Creamy Old Fashioned Fudge

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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 and the holiday season. 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!

Gather the ingredients

To make this fashioned fudge recipe you need just 7 simple 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 8×8 inch square pan
• Parchment paper or cooking spray
• Knife
• Candy Thermometer

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 until the mixture starts to boil, then stop stirring after that and allow the mixture to heat to the correct temperature undisturbed. Use a candy thermometer if possible. The temp needs to be raised to 234F/112C to 240F/115C which is the soft ball 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 temperature 2 degrees lower for every 1000 ft. So if you live at 5000 ft elevation, heat it to 225°F.

From the moment you put the pot on the burner until it reaches the correct temperature, it will take 15 to 25 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. You can also do what is known as the softball stage test. Take a little bit of the mixture and drop it into cold water; you should be able to form it into a “soft ball”. If you can, it is ready.

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 the chocolate chips. Stir constantly. You will get a good workout which is nice.

Once melted, add in the vanilla extract and the walnuts. Allow the fudge to cool to 110°F/43C. Then stir for 4 to 5 minutes until it loses its shine.

NOTE: The walnuts are optional, of course, but they give the creamy old-fashioned fudge a nice crunchy element, and of course make it healthy, haha.

Scoop the hot fudge out of the pot and into a baking pan lined with parchment paper, aluminum foil, or spray it with cooking spray.

I usually use a 7×11-inch pan for this, but a 9×9 or 8-inch 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.

NOTE: If you use aluminum foil, spray it with cooking spray or butter it.

Spread the creamy 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 from drying out. Not necessary, but something I usually do.

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 small squares. 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 chocolate 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 has a grainy texture, 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 sugar 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 you are in high altitude you may need to adjust a bit. If you live at high altitude the soft-ball stage will come at a lower temp, 224 to 230F at 5000 feet and 219 to 225F at 7,500 feet.

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

Do you like this easy fudge recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.