Creamy Old Fashioned Fudge

I am a huge fudge lover. 3-Ingredient fudge, peanut butter fudge, cookies and cream fudge, and of course the best one of all, this creamy old-fashioned fudge recipe also known simply as traditional fudge.

My aunt gave this recipe to my mom in 1968, and I remember helping her make it when I was young always during Christmas time. It is similar to a fantasy fudge, if you are familiar with that, although this uses marshmallows and not marshmallow creme. We always had it around the holidays.

Creamy old-fashioned fudge is more finicky than microwave fudge, but it tastes better to most people. Although I am not one to be picky when it comes to fudge, haha. It is fairly simple to make, if I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

In order to make creamy old fashioned fudge you need just 7 ingredients:

• White granulated sugar
• Butter – You can use salted or unsalted butter.
• Marshmallows – You can use mini or normal marshmallows.
• Evaporated milk – If you can’t find evaporated milk, you can use whole milk.
• Semi-sweet chocolate chips – You can also use milk chocolate or dark chocolate chips.
• Vanilla extract
• Chopped walnuts – These are optional.

Tools

• Medium to a large pot, a heavy bottom is best
• Wooden spoon or silicone spoon
• Spatula 7×11 or 9×9 inch pan
• Parchment paper or cooking spray
• Knife
• Candy Thermometer

Step 2: How to make creamy old fashioned fudge at home

Traditional homemade creamy old fashioned fudge can be tricky to make sometimes. It is not as full proof as this 3-ingredient microwave fudge, and it takes longer, but definitely worth it. If you have the time to try it out I highly recommend it.

Start by adding the butter, I usually cut it into smaller chunks, sugar, marshmallows, and evaporated milk to a heavy bottom pot. If you don’t have one, you can use a regular pot. The heavy bottom pots heat more evenly. I sometimes use my enameled dutch oven as well for this and other candy recipes.

TIP: If you can’t find evaporated milk, you can use whole milk. Evaporated milk is traditional cooking milk used in many recipes.

Place the pot on your burner and set the heat between medium-low and medium. Sometimes I like to start with medium-low, and then once everything melts, raise the temp to medium for the rest of the time.

The next few points are crucial. Stir constantly throughout this whole homemade fudge making process. Use a candy thermometer if possible. The temp needs to be raised to 234F/112C which is the softball stage. It’s okay if it is a few degrees over or under.

TIP: If you live at a higher altitude you will want to adjust the temp 2 degrees lower for every 1000 ft. So if you live at 5000 ft elevation, heat it to 225F.

From the moment you put the pot on the burner until it reaches the correct temp, it will take 15 to 20 minutes. So just be patient, and keep stirring!

TIP: If you don’t have a candy thermometer, once the mixture starts to boil, set the timer for 5 to 6 minutes. That should give it enough time to reach the proper temp.

Step 3: Mix in the chocolate, vanilla, and nuts to the traditional fudge

Once the sugar mixture reaches 234F/112 C. Remove it from the heat and add in the chocolate chips. Stir constantly. You will get a good workout which is nice.

Once melted, add in the vanilla extract. Keep stirring for a few minutes until it loses most of its shine and is duller looking. Then add in the chopped walnuts. The walnuts are optional of course, but it gives the creamy old fashioned fudge a nice crunchy element, and of course makes it healthy, haha.

Scoop the hot fudge out of the pot and into a baking pan lined with parchment paper, or spray it with cooking spray. I usually use a 7×11 inch pan for this, but a 9×9 or 8×8 pan will work as well. Parchment paper is my favorite because it makes it so easy to remove the fudge and then cut it up.

Spread the fudge out with a spatula until it is level. A cake spatula works well for this. Then let it sit at room temperature for an hour or two on a counter or something to set.

You can also leave it overnight. If you do, after an hour or two, I recommend, covering it with plastic wrap, which helps it to no dry out. Not necessary, but something, I usually do.

Step 4: Cut and serve that yummy creamy homemade old fashioned fudge

And when the fudge becomes firm, it is ready to be cut. It is common to just cut it up into little cubes. But you can cut it however you like. Fudge makes great gifts! Enjoy!

TIP: If your knife sticks when cutting, dip it in hot water, and dry it off, then cut. The warm blade cuts the fudge easier.

