Nana’s Easy Old-Fashioned Chocolate Fudge Recipe
My culinary journey began in my Nana’s kitchen in Indian Rocks Beach, Florida. I spent a lot of time with her and she loved to make sweets. The first things I remember making were chocolate chip cookies, snickerdoodles and her old-fashioned chocolate fudge recipe. I can’t remember a time when she didn’t have a sweet treat for me to eat or one for us to make. Being by her side made me love baking and definitely brought out my sweet tooth. My Nana believed in taste-testing all of the goodies as soon as they were finished including the fudge – a ritual I still cherish! To this day, I can’t make a batch of fudge without thinking of her and how special those moments were.
The recipe I’m sharing below is the original old-fashioned fudge recipe my Nana and our family have been making for over 50 years. It’s a tried-and-true classic that delivers perfect, melt-in-your-mouth chocolate fudge every time, as long as you follow the steps carefully. Unlike my peanut butter fudge recipe – which, despite your best efforts, doesn’t always turn out perfectly. Nana’s Easy Old-Fashioned Chocolate Fudge is a perfect recipe for any time of the year, although, you can use it during the holiday season to make Christmas gifts.
I should warn you it is very tempting, and I have been guilty of making Nana’s Easy Old-Fashioned Chocolate Fudge recipe and eating the entire batch in a week. Now I try to make sure I only make it while others are around, so I don’t eat it all myself! I make this creamy fudge recipe at least once a year but honestly, I normally make it much more often. Over the years I have probably made Nana’s Easy Old-Fashioned Chocolate Fudge 50 times and probably closer to 100!
The Do’s and Don’ts of Homemade Fudge
Before diving into Nana’s Easy Old-Fashioned Chocolate Fudge recipe, here are a few tips to ensure your fudge comes out smooth, rich, and irresistible:
- Ingredients: The simple ingredients for Nana’s Easy Old-Fashioned Chocolate Fudge are readily found at any grocery store.
- Prepare Ahead of Time: Measure out all of your ingredients before you even start cooking, and line your pan with aluminum foil so you’re ready to pour the fudge as soon as it’s done. Make sure to cover the sides of the pan so the fudge doesn’t get stuck in the pan. You can substitute parchment paper if needed, but I prefer aluminum foil.
- Set Aside Time: Fudge-making is an art that requires your full attention. Reserve at least 30 minutes of uninterrupted time to focus solely on this process.
- Constant Stirring is Key: Once you start cooking be prepared to stir constantly for about 8 – 15 minutes. This is the hard part, but it helps prevent burning and ensures a smooth texture.
- Get a Helper: If you can, have someone nearby who can take over stirring if you need a break. Stirring old-fashioned fudge can be tiring, but it’s essential for achieving the perfect consistency. You won’t need to do an arm workout after making the fudge!
- Work Quickly: As soon as the fudge is mixed and ready, pour it into the pan immediately before it starts to harden. Be careful, though – it will still be quite hot, so avoid getting it on your skin!
Nana's Easy Old-Fashioned Chocolate Fudge Recipe
Equipment
- 1 3 qt saucepan This is the smallest size you can use but feel free to use a larger pot such as a spaghetti pot.
- 1 9x9 square pan You can use a larger cake pan or baking dish. It will just make the fudge pieces thinner.
- 1 candy thermometer
- aluminum foil In a pinch you can substitute parchment paper, but I prefer aluminum foil.
Ingredients
- 3 cups sugar
- 3/4 cup salted butter
- 5 oz evaporated milk (a small can is usually 5 oz)
- 12 oz Baker's semi-sweet chocolate (3 packs - each pack is 4 oz)
- 7 oz jet-puffed marshmallow creme (a small jar is normally 7 oz)
- 1 tsp vanilla extract
Instructions
- Line a 9” square pan with aluminum foil, allowing some extra to hang over the sides for easy removal later.
- Chop all of the chocolate into small pieces and set aside. If you have a high-powered blender you can toss the chocolate into it and pulse it a few times to break it up easily.
- In a 3-quart saucepan, bring the sugar, butter, and evaporated milk to a full rolling boil over medium heat, stirring constantly. Make sure you are scraping the bottom of the pan as you are stirring the mixture. You can also use a large pot such as a spaghetti pot.
- Continue cooking and stirring constantly for 4 minutes or until the candy thermometer reaches 234° F.
- Remove the pan from heat and stir in the chopped chocolate and marshmallow creme until fully combined.
- Add the vanilla extract and mix well.
- Quickly pour the mixture into the prepared pan, spreading it evenly in the pan with a spatula.
- Let the fudge cool and harden for at least 4 hours at room temperature (though it’s best if you can leave it for 12 hours before cutting).
- Once set, use the overhanging foil to lift the fudge from the pan and place it on a cutting board. Cut into 1” squares with a sharp knife and enjoy!
- You can store it in an air-tight container for a week at room temperature.
Mastering Old-Fashioned Chocolate Fudge
- Allow Yourself Time: The most important thing to remember is that once you start, you need to stay fully focused on the process. Constant stirring is essential to prevent the fudge from burning and to achieve that perfect smooth consistency. Have everything prepped and ready, and make sure you pour the fudge into the pan right away to avoid it hardening too soon.
- Use Quality Chocolate: The better the chocolate, the better the fudge. I always use Baker’s semi-sweet chocolate, but you can experiment with different brands.
- Don’t Overcook: If the mixture goes beyond 234°F, your fudge may turn out grainy instead of smooth.
- Humidity Matters: If you are making this in a high-humidity area without air conditioning, you may need to put it in the freezer for an hour to get the fudge to harden completely.
- Pan Options: If you don’t have a 9″ square pan you can use any larger cake pan, the fudge will just be thinner than in the 9″ pan, just make sure you prepare it in advance.
- Gifting Options: If you want to make the fudge for a gift a great way to present it is in a large cookie cutter. You can do this by putting a cookie cutter on a piece of aluminum foil and then pouring Nana’s Easy Old-Fashioned Chocolate Fudge directly into the cookie cutter. Once the fudge sets just remove the aluminum foil and wrap the fudge-filled cookie cutter in plastic wrap or plastic bags – I love these little Wilton bags*.
Nana’s Easy Old-Fashioned Chocolate Fudge has become a beloved staple in our family, and I hope it brings as much joy to your kitchen as it has to mine! Whether you’re making it for a special occasion, holiday gift-giving, or just to satisfy your sweet tooth, this recipe is sure to become a favorite.
If you try it, I’d love to hear how it turns out—let me know in the comments! Happy fudge-making! 🍫❤️
