Copycat Fannie May Fudge: The “Micro-Crystalline” Method

The Science of the “Velvet Set”

Fannie May fudge is famous for being incredibly smooth, lacking the “grittiness” found in traditional homemade varieties. In 2026, we achieve this by controlling Sucrose Recrystallization:

The Interference Agent: We use a combination of Marshmallow Cream and Evaporated Milk. The glucose syrup in the marshmallow cream acts as an “interferer,” preventing the sugar molecules from bonding into large, crunchy crystals.
The Cooling Phase: The “secret” to the Fannie May texture is not just the boil, but the cooling. Beating the fudge while it is in a specific temperature window (110°F to 120°F) ensures the formation of only microscopic crystals, resulting in that signature “melt-away” mouthfeel.

Ingredients List

The Sugar Base:
- Granulated Sugar (4 ½ cups).
- Evaporated Milk (12 oz can): Do not use sweetened condensed milk; the protein-to-sugar ratio is different.
- Unsalted Butter (1 cup / 2 sticks): High-quality European style is best for fat content.
The “Copycat” Texture Matrix:
- Marshmallow Cream (7 oz jar): This provides the “fluff” and stability.
- Semi-Sweet Chocolate Chips (12 oz): Use a high-quality brand like Guittard or Ghirardelli.
- Unsweetened Chocolate (4 oz): Coarsely chopped (this balances the sweetness).
The Finish:
- Vanilla Extract (2 tsp).
- Salt (pinch): To brighten the chocolate notes.

Timing: The “Soft-Ball” Window

Prep: 10 minutes.
Boiling: 8–10 minutes.
Setting: 4 hours (at room temperature).

Step-by-Step Instructions

Step 1: The High-Heat Dissolution

In a large, heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly to prevent the milk proteins from scorching.

Step 2: The “Soft-Ball” Stage

Once the mixture reaches a rolling boil, set a timer for exactly 8 minutes (or use a candy thermometer to reach 236°F / 113°C).

Actionable Advice: Keep stirring! If you stop, sugar crystals can form on the sides of the pot and fall back in, ruining the smooth texture.

Step 3: The Fusion

Remove from heat. Immediately add the chocolate chips, chopped unsweetened chocolate, and marshmallow cream. Use a sturdy wooden spoon to beat the mixture until the chocolate is completely melted and the marshmallow is fully integrated.

Step 4: The Final Temper

Add the vanilla and salt. Continue to beat the fudge by hand for another 2–3 minutes.

The Science: This extra beating aerates the mixture slightly and encourages the “Micro-Crystalline” set that defines Fannie May fudge.

Step 5: The Set

Pour the mixture into a parchment-lined 9×13 inch pan. Smooth the top with a spatula. Let it sit at room temperature for at least 4 hours.

The 2026 Pro-Tip: Do not put it in the fridge to speed up the process. Sudden cooling can cause “bloom” (white streaks) on the chocolate and change the crystalline structure.

Common Mistakes to Avoid

Undercooking: If you don’t reach the soft-ball stage, the fudge will be “tacky” and won’t hold its shape when cut.
Overcooking: If you go past 240°F, the fudge will become crumbly and hard rather than creamy.
Scraping the Sides: When pouring the fudge into the pan, do not scrape the sides of the pot. The sugar on the walls of the pot is often crystallized and will introduce grittiness to your smooth fudge.

Modern 2026 Flavor Twists

Variation	Addition	Aesthetic
The “Pixie”	Add 1 cup chopped pecans	Recreates the Fannie May “Pixie” flavor profile.
Sea Salt Mocha	Add 2 tsp Espresso Powder	Deepens the chocolate and adds a sophisticated salt finish.
Peppermint Bark	Add 1 tsp Peppermint Extract	Perfect for holiday gifting.

Would you like me to help you adjust the ratios to make a smaller 8×8 “Personal Batch” so you don’t have a giant tray of fudge tempting you?

Gemini can make mistakes, so double-check it