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Home » Recipes » Candy Recipes

Old Fashioned Fudge Recipe

Published: Dec 15, 2022 Last Updated: Dec 15, 2022 by Marye 1798 words. | About 9 minutes to read this article.

Rich, creamy old fashioned fudge recipe without condensed milk that's easy to make with or without pecans. This stuff is the perfect texture, it literally melts in your mouth. If you grew up in the 1960s this is probably the no fail fantasy fudge you remember.
Total time 15 minutes
Jump to Recipe Pin Recipe
Overhead view of a plate of fudge with a text overlay for pinterest.
A stack of fudge on a plate with a text overlay for pinning to Pinterest.

I can't imagine a family holiday without this homemade treat available for snacking, can you?

Overhead view of finished fudge squares stacked on a white plate on a beige napkin.
This no fail fudge recipe has been around for decades and it's still the best!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🥄 Restless Chipotle recommends
  • 📞 The last word
  • Old Fashioned Fudge
  • 💬 Comments

❤️ Why you'll love this recipe

This is my favorite fudge recipe, maybe because it's the one I grew up with!

  • easy fudge recipe without condensed milk or any special equipment
  • the creamiest fudge ever
  • no candy thermometer needed, no need to worry about a "soft ball stage", or sugar crystals
  • tried and true, no fail fudge recipe

Mom's easy chocolate fudge recipe has never let me down and it won't let you down either! It makes great holiday gifts, hostess gifts, or is just a nice way to end dinner with a cup of coffee.

🧾 Ingredients

What ingredients are in fudge?

Well this recipe is made with just a few simple things -

Labeled Ingredients for this recipe.
Be sure to use a mixture of different kinds of chocolate for the best fudge!

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Step by step images showing how to make old fashioned fudge.
  1. In a large pot, combine sugar, butter and milk.
  2. Cook the mixture over medium heat, stirring, until it comes to a full rolling boil. Boil the mixture, stirring constantly and making sure that it doesn't scorch, for 5 minutes exactly.
  3. Remove the saucepan from the heat and quickly stir in the chocolate marshmallow cream, vanilla extract, pecans, and the salt.
  4. Stir the mixture until it is combined thoroughly. Pour the mixture into a greased 13 x 9 pan that's been lined with parchment paper and sprayed with no stick spray.
Warm fudge in a parchment lined 13 x9 inch pan ready to be chilled.
Homemade chocolate fudge is the best part of the holiday season... ok... ONE of the best parts!

🥫 Storage

Store homemade fudge in an airtight container, lined with wax paper or parchment paper, separating the layers with more wax paper. You can also cover the 13x9-inch pan with plastic wrap if you don't need to be fancy.

Keep in a cool place. It will be fine for several weeks at room temperature if the kids don't find it.

Freeze for up to 3 months in an air-tight container.. It lasts longer if you freeze it in an old spinach box. 😉

📖 Variations

  • Add leftover fudge to hot milk and stir until melted. It makes fantastic hot chocolate.
  • Substitute vanilla extract with peppermint extract.
  • Use walnuts, peanuts, hazelnuts, or macadamia nuts instead of pecans.
  • Add espresso powder for mocha fudge.
  • Stir in mini m&ms.

💭 Things to know

Expert Tip: Pre-measure your ingredients because once everything gets going you won't have time to measure!

  • There's no need to use a candy thermometer with this easy no fail fudge but a timer is super helpful! It won't every get a grainy texture.
  • Mom's recipe used chopped chocolate but I use chocolate chips - it's just easier. You can use the chunk chocolate if you want - just chop it small.
  • Line the pan with parchment or waxed paper. You'll be able to easily get the candy out and cut it into neater squares.
  • A rubber spatula works great because it scrapes the bottom of the pan easily and keep the mixture from scorching.
  • Use a heavy saucepan with tall sides for best results.
  • This is delicious with a sprinkle of fleur de del salt on top of the fudge.
Overhead view of a slab of uncut fudge with a sharp knife on top.
This makes the creamiest chocolate fudge known to man - I would not lie about something that important.

👩‍🍳 FAQs

Why did my fudge fail?

