Creamy Traditional Old-Fashioned Fudge

In this Instructable, I will show you how to make traditional fudge. This creamy old fashioned fudge recipe is so yummy. If you are a fudge lover like me you have got to try this. I love all kinds of fudge, 3-ingredient microwave fudge, peanut butter fudge, cookies, and cream fudge, etc. My aunt gave this recipe to my mom in 1968, and I remember helping her make it when I was young. It is similar to a fantasy fudge. We always had it around the holidays. Creamy old fashioned fudge is more finicky than microwave fudge, but it tastes better to most people. If I can do it, you can do it. Let's get started and make some fudge from scratch!

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Follow the steps below or watch the video tutorial or do both. :)

Ingredients:

• 2 cups white granulated sugar (400g)
• 1/2 cup of butter, salted or unsalted (113g)
• 1 cup mini-marshmallows or 10 large marshmallows (50 to 60g)
• 2/3 cup of evaporated milk (158ml)
• 1 cup semi-sweet chocolate chips (or use milk or dark chocolate) (170g)
• 1 tsp. vanilla extract (5ml)
• 1 cup chopped walnuts (117g) (optional)

Tools:

• Medium to a large pot, a heavy bottom is best
• Wooden spoon or silicone spoon
• Spatula 7x11 or 9x9 inch pan
• Parchment paper or cooking spray
• Knife
• Candy Thermometer

Traditional fudge can be tricky to make sometimes, it isn't as full proof as this 3-ingredient microwave fudge, and it takes longer, but definitely worth it, if you have the time to try it out.

Begin by adding the butter, I usually cut it into smaller chunks, sugar, marshmallows, and evaporated milk to a heavy bottom pot. If you don't have one, you can use a regular pot. The heavy bottom pots heat more evenly.

TIP: If you can't find evaporated milk, you can use whole milk. Evaporated milk is traditional cooking milk.

Place the pot on your burner and set the heat between medium-low and medium. Sometimes I like to start with medium-low, and then once everything melts, raise the temp to medium for the rest of the time.

The next few points are crucial. Stir constantly throughout this whole process. Use a candy thermometer if possible. The temp needs to be raised to 234F/112C. It's okay if it is a few degrees over or under. This is the softball stage.

From the moment you put the pot on the burner until it reaches the correct temp, it will take 15 to 20 minutes.

TIP: If you don't have a candy thermometer, once the mixture starts to boil, set the timer for 6 minutes. That should give it enough time to reach the proper temp.

Once the sugar mixture reaches 234F/112 C. Remove it from the heat and add in the chocolate chips. Stir, stir, stir. You will get a good workout. Once melted, add in the vanilla extract. Keep stirring for a few minutes until it loses most of its shine and is duller looking. Then add in the optional chopped walnuts.

Scoop the hot fudge out of the pot and into a baking pan (11x7 or 9x9 inch pan) lined with parchment paper, or spray it with cooking spray. Parchment paper is my favorite because it makes it so easy to remove the fudge and then cut it.

Spread the fudge out with a spatula until it is level. Then let it sit at room temperature for an hour or two to set. You can also leave it overnight. If you do, after an hour or two, I recommend, covering it with plastic wrap, which helps it to no dry out. Not necessary, but something, I like to do.

And when the fudge becomes firm, it is ready to be cut. It is common to just cut it up into little cubes.

TIP: If your knife sticks when cutting, dip it in hot water, and dry it off, then cut. The warm blade cuts the fudge easier.

Enjoy!!

**Print the recipe here if you like.

Here are a few fudge troubleshooting tips. Again, this kind of fudge can be finicky, but if you follow these tips, you should be fine. :)

1. If your fudge turns out grainy, which can happen, and you don't like the way it tastes, some people don't mind, all is not lost. You can put the fudge back into the pot, add 1 cup of water or about 1/2 cup of cream with it. Set the heat to medium-low and gently melt the fudge. Make sure the stir otherwise it will burn. Heat it back up to the proper temp. Remove it from the heat and allow it to cool for 15 minutes, then stir it for about 4 to 5 minutes. And then back into the pan.

2. If your fudge doesn't set most likely it wasn't heated up to the proper temp. You can follow the steps above which will solve that problem as well. Also, if it is a humid or rainy day, sometimes that will affect the setting process.

Now check out those steps in action with this video tutorial. :)