Toll House® Famous Fudge Recipe – Simple, Old-Fashioned Chocolate Comfort

Introduction

The kitchen smelled like melted chocolate and childhood the first time I made this fudge — warm, sweet, and a little like Sunday afternoons at my grandmother’s house. Right away I knew this recipe, Toll House® Famous Fudge, would become a go-to for cozy nights and holiday tables. As you read, imagine the soft steam rising from the pan and that buttery, chocolatey scent that makes you want to sneak a spoon. Also, if you like rich chocolate treats, check out this fun twist on hot desserts with our hot fudge brownie bread for more inspiration: hot fudge brownie bread.

Why You’ll Love It

• Quick and easy to make, so you can satisfy a chocolate craving fast.
• Comforting homemade flavor that tastes like family traditions.
• Made with simple, pantry-friendly ingredients.
• Great for gifts, parties, or a quiet night in.
• Always a crowd-pleaser and pairs beautifully with coffee or ice cream; for a boozy twist, try pairing with bourbon pecan flavors like these bourbon pecan fudge brownies.

Ingredients You’ll Need

• 1 1/2 cups granulated sugar
• 2/3 cup evaporated milk
• 2 tbsp butter or margarine — use unsalted butter so you can control the salt.
• 1/4 tsp salt
• 2 cups miniature marshmallows
• 1 1/2 cups semi-sweet chocolate morsels
• 1/2 cup chopped pecans or walnuts (optional) — toasted nuts add extra crunch and aroma.
• 1 tsp vanilla extract

Also, for a quick note: if you love deep chocolate, try using high-quality semi-sweet chips; they melt smoother and taste richer, and you can find other hot fudge recipes here for ideas: hot fudge recipes.

How to Make It

1. First, line an 8-inch square pan with foil and set it nearby so you’re ready to pour.
2. Next, combine the sugar, evaporated milk, butter, and salt in a heavy saucepan. Stir so the sugar wets evenly.
3. Then, bring the mixture to a full rolling boil over medium heat. You’ll hear a steady simmer and smell butter and sugar coming together. Meanwhile, stir constantly so it won’t stick.
4. Boil for 4–5 minutes, stirring without stopping; the mixture will thicken and take on a glossy sheen.
5. Remove from heat, and immediately stir in the marshmallows, chocolate morsels, nuts (if using), and vanilla. The marshmallows will melt and make the texture luxuriously smooth.
6. Mix vigorously for 1 minute until everything becomes glossy and uniform. You’ll notice the fudge darken and smell deeply of chocolate.
7. Finally, pour into the prepared pan, smooth the top with a spatula, and refrigerate about 2 hours until firm. Lift the fudge out using the foil, peel it away, and cut into squares.

If you love mixing textures, fold in chopped toasted pecans or sprinkle a few extra chips on top before chilling; I often do this because it makes the edges a little crispier and more fun to bite.

Kitchen Tips

• Time-saver: Warm the evaporated milk slightly before boiling to reduce boil time and keep the sugar dissolving smoothly.
• Common fix: If the mixture grits or looks grainy, keep stirring off heat — the marshmallows and chocolate usually smooth it out. If needed, briefly return to very low heat while stirring.
• Flavor twist: Try stirring in a teaspoon of orange zest or a splash of bourbon for grown-up fudge; also, swap the nuts for toasted almonds for a different crunch. For a decadent plate idea, serve alongside these indulgent fudge brownies.

Serving Ideas

Serve this fudge at family dinners, holiday cookie exchanges, or simply with an evening cup of tea. Also, it shines on a dessert platter next to shortbread or fresh berries. For presentation, dust the top with a little cocoa powder or flaky sea salt, and then cut into small squares so everyone can sample. This always reminds me of family dinners on Sundays when we passed plates around the table and lingered over dessert.

Storing & Leftovers

• Store in an airtight container in the fridge for up to two weeks, and stack pieces with parchment between layers.
• Freeze wrapped squares for up to three months; thaw in the fridge before serving.
• Leftover idea: Chop into small pieces and fold into vanilla ice cream or use as a filling for sandwich cookies.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors settle.

Q: Can I swap any ingredients?
A: Of course! Use what you have — the recipe is forgiving. Try white chocolate chips for a different style.

Q: What’s the best way to serve it?
A: Fresh from the pan while warm for gooey bites, but chilled squares hold shape well too.

Q: How do I know it’s perfectly cooked?
A: Look for a glossy, slightly thickened syrup while boiling and that comforting chocolate-butter aroma — that’s your cue.

Conclusion

Thanks for letting me share this simple, cozy recipe for Toll House® Famous Fudge — it’s a small batch that brings big comfort. If you want to compare the original source or save a printable version, take a look at the classic NESTLÉ® page here: NESTLÉ® TOLL HOUSE® Famous Fudge. Also, for another take and community tips, check this popular listing: Toll House Famous Fudge Recipe. I hope you make it, share it, and let it become part of your sweet moments — Toll House® Famous Fudge always brings people together.

Toll House® Famous Fudge

A comforting and simple fudge recipe that brings back childhood memories, perfect for gifts or family gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup evaporated milk Warm slightly before boiling to reduce boil time.
• 2 tbsp unsalted butter or margarine Use unsalted to control salt.
• 1/4 tsp salt
• 2 cups miniature marshmallows
• 1 1/2 cups semi-sweet chocolate morsels Use high-quality for better melting.
• 1/2 cup chopped pecans or walnuts (optional) Toasted nuts add extra crunch.
• 1 tsp vanilla extract

Method

 

Preparation

1. Line an 8-inch square pan with foil and set it nearby.
2. Combine sugar, evaporated milk, butter, and salt in a heavy saucepan, stirring until the sugar is evenly moistened.

Cooking

1. Bring the mixture to a full rolling boil over medium heat, stirring constantly.
2. Boil for 4–5 minutes, continuing to stir until the mixture thickens and becomes glossy.
3. Remove from heat and immediately stir in marshmallows, chocolate morsels, nuts (if using), and vanilla, mixing until smooth.
4. Pour the mixture into the prepared pan, smooth the top, and refrigerate for about 2 hours until firm.
5. Lift the fudge out of the pan using the foil, peel away, and cut into squares.

Notes

For added crunch, fold in toasted pecans or sprinkle extra chocolate chips on top before chilling. Store in an airtight container in the fridge for up to two weeks.