Indulge your sweet cravings with classic Toll House Famous Fudge, a melt-in-your-mouth treat that’s been delighting generations. Invented in the 1930s by Ruth Wakefield of the original Toll House Inn, this rich chocolate confection combines sugar, evaporated milk, butter, marshmallows and semisweet chocolate morsels for a silky-smooth texture and nostalgic flavor. Follow these simple steps and you’ll have nearly five dozen bite-sized squares ready to share (or keep all to yourself).
Ingredients
1½ cups granulated sugar
⅔ cup evaporated milk (one 5-oz can)
2 tablespoons butter or margarine
¼ teaspoon salt
2 cups miniature marshmallows
1½ cups semisweet chocolate morsels (9 oz)
½ cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Equipment
- Heavy-bottomed medium saucepan
- 8″ square baking pan
- Aluminum foil
- Rubber spatula
- Instant-read thermometer (optional)
Step-by-Step Instructions
1. Prepare the pan
Line the 8″ square pan with foil, allowing two opposite edges to extend over the sides. Lightly grease the foil so the set fudge lifts out cleanly.
2. Combine and boil
In the saucepan over medium heat, stir together the sugar, evaporated milk, butter, and salt. Heat, stirring constantly, until the mixture reaches a full rolling boil—one that cannot be stirred down.
3. Control the boil
Maintain that boil and keep stirring briskly for exactly four minutes. This precise timing ensures the final fudge is creamy and non-grainy.
4. Stir in mix-ins
Remove the pan from heat. Add the marshmallows, chocolate morsels, vanilla, and nuts (if using). Stir vigorously for about one minute until everything melts together into a glossy, uniform mixture.
5. Set and chill
Quickly pour the hot fudge into your prepared pan, smoothing the top with the spatula. Let it sit at room temperature for 10 minutes, then refrigerate for at least two hours until fully firm.
6. Cut and store
Pull up on the excess foil to lift the fudge cleanly out of the pan. Peel away the foil and cut into 48 bite-sized squares. Store in an airtight container in the refrigerator for up to two weeks, or freeze between parchment layers for up to three months.
Flavor Variations
- Milk Chocolate Fudge: Swap the semisweet morsels for 1¾ cups milk-chocolate morsels for a sweeter, creamier result.
- Butterscotch Fudge: Replace the chocolate with 1⅔ cups butterscotch-flavored morsels to highlight rich caramel notes.
- Peanutty Chocolate Fudge: Use 1⅔ cups peanut-butter & milk-chocolate morsels and stir in ½ cup chopped peanuts instead of walnuts for a salty-sweet crunch.
Pro Tips for Perfect Fudge
- Stir nonstop during boiling to prevent scorching.
- Monitor boil time: 4–5 minutes is the sweet spot—shorter yields too-soft fudge, longer produces dry, crumbly squares.
- Heavy-bottomed pan ensures even heat distribution.
- Cool briefly at room temperature before chilling to avoid condensation on the surface.
Whether you follow the classic formula or experiment with these variations, Toll House Famous Fudge is a timeless treat that’s simple to make and impossible to resist. Enjoy every bite!