Dad's Secrets To Making The Best Old Fashioned Fudge (2024)

Jump to Recipe

Dad’s Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! We served this homemade fudge at my Dad’s funeral reception and the plate was wiped clean in minutes.

Dad's Secrets To Making The Best Old Fashioned Fudge (1)

This post may contain affiliate links which I earn a small portion in sales if a purchase is made.Rest assuredthough, it is never at any additional cost to you.

Dad's Secrets To Making The Best Old Fashioned Fudge (2)

History of this Old Fashioned Fudge Recipe

You know those recipes that have been woven into the holidays decade after decade and are made specially by one family member? It becomes such an integral part of the celebration that it would be missed almost as much as that family member itself if not present.

Well this Dad’s Old Fashioned Fudge recipe is that for us. My dad has been making this fudge since about 1975 EVERY SINGLE YEAR.

Even the year my mom passed this fudge was still present for our celebration.

Rumor has it that this recipe came straight from a very famous west coast candy shop, but we all know how rumors are…can’t always trust them.

Here is what I know for certain, my dad made several batches every year. My parents would gift this fudge along with all the other special Christmas goodies to family and church members.

A few years bak my dad passed away right before Thanksgiving. It was a heart wrenching holiday season.

It was about a week after his passing that I was sitting at my desk trying to wade through my piles of work while grieving, when it hit me…COMPLETE PANIC…”What happened to the fudge recipe” shot through my mind.

Reason for the Panic

Here is the background to my complete panic.

Last year I had told my dad that we should work on a post for the blog making his fudge recipe.

He proceeded to dive into deep explanation in a way that only my dad could do about how the evaporated milk sizes have changed over the years, thereby altering the way the recipe would have to be written.

I encouraged him, that since he was a scientist, I couldn’t think of a better person for rewriting the recipe with today’s proportions in mind. And he did just that, but my dad worked on his own time frame and didn’t get the rewritten recipe to me until January.

So I I tucked it away for the 2017 holiday season.

Sadly my dad passed and I completely forgot about it until that panic stricken moment. I had complete fear that I had lost the last hand written recipe my father had done for me.

Not only was it the last hand written recipe but HIS fudge recipe… I shot up out of my desk and tore through my notebooks with my heart pounding.

Complete Relief

Thank God it took but just a few minutes to find.

I saw those beautiful hand written words shining up at me and my tears began. Once the flood gates opened I think I cried for a good 4 hours straight.

I am so thankful that my father gifted me with this recipe so that I can carry on the tradition. We made this for his funeral reception and it was literally gone in a heartbeat. I am filled with joy over this because I can just see my dad right now. Grinning from ear to ear knowing that he made so many people happy for a moment while enjoying his fudge.

Dad's Secrets To Making The Best Old Fashioned Fudge (3)
Dad's Secrets To Making The Best Old Fashioned Fudge (4)
Dad's Secrets To Making The Best Old Fashioned Fudge (5)

Ingredients for Dad’s Old Fashioned Fudge

  • Sugar- Sweetens the mixture and contributes to the texture.
  • Evaporated Milk- Contributes creaminess, sweetness, and depth of flavor.
  • Half & Half- Helps achieve richness, creaminess, and a smooth texture.
  • Pure Vanilla- Imparts a rich and aromatic taste, enhancing the overall flavor profile.
  • Unsalted Butter- Adds richness and creaminess while helping to bind ingredients together.
  • Semi-Sweet Chocolate Chips- Provide a decadent flavor and contribute to rich texture.
  • Walnut Halves- Bring crunch, nutty flavor, and nice contrast to smooth texture of the fudge.

How To Make Old Fashioned Fudge Without a Candy Thermometer

  1. Lightly grease a 8 x 10 or 9 x 13 inch baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside.
  2. In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for approximately 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. Once it comes to a rapid boil, start your timer for 2 minutes and continue stirring consistently.
  3. Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.
  4. Pour chocolate mixture evenly into lined pan. Cool completely at room temperature and then chill for at least 2 hours.
  5. Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month.

Nut Variations

If you’re looking to experiment with different nut varieties in your walnut fudge recipe, there are several options that can work well. Here are a few nut suggestions that can complement the flavors of the fudge.

