Aunt Barbara’s Old Fashioned Fudge {Chocolate Fudge Recipe}
Aunt Barbara’s Old-Fashioned Fudge recipe is so easy to make in under 20 minutes! Made from scratch with rich chocolate and marshmallows, you’ll love this creamy chocolate fudge recipe made with condensed milk. Learn the secrets to create a non-grainy chocolate fudge for the most delicious dessert you could imagine!
I believe almost each of us has one recipe that identifies us. For my mom, it was Nordy Bars and this Almond Roca Recipe for my Nana. For my friend Anne, it is her Aunt Barbara’s Old-Fashioned Fudge.
The fudge rules are firmly set in her house. You start making homemade fudge on December first, end by January 1st, and give away 50-75% of what you make.
What Is Chocolate Fudge Made Of?
- butter
- evaporated milk
- sugar
- semi-sweet chocolate chips
- marshmallow cream or mini marshmallows (related: try homemade marshmallows)
- vanilla (related: try homemade vanilla extract)
- hazelnut extract (optional and not in the original recipe I was given)
The sugar content is high, and with most recipes, I would adjust it and put something in there that was nutritionally redeeming.
It’s great to hack and adapt recipes at times, but in this instance, the history of this fudge leads me to make it as Anne and Barbara would have made it together.
What Makes Fudge Grainy?
Heating the ingredients too quickly over high heat will produce a grainy fudge that looks dry and will be crumbly. To prevent this from happening, heat consistently over medium heat and pay attention to the instructions when it directs you to stir the ingredients (and for how long).
Additionally, using lower quality chocolate which contains a lot of filler can produce a grainy fudge. When I used vegan marshmallows to make this chocolate fudge recipe for a vegetarian friend, I did notice the texture was drier than normal.
And finally, not allowing the sugar to fully dissolve before it comes to a rolling boil can result in a gritty and crunchy fudge.
How Long Does it Take For Fudge To Set Up?
This easy fudge is set within 45 minutes under normal kitchen conditions. Warmer kitchens or climates may impact the cooling time.
That being said, many people I know prefer eating the fudge warm before it has fully cooled. To each their own!
How to Make Old-Fashioned Fudge
*You’ll find a printable and detailed (i.e., measurements) recipe card at the bottom of this post.
Butter a 9×13 glass dish. I use the one from this set and it is definitely older than my 10-year-old son. These things last! Pro tip: if you want thicker fudge, use an 8×8 baking dish.
Combine the butter and evaporated milk over medium heat. Pro tip: Use a lightweight but large(ish) saucepan. The first time I made this I used an enameled cast iron dutch oven and it was bonkers awkward and heavy to pour the fudge one handed.
Once the butter has melted, stir in the sugar. Stir the milk, butter, and sugar mixture frequently. Allow the sugar to fully dissolve, which takes about 5 minutes.
When the mixture has reached a rolling boil, stir constantly for 4 minutes. If the fudge is getting too close to the top of the pan, reduce the heat until you’re able to stir it without it slopping over the side.
Pro tip: use a silicone spatula to stir the fudge. It scrapes the bottom of the pan and it is really easy to clean.
Remove the pan from the heat and add the chocolate chips and marshmallow cream or marshmallows.
Stir gently until it is completely combined and smooth (about 2-3 minutes). Add the vanilla extract (and hazelnut extract if you’re using it), and stir again until smooth.
Pour the fudge into the buttered dish and smooth to distribute evenly. Allow it to cool a bit (if you can!) to set before cutting.
Pro Tips/Recipe Notes for Old-Fashioned Fudge
- I have tried using vegan marshmallows and while it turned out ok, the texture was not as creamy as traditional marshmallows.
- Need to use up some of the leftover evaporated milk? Try Slow Cooker Hot Chocolate or Cinnamon Pancakes {Snooze Eatery Copycat}. Or, just do like we do and make another batch of fudge. 🙂
More Holiday Dessert Recipes Like This
- Vegan Truffles
- Addicting S’mores Bark
- Mocha Frosting
- Peppermint Bark Graham Cracker Recipe
- Addicting Strawberry and Chocolate Bark
- Nordy Bars
I invite you to try a batch of this easy chocolate fudge today. Find someone you love and make it with them. Making fudge is more than just making fudge; it is also making memories.
And those last well beyond January 1st.
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Aunt Barbara's Old-Fashioned Fudge recipe is ready in under 20 minutes! You'll love this creamy chocolate fudge recipe made with just a few ingredients.
- 3/4 cup butter (1 1/2 sticks)
- 6 oz evaporated milk (half of a can)
- 3 cups sugar
- 1 2/3 cup semi-sweet chocolate chips
- 10 oz mini marshmallows (or 7 oz marshmallow cream)
- 1 tsp pure vanilla extract
- 1 tsp hazelnut extract (optional)
Combine butter and evaporated milk in a large pot over medium heat.
Butter a 9x13 glass baking dish. Set aside.
Once the butter has melted, stir in the sugar. Stir frequently, allowing the sugar to fully dissolve (~5 minutes).
Once the sugar as dissolved, allow the fudge to reach a rolling boil. Stir constantly for 4 minutes.
Remove from heat and add chocolate chips and marshmallow cream. Stir until completely combined and smooth.
Add vanilla and hazelnut (if using) extract(s). Stir until completely smooth (~2 minutes).
Pour into the buttered dish and smooth to distribute evenly. Allow to cool a bit to set before cutting. Store at room temperature.
Store fudge covered at room temperature for up to three weeks.
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Rich and creamy. So good!
This is the thing I look forward to getting each year in my Christmas box!
Hello Sarah, you don’t know me, but I’m a massive fan of your blog. What is the texture of this fudge like? I’m hoping you are going to say it’s kind of slightly chewy……
Do you reckon I could use giant marshmallows, as I have those in already? Bought in a moment of keenness when I saw them, should my daughter’s Girl Guide unit want them for campfire!
Thanks for reading Pauline!
When the fudge is warm it is a bit chewy. Once it is totally cool, it is melt in your mouth smooth. I think giant marshmallows would be fine as well. I wouldn’t use more than 11 oz.
I’m making my 12th 13×9 pan since December 1. Is that bad? I’m keeping the sugar farmers in business!
This fudge is best eaten hot! Once it’s cooled it’s time to give it away and make a new batch 🙂
To be honest, I’m shocked it is only 12 batches at this point.
I love you!
That is the exact recipe (minus the hazelnut extract option) that I grew up with. If memory serves, it is called Fantasy Fudge and was printed on the jar of marshmallow fluff. Side note…I grew up in Springdale, AR…aka the chicken capital of the world…there are also Cargill plants there that made feed. The smell made by the boiling evaporated milk and butter nauseates me because it (to me anyway) smells exactly what it smells like near the feed plants. However, the end product of melt in your mouth fudge is worth the smell memories that get triggered by the making of it.
Isn’t it crazy how the power of scent works in the human mind?
The smell of the corn syrup, sugar, and butter boiling in my Nana’s Almond Roca also nauseates me for some reason. I’m glad to hear that we can both power through. 🙂
Thanks for this yummy recipe. I pinned it.
Thanks friend! I hope you enjoy it.