old fashioned fudge

Old Fashioned Chocolate Fudge, creamy and slightly crumbly this melt in your mouth homemade fudge is the best.&nbsp;

Old Fashioned Chocolate Fudge

sugar

cocoa ((unsweetened good quality))

salt

milk

butter

vanilla

Line an 8 inch square pan with buttered parchment paper.

In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).

Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.

Turn heat to low and continue to cook without stirring until temperature reaches 234 °F.&nbsp; Approximately 30 minutes.

Remove pot from heat, add the butter and vanilla.&nbsp; Do not stir.&nbsp; Cool to room temperature (110°F), approximately 30 minutes.&nbsp; Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes).

Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature).&nbsp; &nbsp;Cut into squares.  Store in an airtight container at room temperature.

You can also freeze the fudge in a double bag, well wrapped.&nbsp; Freeze either in pieces or the whole slab.&nbsp; Can be frozen up to 3 months.&nbsp; Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.&nbsp; Enjoy!

https://www.youtube.com/watch?v=I4bqpMPuq5k&feature=youtu.be

Old Fashioned Chocolate Fudge,  all whole ingredients no sweetened condensed milk!

CHOCOLATE FUDGE

Hershey&#x27;s Chocolate Fudge is a wonderful treat that only requires a few ingredients and tastes pretty amazing. The easy fudge recipe has been around for generations and used to be on the side of the Hershey&#x27;s coca container. It&#x27;s the fudge recipe that you probably grew up with and love. 

Hershey's Chocolate Fudge

Hershey's cocoa

butter (1/4 cup)

vanilla extract

Add the sugar, cocoa powder, and salt to...

Add the sugar, cocoa powder, and salt to a large saucepan and mix the ingredients until they are combined. 

Add the milk to the saucepan and stir....

Add the milk to the saucepan and stir. Turn the heat on medium-high and continue stirring until the mixture begins to boil. 

Once the mixture begins to boil, stop stirring...

Once the mixture begins to boil, stop stirring and add your thermometer to the side of the saucepan. 

Cook until the mixture reaches 234-degrees or forms...

Cook until the mixture reaches 234-degrees or forms a soft ball in cold water. 

Remove from heat and add the butter and...

Remove from heat and add the butter and vanilla. DON'T STIR!

Cool to about 130-degrees and stir until some...

Cool to about 130-degrees and stir until some of the sheen from the fudge dulls. This may take a few minutes.

Pour into a buttered dish.

Run a knife gently through the fudge to...

Run a knife gently through the fudge to get rid of some of the air bubbles and allow to set up for several hours. 

Refrigerate and enjoy!

https://mediavine-res.cloudinary.com/video/upload/fabikau1jvrg34fkbrh8.mp4

Hershey's Chocolate Fudge is a wonderful treat that only requires a few ingredients and tastes pretty amazing. The easy fudge recipe has been around for generations and used to be on the side of the Hershey's coca container. It's the fudge recipe that you probably grew up with and love.

Rich, nutty, sweet and creamy, this Old Fashioned Peanut Butter Fudge Recipe is absolutely addictive! With a vegan &amp; sugar-free makeover, this keto fudge is perfect for sharing with friends and family over the holiday season, or whip up a batch when the sun is beating for a delicious, cool treat! Vegan + Keto + Paleo option

Keto Peanut Butter Fudge

g coconut cream *see notes (1/2 cup)

113 g butter (1/2 cup)

272 g sweetener (I used stevia & erythritol blend) (1.5 cups)

peanut butter

(skip

Line an 8x8 baking dish with parchment paper or greaseproof paper and set it aside.

Add the coconut cream, butter and sweetener to a pot over medium heat and heat until everything melts together and there are no granules of sweetener left.

Mix in the peanut butter, vanilla and salt.

Pour the mixture into the lined baking dish and allow it to cool to room temperature.

Once cooled, place it in the fridge for 2 hours or until firm.

Slice with a hot knife (for clean lines) and enjoy!

cocoa (unsweetened dutch processed)

butter* (I use salted) (room temperature)

Turn heat to low medium and continue to cook without stirring until temperature reaches 234 °F (112C)  Approximately 30 minutes.

Remove pot from heat, add the butter and vanilla.  Do not stir.  Cool to room temperature (110°F/43C), approximately 30 minutes.  Then beat with a wooden spoon just until mixture begins to lose some of it&#039;s gloss (approximately 6-8 minutes).

This tried and true, old fashioned recipe for Never Fail Fudge won&#x27;t ever let you down.  It turns out perfectly rich and creamy each and every time you make it.  

Never Fail Fudge 

cream

(7 ounce) container marshmallow fluff

(12 ounce) package semi sweet chocolate chips

nuts, optional

Line a 9x13 baking dish with buttered parchment...

Line a 9x13 baking dish with buttered parchment paper. Set aside.

In a good sized sauce pan, heat butter,...

In a good sized sauce pan, heat butter, sugar, milk and cream.  Stir frequently and watch closely.  When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.

Stir in marshmallow fluff and chocolate chips until...

Stir in marshmallow fluff and chocolate chips until smooth.

Spread into prepared pan.

Chill for a couple of hours in the...

Chill for a couple of hours in the fridge, until set.

