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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 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.
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 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.
Updated for fall 2022: I have used Costco’s organic sugar for years to make this fudge. But in 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.
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
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!!!
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. 🙂