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
- 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.
- 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.
- 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. Cool completely at room temperature and then 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.
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
White Chocolate Christmas Fudge
Dad’s Old Fashioned Fudge
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
Nutrition
For more recipe inspiration follow along on Facebook and Pinterest.
Is it 16oz chocolate chips plus a additional 2 cups and 3/4 cup. Or 16oz is the 2 and 3/4 cup
Hi Jennifer,
It is 16 oz of chocolate chips which is equivalent of 2 and 2/3 cups. I broke down the measurement for anyone who has a larger bag of chocolate chips from Costco. I hope this helps.
I made this yesterday and it turned into sticky candy. I have no idea what I did wrong. Not happy.
Hi Lori. I’m truly sorry to hear that your fudge didn’t turn out as expected. I understand how frustrating it can be when a recipe doesn’t yield the desired results. It’s possible that there might have been a misstep in the process. Fudge-making can indeed be a bit tricky due to the precise measurements and cooking stages involved.
If you’re open to it, I’d be happy to help troubleshoot and figure out what might have gone wrong. Feel free to share more details about the recipe or the steps you followed, and I’ll do my best to assist you in getting it right next time.
Heather, The fudge needs to have a rapid boil for full 2 mins. The total time is approximately 6 mins& 30 sec. with the 2 mins. included, so are saying 4 mins. plus full boil of 2 mins. When do you start the timer? I had to threw one batch out, because for me it was confusing on the cooking time. I really want this to work. I love old fashion recipes especially when there is a story attached to it. Thank you for sharing your Dad’s fudge recipe with me. Merry Christmas
Hi Yolanda,
I apologize for the confusion. The total cook time will vary depending on the type of pan used (example enameled cast iron dutch ovens take longer to come to a boil). Once it reaches a rapid boil, boil for a full 2 minutes. I would have the timer ready to go and once it reaches the rapid boil turn the timer on. After 2 minutes, takes it off the heat and add butter and then chocolate chips.
I hope this helps. I realize that I need to do a longer video explaining all the in between details for next year. Thank you for taking the time to make the recipe and please do not hesitate to reach out with any questions.
Thank you, yes a video would help. I can hardly wait to make this fudge. It will also be my Christmas treat to my family every year. Do you have a good lemon fudge recipe?
Lol.
I love that you are sharing such a personal thing for us to cherish with you! Thank you so much for sharing the story and your memories as well!!!
💛💛💛
Hi , I did just what the recipe said and mine came out to soft for some reason . it took about 7 minutes for a rapid boil then i set the timer for 2 min.
Hi Valerie,
The fudge is soft when it is first made and will need to sit to harden. We usually refrigerate uncovered to help in the process.
I have come back to this recipe for three years now. I am SO incredibly thankful that you have shared this treasure. Reading your blogpost for the first time made me tear up. I didn’t have a thermometer, so I looked for a recipe that didn’t need one, and came across this. FANTASTIC fudge! I can’t wait to keep making this for my little family. Your dad lives on in these sweet confectionary pieces <3
Well you made me tear up reading your comment. Thank you Alyssa!!! This truly made my day.💛
Made it with cashews since we are not walnut fans. It turned out great! Our new favorite fudge recipe!
I love the idea of cashews. Sounds so delicious!
Fudge didn’t set. Mine took a long time to come to boil, much longer than 6.5 mins. But once it came to full boil I timed for 2 mins as instructed. I followed directions, but my fudge is very soft. it didn’t set. so I think i needed to cook it longer. The flavor is really good. I just wish it would have set.
Thank you Christine for the feedback. I really think I am going to have to update the recipe with thermometer instructions.
just made this with my mom and doubled The recipe to be able to give to friends and family. it looks amazing I can only hope it tastes just as good as yours I will say with the double batch. It definitely added onto the cooktime it took a lot longer to boil and a bit higher of a heat to get that boil we needed. your fathers recipe will live on in our house for a family tradition. I have one question though. Do you normally Set it out For a little bit before serving after being in the cold fridge all day?
Hi Natalie. You are absolutely right, cook time can vary especially when doubling. Thank you so much for making the recipe and yes, we often let the fudge sit at room temperature for a bit before serving.
My daughter and I made this yesterday as a Christmas gift for her preschool teachers. I followed the recipe and all of the helpful suggestions to a “T.” It came out amazing!!!! It looks just as pictured and tastes like what you’d get at a local in house made fudge shop. We will be making this every year and will say a quiet thank you to your dad every time!
I am so happy to hear that Emily. I have been struggling with whether I should update the recipe to include temperature with a candy thermometer. Is there any feedback that I can add to the post that you feel would enhance the recipe? I want to make it as easy as possible for people to have successful fudge recipe.
Nice to see a Dad making fudge! I’m sure it’s delicious! But, old fashion would be without chocolate chips. The really old fashion fudge is only sugar, hershey’s cocoa powder, salt, butter and vanilla, cooked to a soft ball, then stirring until thickened and pouring onto a buttered platter. I’ve just made a batch! It’s difficult to stay away from any fudge, right? Anxious to see your other recipes. Happy Holidays, Dec. 2023.
