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This Old Fashioned Fudge is a creamy, melt-in-your-mouth classic that brings back cozy memories with every bite. It’s an easy, no-bake homemade dessert that delivers rich chocolate flavor in just a few simple steps.
Why You’ll Love This Recipe
- No oven needed—perfect for hot summer afternoons
- Ready in under 15 minutes, plus simple chilling time
- Uses pantry staples you already have on hand
- Ideal for gift boxes, holiday exchanges, or care packages
- Customizable with nuts, extracts, or mix-ins
- Keeps beautifully at room temperature for up to two weeks
- Fault-tolerant: forgiving if you’re not a candy-making pro
- Delightfully smooth, classic old-fashioned taste
Ingredients
Gather these straightforward items—no fancy tools required:
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (we love Ghirardelli for a richer taste)
- 1/4 teaspoon salt
- 1 cup evaporated milk (whole milk works, too; heavy cream gives extra richness)
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1 teaspoon pure vanilla extract
- 1 (7-ounce) jar marshmallow creme (such as Marshmallow Fluff)
- 1 cup chopped walnuts or pecans, optional for a nutty crunch
Directions
- Prep the pan: Line an 8×8-inch square pan with foil and lightly butter the foil for easy removal.
- Combine ingredients: In a heavy-bottomed saucepan, whisk together sugar, cocoa, and salt until evenly mixed, then stir in evaporated milk.
- Bring to a boil: Heat over medium, stirring constantly, until the mixture reaches a full rolling boil.
- Boil briefly: Once boiling, continue stirring for exactly 4 minutes (about 234°F on a candy thermometer).
- Add flavor: Remove from heat and stir in butter cubes, marshmallow creme, and vanilla extract until smooth.
- Beat to texture: Use a wooden spoon to beat the mix until it thickens and loses its gloss—around 5 minutes for that classic texture.
- Stir in nuts: Fold in chopped nuts if you like a bit of crunch.
- Transfer to pan: Spread the fudge into the prepared pan and smooth the surface with a spatula.
- Cool & cut: Let sit at room temperature until firm, about 2 hours, then lift out foil and cut into 36 squares.
Servings & Timing
- Yield: Makes about 36 rich chocolate squares
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill/Rest Time: 2 hours
- Total Time: 2 hours 20 minutes
Variations
- Salted Sea Salt: Sprinkle flaky sea salt on top for a perfect sweet-salty balance.
- Peppermint Swirl: Gently fold in crushed candy canes for a festive mint twist.
- Maple Walnut: Swap vanilla for maple extract and mix in toasted walnuts.
- Dairy-Free Delight: Use coconut milk and vegan butter, plus dairy-free marshmallow fluff.
- Spicy Chocolate: Add a pinch of cinnamon and cayenne for a warming kick.
Storage & Reheating
Store fudge in an airtight container at room temperature, layered between parchment paper, for up to two weeks. If your kitchen’s warm, a quick chill in the fridge helps keep pieces firm. No reheating needed—just let chilled fudge come to room temperature for the best melt-in-your-mouth feel.
FAQs
Q: My fudge is too soft—what went wrong?
A: It likely didn’t reach the proper temperature or cool long enough. Make sure you hit around 234°F on a candy thermometer and let it rest fully before cutting.
Q: I don’t have marshmallow creme—can I skip it?
A: You can replace it with 1 cup mini marshmallows stirred in off-heat, but texture will be slightly denser.
Q: Why is my fudge grainy?
A: Graininess often comes from stirring too vigorously or adding ingredients off-heat. Try a gentler hand and mix off the stove.
Q: How do I get a shiny finish?
A: Beating after removing from heat—rather than during boiling—helps the sugars form that smooth, glossy surface.
Q: Can I freeze fudge?
A: Absolutely! Wrap tightly in foil and freeze up to 3 months; thaw in the fridge overnight.
Q: What’s the best pan for fudge?
A: An 8×8-inch metal pan heats and cools evenly; glass works too, just chill a bit longer.
Q: Can I make this vegan?
A: Yes—use coconut milk, vegan butter, and marshmallow fluff made without gelatin.
Q: Why add salt? It’s sweet enough!
A: A small pinch of salt enhances the chocolate depth and balances sweetness.
Conclusion
This Old Fashioned Fudge recipe delivers classic, homemade charm with minimal fuss—no expert candy-making skills required. It’s a delicious, chocolatey gift that’s as easy to whip up as it is to share. Give it a try, leave a comment below, and be sure to explore more sweet recipes in my cozy kitchen collection!
Old Fashioned Fudge
Ingredients
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder use Ghirardelli for richer flavor
- 1/4 teaspoon salt
- 1 cup evaporated milk whole milk or heavy cream for extra richness
- 1/2 cup unsalted butter cut into cubes
- 1 teaspoon pure vanilla extract
- 1 (7-ounce) jar marshmallow creme such as Marshmallow Fluff
- 1 cup chopped walnuts or pecans optional
Instructions
- Line an 8×8-inch square pan with foil and lightly butter the foil for easy removal.
- In a heavy-bottomed saucepan, whisk together sugar, cocoa powder, and salt until evenly mixed, then stir in evaporated milk.
- Heat over medium, stirring constantly, until the mixture reaches a full rolling boil.
- Once boiling, continue stirring for exactly 4 minutes (about 234°F on a candy thermometer).
- Remove from heat and stir in butter cubes, marshmallow creme, and vanilla extract until smooth.
- Use a wooden spoon to beat the mix until it thickens and loses its gloss—around 5 minutes for that classic texture.
- Fold in chopped nuts if desired for a bit of crunch.
- Spread the fudge into the prepared pan and smooth the surface with a spatula.
- Let sit at room temperature until firm, about 2 hours, then lift out foil and cut into 36 squares.
Notes
Nutrition
