As an Amazon Associate, I earn from qualifying purchases.
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.
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.
If you want a fun take on this recipe, check out our chocolate peanut butter fudge.
This recipe uses marshmallows, but if you need a recipe that uses marshmallow creme, check out our fantasy fudge recipe.
How to Prevent Grainy Fudge
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 they direct 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.
Using lower-quality chocolate which contains a lot of filler can produce a grainy fudge.
I had used Costco’s organic sugar for years to make this fudge. But in the fall of 2022, they changed the formula or something and the sugar will no longer dissolve completely in this recipe.
After four ruined batches, I can no longer recommend Costco’s organic sugar for this recipe.
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
- 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, just do like we do…and make another batch of fudge. 🙂
Old Fashioned Fudge Recipe
Equipment
Ingredients
- 3/4 cup unsalted butter {1 1/2 sticks}
- 6 oz evaporated milk {half of a can}
- 3 cups sugar {see notes below if using Costco's organic sugar}
- 1 2/3 cup semi-sweet chocolate chips
- 10 oz mini marshmallows
- 1 tsp pure vanilla extract
Instructions
- Butter a 9×13 glass baking dish. Set aside.
- Melt butter in a large saucepan over low heat.3/4 cup unsalted butter
- Add evaporated milk and sugar and stir frequently, allowing the sugar to fully dissolve (~5 minutes).6 oz evaporated milk, 3 cups sugar
- Once the sugar has fully dissolved, increase the temperature to medium and 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/fluff). Stir until completely combined and smooth (~2 minutes).1 2/3 cup semi-sweet chocolate chips, 10 oz mini marshmallows
- Add vanilla extract. Stir until completely smooth (~1 minute).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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Old fashion fudge did not include marshmallows. That’s being lazy, and marshmallows wasn’t invented yet,
Considering marshmallows were around in 2000 BC, I believe your intentionally rude comment is both misdirected and uninformed.
I made two batches of Donna’s lazy old-fashioned fudge today . . . and I gotta tell ya, it’s a clear winner. Easy and delicious. And you can seriously build up some healthy-looking biceps stirring and stirring and stirring.
Ha, yes to arms and Donna!
If you think that is a lot of stirring, you need to make Almond Roca next. Phew!!!
Misleading title. This recipe is not old fashioned fudge. Using marshmallows is an easier method but does not come out the same as true old fashioned fudge.
Kindly let me know how you’d define “old-fashioned”, Tisha. I’d love to hear!
Fun fact: cars built in 2000 now qualify for “vintage” license plates. So “old-fashioned” is pretty damn relative these days. Merry Christmas!
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. 🙂
I would like to make this fudge but with peanut butter swirls. Not sure how to do this using peanut butter chips. Do you have a recipe for this kind of fudge? Or any tips on how to make it?
Loraine, I’m so sorry but I have never attempted that myself.
This was so easy and delicious!! As I can’t get marshmallow fluff I was delighted I could just use marshmallows ????
I ended up making 3 trays of it for ourselves and family for Christmas gifts. Thank you so much. Everyone LOVED it ????
By the way I used 11oz of large marshmallows with no problem. Also, forgot the vanilla in one tray, but didn’t seem to alter the taste. Was still fantastic ????
So glad you all enjoyed it so much Toffie!! Three trays is a lot of stirring, so that’s a great dessert workout. 🙂
I’ll have to give this one a go! My fudge recipe involves melting sugar into butter, and I’m sure you can imagine how granular it usually turns out.
I’ve ruined a ton of batches of fudge with that rushing the melting process so I totally get it.
This fudge is called Chocolate Marshmellow Fudge in my family. The story is my oldest brother made and sold this fudge to make enough money to go on his senior class trip (he graduated in 1953). I don’t remember because I was 2 at the time! ???? I still make it every year. Sometimes I add walnuts.
I love that Diane!! What an awesome family memory.
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.