Happy holidays to you also.
I doubled the recipe and it worked great, the only caveat is I used a candy thermometer and cooked the sugar mixture to 235-240. I suspect others in the comments didn’t boil the mixture long enough and ended up with runny chocolate soup. Please do add a note for clarity 🙂
Thank you JV for the feedback. I have been feeling it may be necessary.
Sorry not understand butter 7 oz 1 cube 3/4 cube
Can you tell me in terms of jhow much if a stick of butter . Thanks
Hi Audrey. 7 ounces of butter is equal to 1 3/4 cubes of butter. So in other words, you need 1 full stick of butter in addittion to 3/4 of a stick of butter.
Just made this fudge, and it turned out beautifully, I did use a candy thermometer and took it up to 235. Turned out perfectly. 🙂
Thank you so much for trying out the recipe and sharing your success! I’m thrilled to hear that your fudge turned out beautifully, especially with the use of a candy thermometer. Your attention to detail at 235 degrees made a perfect batch. If you have any other comments or if there’s anything else you’d like to share, I’m all ears. Happy indulging in your delicious fudge!
I am so excited! This is the first recipe that has really worked! The last 2 times my fudge seized and I was really worried I’d be wasting ingredients again. The only thing I would suggest is to say cook the mixture on medium UNTIL it comes to a rapid boil then time it for 2 minutes. It was really creamy and we added glazed pecans and marshmallows but we really did not let it cool before putting it in the fridge. I just read a comment above about the butter. I accidently read it as 7 tablespoons butter, not ounces. Uh oh. I may have failed again. 🙁
Thank you for sharing your positive experience with the recipe! I’m delighted to hear it worked out well for you. I appreciate your suggestion to clarify the cooking instructions—cooking the mixture on medium until it comes to a rapid boil for 2 minutes. Your additions of glazed pecans and marshmallows sound delicious! Don’t worry about the butter measurement—mistakes happen. If you have any questions or further feedback, feel free to reach out. Happy cooking!
I boiled the fudge to 234 on a candy thermometer. I think that 230 -232 would be enough, as the fudge thickened in the pan at 234. It took nearly fifteen minutes to make that temperature. Then I pulled if off the heat and stirred the butter and chocolate in. I put my walnuts on the bottom of the cookie sheet I use, but I doubt that stirring them in would make a difference. The fudge was thickening fast, so maybe a few minutes less boiling, maybe to 230 degrees would work better.
I appreciate the tips. Thank you so much Linda!
The best Chocolate fudge recipe !!!!
I got perfect fudge my first try .
Delicious , Creamy super great texture .
I cant say enough good about this recipe !!!
This will be the only fudge recipe I ever use !
Thanks for sharing
Bette
That makes me so happy to hear!!! Thank you so much Betty for taking the time to make the fudge and for coming back to comment.
Where can I find your video for this recipe?
Hi Jean! It takes a minute for everything to London the page, but it is a little less than 1/3 of the way down on the post. I hope you enjoy!
Thank you Heather. I was still unable to find your video, 🤷♀️, but I pulled up my big girl undies and just followed your Dads recipe as you shared it. What a treat. No clue if I did everything correctly, but it looked and tasted really good. We love salted caramel on just about everything at our house so I made a small batch of caramel and drizzled the top of the fudge, then sprinkled with flaked sea salt. Big hit. Hats off to dad! What a special memory you’ve shared. Thank you!
It’s a hot June leading into hot July and to cool myself off I was thinking ahead to holiday baking and went searching for “old fashioned fudge.” Thank you sincerely for being willing to share this recipe. There are some recipes amongst my family and friends I’d love to ensure live on but the original makers are not willing to share. It’s so frustrating and I never understood why they should be secret. Food is love and love is for sharing!
Thank you Alyson and I couldn’t agree more. It was such a common practice to not share in the 70’s and 80’s when people had a really great recipe. However, my parents were all about sharing and I am so glad they were. I still have so many more to publish one of these days.
I hope you stay cool and have fun with the holiday planning.
is there a different ratio for cocoa powder if I don’t have semisweet morsels?
Hi Kylee. That’s a great question! Unfortunately, cocoa powder can’t be substituted for semisweet chocolate chips when making fudge or most candies. The chocolate chips provide both fat and sugar that are essential for the fudge’s texture and flavor. Cocoa powder lacks that fat content, so using it would affect the consistency, making the fudge too dry and grainy.
Unfortunately, with candy making everything has to be precise. I hope this helps and please let me know if you get a chance to make this fudge.
This is by far the best fudge recipe out there! Thank you so much for sharing it with us. I was recently dreaming of a peanut butter version and wondered if this recipe could be converted into a peanut butter fudge? Could I just replace the chocolate for peanut butter?
Thank you so much Kate for the kind words. I’m thrilled you love the recipe! A peanut butter version sounds absolutely amazing. I haven’t tried converting this recipe yet. Because candy making can be so precise, swapping the chocolate for peanut butter might not give the same results. That said, creating a peanut butter fudge recipe is definitely on my list, and I’ll be sure to share it once I’ve perfected it. Stay tuned!