Usually it's because it's because the sugar isn't fully dissolved and the fudge ends up being grainy. Be patient and give the sugar time to dissolve.

How do you rescue failed fudge?

Sometimes you can slowly bring it back to 212F and then remove from the heat and beat it again.

When making fudge do you use salted or unsalted butter?

It's up to you. If you use salted butter then leave out the salt called for in the recipe.

How long does fudge last?

2 to 3 weeks in an airtight container if you keep it in a cool place.

📚 Related recipes

These boozy white chocolate cherries are delicious, too! Make up a box of homemade candy with a few other yummies like the peanut butter pretzel bites.

  • 10 Best Chocolate Gifts
  • Dark Chocolate Truffles Recipe
  • Chocolate Covered Cherries
  • Peanut Butter Pretzel Bites
A piece of fudge with a bite taken out of it on the table. A plate of fudge is in the background.
This family recipe has never let me down! It's delicious!

🥄 Restless Chipotle recommends

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

  • granulated sugar 
  • milk chocolate chips
  • bittersweet chocolate chips
  • semi-sweet chocolate chips
  • milk 
  • pecans
  • butter
  • vanilla extract
  • marshmallow fluff (marshmallow cream, marshmallow creme)
  • heavy stockpot
  • rubber spatula
  • parchment

📞 The last word

I am sure that this easy, old fashioned chocolate fudge recipe will become a family favorite in your house, if it isn't all ready.

Remember that it will only be as good as the chocolate you put into it so use the best you can afford.

Mom's famous fudge recipe (without condensed milk)

Fudge, like many other homemade treats, was something that was only made at Christmas in my house.

My mom was a practical cook except at Christmas and then she went all out with ambrosial fruitcakes, the most perfect fudge ever invented, buttery cookies that were worth arm wrestling over, and magical things I cannot replicate to this day.

The month of December was a flurry of epicurean activity which stopped abruptly on January 2.

At that point we went back to broiled chicken and wedge salad.

To say that I enjoyed the month of December would be an understatement of such gigantic proportions that it would be equal to saying that I simply dislike Monsanto, or somewhat disagree with various politicians.

I lived for Christmastime.

By the time my elementary school teachers began sending home math worksheets with reindeer and Santa hats on them I was a quivering mass of anticipation fueled by those enticing aromas that wafted out of my mother's kitchen.

Fudge was the star of the show, the item that created a release of saliva that nearly dripped from your chin and pooled at your feet.

My mother's fudge was legendary in the neighborhood. It had the best texture, the creamiest mouthfeel, the butteriest melt in your mouth flavor...

My father and I encouraged her to take naps, go to movies, and visit friends so that we could carefully shave off the sides of that creamy chocolaty confection without being detected.

Being caught was certain death or at least a well placed whack with the wooden spoon.

Dad and I were terrified of the Kitchen Nazi that my mother channeled in December - but not terrified enough to stay away from the creamy fudge. 

It was that good.

And the experience later served me well when we did recon and other war games in boot camp.

The flavor secret was in the mixture of chocolate used.

One type of chocolate will give a one dimensional flavor but three or four will create waves of chocolaty pleasure that the Aztecs could not even imagine.

You can bet I remind my kids every holiday season that they are lucky that they have the privilege of gorging on their grandma's recipe for old-fashioned fudge without dodging the Kitchen Nazi.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

Closeup view of the fudge showing the creamy texture of the candy.
4.61 from 58 votes

Old Fashioned Fudge

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Rich, creamy old fashioned fudge recipe without condensed milk that's easy to make with or without pecans. This stuff is the perfect texture, it literally melts in your mouth. If you grew up in the 1960s this is probably the no fail fantasy fudge you remember.
Course Candy
Cuisine Amercian Heritage
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings:80
Calories:132
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stock pot

Ingredients

  • 4 cup sugar
  • ½ cup butter, cut into pieces
  • 1 ½ cup evaporated milk
  • ½ pound bittersweet chocolate, chopped
  • ½ pound milk chocolate, chopped
  • 2 cups semisweet chocolate chips, (one bag)
  • 2 cups marshmallow creme
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup pecans, chopped & toasted

I earn a commission from Instacart from qualifying purchases.

