Old Fashioned Fudge~Traditional Recipe
There are so many foolproof fudge recipes out there that I think many candy making enthusiasts may have forgotten that fudge is a science. If you’ve ever made a batch of fudge that didn’t set properly, you can probably relate.
For this reason, recipe developers over the years have created formulas that utilize ingredients like sweetened condensed milk, flavored chips and marshmallows that guarantee fudge that sets perfectly. The one problem with these recipes is: they are not technically considered fudge.
Real fudge is made by cooking full fat milk and sugar with chocolate (if you are making chocolate fudge) until it reaches a certain temperature, in this case 245F/116C or soft ball stage.
Butter is added and the mixture is allowed to cool slightly. After adding flavourings, usually vanilla, the fudge gets beaten. This emulsifies the melted butter into the syrup, which at the same time aerates the fudge. The sugar crystals become smooth and you are left with a perfectly creamy concoction that sets up.
These recipes for fudge are as old as they get, and they are the 2 classic flavors even your grandma’s grandma would have made. They are made with the simplest most basic ingredients that would have been staples of that time, and they are genuine as can be.
TIPS FOR MAKING THE BEST FUDGE
- USE A HEAVY BOTTOMED POT Because any candy can burn so easily, this is always a good idea for making anything from caramels to taffy.
- STIR CONSTANTLY AT THE BEGINNING This not only prevents it from burning, it also dissolves the sugar for the smoothest fudge.
- COOK ON MEDIUM LOW To cook fudge properly, don’t have the heat so high that it will burn on the bottom. At the same time, too low and it will take forever. The mixture should boil very steadily and the bubbles should get bigger as it cooks.
- STIR FREQUENTLY Especially about 20 minutes in when it starts to change color.
- COOK TO THE PROPER TEMPERATURE The mixture has to cook to 240F/116C on a candy thermometer. If you do not have a candy thermometer, drop some of the mixture in cold water. The ball that forms on the bottom will tell you how hard the fudge will be when it cooks. The longer you cook it, the firmer your fudge will be. I like my fudge a little more on the firm side, so I take my fudge to 245F/118C.
- WORK QUICKLY WHEN SPREADING After beating the fudge until it loses its gloss, spread it quickly into the prepared pan or a piece of parchment. The more you try to smooth it out, the more it sets up and leaves behind a rough finish. This doesn’t affect the flavor at all, so if your first batches look rough and craggy, don’t worry!
I hope you try my recipe for this traditional old fashioned fudge. If you do, please let me know how it worked out for you!
Old Fashioned Fudge
Ingredients
- 2 cups sugar
- 1 cup whole milk
- ½ cup evaporated milk
- ½ teaspoon salt
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla
Instructions
- Line a baking sheet with parchment paper and set aside. In a medium saucepan combine sugar, whole milk, evaporated milk and salt. Heat over medium and stir constantly until sugar dissolves and mixture comes to a boil.
- Reduce heat to medium low and cook until mixture reaches 240F/116C on a candy thermometer. Stir frequently to prevent burning. If you do not have a candy thermometer, drop some of the mixture into cold water. If a soft ball forms, it is ready. If you would like a firmer fudge, cook a few minutes longer. In total it should take about 30 minutes. Remove from heat.
- Add butter but do not stir. Allow the mixture to cool in the pot until the butter is melted and the bottom of the pot feels very warm to touch but not hot.
- Add vanilla and beat vigorously with a spoon until the fudge begins to thicken and lose its gloss. Quickly spread onto the parchment lined baking sheet to form a slab of your desired thickness. Cool for 2-3 hours before cutting into squares. Fudge tastes best a day or two later.
Is the 4oz of chocolate for the chocolate fudge powdered or solid?
The chocolate used for this fudge is intended to be in the solid form and it must be unsweetened. If you would like to use the powdered form instead, you can substitute 3/4 cup of unsweetened cocoa powder for the 4oz chocolate. I hope you enjoy the recipe 🙂
Just wanted to thank you so much I have been looking for this recipe for years it used to be on the back of the Bakers unsweetened chocolate box only mine called for 3 cups of sugar and I think it was a cup and a half of milk and no evaporated milk what’s your thoughts if any haven’t tried it yet I have to get some bakers chocolate thank you so much for your help it means a lot I was only 10 years old when I was making it I became the official fudge maker in my family..I’m 71 now can’t wait to make it for my grandchildren
I didn’t know it was at the back if the milk can, all I know is it’s a very old recipe 🙂 I am so happy you have been reunited with it. It’s really the best way to make fudge. I am sure your grandchildren are going to love it : )
Can you use milk chocolate for this recipe?
Milk chocolate would be too sweet. It would be best to stick with the unsweetened.
I have a question. Is it possible to replace the whole milk with 1/2 evaporate cream and water?
I am curious.
Yes you can but it might not be quite as creamy. Still delicious though 🙂
Great recipe. I think I cooked it too long, because it’s not as chewy as I know fudge. It’s more like the sugar is crystslizing after cooling down.
Thank you for this valuable feedback. Too bad it’s crystalized, sometimes that’s caused by too much stirring but it could be from cooking too long. Fudge takes practice for sure.
WOW- Finally a great recipe for REAL fudge that only uses 2 cups of sugar! My great aunt has a very similar recipe and yours is about the only one online that is truly and old- fashioned traditional recipe! The only adjustment that I made / was taught is to add 1/4 tsp. Cream of Tartar or 1-2 TB corn syrup in with the sugar mixture and to NOT STIR once it comes to a rolling boil. Thank you for providing this recipe! Do you have one for Peanut Butter fudge?
Thank so much! I’m glad you are familiar with the fudge your grandma used to make, seems like a dying art. I will have to try the cream of tartar/corn syrup addition as it makes perfect sense. Yes here is my peanut butter fudge recipe on this blog, I hope you enjoy. https://icookandpaint.com/peanut-butter-fudge-old-fashioned-recipe/