  • Pecans- Pecans have a buttery and slightly sweet flavor that pairs wonderfully with chocolate.
  • Almonds- Almonds offer a slightly milder and subtly sweet taste.
  • Hazelnuts- Hazelnuts have a distinct and robust flavor that complements chocolate well and bring a combination of nuttiness and creaminess to the fudge.
  • Cashews- Cashews have a creamy and slightly sweet taste. While they are milder in flavor compared to walnuts, they can add a pleasant texture and a touch of sweetness to the fudge.
  • Macadamia Nuts: Macadamia nuts have a rich, buttery flavor and a creamy texture and create a nice contrast with thechocolate.

How to Store

  • Cool Completely- Allow the fudge to cool completely at room temperature before storing it. This ensures that it sets properly and maintains its desired texture.
  • Refrigeration- For longer shelf life, it is recommended to store the walnut fudge in an airtight container in the refrigerator. The chilled environment helps preserve the fudge and prevents it from softening or melting.
  • Layering and Separation- To prevent the fudge pieces from sticking together or separating, place parchment or wax paper between the layers when storing them in the container. This will make it easier to separate the pieces when serving.
  • Proper Sealing- Ensure that the container is tightly sealed to prevent any moisture or odors from affecting the fudge’s taste and texture.
  • Shelf Life- Walnut fudge, when stored properly in the refrigerator, can typically last for up to 1 month. However, its quality may gradually decline over time, and it’s best to consume it within the first few weeks for optimal taste and texture.
  • Freezing-Leave uncut and wrap tightly in plastic wrap or place in an airtight container. When properly stored, homemade Old Fashioned Fudge can last up to 2-3 months without significant loss in quality. To use, defrost in the refrigerator and then cut into individual pieces. If freezing individual pieces, the fudge will last about 6 weeks in the freezer before declining in quality.

Tips For Making Dad’s Old Fashioned Fudge

  • Choose Pure Vanilla Extract-For a wonderfully rich and robust flavor, pure vanilla extract is recommended over imitation vanilla.
  • Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet.
  • Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.
  • Best Pan to Use- The best type of 8 quart pan to cook this recipe in is a stainless steel 8 quart pot. However, if you use a ceramic coated cast iron pan the cooking time will increase. Note: Here is a trick to keep in mind, once the mixture starts to rapidly boil, continue cooking for another 2 full minutes and then take off of heat and add the rest of the ingredients. Ceramic coated cast iron pans cause the cooking time to almost double because the mixture takes longer to come to a rapid boil.

How Can I Present This As a Gift?

  • Container- Choose an appropriate container to hold the fudge such as a decorative tin, mason jar, or cellophane bag tied with ribbon.
  • Presentation- Consider presenting the fudge gift on a decorative tray or within a gift basket to make it even more special.
  • Liner- If necessary, line the container with parchment paper, wax paper or colorful tissue paper to add a decorative element and to prevent the fudge from sticking to the container.
  • Decorative Touches- Enhance the visual appeal of the gift by adding your own special touch. Sprinkle powdered sugar or cocoa powder lightly over the fudge. Alternatively you can place whole nuts, sprinkles, or chocolate shavings over some of the fudge pieces.
  • Personalize- Attach a label or gift tag to the container to provide information about the fudge, such as the flavor or any special ingredients used.You can also include a personalized message or a recipe suggestion to make the gift more meaningful.

Frequently Asked Questions

What is the best type of chocolate to use for fudge?

The best type of chocolate for fudge is high-quality semisweet or bittersweet chocolate, which typically contains around 60-70% cocoa solids. The higher cocoa content provides a richer and more intense chocolate flavor.

Do I need to use a candy thermometer to make this recipe?

No candy thermometer is required for this fudge recipe, as it was developed to be made successfully without using one.

Can I eliminate the walnuts?

Absolutely! This homemade fudge recipe tastes wonderful with or without nuts.

More Delicious Christmas Candy and Treats

Old Fashioned Peanut Brittle

Mom’s Walnut Balls

Maple Glazed Pecans

Divinity Candy

Chocolate Rum Balls

White Chocolate Christmas Fudge

Candied Walnuts

Dad's Secrets To Making The Best Old Fashioned Fudge (6)

Dad’s Old Fashioned Fudge

Dad’s Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! We served this homemade fudge at my Dad’s funeral reception and the plate was wiped clean in minutes.

