Toll House Famous Fudge: The Classic Recipe You Can’t Afford to Lose 😍

There are some recipes that don’t just sit in a cookbook—they practically demand to be memorized, passed down, and guarded like family treasure. Toll House®️ Famous Fudge is one of those recipes. Rich, creamy, chocolatey, and sweet with just the right hint of vanilla, this fudge is the kind of treat that disappears before you even get a second bite.

I first tried this fudge at a holiday gathering years ago, and I’ll never forget it. The texture was soft but firm, the chocolate flavor deep and satisfying, and the marshmallows gave it that familiar melt-in-your-mouth chewiness that makes everyone sneak back for “just one more.” There’s a reason it’s called “famous.” It’s classic, indulgent, and surprisingly simple to make at home.

What’s truly wonderful about this recipe is how versatile it is. You can add chopped pecans for a nutty crunch, or leave them out for a smooth, pure chocolate experience. It’s a recipe that works for any occasion—holiday trays, birthday parties, potlucks, or just a quiet night when you need a little chocolate comfort. And the best part? Even novice bakers can pull it off because the steps are straightforward, but the results taste like you spent hours in the kitchen.

This fudge is perfect for creating holiday memories. There’s something inherently nostalgic about stirring melted chocolate with marshmallows and then letting it set in a pan. It feels like tradition, like cozy kitchens and sweet aromas that make the holidays feel like home. Once it’s firm, lifting it from the foil-lined pan and cutting it into perfect squares is nothing short of satisfying.

Toll House Famous Fudge

Ingredients

1 ½ cups granulated sugar
⅔ cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
¼ teaspoon salt
2 cups miniature marshmallows
1 ½ cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
½ cup chopped pecans (Optional)
1 teaspoon vanilla extract

Directions

LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Tips for Perfect Toll House Fudge

• Use a heavy-duty saucepan. This ensures even heat distribution and prevents burning.

• Stir constantly while boiling. This keeps the sugar from sticking and ensures smooth, creamy fudge.

• Add marshmallows gradually. Stir vigorously as they melt to achieve the perfect creamy texture.

• Optional nuts: Pecans add crunch, but the fudge is perfect on its own if you prefer smooth chocolate.

• Chill fully. Refrigeration for the full 2 hours ensures firm squares that cut cleanly.

Serving Ideas

• Perfect for gift boxes and holiday trays

• Serve with coffee, milk, or hot chocolate for a decadent snack

• Break into smaller pieces for parties or snack plates

• Layer in glass jars for gifts or party favors

Whether you’re sharing with family or sneaking a square late at night, this fudge is guaranteed to impress. Its creamy texture, deep chocolate flavor, and marshmallow softness make it a universally loved treat.

Storage Tips

• Store in an airtight container in the refrigerator for up to 2 weeks

• Layer pieces with wax paper to prevent sticking

• Can be frozen for longer storage; thaw at room temperature before serving

FAQ

Can I skip the pecans?
Yes. Pecans are optional. The fudge is delicious on its own or with other nuts like walnuts or almonds.

Why do I need evaporated milk?
Evaporated milk creates a creamy texture and helps the fudge set properly.

Can I use a different chocolate?
You can substitute semi-sweet chocolate morsels with milk chocolate or dark chocolate, but the texture may vary slightly.

What’s the secret to smooth fudge?
Stirring constantly during the boiling step and while melting marshmallows ensures a creamy, lump-free fudge.