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Indulge in the rich, creamy nostalgia of this Old Fashioned Fudge 3 recipe—an irresistible chocolate fudge recipe that brings back childhood memories with every bite. You simply won’t be able to resist this classic old fashioned treat.
Why You’ll Love This Recipe (H2)
- No oven needed—perfect for warm afternoons when the kitchen’s already hot.
- Ready in under 30 minutes of hands-on time—ideal for last-minute holiday gifting.
- Silky texture that melts on your tongue, thanks to careful stirring and just-right chilling.
- Uses simple pantry staples—no hunting for exotic ingredients.
- Customizable: swirl in nuts, peanut butter, or peppermint for fun twists.
- Stays fresh for up to two weeks in the fridge—great for meal prep or sweet snacking.
- Crowd-pleaser at bake sales, family reunions, or office parties.
- Gluten-free and vegetarian friendly—so everyone can dig in.
Ingredients
• 4 cups (800 g) granulated sugar
• 1 cup (100 g) unsweetened cocoa powder (choose Dutch-process for deeper color)
• 1¾ cups (420 ml) evaporated milk
• 2 tablespoons (30 g) unsalted butter, cut into pieces (plus extra for pan)
• 7 oz (200 g) marshmallow creme (also labeled marshmallow fluff)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt
• Optional: ½ cup chopped pecans or walnuts (for a nutty crunch)
• Optional: 2 tablespoons smooth peanut butter (for a swirl)
Directions
- Prepare Your Pan
Line a 9×9-inch baking pan with foil, letting extra hang over the edges. Lightly butter the foil so your fudge lifts out easily later. - Combine Dry Ingredients
In a heavy-bottomed saucepan, whisk together sugar and cocoa. This keeps cocoa from clumping and guarantees a smooth texture. - Add Milk and Heat
Stir in evaporated milk until every granule is moistened. Place pan over medium heat and bring to a gentle, rolling boil—stirring constantly. (You’ll see those tiny bubbles come alive.) - Boil with Care
Once boiling, keep stirring for exactly 4 minutes. A timer helps here—too short, and fudge won’t set; too long, and it can grain up. - Stir in Butter and Fluff
Remove from heat, add butter pieces, and stir until melted. Fold in marshmallow creme until the mixture is glossy. - Finish with Flavor
Stir in vanilla extract and sea salt until fully incorporated—this tiny pinch elevates the chocolate. - Pour and Chill
Quickly transfer fudge to your prepared pan, smoothing the top with a spatula. If you’re swirling peanut butter or sprinkling nuts, this is your cue. - Let It Firm Up
Cover loosely and chill in the fridge for at least 2 hours, or until the fudge is firm to the touch. - Slice and Serve
Lift fudge out by the foil, peel away the lining, and slice into 36 small squares. Use a sharp knife dipped in hot water for clean cuts.
Servings & Timing
Makes: 36 squares
Prep Time: 10 minutes hands-on
Cook Time: 10 minutes stovetop
Chill Time: 2 hours
Total Time: about 2 hours 20 minutes
Variations
• Salted Caramel Swirl: Drizzle ¼ cup of homemade or store-bought caramel before chilling.
• Mint Chocolate: Stir in ½ teaspoon peppermint extract and top with crushed candy canes.
• Nutty Delight: Fold in 1 cup chopped almonds or hazelnuts for extra crunch.
• Peanut Butter Ribbon: Warm 2 tablespoons peanut butter and zigzag over the fudge surface.
• Espresso Boost: Add 1 tablespoon instant espresso powder to the dry mix for a mocha vibe.
• Vegan Twist: Swap butter for coconut oil and use a dairy-free marshmallow fluff.
Storage & Reheating
Store fudge in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months—just tuck parchment between layers to prevent sticking. To enjoy at room temperature, let squares sit out for 15 minutes before serving. No need to reheat; bite-sized fudge tastes best when slightly chilled.
FAQs
Q1: Why did my fudge turn grainy?
A1: Graininess usually means the sugar crystals weren’t fully dissolved before boiling—next time, whisk more thoroughly and keep stirring while it heats.
Q2: Can I use sweetened condensed milk instead of evaporated milk?
A2: Condensed milk is thicker and sweeter—yes you can, but cut back on sugar by about 1 cup.
Q3: How do I make sure the fudge sets properly?
A3: Precise boiling time and prompt cooling are key; use a timer and chill in the fridge rather than on the counter.
Q4: Is it possible to make this on the stovetop without a candy thermometer?
A4: Absolutely—rely on the 4 minutes of rolling boil and visual cues (tiny, steady bubbles).
Q5: Can I double the recipe for a larger batch?
A5: Sure—use a 9×13 pan, but keep the boil time the same to avoid overcooking.
Q6: What’s the best way to cut fudge into neat squares?
A6: Warm your knife under hot water, dry it, then slice in straight lines—wipe between cuts.
Q7: Will this recipe work at high altitude?
A7: At elevations above 5,000 ft, increase boil time by 30 seconds to help set properly.
Q8: Can I add liquor (like bourbon) for flavor?
A8: Totally—stir in 1 tablespoon of bourbon with the vanilla for a grown-up twist.
Conclusion
This Old Fashioned Fudge 3 recipe marries simplicity with nostalgia, delivering creamy, buttery squares that honor time-tested tradition. Whether you’re gifting neighbors or sneaking a piece after dinner, it’s a sweet reminder that the best things in life are often the simplest. Give it a whirl, then drop a comment below or explore more of my cozy dessert ideas—your sweet tooth will thank you!
Old Fashioned Fudge 3
Ingredients
- 4 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1.75 cups evaporated milk
- 2 tablespoons unsalted butter cut into pieces
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 0.5 cup chopped nuts optional
Instructions
- Line an 9×9-inch pan with foil and butter lightly.
- Whisk sugar and cocoa powder together in a heavy saucepan.
- Stir in evaporated milk, bring to a rolling boil over medium heat, stirring constantly.
- Maintain a steady boil and stir for exactly 4 minutes to ensure proper setting.
- Remove from heat, stir in butter pieces until melted, then fold in marshmallow creme.
- Stir in vanilla extract and sea salt.
- Transfer mixture to prepared pan, smooth top, and add nuts or swirls if using.
- Refrigerate for at least 2 hours until firm.
- Lift fudge out, peel foil, slice into squares with a hot knife.
Notes
Nutrition
