Do you have wonderful memories of fudge made by your mom or grandma? I sure do! I remember it well: the delicious, mouth-watering fudge was only served on special occasions.
One of the reasons that we didn’t make fudge more often when I was a kid was because the process for making it was so time-consuming and difficult! A lot of old fashioned fudge recipes were so challenging that it was an easy treat to mess up. If you made the mixture too hot, it turned into a brick. If you didn’t reach the right temperature, it wouldn’t set right.
Well, guess what? I’ve got a chocolate fudge recipe that tastes just like the old fashioned homemade fudge I remember, but it’s a lot easier to make! This old fashioned candy makes wonderful holiday gifts, but it’s so easy to make that you don’t have to wait for that special time of year. I love the creamy texture of this cocoa fudge recipe, and your friends and family will too.
You don’t need a lot of special ingredients to make this recipe — just a few things that you can easily gather from the grocery store. Best of all, you don’t need a candy thermometer, and you don’t need to spend tons of time stirring the gooey concoction until your arm is ready to fall off (which is what we had to do to make the old fashioned fudge of my childhood).
Enjoy!
Why You’ll Love This Recipe
If you’re a chocolate lover, there are a million reasons you’re going to love this recipe.
- Simple: Compared to old fashioned homemade fudge, I can’t stress this enough: this recipe is so easy. You won’t believe how fast it comes together.
- Reliable: Follow the directions as I’ve laid them out, and you’ll get consistent results.
- Great gift: This recipe makes great holiday gifts for loved ones and friends!
- Melt-in-your-mouth texture: I just can’t get past how delicious this recipe is!
Ingredient Notes & Substitutions
You may have to go shopping for the marshmallow fluff in this recipe, but the other ingredients are standard ingredients that many people keep on hand!
- Any brand of marshmallow fluff will work: You don’t need to use a specific brand to make this recipe come out perfectly.
- Flavorings: Do you want to give your fudge a special taste for the season? I like to add peppermint extract at the holidays. Cinnamon makes a great addition in the fall!
- Extra additions: Some people like to add nuts to their fudge. It’s your call! You might also consider adding some very finely ground candy canes to your recipe.
Tips for Success
While the recipe I’ve just described sounds super easy, there are a few things you can do to make it even better. Here are some things I suggest:
- Use a heavy-bottom pan to prevent the mixture from scorching.
- Measure your ingredients in advance so you’re ready to add each to the pot when the time comes.
- Don’t boil for too long or your fudge may turn out crumbly.
- Stir constantly while the mixture boils to prevent it from burning to the bottom of the pan.
- Don’t like how sweet it is? Consider adding a pinch of salt to balance the sweetness.
Storage & Reheating
You can store marshmallow fudge on your counter in a covered container for one to two weeks. If you’re saving this as a gift, you can put it in your refrigerator for up to three weeks — or you can freeze it. Be sure to cut it into squares if you’re freezing it. Wrap it in plastic wrap, place in a freezer-safe container, and then freeze. It keeps for up to three months. You can thaw it in the refrigerator overnight or on the counter.
Serving Suggestions
This is fudge so you don’t have to serve it with anything. It’s a dessert, so if you want to serve it following a meal, go right ahead! If your guests or family aren’t big chocolate lovers, then you might want to provide options that are not as chocolate-y. Lemon pound cake cookies or banana bread brownies both make fantastic alternatives!
FAQs
Why use marshmallow fluff in your fudge?
Marshmallow fluff gives the fudge a creamy texture that is similar to the texture of old fashioned fudge, but without all the work.
Why didn’t my marshmallow fudge set well?
If your marshmallow fudge didn’t set well, then you probably didn’t boil it long enough. Store it in the fridge to firm it up some more.
Do I need a candy thermometer to make this fudge?
Nope, you don’t need a candy thermometer to make this fudge!
How long will my marshmallow fudge last?
This recipe will last for about two weeks on the counter, or longer in the fridge.
Notes
Fudge brings back great memories for me. If you’re someone who grew up eating homemade fudge, then you’re going to love this old fashioned candy.
Old-Fashioned Rich Chocolate Fudge
Ingredients
- 1 can 14 oz. Sweetened condensed milk
- 3 cups Semi-sweet chocolate chips
- 2 tbsp. Unsalted butter
- 1 tsp. Pure vanilla extract
- A pinch of kosher salt
- 1 cup Chopped pecans optional
Instructions
- Line an 8×8-inch or 8×9-inch square baking pan completely with parchment paper or wax paper, leaving an inch of overhang on the sides to act as handles for an easy lift-out release.
- In a medium saucepan set over medium-low heat, combine the sweetened condensed milk, semi-sweet chocolate chips, unsalted butter, vanilla extract, and a pinch of kosher salt.
- Stir the ingredients continuously with a silicone spatula or heavy wooden spoon as they melt. Keep the burner on low heat to ensure the chocolate melts gently and evenly without scorching or splitting into an oily mess. Cook for 5 to 7 minutes just until the mixture translates into a thick, uniform, glossy, and completely smooth chocolate cream.
- If you are choosing to add nuts, remove the saucepan from the hot burner now and fold in the 1 cup of chopped pecans, stirring quickly to distribute them evenly throughout the heavy fudge paste.
- Immediately scrape the hot, viscous fudge into your prepared lined pan, using your spatula to firmly press and smooth the top surface into a flat, level sheet. Tap the pan firmly against the counter a few times to flash-release any trapped pocket air bubbles.
- Transfer the pan directly into the refrigerator to chill undisturbed for at least 1 hour (or leave it on the counter at room temperature for 3 to 4 hours) until the structure sets entirely bone-firm to the core.
- Use the parchment paper handles to lift the solid block of fudge cleanly out of the pan and place it flat onto a cutting board. Peel away the paper lining and use a sharp, heavy chef’s knife to cleanly slice the slab into uniform 1-inch squares. Serve immediately or store in an airtight container at room temperature for up to two weeks.
