Old Fashioned Fudge Recipe
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Old fashioned fudge has been a family favorite for generations. With its creamy texture, rich chocolate flavor, and melt-in-your-mouth goodness, it’s perfect for sharing at any holiday gathering. The recipe makes a large batch, ideal for gifting or feeding a crowd.
In our family, fudge is always on the dessert table at Thanksgiving and Christmas. My Grandma Gayle passed down this recipe, and Aunt Margaret made it famous. I remember sneaking pieces with my cousin during Christmas get-togethers, unable to resist its sweet, smooth texture. It’s the perfect treat for dessert spreads, gift-giving, or a late-night chocolate fix.
How to Make Old Fashioned Fudge
Creating the perfect fudge is all about patience. A little chill time is all it takes to achieve that perfect texture. Once set, it’s ready to slice and enjoy.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter: I use regular salted butter, but opt for unsalted if you plan to add a sprinkle of sea salt. Don’t forget some extra for greasing the pan.
- Semi-sweet chocolate chips: While I use semi-sweet, feel free to swap with milk, dark, or even white chocolate chips.
- Walnuts
- Raisins (optional): Adds a touch of sweetness and texture.
- Vanilla extract
- Large marshmallows: They add sweetness, body, and help keep the fudge smooth.
- Evaporated milk
- Granulated sugar
Step-By-Step Instructions
Old fashioned chocolate fudge is easy to make in just 5 simple steps. Follow the instructions below to create the perfect holiday treat!
Step 1: Mix the chocolate base
In a large mixing bowl, combine the butter, chocolate chips, and vanilla. Set aside for now.
Step 2: Cook the sugar mixture
In a 6-quart heavy saucepan, add marshmallows, evaporated milk, and sugar. A 6-quart pot works best since the mixture will foam up, but a 4-quart can work too if you’re careful.
Bring to a rolling boil over medium heat, stirring constantly. Let it boil for exactly 5 minutes, no longer. If needed, use a wet pastry brush to wash down any sugar crystals from the sides of the pot. Aim for a temperature between 235-240 F.
Step 3: Combine and melt
Carefully pour the hot sugar mixture over the chocolate mixture in the large bowl. Stir until fully melted and smooth.
Step 4: Prepare the pan
Line a 9×13-inch pan with parchment paper or plastic wrap, then lightly grease with butter or nonstick spray. Pour the fudge into the pan and spread it evenly. As the fudge cools, gently blot the top with a paper towel to remove any excess butter.
Step 5: Chill
Cover the pan and chill the fudge in the refrigerator for at least 4 hours or overnight until it’s fully set. Once set, slice into squares and enjoy!
Substitutions
- Semi-sweet chocolate chips: You can use any chopped chocolate you prefer.
- Vanilla extract: Swap it with almond or maple extract.
- Large marshmallows: Mini marshmallows or marshmallow crème work as great alternatives.
Expert Tips
- Keep sugar smooth: Marshmallows naturally help prevent crystallization, but if your mixture still turns grainy, add ¼ cup clear Karo syrup or ½ teaspoon cream of tartar per 2½ pounds of sugar.
- Mix it up: Customize your fudge with tasty add-ins like walnuts, raisins, candied ginger, dried cranberries, crushed peppermint, caramel swirls, orange zest, spiced pecans, mini marshmallows, or sprinkles for a festive touch.
- Choose quality chocolate: Premium chocolate makes all the difference. It melts smoothly and gives your fudge that rich, velvety texture everyone loves.
- Clean slices: Chill the fudge until firm, lift it from the pan, and use a long, sharp knife for clean cuts. Wipe between slices and use a ruler or bench scraper to mark even pieces.
How to Store This Recipe
Fudge can soften if left out too long, so keep it in an airtight container with layers of wax or parchment paper between each layer to prevent sticking.
It stays fresh in the refrigerator for up to 1 week or in the freezer for about 1 month. When you’re ready to serve, let it thaw in the fridge until perfectly soft and creamy again.
How to Serve Old Fashioned Fudge
Old school chocolate fudge is best enjoyed chilled and cut into neat squares. Arrange the pieces on a holiday platter or pack them in a gift tin for a classic, homemade touch.
Serve it with a cup of chocolate chai latte, matcha tea, or freshly brewed coffee for a cozy treat. It’s also a perfect companion to festive drinks like mimosa with apple cider or a fall mocktail at Friendsgiving.
Add it to your dessert spread alongside holiday treats like hot chocolate cookies, M&M Christmas cookies, or popcorn balls for a nostalgic, sweet finish everyone will love.
More Holiday Desserts To Try
Easy Old Fashioned Fudge Recipe
Ingredients
- ½ pound butter cubed
- 4 cups chocolate chips semi-sweet
- 2 cups chopped walnuts
- 2 cups raisins optional
- 2 teaspoons vanilla extract
- 20 large marshmallows
- 1 12-ounce (can) evaporated milk
- 4 cups granulated sugar
- 1 portion butter for greasing pan
Instructions
- In a large mixing bowl, combine the butter, chocolate chips, and vanilla. Set aside for now.
- In a 6-quart heavy saucepan, add marshmallows, evaporated milk, and sugar. A 6-quart pot works best since the mixture will foam up, but a 4-quart can work too if you’re careful.
- Bring to a rolling boil over medium heat, stirring constantly. Let it boil for exactly 5 minutes, no longer. If needed, use a wet pastry brush to wash down any sugar crystals from the sides of the pot. Aim for a temperature between 235-240 F.
- Carefully pour the hot sugar mixture over the chocolate mixture in the large bowl. Stir until fully melted and smooth.
- Line a 9×13-inch pan with parchment paper or plastic wrap, then lightly grease with butter or nonstick spray. Pour the fudge into the pan and spread it evenly. As the fudge cools, gently blot the top with a paper towel to remove any excess butter.
- Cover the pan and chill the fudge in the refrigerator for at least 4 hours or overnight until it’s fully set. Once set, slice into squares and enjoy!
Notes
- Marshmallows help keep the sugar smooth, but if the mixture turns grainy, add ¼ cup clear Karo syrup or ½ teaspoon cream of tartar per 2½ pounds of sugar.
- Mix in extras like walnuts, raisins, candied ginger, dried cranberries, crushed peppermint, caramel swirls, orange zest, spiced pecans, mini marshmallows, or sprinkles for a festive touch.
- Use good-quality chocolate so it melts smoothly and gives the fudge a rich, velvety texture.
- Chill until firm, lift from the pan, and cut with a sharp knife, wiping between slices for clean, even pieces.
