Introduction
The kitchen smelled like toasted sugar and chocolate as the first spoonful hit my tongue — warm, glossy, and oddly nostalgic. I made this Toll House Famous Fudge on a gray Saturday, and the scent pulled everyone into the kitchen. This always takes me back to Sunday dinners. I’ll walk you through it like I’m standing beside you, spoon in hand.
Why You’ll Love This
- Fast to make: ready in about 30 minutes plus setting time.
- Kid-approved: soft, chocolatey, and easy to pack for treats.
- Minimal equipment: one saucepan, one pan, no candy thermometer.
- Budget-friendly: pantry staples, big payoff.
Quick Recipe Snapshot
- Servings: ~24 squares
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes (+ cooling)
- Skill level: Easy
- Taste: Rich, sweet, chocolatey
Make this with confidence; Toll House Famous Fudge has saved more than one holiday tray at my house.
Ingredients You’ll Need
- Chocolate morsels — use semi-sweet or milk
- Chef note: nicer melt, deeper flavor.
- Marshmallows — mini or regular, torn if large
- Chef note: adds glossy texture and sweetness.
- Pecans or walnuts — chopped
- Chef note: toast lightly for extra aroma.
- Evaporated milk — not sweetened condensed
- Chef note: gives body without extra sugar.
- Butter — unsalted works best
- Chef note: controls overall salt.
- Granulated sugar
- Chef note: dissolves into a smooth syrup.
How to Make It
- First, measure everything and chop the nuts; it moves fast once you start.
- In a medium saucepan, combine evaporated milk, butter, and granulated sugar. Stir so ingredients sit together.
- Heat over medium, stirring constantly; you’ll hear a gentle sizzle and see steam rise.
- When the mixture reaches a rolling boil, keep it there and cook for 4–5 minutes, stirring without stop so it thickens slightly. Look for a slightly syrupy ribbon when you lift the spoon.
- Remove from heat, then quickly add the chocolate morsels and marshmallows. Stir until melted and glossy; the marshmallows will swell and smooth the chocolate.
- Stir in the chopped pecans or walnuts so they’re evenly distributed.
- Pour into a greased pan, spread evenly with a spatula, and smooth the top. Edges will set first; that’s normal.
- Let cool at room temperature or chill briefly in the fridge until fully set.
- Finally, cut into squares and serve. Enjoy the warm pieces or the set ones for cleaner slices.
When making Toll House Famous Fudge, trust the visual cues: glossy melt, syrupy boil, and a firm set when cool.
Kitchen Tips (From My Kitchen)
- Time-saver: Toast nuts in the oven while the fudge cooks for a quick flavor boost.
- Common mistake + fix: If mixture grainy, keep stirring off heat until smooth; gentle heat helps melt lumps.
- Simple variation: Stir in a pinch of flaky sea salt or a teaspoon of vanilla for depth.
Serving Ideas
- Holiday trays: cut into bite-size squares and sprinkle with chopped nuts.
- After-dinner treat: serve one or two squares with espresso or black tea.
- Brunch sweet: pair a small square with fruit and plain yogurt.
- Gift idea: wrap squares in parchment and tie with twine for neighbors.
- Garnish idea: a light dusting of cocoa or a walnut half on top before it sets.
Storing & Leftovers
- Fridge: store in an airtight container up to 7 days.
- Freezer: wrap tightly and freeze up to 3 months; thaw in the fridge.
- Reheat: warm briefly in a low oven or microwave in 5–7 second bursts to avoid bloom.
Leftover idea: chop into ice cream or sandwich between cookies for quick desserts.
Toll House Famous Fudge
Ingredients
Method
- Measure all ingredients and chop the nuts.
- In a medium saucepan, combine evaporated milk, butter, and granulated sugar. Stir to combine.
- Heat over medium, stirring constantly until the mixture reaches a rolling boil.
- Once boiling, cook for 4–5 minutes while stirring until it thickens slightly and looks syrupy.
- Remove from heat and quickly add the chocolate morsels and marshmallows; stir until melted and glossy.
- Stir in the chopped nuts until evenly distributed.
- Pour into a greased pan, smoothing out the top evenly.
- Let cool at room temperature or chill briefly in the fridge until fully set.
- Cut into squares and serve.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — make it a day ahead and chill it; it slices cleaner when fully set.
Q: Can I substitute the nuts or leave them out?
A: Absolutely; swap pecans for walnuts or omit for nut-free fudge.
Q: How do I know it’s done cooking on the stove?
A: Look for a steady, rolling boil and a slightly thicker texture; after 4–5 minutes of stirring it will coat your spoon like a syrup.
Q: Can I freeze Toll House Famous Fudge?
A: Yes, freeze in an airtight container for up to 3 months; thaw in the fridge overnight.
Final Thoughts
I make this in a single pan when I want an easy, crowd-pleasing treat that still feels special. Tweak the nuts, add a pinch of salt, or sneak in a little vanilla — and then watch people disappear to the counter for seconds. Come back and tell me how yours turned out; I bet you’ll love it as much as I do, especially because it’s classic Toll House Famous Fudge.
Conclusion
For the original source and a quick comparison, see the official Nestlé recipe page, or check another popular take at this Allrecipes version.
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