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!
OLD FASHIONED 15-MINUTE FUDGE:
Fudge and the holidays just go together! Whether a chocolate Fudge recipe is a part of your dessert table or you’re gifting it to friends and neighbors, a never-fail recipe is a must!
The holiday hustle and bustle is exactly that, a lot of hustling around! This fudge is so easy to make, you will not spend hours in the kitchen preparing it. That leaves you plenty of time to get all your other holiday to-do’s checked off your list.
I remember both my mom and grandma making endless plates of this fudge every Christmas. It is one of my favorite childhood memories.
What childhood memories do you have of baking/cooking with your family?
This recipe for Old Fashioned Fudge is easy to make and no candy thermometer is needed! I like having a batch of this fudge recipe 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…it’s the best recipe!
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!
How to make 15-minute fudge:
- First, line an 8-inch square dish with heavy-duty foil. Spray with foil and set aside.
- Next, add chocolates, baking soda, and salt into a large bowl and toss until it is combined. Then pour in sweetened condensed milk and vanilla and stir.
- Now place the bowl over a 4-quart saucepan with 2 cups of simmering water. Place bowl over the saucepan to with 2 cups of simmering water. Stir constantly until chocolate is completely melted.
- Remove bowl from heat and then stir until smooth. Next fold in walnuts. Next, pour fudge into prepared pan and spread out evenly then chill until set.
- Finally, use the foil overhang to lift foil from pan and cut into squares.
Looking for more recipes to satisfy your chocolate cravings? Check these out:
- Dark Chocolate Pound Cake with Strawberries and Cream
- Chocolate Chip Cannoli Cream
- Copycat Brownie Brittle
- Chocolate Fondue
- Homemade Hot Chocolate Mix
- Chocolate Chip Cake
- Cannoli Cupcakes
- Peanut Butter Chocolate Chip Pie
- Cherry Chocolate Cheesecake
- Triple Chocolate Cookies
OLD FASHIONED FUDGE RECIPE QUESTIONS ANSWERED:
Why is fudge called fudge?
It is kind of a funny story! Fudge is called fudge because of fudge! A man was in a class learning how to make toffee. During the process, the temperature of the mixture was not taken as high as it needed to be. The final result was called fudge. This is why a mistake is now referred to as the term ‘fudge.’
How is fudge different from chocolate?
There are a few key differences between fudge and chocolate. Fudge is soft while chocolate is harder and almost shell-like. Chocolate comes in chocolate or white chocolate flavors while fudge can include chocolate and then just about any other flavor. Lastly, they differ in how they are made. Chocolate is made with milk, sugar, cocoa butter, and cocoa. Fudge is made with milk, sugar, butter, and flavorings.
How long does fudge last for?
Fudge that is stored in an air-tight container can be left at room temperature for 1-2 weeks. If it is stored in the fridge it will stay fresh for 2-3 weeks.
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.
More Fudge Recipes:
Fudge is one of my favorite confections to gift during the Christmas season. When I’m not making this classic recipe, I love whipping up this Butter Pecan Fudge. This Tiger Butter Fudge is the perfect way to get your chocolate and peanut butter fix.
Old Fashioned Fudge - a 15-minute Recipe!
- 16 ounces semisweet chocolate chopped fine
- 2 ounces unsweetened chocolate chopped fine
- ½ teaspoon baking soda
- ⅛ teaspoon table salt
- 14 ounces sweetened condensed milk
- 1 Tablespoon pure vanilla extract
- 1 cup toasted walnuts coarsely chopped
- 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 a 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 the bowl off the 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 hours. Use foil overhang to lift foil from pan and cut into squares.
- Line a 13 by 9-inch pan with two sheets of foil placed next to each other, overlapping slightly. This will allow the foil to overlap on all sides making handles.
- Double all of the ingredients. In step 2, use a large heatproof bowl and Dutch oven containing 4 cups simmering water.
- A double batch of this fudge will need about 3 hours in the refrigerator to set.
Latest posts by Jillian (see all)
- Carrot and Parsnip Galette with Goat Cheese - December 12, 2019
- Hanging Gingerbread Cookie Recipe - December 11, 2019
- Cranberry Chicken Salad with Pecans for Sandwiches - December 9, 2019