4.83 from 46 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Old Fashioned Fudge, Old Fashioned Fudge Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 6 minutes minutes

Total Time: 16 minutes minutes

Servings: 90 pieces

Calories: 163kcal

Author: Heather

Ingredients

  • 4 cups granulated sugar
  • 12 oz can evaporated milk
  • 1 tbsp half & half or whole milk
  • 2 tbsp + 2 tsp pure vanilla
  • 7 oz unsalted butter 1 cube + 3/4 cube
  • 16 oz semi sweet chocolate chips (or bars) 16 oz = 2 & 2/3 cups chocolate chips, *See Note #1 below
  • 2-3 cups walnut halves

Instructions

  • Lightly grease a 8×10 or 9×13 inch baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside.

  • In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for approximately 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. Once it comes to a rapid boil, start your timer for 2 minutesand continue stirring consistently.(IMPORTANT See Note #2 below)

  • Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.

  • Pour chocolate mixture evenly into lined pan. Chill for at least 2 hours.

  • Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month.

Notes

Recipe Notes

Note #1– Opt for chocolate brands with a good reputation for flavor and quality, such as Valrhona, Guittard, Ghirardelli, or Callebaut. If using chocolate bars, chops into smaller pieces.

Note #2– Depending on the type of 8 quart pot you use, the total amount of time may vary. However, once the mixture comes to a boil set your timer for 2 minutes.

Enameled cast iron Dutch Ovens will take longer to come to heat and so the time will be much longer where as a thin metal pan will come to a boil much quicker. The average time is 6 1/2 mins but regardless of the type of pot used, the mixture should come to a rapid boil while stirring constantly for a full 2 minutes.

Note #3– 92 calories per piece is with walnuts.80 calories per piece without walnuts.

Nutrition

Calories: 163kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 53mg | Potassium: 190mg | Fiber: 1g | Sugar: 16g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg

Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!

For more recipe inspiration follow along on Facebook and Pinterest.

Dad's Secrets To Making The Best Old Fashioned Fudge (2024)

FAQs

What is the secret to great fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

What should you not do when making fudge? ›

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.

Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What happens if you overboil fudge? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Should you stir fudge while it's cooking? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

Why can't you make fudge when it's raining? ›

As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil.

What is the best pan to make fudge in? ›

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

Is milk chocolate or semi sweet chocolate better for fudge? ›

Chocolate: you may use semi-sweet chocolate or dark chocolate. If you want milk chocolate fudge, I suggest using a combination of milk and semi-sweet, so that it's not overly sweet. But this is up to you! You could also use semi-sweet chocolate chips, but I suggest sticking to high-quality chocolate if possible.

Can I use heavy whipping cream instead of evaporated milk in fudge? ›

With its very similar consistency, 1 cup of heavy cream can replace 1 cup of evaporated milk in sweet and savory dishes. While the flavor will be blander than evaporated milk's unique caramelized tones, the texture will be noticeably richer.

Why is condensed milk not advisable? ›

Sweetened condensed milk is high in calories and unsuitable for people with cow's milk protein allergy or lactose intolerance. Its sweet flavor may be off-putting for some and doesn't typically serve as a good substitute for regular milk in recipes.

Why is my old fashioned fudge not hardening? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).

How to fix failed fudge? ›

The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.

What makes fudge softer? ›

If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.

Why is my fudge not creamy? ›

Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

Why didn't my fudge work? ›

– The most likely explanation is that your fudge didn't quite reach the full temperature it needed to be. If the mixture only ever reaches 110 or 112 degrees celcius it will always be soft. Our advice would be to buy a candy thermometer and take the guesswork out of the fudge making.

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Madonna Wisozk

Last Updated:

Views: 6141

Rating: 4.8 / 5 (48 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Madonna Wisozk

Birthday: 2001-02-23

Address: 656 Gerhold Summit, Sidneyberg, FL 78179-2512

Phone: +6742282696652

Job: Customer Banking Liaison

Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making

Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.