Some recipes don’t just satisfy a sweet tooth—they warm your soul. This old-fashioned homemade fudge recipe is exactly one of those timeless treasures. Tucked away on a well-loved, handwritten index card in my husband’s Great Granny Evans’ recipe box, it carries with it the love and memories of her cozy kitchen every time we make it.
This isn’t just any fudge—it’s the fudge: rich, creamy, and irresistibly silky-smooth, melting perfectly on your tongue with every bite. Granny had a true gift for sweets, but this fudge was her crowning glory. It graced every Christmas table, every church potluck, and every birthday gathering, always vanishing before anything else on the dessert spread.
What makes this fudge so magical is its simplicity. No candy thermometer, no tricky sugar stages—just nine precise minutes of boiling (Granny was very clear about that!) and a handful of humble pantry staples. The result? A flawless batch every time: never grainy, never too soft, and always carrying that nostalgic, old-fashioned flavor that instantly brings back memories of holidays and home.
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Why You’ll Love This Fudge Recipe:
No thermometer required — no need to fuss with soft-ball stage or guesswork.
Foolproof texture — smooth, creamy, and never gritty.
Holiday-ready — perfect for candy trays, neighbor gifts, or bake sales.
Big-batch friendly — makes plenty to share or freeze.
Family-tested for generations — you’re making the exact same recipe Great Granny Evans used.
Ingredient Break Down
Granny was always very particular about her fudge, and she swore by exact measurements—especially the evaporated milk. That one ounce really does make a difference!
- Sugar – The base of the fudge. Don’t cut it down or swap—it’s needed for the right set.
- Butter – Adds richness and depth. Use real butter for the best flavor.
- Evaporated milk (13 oz can) – Granny was insistent on the full 13 ounces, not the more common 12-ounce can. That extra ounce ensures the sugar mixture boils and sets just right.
- Chocolate chips – Semisweet chips are classic, but you can play with dark or milk.
- Marshmallow cream (jarred) – The secret to the smooth, non-grainy texture. It melts right into the fudge and keeps it silky.
- Vanilla extract – For warmth and flavor balance.
Instructions
- Step 1: Combine sugar, butter and evaporated milk into pot.
- Step 2: Bring to a boil and continue to stir for 9 minutes.
- Step 3: Remove from heat and immediately stir in marshmallow creme, chocolate chips and vanilla. Mix until smooth.
- Step 4: Pour mixture into 9×13 foiled and greased pan. Let cool for several hours until fully set.
Hint: The 13 ounces of evaporated milk is crucial to the balance of the entire recipe! Don’t be tempted to use 12 oz, I’ve made that mistake before and I will never make it again.
Step-by-Step Tips for Making Old-Fashioned Fudge
Making fudge can sometimes feel intimidating, but this recipe makes it easy. Here’s exactly how to nail it every time:
- Prep your pan first. Line a 9×13-inch baking dish with parchment paper or foil, then lightly butter it. Fudge sets quickly once it’s ready, so having the pan prepared is key.
- Combine the base. In a large, heavy-bottomed saucepan, add sugar, butter, and the entire 13-ounce can of evaporated milk.
- Bring to a boil. Stir constantly over medium heat until the mixture reaches a full rolling boil.
- Boil for 9 minutes. This is Granny’s golden rule! Set a timer. Stir frequently to prevent scorching. If you prefer precision, you’re aiming for 234–240°F (soft-ball stage).
- Remove from heat & add chocolate. Immediately stir in the chocolate chips and marshmallow cream. Stir vigorously until completely smooth and glossy.
- Add vanilla. Stir in the extract at the very end for the best flavor.
- Pour & set. Quickly spread the fudge into your prepared pan. Smooth the top with a spatula.
- Cool & cut. Let it set at room temperature until firm, then slice into neat squares.
Variations
While Granny Evans was a traditionalist, there’s plenty of room to make this fudge your own:
- Mint Chocolate Fudge – Swap in mint chocolate chips or add ½ teaspoon peppermint extract along with the vanilla.
- Rocky Road Fudge – Stir in 1 cup chopped walnuts and 1 cup mini marshmallows after removing from heat.
- Cookies & Cream Fudge – Fold in 2 cups crushed Oreo cookies for a fun twist.
- Peanut Butter Swirl Fudge – Drop spoonfuls of warmed peanut butter into the fudge before it sets, then swirl with a knife.
Serving Suggestions
This fudge is so versatile—it’s perfect for:
- Holiday candy trays – Pair it with toffee, caramels, or peanut brittle.
- Valentine’s Day – Wrap squares in wax paper and tie with ribbon.
- Neighbor gifts – Pack in festive tins for a thoughtful homemade gift.
