This post may contain affiliate links. Please read our disclosure policy.

This Old Fashioned Fudge Recipe is chewy, fudgy with the perfect amount of chocolate. Step by Step instructions for perfect fudge every time! 

Old Fashioned Fudge Recipe
Pumpkin Seed Brittle Gooey Delicious
Subscribe to Chef Lindsey Farr!
Get the latest chef-created recipes and more right to your inbox!

You have no idea how much this recipe altogether means to me. For years I have been trying to make fudge. YEARS! 

Old Fashioned Fudge Recipe

Previously, I thought 2015 was going to be my year. After all, I had just gone to culinary school. I felt pretty confident. But, let me tell you, when you are on your third round of 2AM fudge after working the hot line at a steakhouse, even the strongest confidence bubble will burst. ? “Next year, I said.” 

Old Fashioned Fudge Recipe

But fear not, friends, 2021 was my YEAR OF FUDGE. Never have I ever been more proud of myself ? nor has success tasted so sweet. Good thing the wedding was the weekend before, or I would have had a wedding dress problem! 

Old Fashioned Fudge Recipe

I am not exaggerating when I say that I read every single recipe for fudge in my extensive vintage and modern cookbook collection, and I dove deep into the web looking for fudge illumination. The problem with 96% of fudge recipes is that they are too general. There are recipes where method doesn’t really matter, or there are several means to the same end.

Fudge does not fall into that category. Method significantly matters. {Never fear, I’ve dissected the method into easy steps, just like I did in my pecan praline recipe!}

Old Fashioned Fudge Recipe

Just ask 2AM 2015 Lindsey. Some attempts didn’t set, some became crystallized rocks. Moreover, none vaguely resemble fudge. The OG recipe that I was trying to make was my Dad’s Mom, Ruth Jean’s. She obviously didn’t need instructions whereas I needed a full team of grandmothers to hold my hand.  

Old Fashioned Fudge Recipe

Next year, Dad, I will make Ruth Jean’s recipe. That’s in fact a promise. 

Old Fashioned Fudge Recipe

The winning instructions come from Better Homes & Gardens Cookies and Candies 1966 Cookbook. There may not be many recipe photos in the book, but I appreciate that the authors took an entire page to provide step by step photos of making fudge. They particularly knew what was up. God bless. 

If you aren’t here for this much work. I likewise feel that deeply. Make this easy Peppermint Fudge instead.

Old Fashioned Fudge Recipe

Combine sugar, milk, chopped chocolate, salt, corn syrup and butter. Cook over medium high heat. Stir the mixture until the sugar dissolves and it comes to a boil.

Old Fashioned Fudge Recipe

Attach a candy thermometer to the side of the pot. Cook, without stirring or swirling, until it reaches soft-ball stage (236°F). You can double check by dropping a small spoonful in ice water. It should form a soft, pliable ball of candy. 

Old Fashioned Fudge Recipe

Add the extract and begin beating vigorously with a wooden spoon. Don’t stop beating! No resting! Enlisting the help of a friend is highly recommended. Try not to scrape around the edges.

Old Fashioned Fudge Recipe

Push the mixture from the pan into prepared dish and don’t scrape around the sides. It seems wasteful but the crystals will ruin the texture of your fudge! Smooth out the surface. 

Old Fashioned Fudge Recipe with walnut on top
5 from 2 ratings

Old Fashioned Fudge Recipe

This Old Fashioned Fudge Recipe is chewy, fudgy with the perfect amount of chocolate. Step by Step instructions for perfect fudge every time!
Prep: 10 minutes
Cook: 25 minutes
Total: 1 hour 35 minutes
Servings: 15 Pieces

Ingredients 
 

Makes: 4 x 6inch rectangle

Instructions 

  • Butter the sides of a heavy, high-sided sauce pot. Don’t skimp. This is crucial because then when the fudge is bubbling, sugar has a possibility of clinging to the sides and creating unwanted crystals.
  • Also butter a 4×6” baking dish or loaf pan. I had the darndest time getting mine out and next time I will try lining it with parchment paper and then buttering! Don’t worry, the scraps didn’t go to waste.
  • Combine sugar, milk, chopped chocolate, salt, corn syrup and butter. Cook over medium high heat. Stir the mixture until the sugar dissolves and it comes to a boil.
  • Attach a candy thermometer to the side of the pot. Cook, without stirring or swirling, until it reaches soft-ball stage (236°F). You can double check by dropping a small spoonful in ice water. It should form a soft, pliable ball of candy.
  • Remove from the heat and allow to cool undisturbed to 110°F. The bottom of the pan should feel comfortably warm to your hand.
  • Add the vanilla extract and begin beating vigorously with a wooden spoon. Don’t stop beating! No resting! Enlisting the help of a friend is highly recommended. Try not to scrape around the edges.
  • The fudge will begin to stiffen and lose its gloss. The longer you beat it, the more air will be incorporated. This will change the texture ever so slightly. It will make it more crumbly but will have a magically chewy, fudgy texture. I was paranoid about stopping too soon and mine never really lost its gloss, so I finally just had to call it.
  • Push the mixture from the pan into prepared dish and don’t scrape around the sides. It seems wasteful but the crystals will ruin the texture of your fudge! Smooth out the surface.
  • Score the squares with the tip of a knife for neater slices later. Press a perfect walnut half into the top of each square before they set completely. [Try not to stress.]
  • Once it cools, cut along score marks and admire your handiwork. Bravo! You made fudge!!!

Notes

Presentation – In order to be able to get your fudge out later, and to avoid crystallization of sugar, do not skimp on buttering your pot! In fact, maybe even add parchment paper PLUS the butter to your baking dish to get smooth edges when you’re serving your fudge.
Flavor Tips The corn syrup is here to stabilize the wet sugar mixture. If you omit the corn syrup, you run a greater risk of the fudge crystalizing. I love unsweetened chocolate in this homemade fudge, but semi-sweet chocolate would make an even sweeter treat.
TechniqueIdeally you want the sugar to dissolve before the mixture comes to a boil. This will help ensure the sugar doesn’t crystalize. 
Helpful Tools A heavy-bottomed pot will produce the best fudge. A candy thermometer is mission-critical here! I prefer one that clips on the side of the pot for constant temperature regulation. Test your thermometer calibration before you begin by placing it in a pot of boiling water. The temperature should read 212°F.
Variations You can use any nut that you choose in place of the walnuts. Hazelnuts would be a phenomenal flavor pairing, as would almonds. 
Storage Store fudge at room temperature in an airtight container between sheets of parchment or waxed paper. Even this will be no match for a humid day, so try to make this recipe during the drier months and don’t store them by the stove or oven.
Yield: 15, 1-inch squares & happiness

Nutrition

Calories: 147kcal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 96mg | Potassium: 51mg | Fiber: 1g | Sugar: 28g | Vitamin A: 66IU | Calcium: 20mg | Iron: 1mg
Course: Candy & Chocolate
Cuisine: American
Calories: 147
Like this? Leave a comment below!
Old Fashioned Fudge Recipe
Old Fashioned Fudge Recipe

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments