Old Fashioned Fudge
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 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 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.
- 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.
- Once the butter has melted, stir in the sugar. Stir frequently, allowing the sugar to fully dissolve (~5 minutes).
- 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.
- Add vanilla extract. Stir until completely smooth (~2 minutes).
- 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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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.