This is an Old Fashioned Fudge Recipe. An award winning fudge recipe that’s been in our family for generations. Winning the Division Sweepstakes at the Kansas State Fair, this is a fudge recipe with marshmallow creme and condensed milk. An easy chocolate fudge recipe that will become a Christmas tradition.
Where Did I Learn To Make This Recipe?
The easy chocolate fudge has been passed down from my great great grandmother, to my grandmother, and to my aunts. Now it’s up to us kids to keep this recipe alive and well. It’s an old fashioned fudge with marshmallow creme and evaporated milk. It’s easy to make and always a crowd pleaser.
My mother made batch after batch of this homemade chocolate fudge every single Christmas that I can remember. I’ve called it Christmas Fudge my whole life. She made box after box of it for gifts to give to friends, neighbors, school teachers, mail delivery guys, … school bus drivers.
It’s an easy fudge recipe, it’s an old fashioned fudge recipe with marshmallow creme and evaporated milk.
Making fudge is easy, as long as you follow the simple directions. Let’s take a look.
Table of contents
Ingredients You’ll Need
The ingredients are simple and the method is quite easy, let’s take a look.
- Unsalted Butter. Butter brings a creamy buttery flavor to the party. You can use salted butter if you’d like.
- Sugar: Butter and sugar go hand in hand with almost all baking projects. Granulated is called for in this recipe.
- Semi-Sweet Chocolate Chips: This recipe calls for Semi-sweet chocolate chips. The common chocolate chip which is lower in cacao and is sweeter than bittersweet chocolate chips. You could also use bittersweet chocolate chips for this recipe, which are higher in cacao. They are interchangeable with a slightly different flavor profile.
- Milk Chocolate Chocolate Chips: Milk Chocolate Chips are even sweeter than semi-sweet chocolate chips. Milk chocolate chips bring a creamy texture to this fudge recipe.
- Fudge With Evaporated Milk: Don’t confuse unsweetened evaporated milk with sweetened condensed milk. Even though both products are condensed, plain evaporated milk in unsweetened. Sweetened Condensed Milk, is very sweet. Using sweetened condensed milk in this recipe would make it too sweet.
- Fudge with Marshmallow Creme: Or some brand may be labeled Marshmallow Fluff. It’s simply a confectionary spread that tastes like marshmallows, but with a different texture. I’ve used both products with success, however, Marshmallow Creme is easier to manage.
- Vanilla: Vanilla prices have skyrocketed over the last few years. Use the best quality you can, in your price limit range. I like Nielsen-Massey Madagascar Vanilla Vanilla Paste. It’s a beautiful product that comes with a pretty price.
- Walnuts: I’ve always used walnuts for this recipe, but you can substitute pecans.
How To Make Old Fashioned Fudge … Step by Step
Fudge may seem harmless enough, but keep in mind, Fudge is a candy recipe. Meaning that you cook sugar to a “stage”. It’s important to follow these directions closely so the texture of the fudge will be perfectly “fudgy” and creamy.
- Step 1: Using a good heavy saucepan, add condensed milk, butter and sugar. I use my Le Creuset 6 quart Dutch oven. But any large heavy sauce pan will work.
- Step 2: Set the mixture on the stove top and turn you burner on high heat. Bring the butter, sugar, milk mixture to a rolling boil. Keep the mixture at boiling stage, stirring constantly. It’s important to stir constantly so the mixture won’t burn and stick to the bottom of the pan. Boil until the mixture reaches soft ball stage, or 234 – 240 degrees. A candy thermometer is an inexpensive and useful tool to have here.
- Step 3: Once the mixture has reached soft ball stage, remove it from the heat and quickly stir in Marshmallow Creme (or Fluff) and Chocolate Chips.
- Step 4: Stir .. stir .. stir. Working quickly and using your best elbow grease, stir the mixture quickly and vigorously to combine the ingredients into a smooth chocolate mix.
- Step 5: Once the mixture is well mixed, pour the chocolate fudge into a buttered 9 x 13 pan. I like to use the edge of a wooden spoon to make little peaks in the fudge. Let cool and set up for a couple of hours. Cover with plastic wrap until you’re ready to cut.
Hard Ball, Soft Ball … What Is Softball Stage When Making Fudge?
