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 easy chocolate Christmas fudge recipe.
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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.
The sugar content is high, and with most recipes, I would adjust it and put something in there that was nutritionally redeeming. But in this instance, the family history of this fudge leads me to make it as Anne and Barbara would have made it together.
Why Is My Fudge Grainy?
Heating the ingredients too quickly over high heat will produce a grainy fudge that is 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).
Allow the sugar to fully dissolve before it comes to a rolling boil to prevent grainy, gritty, and crunchy fudge.
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.
How Long Does it Take For Christmas Fudge To Set?
This easy fudge recipe will be completely 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!
Pro Tips/Recipe Notes for Old-Fashioned Fudge
- 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. I now use this saucepan.
- I have tried using vegan marshmallows and while it turned out ok, the texture was not as creamy as traditional marshmallows.
- Top it with Dehydrated Marshmallows for a fun and crispy surprise topping.
- Need to use up some of the leftover evaporated milk? Try Slow Cooker Hot Chocolate or Cinnamon Pancakes. Or, just do like we do…and make another batch of fudge. 🙂
More Holiday Dessert Recipes Like This
- Strawberry Truffles
- Instant Pot Hot Chocolate
- Healthy Sugar Cookies
- Addicting S’mores Bark
- Dark Chocolate Almond Butter Cups
- Mocha Frosting
- Peppermint Bark Graham Cracker Recipe
- Chocolate Bark With Pretzels
- Addicting Strawberry and Chocolate Bark
Old Fashioned Fudge
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
Equipment
Instructions
- Butter a 9x13 glass baking dish. Set aside.
- Combine butter and evaporated milk in a large pot over medium heat.3/4 cup butter, 6 oz evaporated milk
- Once the butter has melted, stir in the sugar. Stir frequently, allowing the sugar to fully dissolve (~5 minutes).3 cups sugar
- Once the sugar has fully dissolved, allow the fudge to reach a rolling boil. Stir constantly for 4 minutes.
- Remove from heat and add chocolate chips and marshmallows (or marshmallow cream). Stir until completely combined and smooth.1 2/3 cup semi-sweet chocolate chips, 10 oz mini marshmallows
- Add vanilla extract. Stir until completely smooth (~2 minutes).1 tsp pure vanilla extract
- Pour into the buttered dish and smooth to distribute evenly around the pan.
- Allow it to set (~45 minutes) before cutting. Store in an air-tight container at room temperature
Notes
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Is it okay to make this a few days before serving? Will it still taste just as fresh? Thank you!
Yes, absolutely! Keep it tightly covered and it will be good for up to a week. We’re still actively snacking on a batch that I made on Saturday. 🙂
I tried this recipe and honestly the marshmallows seemed to cause it to be drier than using marshmallow fluff. I’ve been making fudge for many years and so I do know how to do it pretty well. To combat the dryness I had to add 1 more Tblsp of evaporated milk once all the ingredients were in the pot towards the end.
Hi Donna, I have tried it both ways, and overall I haven’t noticed a difference.
But, humor me with a theory I have – what brand of marshmallows did you use? When I have tried vegan marshmallows or off/store brands, I find that the texture is slightly different. But, when I use Jet-Puff, it turns out great.
I’d love to hear what you used because if it was off-brand, I’ll want to add a note to the recipe. Thank you!
I just made this thank you for sharing this wonderful recipe turned out delicious first time ever making chocolate fudge
Donald, I’m so glad you enjoyed it so much. Merry Christmas!
Omg this recipe is amazing. My hubby and I doubled the recipe and It turned out perfect.
Tammy, I’m so thrilled to hear that! I hope you enjoy it and have a fantastic holiday season.
Made ny frist batch. Unfortunately the bars weren’t nearly as thick as I would have liked. It either didn’t raise or i need to use a smaller pan.
Nick, there is nothing in fudge that will make it rise. It sounds like if you want thicker pieces, an 8×8 pan might be a better fit for you.
Salted or unsalted butter?
I have used both; honestly, it doesn’t matter in this instance.
Salted is my go-to.
Hi I have a question:) my mom and I have been looking for what we can old fashion fudge for over a decade. She use to make it when I was really little and it’s basically I guess what subs would can dry crumbling type fudge. It is Not smooth and creamy when cut into squares. It’s when sheets chalky, which some might not like but we LOVE!! Is this that style if fudge? I don’t know that we’ve tried a recipe with marshmallows over the years so I thought this might be the one! Unfortunately my mom can’t remember what the recipe was that she use to make back in the 70’s but that’s the one we are looking for.
Karen, I don’t think this one fits the bit. It’s very creamy when it is cut. I’m sorry!
I noticed at the beginning of this post it states fudge made with condensed milk but the recipe has evaporated milk. I used the evaporated milk and the fudge came out great!
Definitely, a typo that I just fixed. It should be evaporated milk; you used the correct ingredient. Thank you for pointing that out!!
Oh wow! Thus turned out DELICIOUS! Thank you for posting!
Thrilled to hear you liked it so much, Terrie. Fudge is pretty much the best thing ever. 🙂
Have just made my 4th batch, this time with chopped walnuts. Another big hit ????. Both the kids and adults can’t get enough of it. Going to hand some out for Easter today. Thanks for an awesome and easy recipe. X
I’m so glad you all liked it so much! Thanks for taking the time to leave a review. 🙂