Grandma’s old-fashioned fudge recipe is a true classic that never goes out of style.
This heavenly dessert is not only rich and creamy but also incredibly easy to make, using just five simple ingredients that you probably already have in your pantry.
One of the best things about this recipe is that it’s incredibly affordable and doesn’t require fancy or hard-to-find ingredients. You can whip up a batch of fudge in minutes without breaking the bank or spending hours in the kitchen.
It’s a great dessert option for any occasion, whether hosting a party, celebrating a special event, or craving something sweet.
You can also package this fudge and gift it to friends and family for Christmas or special holidays. My mum and I would do this every year, and it was so much fun!
Overall, grandma’s old-fashioned fudge recipe is a timeless classic that is easy to make, delicious to eat, and perfect for sharing with your loved ones.
Looking for more yummy fudge recipes? Try my favourite Old-Fashioned Caramel Fudge or this simple White Chocolate Oreo Fudge.
Why You Will Love This Old-Fashioned Chocolate Fudge
- Made in one pot
- Affordable pantry staple ingredients
- Creamy and sweet
- Perfect for gifting
- Keeps well in the fridge
Ingredients For Old-Fashioned Fudge
It’s made with staple ingredients you likely already have in your pantry!
- White Granulated Sugar – white granulated sugar provides sweetness and helps to give the fudge its desirable texture and consistency.
- Butter – salted or unsalted, your preference.
- Cocoa Powder – adds a rich chocolate depth to this fudge.
- Vanilla Extract – either vanilla extract or vanilla essence will do.
- Milk – helps to achieve a smooth and creamy texture.
Variations
- Add nuts
- Add marshmallows
- Add crushed peppermint candy for a holiday twist
- Add chocolate chips
Tools to Use
How to Make Grandma’s Old-Fashioned Fudge
The full ingredient list and printable recipe are at the bottom of this post!
1. Grease a 20cm x 20cm (8″x 8″) dish with butter and set it to the side.
2. Combine sugar, cocoa, milk, and butter in a medium saucepan over medium-low heat, stirring continuously until the sugar dissolves and the butter is melted.
3. Bring to a boil until it reaches 114℃ (237℉). Do not stir while it boils. When it reaches temperature, remove it from the heat.
4. Add in the vanilla. Leave it to sit for 5 minutes, then stir with a wooden spoon until it begins to thicken in the pot.
5. Quickly pour the fudge mixture into the greased dish to set. Tap the dish to get the fudge evenly distributed. Let it cool completely before cutting it into small squares.
How to Store Your Fudge
Room Temperature – Fudge can be stored at room temperature for 1-2 weeks. Choose a cool, dry place away from direct sunlight.
Refrigerate – For longer storage, put the airtight container in the refrigerator. Refrigerated fudge can last 2-3 weeks. Be aware that refrigerating can sometimes change the texture, making it firmer.
Freezer – If you want to store fudge for several months, freezing is an effective option. Wrap the pieces in wax paper and seal them in a freezer bag or airtight container. Fudge can be frozen for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight or at room temperature.
Expert Tips
- Use a heavy-bottomed saucepan to prevent the fudge from burning or sticking to the pan.
- Use a candy thermometer to ensure that the fudge reaches the correct temperature. This will help to achieve the desired texture and consistency.
- Stir the mixture continuously while cooking to prevent the sugar from crystallizing. This will help ensure the fudge sets properly and has a smooth texture.
More Candy Recipes
Old-Fashioned Stove Top Fudge Recipe
Ingredients
- 2 cups white granulated sugar
- 2 tablespoon cocoa powder
- ½ cup whole fat milk
- 3 teaspoons butter 25g
- ½ teaspoon vanilla extract
Instructions
- Grease a 20cm x 20cm (8"x 8") dish with butter and set it to the side.
- Combine sugar, cocoa, milk, and butter in a medium saucepan over medium-low heat, stirring continuously until the sugar dissolves and the butter is melted
- Bring to a boil until it reaches 114℃ (237℉). Do not stir while it boils. When it reaches temperature, remove it from the heat.
- Add in the vanilla. Leave it to sit for 5 minutes, then stir with a wooden spoon until it begins to thicken in the pot.
- Quickly pour the fudge mixture into the greased dish to set. Tap the dish to get the fudge evenly distributed. Let it cool completely before cutting it into small squares.
Notes
- Use a heavy, straight-sided saucepan made of aluminium or stainless steel is best for use.
- It's a good idea to use a candy thermometer. It helps you know exactly when the fudge is ready. But if you don't have one, you can still check if the fudge is ready by dropping a small amount of the mixture into a glass of cold water. If it becomes a ball, then it's ready!
- Use a wooden spoon instead of a metal one, as wood doesn't conduct heat.
- Store in an air-tight container!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and delicious. I will make this often.
My mother use to make this, I tried unsuccessfully and ended up making really good ice cream syrup! Now that I know the temperature to cook it to, I can’t wait to try it! BTW, how much is 25 g of butter? And can I double this recipe? Thank you!
This is my go to recipe for fudge. Couldn’t be easier and always delicious
Do you use homogenized, 2%, sweetened condensed, or evaporated milk in this? Please let us know. Thank you.
Hi Sheila, this recipe uses neither of those ingredients. It is just whole fat milk. Thanks, Makyla
What is 25 g of butter.,all the other ingredients are in American language. Just not sure about the 25 g butter
Hi Debra, it’s 3 teaspoons of butter or if you have a scale its 25 grams. Thanks, Makyla
Hi! What if I only have a meat thermometer???