do not, but a light coating of butter can help with easier removal.
Can I freeze fudge?
I freeze it occasionally, tightly wrapped, for up to 2 months.
How small should I cut the pieces?
I like cutting small squares since the fudge is rich.
Is this fudge very sweet?
I find it sweet but balanced by the semisweet chocolate and salt.
Conclusion
I love how this Toll House famous fudge recipe delivers classic flavor with minimal effort. It is smooth, chocolatey, and reliable every time, making it one of my favorite go-to desserts for sharing or indulging at home.
A rich and creamy classic Toll House chocolate fudge made with marshmallows, semisweet chocolate, and optional pecans. This nostalgic dessert is quick to prepare and perfect for holidays, gifting, or anytime chocolate cravings.
Ingredients
1 1/2 cups white sugar
2/3 cup Nestlé Carnation evaporated milk
2 tablespoons unsalted butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups Nestlé Toll House semisweet chocolate morsels
1/2 cup chopped pecans (optional)
1 teaspoon vanilla extract
Instructions
Line an 8-inch square baking pan with aluminum foil, leaving overhang on the sides for easy removal.
In a medium heavy-duty saucepan, combine the sugar, evaporated milk, butter, and salt.
Cook over medium heat, stirring constantly, until the mixture reaches a full rolling boil.
Continue boiling for 4–5 minutes, stirring constantly to prevent scorching.
Remove the saucepan from the heat and immediately stir in the marshmallows, chocolate morsels, chopped pecans if using, and vanilla extract.
Stir vigorously for about 1 minute, until the marshmallows are completely melted and the mixture is smooth.
Pour the fudge into the prepared pan and spread evenly.
Refrigerate for about 2 hours or until firm, then lift out using the foil, remove foil, and cut into squares.
Notes
Stir constantly while boiling to avoid burning.
Do not shorten the boiling time or the fudge may not set.
Use a larger pan if doubling the recipe.
Let fudge sit at room temperature a few minutes before serving for best texture.