I remember watching my mom with intent, with her precision of getting the sugar mixtures at just the right temperatures to make candy recipes work. She’d drop a small teaspoon of the boiling sugar mixture into a glass of cold water. If the sugar formed into just the right ball consistency, the candy was ready to form.
Cooking sugar for fudge must be cooked to what is called soft ball stage. Meaning that sugar is cooked to a temperature 234 – 240 degrees. If that temperature has been reached, a small dollop of that hot sugar when dropped into a glass of cold water will form a soft ball, or a soft clump. When you remove that clump from the water, it should hold its shape for a short while before flattening.
Learning this method is a great skill to know, however, owning a candy thermometer is a very valuable tool when it’s time for candy making. And an easier method for precision. Candy thermometers aren’t expensive.
Most candy thermometers clearly display the temperature stages, but if you have one that doesn’t, here’s a list of temps to help you out.
Candy Temperature Chart
- Thread – 230 – 234
- Soft Ball – 234 – 242
- Firm Ball – 243 – 249
- Hard Ball – 250 – 269
- Soft Crack – 270 – 294
- Hard Crack – 295 – 319
- Light Caramel – 320 – 325
- Dark Caramel – 326 – 350
FAQ’s and Tips
Want to get a head start on your holiday baking? Make this fudge ahead and pop it in the freezer. Fudge freezes very well, with possibly just a slight alter in the texture. I like to slice the fudge into squares first. If using a container that you can layer the pieces, use parchment paper or waxed paper between layers. Unthaw fudge in the refrigerator.
How long does fudge last out of the fridge? Store fudge in an airtight container at room temperature. It will last one to two weeks. You can refrigerate fudge, but the cold temps will dry it out.
Absolutely, the nuts are just for a little fun and crunch. They make no difference in the cooking process.
Looking to make a small batch fudge recipe? Yes. This recipe is very easy to cut in half. Just use a 9 x 9 pan rather than a 9 x 13.
Let the fudge come to room temperature before cutting into squares. I find that squares just slightly over an 1 ½ is a good measurement for a 9 x 13 pan.
Tips For Success – Important
- Tip On Cooking Sugar Mixture For Fudge: I highly recommend using a candy thermometer to make this recipe. They’re inexpensive and they take the worry out of cooking sugar. For instance, if you over cook the sugar to a higher temperature than the 242 degrees (soft-ball stage) there’s no turning back. The texture of the fudge will be compromised and you’ll more than likely have to start over. That’s spoken from experience.
- About Candy Thermometers: Not all sauce pans are created equal. Different materials will cook the sugar mixture at slightly different times. I’ve seen recipes that say cook for 5 minutes and you magically achieve the proper candy temperature to make fudge. Bad advice! Altitude (I’m at high altitude) and pan types carry too much clout to rely on a simple designated time. I don’t know about you, but I hate throwing out food and starting over. Use a candy thermometer!
Pro-Tip
Working quickly while making this fudge recipe is important. Have everything ready to go by emptying the chocolate chips into a bowl, remove the marshmallow creme from the containers into a bowl. I even empty the nuts into a small bowl ahead of time.
Chocolate Fudge with Marshmallow Creme and Condensed Milk
Award Winning Fudge
My cousin Brooke entered this Christmas Fudge recipe in the Kansas State Fair when she was 11 years old and ended up winning the Junior Division Sweepstakes.
The recipe was published in “A Century of Good Cooking, Kansas State Fair” cookbook, and she won 30 pounds of sugar. 🙂
So with all of that said here’s that award-winning homemade fudge recipe with marshmallow creme.
I hope you give this old fashioned fudge recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience.
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Award Winning Old Fashioned Fudge With Marshmallow Creme
Ingredients
- 8 Tablespoons butter 1 stick
- 4 ½ cups sugar
- 12 ounces evaporated milk 1 can
- 12 ounce semi-sweet chocolate chips
- 12 ounce milk chocolate chips
- 14 ounces marshmallow creme 2 small 7 ounce containers.
- 2 teaspoons vanilla
- 1 cup chopped walnuts or pecans
Instructions
- Add butter, sugar and evaporated milk in heavy bottom good quality saucepan. I use my 6 quart Le Creuset Dutch Oven.
- Turn heat on high. Start stirring and continually stir while the mixture comes to a rolling boil.
