How to Make My Mom’s Fudge
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Line your pan – Place parchment in your baking pan, leaving overhang for easy lifting later.
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Melt together – In a medium saucepan, combine chocolate chips, sweetened condensed milk, and butter over low heat. Stir constantly until smooth.
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Add flavor – Remove from heat, stir in vanilla and salt.
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Pour & spread – Quickly spread the fudge mixture evenly in the prepared pan.
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Cool – Let sit at room temperature for 2–3 hours, or refrigerate for 1 hour, until firm.
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Cut & enjoy – Lift the fudge out by the parchment and slice into squares.
What to Serve with Fudge
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A hot cup of coffee or tea
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A glass of cold milk (my childhood favorite pairing!)
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As part of a holiday dessert platter with cookies and truffles
Tips for Perfect Fudge
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Use low heat to prevent scorching the chocolate
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Stir constantly for a silky texture
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Cut with a sharp knife dipped in hot water for clean edges
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For gifting, wrap squares in wax paper and place in a tin
Storage Instructions
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Room temperature: Store in an airtight container for up to 5 days
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Fridge: Keeps for 2 weeks — great for make-ahead treats
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Freezer: Wrap tightly and freeze up to 3 months; thaw before serving
General Information
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: 15 minutes
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Servings: About 36 squares
Frequently Asked Questions
Can I double the recipe?
Yes — just use a 9×13-inch pan and keep the same cooking method.
Why is my fudge grainy?
It’s usually from overheating or not stirring enough. Keep the heat low and stir constantly.
Do I have to use parchment paper?
It’s highly recommended for easy removal, but you can also butter the pan well.
Conclusion
This fudge isn’t just candy — it’s comfort, memory, and celebration wrapped into one sweet square. It’s simple enough for a Tuesday afternoon, yet special enough for the holidays. My mom’s recipe has brought joy to so many people over the years, and I’m beyond excited to share it with you.
