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Aunt Barbara’s old-fashioned fudge recipe is so easy to make in under 20 minutes! Made from scratch with rich chocolate, marshmallows, and evaporated milk, you’ll love this easy chocolate Christmas fudge recipe.
I believe almost every one of us has one recipe that identifies our family and 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. And I am honored to share it with you.
Reader Review
“I’ve never even attempted to make fudge before because I’m definitely not a baker nor candy maker.
Following a recipe to produce good results has always been my downfall so I stick to savory and simple. This recipe has made me think differently about life. Easy to follow, great tips to follow when I am about to go off track, tried and true substitutions, and fabulous results.
This recipe is easy and tasty! My husband is picky and he says, “It’s all about how it sets up and how it taste”. He loved this and so do I!”
Marcella
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 crumbly. To prevent this from happening, heat the ingredients 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.
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 into the baking dish. 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.
- This easy fudge recipe will be completely set within 45 minutes under normal kitchen conditions. Warmer kitchens or climates may impact the cooling time.
- 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 With Marshmallows
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. 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.
Hey I tried t this recipe and the butter seated is there any way to fix this
Hi Caryn, I’m not exactly sure what you mean by the butter seated. Do you mean separated? If so, at what point in the cooking process did the butter separate? Have all ingredients been added?
This fudge is the best I have had. Reminded me of a fudge I tried when I was little. I was planning on doing a fantasy fudge but the store was sold out of marshmallow fluff so I just melted the marshmallows with 1 tbsp of corn syrup so the marshmallows wouldn’t harden back up. I followed the recipe exactly but there were not enough chocolate chips at all. Not sure if it’s because I melted the marshmallows separately but the color was way too light. Ended up adding more which came out to be a whole bag but that sounds about right since other recipes call for 12-16 oz chocolate chips. All in all, i will be making this again!
Hi Kayla – love the corn syrup tip!
Question about your chocolate chips. Do you know which brand you used? I ask, because I noticed this year my fudge was lighter than in previous years.
I usually use Kirkland (Costco) brand chocolate chips and find them the superior bulk chocolate chips. Costco didn’t have them this fall and I had to use Nestle. I immediately noticed that my fudge was lighter in color than previous years.
Hi Sarah,
You have a wonderful last name 🙂
I made this fudge last night. I added some mini marshmallows to the loaf pans (I like their dimensions as a finished product), and also roasted almonds and walnuts. This is very similar to the Sees Candies fudge my mom would make in the 1960’s.
It was a little grainy, especially on the edges. How do I avoid the graininess when making fudge.? I’m looking for lovely, velvety end products.
Thank you so much!
Tina
Hi Tina, I find that our fantasy fudge is a bit smoother than this recipe. The difference is between using mini marshmallows and marshmallow creme. Same process; just one different ingredient!
This is the same recipe my mom used to make (except she used margarine-yuck
We were also a margaine household, Suzi. Not a fan now that I have had actual butter! 🙂
Hi Suzi, oh gosh, my mom used margarine as it was cheaper than butter. Later when I was a teen and got a job, I started buying butter for the house!!!
I’ve used this recipe several times and it always turns out delicious. I’ve been asked to make fudge with marshmallow chunks in it. Do you think I could use this recipe and just stir in more marshmallows before pouring into the pan?
Hi Beth, I would try a small test pan with the marshmallows to see how it goes. The fudge is hot so I think it will soften the mini marshmallows a lot, but I don’t think it will fully melt them.
Hi Beth,
I made this recipe last night (1-8-26) and added mini marshmallows. First I added a base layer of fudge to the greased loaf pan, then some roasted almonds and mini marshmallows, topped them with another base layer of fudge, then mini marshmallows and nuts topped with more fudge. On that last layer of fudge, I made sure to have enough marshmallows and almonds to add to the top. It turned out beautiful and delicious, and yes, you can see the marshmallow-nut layers when you cut into pieces.
