Old Fashioned Fudge

Here’s a tried-and-true recipe for Old-Fashioned Fudge — the kind your grandma may have made, rich and chocolatey with that classic creamy texture and just a slight grain that comes from cooking it the traditional way (no shortcuts, no condensed milk).

🍫 Old-Fashioned Chocolate Fudge (Stovetop)

🕒 Prep Time: 5 minutes

⏱️ Cook Time: 20–25 minutes

❄️ Cooling Time: 1–2 hours

🍽️ Yields: ~36 squares (9×9 pan)

📝 Ingredients:

• 3 cups granulated sugar

• ¾ cup unsalted butter (1½ sticks)

• ⅔ cup whole milk

• 12 oz (2 cups) semi-sweet chocolate chips or chopped chocolate

• 1 jar (7 oz) marshmallow crème (Fluff)

• 1 tsp vanilla extract

• Optional: 1 cup chopped nuts (like walnuts or pecans)

👩‍🍳 Instructions:

1. Prep your pan:

Line a 9×9-inch pan with parchment paper or lightly butter it.

2. Heat sugar, butter, and milk:

In a heavy saucepan over medium heat, combine sugar, butter, and milk. Bring to a full rolling boil, stirring constantly.

3. Boil to soft-ball stage:

Once boiling, stop stirring and let it boil for about 5 minutes, or until it reaches 234°F (112°C) on a candy thermometer (soft-ball stage).

🎯 No thermometer? Drop a small amount into cold water — it should form a soft, pliable ball.

4. Remove from heat and add chocolate:

Take the pan off heat. Stir in the chocolate, marshmallow crème, and vanilla until completely melted and smooth.

5. Add nuts (optional):

If using, fold in chopped nuts.

6. Pour into pan:

Spread the fudge evenly into the prepared pan. Let cool at room temperature until firm (1–2 hours).

7. Cut and serve:

Cut into small squares and enjoy. Store in an airtight container at room temp for up to a week.

📌 Tips for Success:

• Use real butter and whole milk for the best texture.

• Don’t over-boil — going too far past soft-ball stage will make it dry.

• Stir vigorously when adding chocolate and marshmallow crème to ensure smoothness.

Would you like a no-fail microwave version, a peanut butter variation, or a holiday spiced fudge twist?