How long does homemade creamy old fashioned fudge last?

If stored in an airtight container at room temperature the fudge will last for about 2 weeks. If stored in the fridge it will last about 3 weeks. It doesn’t last that long for me, I always gobble it up before then, haha.

Old Fashioned Fudge Troubleshooting Tips

Since this creamy old fashioned fudge can sometimes be a bit finicky to get right, here are a few troubleshooting tips.

1. If your traditional fudge turns out dry or grainy, which can happen, and you don’t like the way it tastes, some people don’t mind, all is not lost.

You can put the fudge back into the pot, add 1 cup of water or about 1/2 cup of cream with it. Set the heat to medium-low and gently melt the fudge.

Make sure the stir otherwise it will burn. Heat it back up to the proper temp. Remove it from the heat and allow it to cool for 15 minutes, then stir it for about 4 to 5 minutes. And then back into the pan.

Also, if there is any sugar build-up on the sides of the pot, brush them down with a wet basting brush. Sometimes those crystals on the side can contribute to grainy fudge.

2. If your fudge doesn’t set most likely it wasn’t heated up to the proper temp. You can follow the steps above which will solve that problem as well.

Also, if it is a humid or rainy day, sometimes that will affect the setting process.

Here are a few other recipes you may like:

Chocolate Peanut Clusters

Bacon and Cheese Mashed Potato Balls

Easy Cheese Ball

Pretzel Reindeer

Easy Homemade Brownies

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5 from 8 votes

Creamy Old Fashioned Fudge

If you are a fudge lover, you have got to try this homemade creamy old fashioned fudge. My aunt gave this recipe to my mom in 1968, and I remember helping her make it when I was young. It is similar to a fantasy fudge. We always had it around the holidays.

Prep Time10 minutes mins

Cook Time20 minutes mins

Chilling Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Candy, Dessert

Cuisine: American

Keyword: chocolate, nuts, soft, sweet, traditional

Servings: 24 people

Calories: 179kcal

Author: Matt Taylor

Equipment

• Medium to a large pot, a heavy bottom is best
• Wooden spoon or Silicone Spoon
• Spatula 7×11 or 9×9 inch pan
• Parchment paper or cooking spray
• Knife
• Candy Thermometer

Ingredients

• 2 cups white granulated sugar 400g
• 1/2 cup of butter, cut in chunks salted or unsalted (113g)
• 1 cup mini-marshmallows or 10 large marshmallows 50 to 60g
• 2/3 cup of evaporated milk 158ml
• 1 cup semi-sweet chocolate chips or use milk or dark chocolate (170g)
• 1 tsp. vanilla extract 5ml
• 1 cup chopped walnuts 117g (optional)

Instructions

• Add the butter, sugar, marshmallows, and evaporated milk to a heavy bottom pot. If you don't have one, you can use a regular pot. Set the heat on the burner to medium. Stir constantly and heat the mixture to 234F/112 C.
• Once the sugar mixture reaches 234F/112 C. Remove it from the heat and add in the chocolate chips. Stir, stir, stir. Once melted, add in the vanilla extract. Keep stirring for a few minutes until it loses some of its shine and is duller looking. Then add in the optional chopped walnuts.
• Scoop the hot fudge out of the pot and into a baking pan (11×7 or 9×9 inch pan) lined with parchment paper, or spray it with cooking spray.
• Spread the fudge out with a spatula until it is level. Then let it sit at room temperature for an hour or two to set. You can also leave it overnight. If you do, after an hour or two, I recommend, covering it with plastic wrap, which helps it to no dry out. Not necessary, but something, I like to do.
• And when the fudge becomes firm, it is ready to be cut. It is common to just cut it up into little cubes. Enjoy!

Video

How to Make Traditional Fudge | Creamy Old Fashioned Fudge Recipe

Notes

TIP: If you can’t find evaporated milk, you can use whole milk. Evaporated milk is traditional cooking milk.

TIP: If you don’t have a candy thermometer, once the mixture starts to boil, set the timer for 6 minutes. That should give it enough time to reach the proper temp.

TIP: If your knife sticks when cutting, dip it in hot water, and dry it off, then cut. The warm blade cuts the fudge easier.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 179kcal

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