Hi Sarah, I was wondering if I could add almonds to this recipe.
Hi Connie, I haven’t done it, but I wouldn’t see why not! I’d stir them in during step 5 in the printable recipe card.
I made this old fashion fudge and it was easy and delicious. This is a definite recipe keeper. Thank you so much for posting it. I will be trying more of your recipes.
I love hearing that, Paulette!! So glad you enjoyed it, and have a lovely holiday season.
I’ve never even attempted to make fudge before because I’m definitely not a baker nor candy maker. Following a recipe to produce good results has always been my downfall so I stick to savory and simple. This recipe has made me think differently about life. Easy to follow, great tips to follow when I am about to go off track, tried and true substitutions, and fabulous results. This recipe is easy and tasty! My husband is picky and he says, “It’s all about how it sets up and how it taste”. He loved this and so do I!!!
Awww, I love hearing that, Marcella! I’m so glad it was a hit for you and your family. Thanks for taking the time to leave a review.
Hi if I were to substitute the semi sweet chocolate for milk chocolate should I reduce the sugar? I don’t care for semi sweet but don’t want it to sweet lol 💜
Hi Melissa, I promise that it’s plenty sweet with semi-sweet! But, the amount of sugar is needed to help everything set. What I might do is leave about 1/3 cup of the milk chocolate chips out, instead of messing with the amounts of added sugar.
I love this recipe! It’s EXACTLY the same one my mom taught me. I’m having all the retro good feels on this right now and you’ve inspired me to make it again.
Aww, I love hearing that, Karen! Food is so connected to memories and I am honored to help you find a way to connect to yours.
This is so close to the recipe I’ve been looking for, the only difference being mom used regular sized marshmallows and I can’t remember how many (12-14 seems to stuck in my brain) I always add chopped walnuts as well. Thank you!!!
You’re so welcome, Mary Jo!!
I just checked and the mini marshmallow bags are 10 oz, whereas the large size marshmallow bags are 12 oz. If you want to use the large ones, do your best to eyeball the 2oz to leave out. Too many marshmallows might lead to dry fudge.
I’m planning on making this fudge recipe tomorrow. I only have unsalted butter. Should I add some salt? If so, how much? Thanks in advance.
Hi Letitia, I wouldn’t feel the need to add any salt, but I would bump up the vanilla extract by 1/2 tsp to give it some extra “sparkle”. 🙂
Such an easy and delicious treat. My new go-to holiday gift!
I absolutely loved your response to Donna’s rude comment. Almost as much as I loved your delicious fudge recipe. Thank you Sarah!
So glad you enjoyed both of those things, Lana. 🙂
Thanks for taking time to leave a review!
Wow, I was given these as a gift and the only complaint is that I had to split them up so I could enjoy them for longer 😂. I have never had fudge that is so smooth and so delicious. Thank you to the gift giver and, now, for the recipe so I can now make them and share the yumminess!
Made this recipe today and it is absolutely DELICIOUS!!! It was much better than I was expecting. I will definitely be making this again 🙂
I’m so glad you loved it so much, Shannon! I always made fudge in December, and now I think you’ve inspired me to also make it a summer dessert. 🙂
This was the first time I had ever made fudge and the process was very easy with your instructions. Came out great and had lots of positive feedback from those we gifted it to. Thanks for a great recipe!
I’m honored to know we were part of your holiday gift-giving. Glad it was enjoyed!
Do you think this is gluten free? I was making treats for friends when I remembered that they only eat gluten free. I’m wondering if marshmallows are gluten? I’m clueless about special diets.
Marshmallows are gluten-free as are chocolate chips. I’d double check your own ingredients on your brands to make sure, but you should be fine for this recipe.
Easy and so creamy and good! Thank you! We did a test batch and are going to be making more to share with teachers. There is debate at our house is over if I should put crushed up peppermint sticks or sea salt on it. 🙂
Do half and half!
Outstanding. The extra tips were very useful.