- Continue stirring constantly for about 5 minutes or until it gets to a "soft ball" stage. Your candy thermometer should read between 234 – 240 degrees. If you don't have a candy thermometer, after 5 minutes drop a small dollop of the sugar mixture into a glass of cold water. If it forms a soft ball "clump" the sugar mixture is hot enough. If the ball doesn't form, cook for another minute or so.
- Remove from the pan from the heat; stir in the chocolate chips, and marshmallow creme. After a few stirs, add the vanilla. Mix until well blended then add nuts and stir to combine.
- Pour into a buttered 9 x 13 inch pan.
- Let the fudge completely cool at room temperature before cutting into squares.
Notes
Nutrition
Old Fashioned Fudge with Marshmallow Creme …It’s What’s For Christmas
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Award Winning Fudge aka Grannie’s Fudge aka There’s No Other Fudge For Me. I m going to try this one.
How much vanilla?
2 teaspoons
What an easy and wonderful fudge recipe – and I love the story of how you got the recipe. Thanks for stopping by our Happy Holidays Link Party – be sure to join us again this week (beginning on Saturday at 7 pm ET) and every week through the holidays.
Thanks Laura, and thanks for a great party.
The recipe doesn’t state what size can of evaporated milk or how much vanilla. Want to make it tomorrow. Please help. Thanks!
Thanks so much for this question. I’m thinking there’s only one size can of evaporated milk. It would be similar to a 15 ounce can of vegetables. If I wasn’t in the middle of a snow storm I’d run to the store and compare. Sorry I’m not much help.
Hey, thanks for visiting me! Oh my gosh, Nana’s fudge looks AMAZING. I’m a fudge addict so you know I HAVE to make this!! Thanks for sharing!
Thanks for stopping by Sanjana!
The fudge looks delish! I just wish someone would make some fudge without nuts. 🙂 I’m nutty enough. Found you via Kim Welker. 🙂 Love what you’ve done here.
Hello, thanx for visiting my blog. Lovely looking fudge 🙂 whats a marshmellow creme?
Marshmallow Crème can be found on the baking isle. It’s a gooey high fructose corn syrup white product that seems to be alive. It’s some sort of marshmallow type oozing thing. 🙂
Mmmm…the fudge looks perfect and great for Christmas party 🙂
YUM! And oh my, what a prize…30 lbs. of sugar, LOL!!! 😀
I have never attempted fudge before because the high heat makes me nervous. Seeing as how this is award-winning, however, I don’t think I can pass up trying it. Looks amazing!
That high heat thing made me a little nervous. I have a gas range, so can quickly adjust the heat if things were to get out of hand. Wasn’t a problem at all.
how funny… 30 pounds of sugar
aand what a great time of year, only time I see fudge… my favorite (but SOOOOO Bad… Merry Christmas, all things in moderation)
That looks delicious – and I love the cookbook photos!! I’m still chuckling at the prize – that would get one through all the holiday baking I suppose. 🙂
Very sweet post! Happy Holidays!
Lea Ann, what a wonderful post and tribute to your grandmother. My grandmother, who we called Nannie, was a “one-treat pony” when it came to cooking. But that one “treat” was her fudge. For all our special occasions, you were sure that a plate of her fudge would be there. I guess she never had to learn to cook, due to her mother’s amazing cook, Aunt Carrie ~ who I have mentioned in various post. But Nannie’s fudge was just like yours… rich in chocolate flavor, loaded with nuts and sweet as I am sure both our grandmothers were.
Thanks for stopping by “A wink and a nod…” and I look forward to reading through your creative post. Happy Holidays and a Joyous Healthy New Year!
Happy Holidays to you too George! 🙂
I am very partial towards recipes that came from Nana … or Aunt or Mom or Grandpa! They are always more delicious, more special. Maybe because they are from the heart? Whatever the case, I’d love that bar of fudgy goodness!
I agree! Thanks so much for stopping by
I’ll be making this for a pot luck this week!
As always thanks for stopping by BD
Thankyou for sharing this recipe! Especially as it sounds like a rather special one and an award winning one at that! 🙂
Sounds wonderful!! Hope to try it very soon. I am getting ready to make Chocolate Chip Cookie Dough Truffles.
Merry Christmas
Patty
Oh man, I recently saw a recipe for Cookie Dough Truffles. They looked fabulous. Thanks Patty – so glad you finally made a comment! Keep em coming.
Fudge is so perfect for Christmastime. This is a great recipe. Thanks for sharing.
I agree Judy, and thanks for stopping by