This timeless Old Fashioned Fudge is a melt-in-your-mouth chocolate treat that takes you back to grandma’s kitchen, blending simple ingredients into a classic homemade dessert you can’t resist.
Why You’ll Love This Recipe
- No oven needed—just a stovetop and a candy thermometer.
- Ready in under 15 minutes of active cooking (plus chill time).
- Uses pantry staples you probably already have on hand.
- Perfect for holiday gift boxes, potlucks, or a sweet after-school snack.
- Creamy, smooth texture with just the right balance of sweet and rich chocolate.
- Easily customizable—add nuts, sea salt, or swirl in peanut butter.
- Classic fudge recipe that never fails, based on generations of family tradition.
- A fun kitchen project to make with kids or to gift to neighbors.
Ingredients
• 3 cups granulated sugar
• ¾ cup whole milk (or heavy cream for an ultra-rich fudge)
• ½ cup unsalted butter (1 stick)
• 2 cups semisweet chocolate chips (or chopped bittersweet chocolate)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt (to balance sweetness)
• ½ cup chopped walnuts or pecans (optional mix-in or topping)
Directions
- Prepare the pan. Line an 8×8-inch baking pan with parchment paper or foil, leaving a 1-inch overhang for easy removal. Lightly grease the paper or foil with butter or nonstick spray.
- Combine sugar and milk. In a medium heavy-bottomed saucepan over medium heat, stir together sugar, milk, and salt until the sugar dissolves and the mixture begins to steam.
- Boil to soft-ball stage. Clip a candy thermometer to the pan (avoiding contact with the bottom). Bring the mixture to a gentle boil without stirring, until it reaches 234°F–240°F (soft-ball stage), about 10–12 minutes—this ensures perfect fudgy texture.
- Add butter and chocolate. Remove the pan from heat. Quickly stir in the butter until melted, then add chocolate chips and stir until the mixture is completely smooth and glossy.
- Flavor and beat. Stir in vanilla extract. Now, beat the hot fudge continuously with a wooden spoon or heatproof spatula: about 2–3 minutes until it thickens slightly, loses its sheen, and starts to pull away from the sides.
- Transfer to pan. Immediately pour the fudge into your prepared pan, using a spatula to smooth the top. If you’re using nuts, sprinkle them evenly over the surface and gently press them in.
- Chill until set. Refrigerate the fudge for at least 2 hours, or until completely firm. For best results, cover loosely with plastic wrap to prevent any fridge odors.
- Slice and serve. Lift the fudge out by the parchment overhang. Use a sharp knife, wiped clean between cuts, to slice into 24 neat squares. Enjoy at room temperature for the creamiest bite.
Servings & Timing
Makes: 24 squares
Prep Time: 5 minutes (lining pan and measuring)
Cook Time: 15 minutes (heating to soft-ball stage)
Chill Time: 2 hours (or overnight for extra firmness)
Total Time: About 2 hours 20 minutes
Variations
• Salted Caramel Swirl: Drizzle ¼ cup homemade caramel over hot fudge, then swirl with a toothpick before chilling.
• Nut-Free Delight: Omit nuts and sprinkle rainbow nonpareils on top for a festive twist.
• Peanut Butter Fudge: Stir in ½ cup creamy peanut butter when adding vanilla for a PB swirl.
• Vegan Version: Swap dairy milk for full-fat coconut milk and use dairy-free chocolate chips.
• Mint Chocolate: Add ¼ teaspoon peppermint extract and top with crushed candy canes.
• Spiced Mocha: Mix in 1 teaspoon instant espresso powder and a pinch of cinnamon for a coffee-kick fudge.
Storage & Reheating
Store fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For longer storage, freeze fudge squares in a sealed freezer-safe bag for up to 3 months. Thaw at room temperature for 15–20 minutes before serving—no reheating needed.
FAQs
Q: Why didn’t my fudge set?
A: If your candy thermometer didn’t reach 234°F–240°F, the sugar solution may be too soft—reheat gently and cook a few degrees more next time.
Q: Can I use low-fat milk?
A: Whole milk or cream give the best creamy texture; low-fat milk can lead to grainy fudge.
Q: How can I make sure the fudge is smooth?
A: Stir gently off heat until glossy, then beat consistently; over-beating can cause crystallization.
Q: Why is my fudge grainy?
A: Graininess often comes from sugar crystals—avoid stirring while the mixture boils, and ensure your thermometer is accurate.
Q: Can I pack this fudge without refrigeration?
A: Yes—if you use cream, it’s best refrigerated, but at room temperature, it will stay firm for up to 3 days in a cool, dry environment.
Q: How do I get clean slices?
A: Wipe your knife blade between cuts and consider chilling the fudge until very firm for crisper edges.
Q: Can I add dried fruit to this fudge?
A: Absolutely—fold in ½ cup chopped dried cherries or cranberries after beating for a fruity twist.
Q: What’s the best gift presentation?
A: Cut squares of fudge and wrap each in waxed paper, then place in a decorative box with shredded paper—add a ribbon for a sweet homemade gift.
Conclusion
This Old Fashioned Fudge brings together nostalgia, simplicity, and that classic sweet chocolate flavor we all adore. Whether you’re making a batch for the holidays, a kid’s bake sale, or just a cozy evening treat, this fudge recipe never disappoints. Give it a try, leave a comment below with your customization, and explore more homemade dessert ideas in our recipe archive!
Old Fashioned Fudge
Ingredients
- 3 cups granulated sugar
- 3/4 cup whole milk (or heavy cream for richer fudge)
- 1/2 cup unsalted butter (1 stick)
- 2 cups semisweet chocolate chips (or chopped bittersweet chocolate)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt (balances sweetness)
- 1/2 cup chopped walnuts or pecans optional, for mix-in or topping
Instructions
- Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang to lift the fudge out later; lightly grease it with butter or nonstick spray.
- In a medium heavy-bottomed saucepan, stir together sugar, milk, and salt over medium heat until the sugar dissolves completely.
- Clip a candy thermometer to the pan; bring mixture to a boil without stirring, letting it reach 234°F to 240°F (soft-ball stage), about 10–12 minutes.
- Remove from heat; quickly stir in butter until melted, followed by chocolate chips, mixing until the fudge is smooth and glossy.
- Stir in vanilla extract; then beat the fudge with a wooden spoon or heatproof spatula until it begins to thicken and loses its sheen, about 2–3 minutes.
- Pour the fudge into the prepared pan, smoothing the top with a spatula; sprinkle nuts on top if using, then refrigerate until fully set, about 2 hours.
- Lift the fudge out using the parchment overhang; cut into 24 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
Nutrition
