This Old Fashioned Fudge is the best fudge I’ve ever tasted and you only need 15 minutes of active prep time to make it! Enjoy this never-fail fudge recipe!
Fudge and the holidays just go together! Whether fudge is a part of your dessert table or you’re gifting it to friends and neighbors, a never-fail recipe is a must! I remember both my mom and grammie making endless plates of this fudge every Christmas. It’s a classic that everyone loves!
This recipe for Old Fashioned Fudge is easy to make and no candy thermometer is needed! I like having a batch of this fudge in my freezer throughout the holidays for last minute friends/neighbor gifts. It’s also great for bringing to parties.
This fudge batter comes together quickly. Try not to drool in the bowl while you’re mixing. Just look at that beautiful fudge!
DID YOU KNOW?
This Old Fashioned Fudge recipe calls for an unusual ingredient for fudge; baking soda! Baking soda in fudge?!? You bet! The baking soda reacts with the acids in the chocolate and alters the pH of the fudge to yield a firmer, lighter product. Basically it makes it the best old fashioned fudge you’ve ever tasted!
Cook’s Note – 15-Minutes Old Fashioned Fudge
- Use the best quality chocolate that you can afford, it really does make a difference! It not only affects the flavor, but the texture as well!
- I used Ghirardelli unsweetened and semisweet chocolate in this old fashioned fudge recipe. You can easily find it in your local grocery store or in big box stores.
- DO NOT omit the walnuts in this recipe, they are needed for optimal fudge density and texture!
- When melting chocolate over the double broiler make sure the water is just simmering! Anything more and it will produce too much steam that might get into your chocolate. Steam/water + chocolate = inferior fudge!
- Remove the fudge from the double broiler before the chocolate is completely melted. If the fudge stays on the double broiler too long you may end up with greasy fudge, yuck!
- Fudge can be stored in the refrigerator, tightly wrapped in plastic wrap and in an air-tight container for up to 2 weeks.
- Fudge can be stored in the freezer in the same manner as above for up to 3 months. Let frozen fudge reach room temperature before slicing.
- 16 ounces semisweet chocolate, chopped fine
- 2 ounces unsweetened chocolate, chopped fine
- ½ teaspoon baking soda
- ⅛ teaspoon table salt
- 1 (14-ounce) can sweetened condensed milk
- 1 Tablespoon pure vanilla extract
- 1 cup coarsely chopped walnuts
- Line an 8-inch square baking dish with HEAVY DUTY foil, allowing excess to overhang (see picture). Spray foil with nonstick cooking spray; set aside.
- In a medium heat-proof bowl add chocolates, baking soda, and salt. Toss until baking soda is evenly distributed. Pour in sweetened condensed milk and vanilla; stir. Place bowl over 4-quart saucepan with 2 cups of simmering water. Stir constantly until chocolate is almost completely melted and a few small pieces remain, about 2-4 minutes.
- Take bowl off heat and stir until chocolate is completely melted and smooth, about 2 minutes. Fold in walnuts. Pour fudge into prepared pan and spread to make an even layer. Chill until set, about 2 hour. Use foil overhang to lift foil from pan and cut into squares.
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