Name: Old Fashioned Fudge 2
Prep time: 15 min
Cook time: 5 min
Total time: 140 min
Ingredients: 14 oz sweetened condensed milk ((1 can, 397g)); 12 oz semi-sweet chocolate chips ((about 2 cups)); 2 tablespoons unsalted butter (room temperature); 1 teaspoon pure vanilla extract; 1/8 teaspoon salt ((a pinch, to balance sweetness)); 1/2 cup chopped walnuts or pecans (optional for crunch)

Old Fashioned Fudge 2 is a creamy, melt-in-your-mouth chocolate fudge that feels like a sweet hug from Grandma’s kitchen. This homemade fudge recipe uses just four pantry staples and no oven necessary, making it a quick, old fashioned sweet treat perfect for holiday treats or everyday sweet cravings.

Why You’ll Love This Old Fashioned Fudge 2 Recipe

No oven required—perfect for hot kitchens and quick sweet whims.
Ready in just 15 minutes of prep, then chills into creamy perfection.
Uses simple pantry staples—no specialty candy ingredients needed.

Melt-in-your-mouth texture that stays firm but never grainy.
Customizable with nuts, swirl-ins, or flavored extracts to suit every taste.
Makes about 36 small squares—ideal for sharing, gifting, or holiday treats.

Store in fridge or freezer for grab-and-go sweet moments.
Timeless old fashioned fudge that evokes family memories and cozy holidays.

Ingredients for Old Fashioned Fudge 2

14 ounces (1 can, 397g) sweetened condensed milk

12 ounces (about 2 cups) semi-sweet chocolate chips (Nestlé Toll House recommended)
2 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract (Madagascar or Tahitian works beautifully)

1/8 teaspoon salt (a generous pinch, to balance sweetness)
1/2 cup chopped walnuts or pecans, optional for crunch (substitute sunflower seeds for nut-free)

Directions

Line the Pan: Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang for easy removal; lightly butter or spray the lining to prevent sticking.
Warm Condensed Milk: In a medium saucepan over low heat, gently warm the sweetened condensed milk until it flows smoothly—avoid boiling to prevent graininess.
Melt the Chocolate: Remove the pan from heat and stir in the chocolate chips, mixing until fully melted and silky; use a silicone spatula to scrape every last bit from the sides.

Add Butter, Vanilla & Salt: Stir in the room-temperature butter one tablespoon at a time, then fold in vanilla extract and a pinch of salt to deepen the chocolate flavor.
Fold in Nuts (Optional): If you love a bit of crunch, gently fold in your chopped walnuts or pecans now for an even distribution throughout the fudge.
Smooth & Tap: Pour the glossy mixture into your prepared pan, using the spatula to smooth the top; tap the pan firmly on the counter to release air bubbles and create an even surface.

Chill Until Set: Refrigerate for at least 2 hours, or until the fudge is firm to the touch—cover loosely with plastic wrap to prevent fridge odors.
Cut into Squares: Lift the chilled fudge from the pan using the foil overhang, peel away the lining, and slice into approximately 36 small squares with a sharp knife—wipe the blade between cuts for clean edges.

Servings & Timing

Makes about 36 small squares

Prep Time: 15 minutes (easy stovetop melt)
Chill Time: 2 hours (patience is key for perfect texture)
Total Time: Approximately 2 hours 15 minutes

Variations

Peppermint Swirl: Add 1 teaspoon peppermint extract and swirl in crushed candy canes before chilling.
Peanut Butter Fudge: Stir 1/3 cup creamy peanut butter into the melted fudge for a nutty twist.
Salted Caramel Fudge: Drizzle warm caramel sauce on top and sprinkle with sea salt before chilling.

White Chocolate Cranberry: Swap half the chips for white chocolate and fold in 1/4 cup dried cranberries.
Espresso Infusion: Dissolve 1 teaspoon instant espresso powder in the melted mixture for a mocha kick.
Coconut Almond Bliss: Use sweetened flaked coconut and almond extract for a tropical vibe.

Storage & Reheating

Store the fudge in an airtight container, layering parchment between pieces to prevent sticking. Kept in the refrigerator, it stays fresh for up to 2 weeks; in the freezer, airtight for as long as 3 months.

Thaw frozen squares in the fridge overnight before serving. No reheating needed—fudge is best enjoyed cool or at room temperature.

FAQs

Why is my fudge grainy? Graininess usually means it boiled too hot or too fast—keep the heat low and stir gently for a super-smooth finish.

Can I substitute milk chocolate chips? Yes, but milk chocolate has more sugar and less cocoa fat—your fudge will be sweeter and slightly softer.
How can I get perfectly clean cuts? Chill the fudge thoroughly, then heat your knife blade under hot water, wipe dry, and make swift, confident cuts.
Can I double this recipe? Absolutely—just use a 9×13-inch pan and increase ingredients proportionally; chilling time may need an extra hour.

Is this fudge gluten-free? Yes, all main ingredients are gluten-free—just double-check brands for hidden additives if you have celiac concerns.
My fudge separated—what happened? Separation often comes from adding cold butter abruptly; ensure your mix is still warm when you stir it in.
Can I add mix-ins like marshmallows? Mini marshmallows work great—fold them in gently after melting to keep them fluffy, not melted.

What’s the best way to gift this fudge? Stack squares in decorative tins or wrap individual squares in wax paper twist ties for a charming homemade treat.

Conclusion

Old Fashioned Fudge 2 is a quick, no-bake chocolate fudge that brings warmth and nostalgia to any table. Its simple ingredients, customizable flair, and melt-in-your-mouth goodness make it a must-try traditional dessert. Give it a whirl, share your sweet creations, and don’t forget to leave a comment or star rating below!

Old Fashioned Fudge 2

This rich and creamy Old Fashioned Fudge 2 recipe is a beloved homemade fudge that requires no oven and comes together in just 15 minutes of stovetop stir, then chills to perfection—a traditional dessert perfect for holiday treats or everyday sweet cravings!

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Prep Time 15

Cook Time 5

Total Time 2 20

Course Dessert

Cuisine American

Servings squares

Calories 150 kcal

Ingredients

14 oz sweetened condensed milk (1 can, 397g)

12 oz semi-sweet chocolate chips (about 2 cups)
2 tablespoons unsalted butter room temperature
1 teaspoon pure vanilla extract

1/8 teaspoon salt (a pinch, to balance sweetness)
1/2 cup chopped walnuts or pecans optional for crunch

Instructions

Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang for easy removal; lightly butter or spray the lining.

In a medium saucepan over low heat, gently warm the sweetened condensed milk until it flows smoothly—avoid boiling to prevent graininess.
Remove the pan from heat and stir in the chocolate chips, mixing until fully melted and silky; use a silicone spatula to scrape every last bit from the sides.
Stir in the room-temperature butter one tablespoon at a time, then fold in vanilla extract and a pinch of salt to deepen the chocolate flavor.

If you love a bit of crunch, gently fold in your chopped walnuts or pecans now for an even distribution throughout the fudge.
Pour the glossy mixture into your prepared pan, using the spatula to smooth the top; tap the pan firmly on the counter to release air bubbles and create an even surface.
Refrigerate for at least 2 hours, or until the fudge is firm to the touch—cover loosely with plastic wrap to prevent fridge odors.

Lift the chilled fudge from the pan using the foil overhang, peel away the lining, and slice into approximately 36 small squares with a sharp knife—wipe the blade between cuts for clean edges.

Notes

For a nut-free version omit the nuts or add mini marshmallows before chilling. Leftover fudge keeps well in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 3 months.