- Potlucks & church socials – It disappears first every single time.
- Freezer stash – Keep some hidden for late-night chocolate cravings.
And if you want to take it over the top? Serve a square of fudge with a scoop of vanilla ice cream and a drizzle of hot fudge sauce. Double fudge, double happiness.
Storage
Room Temperature: Store in an airtight container at room temp for up to 1 week. Layer pieces with wax or parchment paper.
Refrigerator: Keeps 2–3 weeks when stored in the fridge.
Freezer: Freeze for up to 2–3 months. To serve, thaw overnight in the fridge and bring to room temp before eating.
FAQ
Do I really need to boil the sugar mixture for exactly 9 minutes?
Yes! That precise boiling time is key. Undercooking will leave your fudge too soft and unset, while overcooking can make it dry and crumbly. If you’re using a candy thermometer, aim for 234–240°F (soft-ball stage) to get it just right.
What kind of chocolate chips work best?
Semisweet chocolate chips are the classic choice, offering that perfect balance of sweetness and richness. But feel free to swap in dark chocolate for a deeper, more intense flavor, or milk chocolate if you prefer a sweeter, creamier bite.
Can I reduce the sugar?
It’s not recommended. Fudge depends on the right sugar-to-other-ingredients ratio to set properly. Reducing sugar usually results in fudge that’s too soft, sticky, or doesn’t firm up as it should.
Is marshmallow cream really necessary?
Yes, and here’s why: marshmallow cream acts as a stabilizer that keeps your fudge silky smooth and prevents graininess. It’s a clever shortcut Granny adopted that makes all the difference, ensuring perfect texture every time.
Can I use homemade marshmallow fluff instead of store-bought?
Definitely! Homemade marshmallow fluff works just as well and adds a lovely fresh flavor if you prefer making it from scratch.
How should I store leftover fudge?
Store fudge in an airtight container at room temperature for up to two weeks, or refrigerate for longer freshness. Just bring it back to room temp before serving for that perfect creamy texture.
Why This Recipe Works
- No thermometer stress: Granny’s 9-minute rule is foolproof.
- Perfect balance: The exact milk-to-sugar ratio ensures the right set.
- Generational testing: If a recipe has been passed down for decades, you know it works.
- Modern shortcut with tradition: Marshmallow cream guarantees silky texture without compromising flavor.
My Final Thoughts
Great Granny Evans may not have known the science behind sugar stages, but she had an unerring instinct for making perfect fudge. Decades later, her recipe still brings the same joy, that unmistakably smooth, melt-in-your-mouth texture, and the “wow” factor that made her beloved in her community.
This fudge is more than just a sweet treat—it’s a slice of family history, a taste of tradition, and a comforting reminder of home and holidays past. Simple, reliable, and deeply nostalgic, it’s the kind of recipe you’ll reach for again and again, and want to share with everyone you love.
So, take your time boiling that sugar for exactly nine minutes, fold in the marshmallow cream with care, and trust Granny’s wisdom. This is a recipe made to be cherished—and passed down through generations to come.
Creamy Old Fashioned Fudge
Ingredients
Equipment
Method
- Prep your pan:Line a 9×13-inch baking dish with foil and lightly grease it, or use non-stick foil for easier cleanup. Set aside.
- Cook the base:In a large, heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Stir constantly over medium heat until the mixture comes to a rolling boil.
- Boil for 9 minutes:Once boiling, continue stirring constantly and let it boil for exactly 9 minutes. This step is key to getting the perfect fudge consistency.
- Add the sweet stuff:Remove the saucepan from heat. Immediately stir in the marshmallow cream and chocolate chips. Keep stirring until the mixture is smooth and fully melted.
- Finish with vanilla:Stir in the vanilla extract and mix until fully incorporated.
- Pour and cool:Quickly pour the fudge into your prepared pan and spread it evenly. Let it cool completely at room temperature until set, take several hours to set (about 4).
- Store or freeze:Once cooled and firm, cut into squares. Fudge can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
Notes
- Boiling Time: Boil the sugar mixture for exactly nine minutes to achieve the perfect soft-ball stage. Too little time results in fudge that’s too soft; too long makes it crumbly.
- Marshmallow Cream: This ingredient is key for smooth, creamy fudge and prevents graininess. Don’t skip or substitute unless you use a proven alternative like homemade marshmallow fluff.
- Chocolate Choice: Semisweet chocolate chips are classic, but feel free to experiment with dark or milk chocolate for different flavor profiles.
- Mixing: Stir gently but thoroughly after boiling to ensure even texture and avoid graininess.
- Cutting Tips: For clean, neat squares, chill the fudge completely before cutting and use a sharp knife warmed in hot water.
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