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.

Course Dessert

Cuisine American

Keyword Old Fashioned Fudge, Old Fashioned Fudge Recipe

Prep Time 10

Cook Time 1 6

Total Time 16

Servings 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

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Instructions

Lightly grease a 8x10 or 9x13 inch baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside. See Note #2 below.
In a large, heavy-bottomed 8-quart pot, combine the sugar, evaporated milk, half & half, and vanilla. Stir constantly over medium heat until the sugar dissolves and the mixture starts to simmer.
Once simmering, insert a candy thermometer making sure the bulb is immersed but not touching the bottom of the pot. See Note #3 below.
Continue cooking (stirring constantly), and bring the mixture to the soft-ball stage of 232–235 °F. This is the critical temperature range where fudge will set properly.
As soon as the thermometer hits 232 °F remove the pot from heat.
Remove the pot from the heat and let the mixture sit undisturbed for about 10 minutes, until it cools slightly to roughly 120°F. Once cooled, add the butter and chocolate and stir until completely smooth. This cooling pause is important, as it helps prevent grainy fudge by allowing proper sugar crystals to form.
Stir in walnuts if using.
Pour the fudge mixture evenly into the prepared pan. Let sit at room temperature (uncovered) until firm, at least 3–4 hours and then chill for at least 2 hours.
Pro Tip: Avoid refrigerating immediately unless necessary; sometimes chilling too fast can hinder proper crystallization.
Once set, gently run a butter knife along the edges of the pan, lift out using the parchment overhang, and cut into squares.

Video

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- Lightly greasing the pan before adding parchment paper helps the paper stay in place, making it much easier to pour and spread the hot fudge mixture.

Note #3- Before making the fudge, test your candy thermometer in boiling water. At sea level it should read 212°F. If it reads higher or lower, adjust your final cooking temperature by that same amount. This ensures the fudge reaches the correct stage to set properly.

Note #4- Depending on the type of 8 quart pot you use, the total amount of time may vary. 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.

Note #5- 92 calories per piece is with walnuts. 80 calories per piece without walnuts.

Most Important Note- When this recipe was first written, a candy thermometer wasn’t necessary. As ingredients like evaporated milk have changed over time, cooking by time alone became inconsistent. A candy thermometer ensures the mixture reaches the proper temperature, giving you smooth, properly set fudge every time.

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