Instructions

  • In a large heavy stockpot, combine the sugar, butter and evaporated milk.
  • Cook the mixture over moderate heat, stirring constantly, until it comes to a full boil.
  • Set a timer for exactly 5 minutes.
  • Boil the mixture, stirring constantly and making sure that it doesn't scorch, for 5 minutes exactly.
  • Remove the pot from the heat and quickly stir in the chocolate, marshmallow cream, vanilla, pecans, and salt.
  • Stir the fudge mixture until it is combined thoroughly. Pour the mixture into a greased 13 x 9 inch pan that's been lined with parchment paper and sprayed with no stick spray.
  • Chill the fudge for 2 hours, or until it is firm.
  • Pull the parchment out of the pan and lay it on the counter.
  • Cut the fudge into squares.
  • Store in an airtight container lined with wax paper, separating the layers with wax paper, in a cool place - but not the refrigerator.

Notes

Storage:
Store homemade fudge in an airtight container, lined with wax paper or parchment paper, separating the layers with more wax paper. You can also cover the 13x9-inch pan with plastic wrap if you don't need to be fancy.
Keep in a cool place. It will be fine for several weeks at room temperature if the kids don't find it.
Freeze for up to 3 months in an air-tight container.. It lasts longer if you freeze it in an old spinach box. 😉
To Toast Pecans:
To toast the pecans: Toss with a tablespoon of melted butter. Toast at 350F for about 5 minutes, stirring once in awhile to keep from scorching, and let cool. You can do this ahead and keep them ready to be used in any recipe.
Tips: 
  • Pre-measure your ingredients because once everything gets going you won't have time to measure!
  • There's no need to use a candy thermometer with this easy recipe but a timer is super helpful!
  • Mom's recipe used chopped chocolate but I use chocolate chips - it's just easier. You can use the chunk chocolate if you want - just chop it small.
  • Line the pan with parchment or waxed paper. You'll be able to easily get the candy out and cut it into neater squares.
  • A rubber spatula works great because it scrapes the bottom of the pan easily and keep the mixture from scorching.
  • Use a heavy saucepan with tall sides for best results.
  • This is delicious with a pinch of salt sprinkled on top of the fudge. Fleur de Sel sea salt works the best.

Nutrition Facts

Calories: 132kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 71mg | Fiber: 1g | Sugar: 17g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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    First published December 12, 2011. Last updated December 15,2022 for editorial updates.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Corey Glenn

      December 22, 2022 at 1:45 pm

      Is the 7 oz jar of marshmallow fluff equivalent to 2 cups?

      Reply
      • Marye

        December 22, 2022 at 5:39 pm

        I'm not sure?

    2. Pat Braun

      November 13, 2022 at 10:24 am

      I make this every Christmas with one change. I use mini marshmallows in place of the marshmallow fluff/creme. I dislike the mess of trying to get the marshmallow creme out of the jar and converted it to mini marshmallows.
      It is a family favorite with some liking it plain and some with nuts added.

      Reply
    3. Denise

      November 07, 2021 at 9:20 pm

      5 stars
      I have been looking for this recipe! Thank you for sharing! Hope you don’t mind I shared it (only the recipe) on Facebook with your blog name of course .
      I know for a fact this is the most yummy fudge!

      Reply
      • Marye

        November 08, 2021 at 8:56 am

        I am so glad you found me! Please don't share recipes - just share the link back to my blog. Thanks.

    4. Sherry Terry

      October 13, 2021 at 1:37 am

      Do we take it you do not like the sweetened condensed milk fudge recipe? I never heard of making it with marshmallow fluff, I look forward to making it this way. The one fudge recipe I cannot find is the one my Moma used to make when we grew up. It was delicious, and it was a hard fudge. I remember trying to make it a few times when I moved out, but could never master it, so I quit.
      If anyone happens to have a recipe for the old fashioned hard fudge, please reveal it so I can try it again! 🙂
      Sherry Terry 🙂

      Reply
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