If you are looking for a fudge recipe that’s perfect for giving, look no further. This creamy, soft old-fashioned fudge outdoes the other recipes you’ve tried — even the famous state fair version! I’m sure of it; I’ve been convincing people for years that this is the best fudge recipe out there, one batch at a time.
Can’t get enough chocolate? Check out my homemade hot fudge sauce recipe, too!
A long-ago friend of mine was well-known for her fabulous desserts. Notably, she had the best melt-in-your-mouth old-fashioned fudge recipe ever. Seriously. She was kind enough to share it with me years ago, and I’ve been using this recipe ever since.
How to make fudge the old-fashioned way
It’s not hard to make, but this recipe requires a bit of effort. Start by putting the chocolate chips, marshmallow fluff, and butter in a large mixing bowl.
Heat the milk and sugar on the stove top, then pour the hot liquid over the ingredients in the bowl. The heat of the cooked milk and sugar mixture will melt the ingredients in the bowl as you mix.
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You can use a stand mixer or a hand mixer for this recipe. In either case, you’ll want to mix it until the fudge begins to hold its shape.
Nuts or no nuts? That’s your call! You could also divide the recipe and add nuts to just half.
Spread the fudge into pans and cool in the refrigerator before cutting into squares.
The BEST fudge recipe
You know those gourmet fudge booths at the county fair where they charge one million dollars for a half pound? Hubby insists on breaking our bank every time he has the opportunity, then proceeds to say, “yours is better.” My kids concur that this is the best fudge recipe they’ve tried.
Another friend, after listening me wax poetic about my favorite holiday indulgence scoffed, saying this was no different than the recipe on the back of the marshmallow fluff jar. (Hi Chris!)
Oh, but it is, I told him. Try it, I told him. He did, and for the past half-dozen or so years, he whips up a batch and considers it the kickoff of his holiday season.
You need to make this. I have no qualms whatsoever saying that this is the best fudge recipe you’ll make, hands down. All credit to Andrea for that!
Chocolate chips — The original recipe calls for semi-sweet chocolate chips, but if you prefer dark chocolate, by all means give it a go!
Butter — I use salted butter for this recipe, but if you prefer, unsalted is fine.
Marshmallow fluff — When I make this fudge, I start by making homemade marshmallow fluff. If you want to skip that step, jarred marshmallow fluff is fine.
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.
Evaporated milk — The full fat canned stuff is what you want here.
Vanilla — Real vanilla extract gives the best flavor, but whatever’s in your cupboard will work. Try making vanilla at home!
Nuts — This fudge is melt-in-your-mouth creamy and lovely to savor without the optional nuts. But if you’re a yes on nuts, stir in some walnuts. Amp up the flavor by toasting the walnuts!
Big batch for giving
This recipe makes about five pounds of fudge, so you’ll have plenty to share and still have some left for yourself. Store fudge in an airtight container in the refrigerator. If you’re giving this fudge as a gift, I like to package it up into pretty tins and keep them in the fridge until I’m ready to give them away.
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- Butter a 13" x 9" pan and line it with parchment paper. (See notes about pan sizes.)
- Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside.
- In large (7-8 quart) stock pot, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly eight minutes. (Mixture will reach about 210ºF.) Pour hot mixture over ingredients in bowl.
- Stir until well mixed and the butter and marshmallow fluff is well-melted, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla. Stir in nuts if you like them.
- Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.
- When the fudge is ready to cut, use the parchment paper to help lift the slab out of the pan and turn it out onto a cutting board for easy cutting.
I use a 13″ x 9″ plus an 8″ x 8″ pan – using only the one makes a really deep fudge; too deep for me.
The fudge "holds its shape" when ridges and bumps remain on the surface of the chocolate when you lift the mixer away.
Using coarse sugar may result in undissolved sugar bits in the fudge.
Nutrition Information:Yield: 48 Serving Size: 1 grams
Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 12mgSodium: 42mgCarbohydrates: 30gFiber: 1gSugar: 26gProtein: 1g