Dad’s Old Fashioned Fudge

Dad’s Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! We served this homemade fudge at my Dad’s funeral reception and the plate was wiped clean in minutes.

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History of this Old Fashioned Fudge Recipe

You know those recipes that have been woven into the holidays decade after decade and are made specially by one family member? It becomes such an integral part of the celebration that it would be missed almost as much as that family member itself if not present.

Well this Dad’s Old Fashioned Fudge recipe is that for us. My dad has been making this fudge since about 1975 EVERY SINGLE YEAR.

Even the year my mom passed this fudge was still present for our celebration.

Rumor has it that this recipe came straight from a very famous west coast candy shop, but we all know how rumors are…can’t always trust them.

Here is what I know for certain, my dad made several batches every year. My parents would gift this fudge along with all the other special Christmas goodies to family and church members.

A few years bak my dad passed away right before Thanksgiving. It was a heart wrenching holiday season.

It was about a week after his passing that I was sitting at my desk trying to wade through my piles of work while grieving, when it hit me…COMPLETE PANIC…”What happened to the fudge recipe” shot through my mind.

Reason for the Panic

Here is the background to my complete panic.

Last year I had told my dad that we should work on a post for the blog making his fudge recipe.

He proceeded to dive into deep explanation in a way that only my dad could do about how the evaporated milk sizes have changed over the years, thereby altering the way the recipe would have to be written.

I encouraged him, that since he was a scientist, I couldn’t think of a better person for rewriting the recipe with today’s proportions in mind. And he did just that, but my dad worked on his own time frame and didn’t get the rewritten recipe to me until January.

So I I tucked it away for the 2017 holiday season.

Sadly my dad passed and I completely forgot about it until that panic stricken moment. I had complete fear that I had lost the last hand written recipe my father had done for me.

Not only was it the last hand written recipe but HIS fudge recipe… I shot up out of my desk and tore through my notebooks with my heart pounding.

Complete Relief

Thank God it took but just a few minutes to find.

I saw those beautiful hand written words shining up at me and my tears began. Once the flood gates opened I think I cried for a good 4 hours straight.

I am so thankful that my father gifted me with this recipe so that I can carry on the tradition. We made this for his funeral reception and it was literally gone in a heartbeat. I am filled with joy over this because I can just see my dad right now. Grinning from ear to ear knowing that he made so many people happy for a moment while enjoying his fudge.

Ingredients for Dad’s Old Fashioned Fudge

• Sugar- Sweetens the mixture and contributes to the texture. 
• Evaporated Milk- Contributes creaminess, sweetness, and depth of flavor.
• Half & Half- Helps achieve richness, creaminess, and a smooth texture.
• Pure Vanilla- Imparts a rich and aromatic taste, enhancing the overall flavor profile.
• Unsalted Butter- Adds richness and creaminess while helping to bind ingredients together.
• Semi-Sweet Chocolate Chips- Provide a decadent flavor and  contribute to rich texture. 
• Walnut Halves-  Bring crunch, nutty flavor, and nice contrast to smooth texture of the fudge. 

How To Make Old Fashioned Fudge Without a Candy Thermometer

1. Lightly grease a 8 x 10 or 9 x 13 inch baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside. 
2. In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for approximately 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. Once it comes to a rapid boil, start your timer for 2 minutes and continue stirring consistently.
3. Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.
4. Pour chocolate mixture evenly into lined pan. Cool completely at room temperature and then chill for at least 2 hours. 
5. Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month. 

Nut Variations

If you’re looking to experiment with different nut varieties in your walnut fudge recipe, there are several options that can work well. Here are a few nut suggestions that can complement the flavors of the fudge.

• Pecans- Pecans have a buttery and slightly sweet flavor that pairs wonderfully with chocolate. 
• Almonds- Almonds offer a slightly milder and subtly sweet taste.
• Hazelnuts- Hazelnuts have a distinct and robust flavor that complements chocolate well and bring a combination of nuttiness and creaminess to the fudge.
• Cashews- Cashews have a creamy and slightly sweet taste. While they are milder in flavor compared to walnuts, they can add a pleasant texture and a touch of sweetness to the fudge.
• Macadamia Nuts: Macadamia nuts have a rich, buttery flavor and a creamy texture and create a nice contrast with the chocolate.

How to Store

• Cool Completely- Allow the fudge to cool completely at room temperature before storing it. This ensures that it sets properly and maintains its desired texture.
• Refrigeration- For longer shelf life, it is recommended to store the walnut fudge in an airtight container in the refrigerator. The chilled environment helps preserve the fudge and prevents it from softening or melting.
• Layering and Separation- To prevent the fudge pieces from sticking together or separating, place parchment or wax paper between the layers when storing them in the container. This will make it easier to separate the pieces when serving.
• Proper Sealing- Ensure that the container is tightly sealed to prevent any moisture or odors from affecting the fudge’s taste and texture.
• Shelf Life- Walnut fudge, when stored properly in the refrigerator, can typically last for up to 1 month. However, its quality may gradually decline over time, and it’s best to consume it within the first few weeks for optimal taste and texture.
• Freezing-Leave uncut and wrap tightly in plastic wrap or place in an airtight container. When properly stored, homemade Old Fashioned Fudge can last up to 2-3 months without significant loss in quality. To use, defrost in the refrigerator and then cut into individual pieces. If freezing individual pieces, the fudge will last about 6 weeks in the freezer before declining in quality.

