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.
Servings: 24 people
Calories: 179kcal
Equipment
- Medium to a large pot, a heavy bottom is best
- Wooden spoon or Silicone Spoon
- Spatula 7x11 or 9x9 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 (11x7 or 9x9 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
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.
