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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 this3-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 heat. 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 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 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.
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, 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.
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 to no dry 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
Print Recipe Pin Recipe
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
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.
Tags
chocolate soft traditional
Matt Taylor
YouTuber and food blogger with a passion for cooking, eating, being outdoors and watching movies. Did you know I wrote an ebook cookbook called "All Things Chocolate: 30 of my favorite chocolate recipes."? Help support the food blog and YouTube channel by buying a copy in my shop. :)
40 Comments
Molly
December 23, 2023 at 2:53 pm·Reply
Mine was looking good til the very end, after stirring in walnuts, then it turned grainy. Did I over mix?
Matt Taylor
December 23, 2023 at 5:08 pm·Reply
Hi there, I have a whole second on troubleshooting tips that talks about grainy fudge. If you scroll up from the recipe card you will find it. 🙂 One reason why fudge gets grainy is from sugar crystals on the sides of the pot. So there were undissolved sugar crystals in it or also it can happen with over mixing too vigorously while cooking. Just keep in mind this happens to people all the time even for people who have made it 100s of times. I can save it though as I mention in the post.
Rich T
December 22, 2022 at 8:29 pm·Reply
Hi Matt,
I’m super confused. Some recipes (and a few blog posts) say don’t stir once it comes to a boil. Then, those same ones say to let the mixture cool a bit before adding the chocolate chips and vanilla. Give me the straight scoop, Matt. Stir…don’t stir? Let it cool…don’t let it cool? I appreciate any clarification you can give me.Rich T.
Matt Taylor
December 22, 2022 at 9:06 pm·Reply
Hi Rich! Did you read the whole recipe? Stir constantly 🙂 Just follow the steps in this recipe and you shouldn’t have any issues. 🙂 Although this type of fudge is more finicky than this 3 ingredient fudge https://www.inthekitchenwithmatt.com/easy-homemade-fudge-recipe
Judy
December 18, 2022 at 2:12 pm·Reply
The fudge recipe looks good thank you.
Matt Taylor
December 19, 2022 at 8:04 am·Reply
Thank you, Judy!
angela
December 14, 2021 at 3:00 pm·Reply
Hi! I tried making the fudge and once I put the chocolate in, the fudge became very oily… I thought maybe putting more chocolate would help, but it remained oily. What did I do wrong? :((((
Matt Taylor
December 14, 2021 at 3:20 pm·Reply
Hi there! Double check your temperature, if the butter becomes too hot it can separate causing the fudge to become oily on top. A candy thermometer will ensure you have the right temp. 🙂
angela
December 20, 2021 at 8:38 am·Reply
Thank you for responding! hmm don’t have a candy thermometer.. I tried using a meat digital one, but that didn’t work out too well lol. So I was just trying to go by the minutes. I wonder if in the future it would be a good idea to put the butter after I take the off of the heat- maybe that would work better.. or maybe ill just get the candy thermometer. Anyway, thank you, Merry Christmas!! Off topic, but do you believe in Jesus? He loves you and died for you!Matt Taylor
December 20, 2021 at 8:55 am·Reply
Some recipes do call for adding the butter after you take it off the heat. You can certainly give that a try. 🙂 Merry Christmas!! And yes I do believe in Jesus Christ. 🙂
December 6, 2021 at 9:53 am·Reply
I just made your fudge recipe. It came out perfect and is so good! Thank you!
Matt Taylor
December 6, 2021 at 9:54 am·Reply
Hurray!! That makes me happy, glad you tried it and liked it! 🙂 You are welcome!
Blair Villanueva
December 23, 2020 at 11:09 pm·Reply
I know exactly with whom I will share this recipe. My stepdaughter loves cooking (and I’m just her tester, lol) and your recipe will give her so much delight.Matt Taylor
December 24, 2020 at 7:49 am·Reply
Awesome, Blair!! 🙂
Nimra khan
December 23, 2020 at 9:49 am·Reply
The recipes look so yummy and mouth-watering! I will definitely try this for my family this Christmas, Very easy to make a recipe as well.Matt Taylor
December 23, 2020 at 9:51 am·Reply
Thank you, Nimra!
anas
December 22, 2020 at 9:23 pm·Reply
OMG I need to try this out! Looks so good thanks for sharing this gem!
Matt Taylor
December 22, 2020 at 9:50 pm·Reply
You are very welcome! I hope you do try it. 🙂
Dominique
December 22, 2020 at 10:32 am·Reply
Yay I love a good fudge recipe! Thank you so much for sharing 🙂
Matt Taylor
December 22, 2020 at 10:48 am·Reply
Thank you! 🙂 You are welcome. 🙂
December 22, 2020 at 2:11 am·Reply
I MUST do them! I always ate them because my aunt did it, but since she moved I have never tried!Matt Taylor
December 22, 2020 at 8:30 am·Reply
Yes, you must, Cristina! 🙂 🙂
December 22, 2020 at 1:24 am·Reply
This fudge looks so yummy and really easy to make! I don’t think that the holiday season is complete without some good ol’ fashioned fudge.
Matt Taylor
December 22, 2020 at 8:30 am·Reply
Thank you! And I totally agree. 🙂
Ashley T
December 21, 2020 at 7:58 pm·Reply
This fudge looks so good. It reminds me of the holiday fudge my mom makes for us every year.
Matt Taylor
December 22, 2020 at 8:30 am·Reply
Thank you!! 🙂 🙂
December 21, 2020 at 1:46 pm·Reply
OMG yes! I have everything I need here. I can’t wait to make this.
Matt Taylor
December 22, 2020 at 8:29 am·Reply
Awesome, Heather!! 🙂
December 21, 2020 at 12:11 pm·Reply
I love this so much! I have tried, “easy” fudge recipes before, but they never have the same flavor as really good from-scratch fudge. I have to make this.Matt Taylor
December 21, 2020 at 12:13 pm·Reply
Thank you!!! 🙂 🙂 Agree, while I still like the easy fudge, there really is no comparison to old-fashioned fudge!
December 21, 2020 at 12:10 pm·Reply
MmmMMM! There is nothing I love better than really good fudge. This is the perfect holiday treat. It’s so full of tastiness AND nostalgia for me.Matt Taylor
December 21, 2020 at 12:12 pm·Reply
Thank you!! 🙂 🙂
December 21, 2020 at 12:09 pm·Reply
Your site is the best recip site bar none, man. I really love your recipes. This fudge is a prime example. It’s exactly like the kind I remember when I was a kid.Matt Taylor
December 21, 2020 at 12:12 pm·Reply
Thank you so much, Bill!! 🙂
Natalie
December 21, 2020 at 12:04 pm·Reply
The holidays wouldn’t be the same, without making fudge! Your recipe is easy & so good!Matt Taylor
December 21, 2020 at 12:12 pm·Reply
Agreed! Thank you 🙂
Kaitlyn
December 21, 2020 at 11:45 am·Reply
Matt! I’m trying to limit my sugar, but these look soo good!
Matt Taylor
December 21, 2020 at 11:56 am·Reply
Thank you!! 🙂
Mark lee
December 20, 2020 at 9:00 am·Reply
I made this fudge,and was really impressed with the taste it reminded me of when l was young.
Matt Taylor
December 20, 2020 at 9:15 am·Reply
So glad you tried it and liked it, Mark!! 🙂 🙂
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