Toll House Famous Fudge


  • 2 tablespoons unsalted butter, plus extra for brushing, at room temperature
  • 1 1/4 cup sugar
  • 1 can (5 ounces) evaporated milk
  • 1/4 teaspoon kosher salt
  • 1 1/4 cup mini marshmallows
  • 9 ounces bittersweet chocolate, chopped (about 1 3/4 cups)
  • 1 teaspoon pure vanilla extract


  1. Lightly brush an 8-inch baking dish with butter. Line the dish with parchment paper, leaving a 2-inch overhang on both sides. Lightly butter the parchment paper.
  2. In a medium saucepan, combine 2 tablespoons of butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly. Continue to cook for another 3 minutes until the mixture is golden and slightly thickened.
  3. Remove from heat and stir in the marshmallows until almost melted. Add the chopped chocolate and vanilla extract. Stir until the chocolate and marshmallows are completely melted and the mixture is smooth.
  4. Pour the mixture into the prepared pan and smooth the top with a spatula. Refrigerate until firm, at least 2 hours.
  5. Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into 36 squares.
  6. Store the fudge in the refrigerator, covered with plastic wrap, for up to 1 week.


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