A silky, melt-in-your-mouth classic with a nostalgic twist—this Old Fashioned Fudge 2 brings back memories of grandma’s candy box while staying incredibly easy to make. You’ll fall head over heels for this homemade treat the moment you take that first bite.
Why You’ll Love This Recipe
• No oven needed—just a simple saucepan and fridge
• Ready in under an hour (plus chilling)—quick sweet fix
• Perfect homemade treat for holiday gift boxes or bake sales
• Decadently rich candy that satisfies even the toughest sweet tooth
• Super versatile—mix in nuts, extracts, or spices
• Family-friendly recipe, kids love helping stir
• Great for last-minute hostess gifts or office potlucks
• Uses pantry staples you probably already have
Ingredients
• 3 cups granulated sugar
• ¾ cup unsalted butter (Kerrygold or your favorite brand)
• ⅔ cup evaporated milk
• 12 oz semisweet chocolate chips (Ghirardelli recommended)
• 7 oz jar marshmallow creme (Jet-Puffed works beautifully)
• 1 tsp pure vanilla extract (Madagascar for depth of flavor)
• Pinch of fine sea salt
• ½ cup chopped walnuts or pecans (optional, for a nutty crunch)
(Feel free to swap semisweet for dark chocolate chips or add a handful of white chips for contrast.)
Directions
- Prepare the Pan
Line an 8×8-inch baking pan with heavy foil, leaving extra hanging over the edges. Lightly grease the foil—this little trick makes lifting out your squares a breeze. - Melt Sugar, Butter & Milk
In a heavy-bottomed saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir constantly—use a heat-proof spatula—until the butter fully melts. - Bring to Soft-Ball Stage
Increase heat slightly and stir without pause. When bubbles form and you hear a gentle roar, attach a candy thermometer. Cook to 236°F (soft-ball stage), about 7–8 minutes. That’s when a drop in cold water forms a soft, pliable ball. - Fold in Chocolate Chips
Remove the pan from heat. Immediately add the chocolate chips—watch them surrender to the warmth. Stir until the mixture is glossy and lump-free. - Swirl in Marshmallow & Vanilla
Quickly spoon in marshmallow creme, pure vanilla, and a pinch of salt. Stir vigorously until the mixture looks silky, like glossy ribbon. You’ll know it’s ready when your spatula leaves a clear trail. - Pour & Smooth
Transfer the fudge into your prepared pan. Use an offset spatula (or the back of a spoon) to level the top. Tip: Spray your spatula with nonstick spray so it glides. - Chill to Set
Cover loosely and place in the fridge for at least 2 hours—or until firm to the touch. If you’re impatient like me, a quick 1-hour freeze jump-starts the process. - Slice & Serve
Lift the fudge out by the foil edges. Peel away the foil and cut into 36 small squares—warm your knife under hot water and wipe between cuts for clean lines. Then pop one in your mouth. Bliss!
Servings & Timing
• Yield: Makes 36 bite-sized squares
• Prep Time: 10 minutes (lining pan, gathering ingredients)
• Cook Time: 10 minutes (to soft-ball stage)
• Chill Time: 2 hours (or 1 hour in freezer)
• Total Time: Approximately 2 hours 20 minutes
Variations
• Peanut Butter Swirl: Drop 2 tbsp peanut butter on top and swirl before chilling.
• Mint Chocolate Fudge: Add ½ tsp peppermint extract plus green gel coloring.
• Espresso Kick: Stir in 1 tbsp instant espresso powder with sugar.
• Vegan Version: Swap butter for coconut oil and chocolate for dairy-free chips.
• Sea Salt Caramel Fudge: Drizzle store-bought caramel and sprinkle Maldon salt.
• Rocky Road Style: Fold in mini marshmallows and chopped almonds.
Storage & Reheating
Store your Old Fashioned Fudge 2 in an airtight container:
• Room temperature: up to 2 weeks (if it’s cool and dry)
• Refrigerator: up to 1 month (wrap individual squares in parchment)
• Freezer: up to 3 months (thaw in fridge overnight)
No reheating needed—just let chilled pieces sit at room temperature for 10 minutes to soften slightly before serving.
FAQs
Q: Why is my fudge grainy?
A: Graininess often happens if the sugar crystallizes—avoid stirring too vigorously once it boils and use a clean pan.
Q: Can I skip the marshmallow creme?
A: You can, but texture changes—you’ll need extra chocolate and a little corn syrup to replicate softness.
Q: How do I know when it’s reached the right temperature?
A: A candy thermometer reading 236°F (soft-ball stage) guarantees a creamy set. No thermometer? Do the cold-water test.
Q: Can I double the batch?
A: Yes, just use a larger pan and keep an eye on boil time—it may take a minute or two longer.
Q: Why didn’t my fudge set?
A: Either you undercooked the sugar stage or added too much liquid. Return to heat and bring back to soft-ball.
Q: Best way to cut fudge neatly?
A: Warm a sharp knife under hot water, wipe dry, then slice in one motion without sawing.
Q: Can I use milk chocolate instead?
A: Absolutely—milk chocolate yields a sweeter, softer fudge; just watch your sweetness tolerance.
Q: How firm should truly old fashioned fudge be?
A: It should give slightly under your finger but not crumble—think firm but melt-in-your-mouth.
Conclusion
Old Fashioned Fudge 2 is the sweet dessert that checks every box: easy to make, perfectly creamy, and loaded with nostalgia. Give it a whirl, then come back and let me know how you personalized your batch. Wandering into peanut butter or peppermint territory? Share your spin or browse my other candy recipes for more homemade treat ideas!
Old Fashioned Fudge 2
Ingredients
- 3 cups granulated sugar
- 3/4 cup unsalted butter (Kerrygold recommended)
- 2/3 cup evaporated milk
- 12 ounces semisweet chocolate chips
- 7 ounces marshmallow creme (Jet-Puffed recommended)
- 1 teaspoon pure vanilla extract (Madagascar)
- Pinch salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Line an 8×8-inch baking pan with foil and lightly grease it, letting the excess foil hang over the edges for easy fudge removal later.
- In a heavy-bottomed saucepan, stir together sugar, butter, and evaporated milk over medium heat until the butter melts.
- Bring mixture to a rolling boil, stirring constantly, and continue until it reaches 236°F (soft-ball stage) on a candy thermometer.
- Remove from heat and quickly stir in chocolate chips until fully melted and smooth.
- Blend in marshmallow creme, vanilla extract, and a pinch of salt until the fudge mixture is silky.
- Pour the mixture into the prepared pan, smoothing the top with an offset spatula, then chill in the refrigerator for at least 2 hours.
- Lift fudge out of the pan using the foil edges, peel off the foil, and cut into 36 squares—warm your knife under hot water for clean cuts.
Notes
Nutrition