Remove by lifting the edges of the parchment....

Remove by lifting the edges of the parchment.  Remove paper and cut into squares.  Store in a cool place. Can be frozen in an airtight container.

https://mediavine-res.cloudinary.com/video/upload/ozbjmby47rkdvxp7awqj.mp4

This tried and true, old fashioned recipe for Never Fail Fudge won't ever let you down.  It turns out perfectly rich and creamy each and every time you make it.

Never Fail Fudge

Creamy old-fashioned peanut butter fudge is easy to make. You only need a few ingredients!

Easy Peanut Butter Fudge

Lightly spray a 8x8 dish with non-stick cooking...

Lightly spray a 8x8 dish with non-stick cooking spray; set aside.

In a medium pan stir together the sugar...

In a medium pan stir together the sugar and the milk. Over medium-low heat, bring to a boil. Continue to boil for 2 ½ minutes, stirring continuously to prevent sticking. 

Remove from the heat, stir in the peanut...

Remove from the heat, stir in the peanut butter and the vanilla until smooth.

Pour into the prepared pan and allow to...

Pour into the prepared pan and allow to cool completely.

This creamy, old-fashioned fudge recipe is the product of months and months of tweaking and experimenting. It comes out smooth and delicious every time!

The Best Fudge Ever

salted butter (1/2 cup)

evaporated milk (or 10 tablespoons if you only have

corn syrup

chocolate chips (I use semi-sweet)

nuts (optional)

This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. I&#39;ve got flavor variation ideas, and tips for freezing fudge or making it ahead.

Chocolate Fudge

butter ((2 sticks))

milk chocolate chips

chocolate chips

evaporated milk

mini marshmallows

Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl.  Set aside. 

Line a 9×13'' pan with tin foil and set aside.

In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows.&nbsp;Cook over medium heat, stirring frequently until the mixture comes to a boil.

Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)&nbsp;

Boil for about 10 minutes*--the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).

Grease your foil-lined pan with cooking spray. 

Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.

Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.&nbsp;

Cut into small squares, or I like to cut it into a few "bricks" that I wrap in tinfoil and give as gifts.  Store fudge wrapped tightly in the fridge so it doesn't dry out.

https://content.jwplatform.com/videos/4MfBQxtn.mp4

Classic Chocolate Fudge made with chocolate chips and marshmallows is one of my favorite easy holiday treats! Step-by-step photos and adaptations provided!

Perfect Fudge.mp4

Mackinac Island Pecan Fudge 

unsalted butter

white sugar

brown sugar, firmly packed

cocoa powder

pecans, roughly chopped

Mackinac Island Pecan Fudge

Combine butter, milk, salt, brown and white sugars in a heavy pan on medium heat. Mix to combine and bring to a boil and stir continuously for 6 minutes.

Remove from heat and cool for 5 minutes, then add vanilla, cocoa powder, and powdered sugar. Beat with an electric mixer until fudge is smooth and thick. Fold in pecans.

Grease a baking sheet with butter, then pour mixture onto the sheet to cool.

When cool enough to handle, use a greased spatula to help roll mixture into a wide log, wrap it in plastic wrap, and place in fridge for 45 minutes before slicing.

There's no marshmallow creme in this Old Fashioned Peanut Butter Fudge.  That's right this is pure creamy peanut butter fudge and it's downright addicting!  I make this at Christmas and any time I get the urge for some pure peanut butter flavor!

Old Fashioned Peanut Butter Fudge

real butter

Vanilla extract

nuts, I use pecans

Line a 8 x 8 square baking dish with foil, leaving the foil hanging over the sides for easy removal. Lightly butter the foil.

Combine the sugar, milk or half &amp; half, and corn syrup in a 2 quart pan over medium heat. Stir mixture slowly but constantly until mixture comes to a boil. Continue cooking and stirring constantly until the mixture reaches 234 degrees on a candy thermometer or forms a soft ball when dropped in cold water, removing the pan from the heat each time you do a water test.

Remove the pan from heat. Add the butter, Vanilla and peanut butter and mix until smooth. Add nuts, if using, and mix in. Immediately spread in prepared dish.

Place candy in a freezer or cold place until the candy is totally cooled. Cut and serve or store in an airtight container.

I made this recipe for the first time today.  My son and I love it so much!!  I will use it again!!  Thank you!!

Top 10 old fashioned fudge recipes from across the web

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Top Tags

Old Fashioned Chocolate Fudge

Hershey's Chocolate Fudge

Keto Peanut Butter Fudge

Old Fashioned Chocolate Fudge

Never Fail Fudge

Easy Peanut Butter Fudge

The Best Fudge Ever

Chocolate Fudge

Mackinac Island Pecan Fudge

Old Fashioned Peanut Butter Fudge

Top 10 old fashioned fudge recipes from across the web

The most viewed old fashioned fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old Fashioned Chocolate Fudge

Hershey's Chocolate Fudge

Keto Peanut Butter Fudge

Old Fashioned Chocolate Fudge

Never Fail Fudge

Easy Peanut Butter Fudge

The Best Fudge Ever

Chocolate Fudge

Mackinac Island Pecan Fudge

Old Fashioned Peanut Butter Fudge

The most viewed old fashioned fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine