Old-Fashioned Homemade Fudge Recipe (2024)

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Old-Fashioned Homemade Fudge Recipe (1)

This is a recipe that I have memorized and have made countless times. It’s a family heirloom. The family jewels.

It was recently entered in a county fair by my Aunt Rosemary and won 1st place. Which makes it award-winning fudge as well.

I give it to you as a token of my love and deep gratitude for all the countless ways you’ve encouraged me these past few years.

The taste of this fudge could well be my favorite taste in the whole wide world.

This fudge recipe is my love language.

And I don’t like any other fudge at all. It has to be this one.

Well, I mean I’d eat other fudge. But no other fudge does what this fudge does to me.

If I were transformed into a confection, it would most definitely be fudge.

And just so happens, it’s pretty easy to make. You must give it a try.

Here’s what you’ll need:

2 sticks of butter

6 cups of sugar

1 can of evaporated milk

1 can of marshmallow cream

18 oz (1 1/2 packages) of chocolate chips

2 t. good vanilla

Old-Fashioned Homemade Fudge Recipe (2)

In a large dutch oven on medium heat, melt butter, sugar and evaporated milk. Heat to boiling and once it has come to a rolling boil, set a 6 minute timer. After 6 minutes, remove from heat and add the marshmallow cream and chocolate chips.
And if I happen to be making this fudge with my mother around (who we affectionately call Grannie), this is where she gets bossy. Even though I’m a grown woman who cooks all the time and who’s cooked this particular fudge a million times, when Granny’s around I’m 12 and can’t turn on the stove. Do you do this too? Start asking your mother how to do something you clearly know how to do? It’s kind of endearing,really. Back to the fudge. You have to stir it just right and we all know that only Grannie can do it just right. Just try your best. After it’s well combined, add the vanilla and continue to stir until the fudge no longer runs quickly off the spoon. It kinda collapses off the spoon. That’s when you know it’s ready. Otherwise, ask Grannie. She knows exactly when it’s ready.

Old-Fashioned Homemade Fudge Recipe (3)
You are now ready to pour the fudgy goodness onto the jelly roll pan and spread the mixture evenly around.
Old-Fashioned Homemade Fudge Recipe (4)

And this is my favorite part. Licking the bowl. Or the dutch oven. It’s the best ever.
Warm fudge from a spoon. Hide it from the children if you can. Hoard it all for yourself.
Wear your stretch pants.
Old-Fashioned Homemade Fudge Recipe (5)
Now pull yourself together long enough to slice it up. But wait about 30 minutes or so and it’ll be just right for slicin’.
And then once you eat this, it’s like we’re blood brothers.
But more like fudge sisters.
We’re for real friends now.
This chocolate bond can never be broken.
Your welcome.
Old-Fashioned Homemade Fudge Recipe (6)

Old-Fashioned Homemade Fudge Recipe (7)

Award Winning Fudge aka Grannie’s Fudge aka There’s No Other Fudge For Me

5 from 1 vote

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Cook Time 30 minutes mins


  • 2 sticks of butter
  • 6 cups white sugar
  • 1 12 oz can evaporated milk
  • 1 7 oz container marshmallow cream
  • 2 t. good vanilla extract
  • 18 oz of semi-sweet chocolate chips


  • Grease a 10x15 jelly roll pan.

  • Combine butter, sugar and evaporated milk into a dutch oven or other heavy duty (deep) pot.

  • Bring to a rolling boil and boil for 6 minutes.

  • Remove from heat and add marshmallow cream and chocolate chips.

  • Stir until it begins to thicken and then add the vanilla.

  • Stir until it no longer pours from the spoon and spead into greased pan.

Old-Fashioned Homemade Fudge Recipe (8)

ps. In case you didn’t know, this family doctor took the plunge into the world of natural health and essential oils and these oils are BLOWING MY MIND. If you want to feel better, sleep better, strengthen your immune system, reduce your stress, and clear some of the common toxins out of your life, I’d love to walk with you as you get started.

In the month of December (2016) I’m giving away a signed copy of my book along with a $10 product credit (to repay you for the cost of your shipping) to anyone who joins Young Living with me with a Premium Starter kit.

Old-Fashioned Homemade Fudge Recipe (9)

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Old-Fashioned Homemade Fudge Recipe (10)

Old-Fashioned Homemade Fudge Recipe (2024)


What is the secret to great fudge? ›

Cooking. Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

What is traditional fudge made of? ›

At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.

Why is my old fashioned fudge not hardening? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Should you stir fudge while it's boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Why won t my condensed milk fudge set? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

Why won't my condensed milk fudge set? ›

It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.

Why is fudge unhealthy? ›

Fudge almost always has a pretty high sugar content as well as having some cream in it—both fattening. If you compare that to eating pure dark artisanal chocolate, it is a no-brainer. Dark chocolate of 70% cocoa or higher is considered a health food and often contains only two ingredients: cocoa and organic cane sugar.

What is the best pan to make fudge in? ›

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

What's the difference between Russian fudge and regular fudge? ›

Golden syrup – is what makes this recipe Russian fudge-style! The added golden syrup gives that extra sweetness and silky texture. Vanilla extract – to give the taste of vanilla to the fudge.

Can you reboil fudge that hasn't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

How do you firm up homemade fudge? ›

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

What makes fudge firmer? ›

Monitor the Temperature with a Candy Thermometer

If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. If you don't heat your fudge to a high enough temperature, you'll end up with a soft product.

What not to do when making fudge? ›

Avoid Stirring Once the Mixture Comes to a Simmer

If you continue stirring once the mixture is simmering, you are encouraging the development of sugar crystals. While crystallization is the goal if you're making hard candy, crunchy sugar bits can quickly ruin a fudge's silky smooth texture.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What is the ball method fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

Can you overbeat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.


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