Tips For Making Dad’s Old Fashioned Fudge

• Choose Pure Vanilla Extract- For a wonderfully rich and robust flavor, pure vanilla extract is recommended over imitation vanilla.
• Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet.
• Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.
• Best Pan to Use- The best type of 8 quart pan to cook this recipe in is a stainless steel 8 quart pot . However, if you use a ceramic coated cast iron pan the cooking time will increase. Note: Here is a trick to keep in mind, once the mixture starts to rapidly boil, continue cooking for another 2 full minutes and then take off of heat and add the rest of the ingredients. Ceramic coated cast iron pans cause the cooking time to almost double because the mixture takes longer to come to a rapid boil.

How Can I Present This As a Gift?

• Container- Choose an appropriate container to hold the fudge such as a decorative tin, mason jar, or cellophane bag tied with ribbon.
• Presentation- Consider presenting the fudge gift on a decorative tray or within a gift basket to make it even more special.
• Liner- If necessary, line the container with parchment paper, wax paper or colorful tissue paper to add a decorative element and to prevent the fudge from sticking to the container. 
• Decorative Touches- Enhance the visual appeal of the gift by adding your own special touch. Sprinkle powdered sugar or cocoa powder lightly over the fudge. Alternatively you can place whole nuts, sprinkles, or chocolate shavings over some of the fudge pieces.
• Personalize- Attach a label or gift tag to the container to provide information about the fudge, such as the flavor or any special ingredients used. You can also include a personalized message or a recipe suggestion to make the gift more meaningful. 

Frequently Asked Questions

What is the best type of chocolate to use for fudge?

The best type of chocolate for fudge is high-quality semisweet or bittersweet chocolate, which typically contains around 60-70% cocoa solids. The higher cocoa content provides a richer and more intense chocolate flavor.

Do I need to use a candy thermometer to make this recipe?

No candy thermometer is required for this fudge recipe, as it was developed to be made successfully without using one.

Can I eliminate the walnuts?

Absolutely! This homemade fudge recipe tastes wonderful with or without nuts.

More Delicious Christmas Candy and Treats

Old Fashioned Peanut Brittle

Mom’s Walnut Balls

Maple Glazed Pecans

Divinity Candy

Chocolate Rum Balls

White Chocolate Christmas Fudge

Candied Walnuts

Dad’s Old Fashioned Fudge

Dad’s Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! We served this homemade fudge at my Dad’s funeral reception and the plate was wiped clean in minutes.

4.81 from 47 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Old Fashioned Fudge, Old Fashioned Fudge Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 6 minutes minutes

Total Time: 16 minutes minutes

Servings: 90 pieces

Calories: 163kcal

Author: Heather

Ingredients

• 4 cups granulated sugar
• 12 oz can evaporated milk
• 1 tbsp half & half or whole milk
• 2 tbsp + 2 tsp pure vanilla
• 7 oz unsalted butter 1 cube + 3/4 cube
• 16 oz semi sweet chocolate chips (or bars) 16 oz = 2 & 2/3 cups chocolate chips, *See Note #1 below
• 2-3 cups walnut halves

Instructions

• Lightly grease a 8×10 or 9×13 inch baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside. 
• In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for approximately 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. Once it comes to a rapid boil, start your timer for 2 minutes and continue stirring consistently.(IMPORTANT See Note #2 below)
• Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.
• Pour chocolate mixture evenly into lined pan. Chill for at least 2 hours. 
• Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month. 

Notes

Recipe Notes

Note #1– Opt for chocolate brands with a good reputation for flavor and quality, such as Valrhona, Guittard, Ghirardelli, or Callebaut. If using chocolate bars, chops into smaller pieces. 

Note #2– Depending on the type of 8 quart pot you use, the total amount of time may vary. However, once the mixture comes to a boil set your timer for 2 minutes. 

Enameled cast iron Dutch Ovens will take longer to come to heat and so the time will be much longer where as a thin metal pan will come to a boil much quicker. The average time is 6 1/2 mins but regardless of the type of pot used, the mixture should come to a rapid boil while stirring constantly for a full 2 minutes. 

Note #3– 92 calories per piece is with walnuts. 80 calories per piece without walnuts. 

Nutrition

Calories: 163kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 53mg | Potassium: 190mg | Fiber: 1g | Sugar: 16g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg

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