Old-Fashioned Creamy Fudge

🕒 Prep: 15 min
🔥 Cook: 5 min
🍽 Serves: 24
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There's something undeniably nostalgic about old-fashioned creamy fudge. This recipe brings together rich chocolate and dreamy marshmallow creme into a classic treat that's perfect for any occasion. Whether you're making it for a festive gathering or just to satisfy a sweet craving, this fudge is bound to impress.

Ingredients for Old-Fashioned Creamy Fudge

Sugar is the backbone of any fudge, providing sweetness and structure. Here, it combines with other ingredients to create that classic fudge texture. Butter adds richness and flavor, making each bite velvety smooth. Evaporated milk lends creaminess without the extra water content of regular milk, ensuring the fudge sets properly.

Semisweet chocolate chips deliver the deep chocolate flavor that’s essential for this fudge, while marshmallow creme helps achieve the perfect consistency, preventing crystallization and keeping the fudge soft. Vanilla extract enhances the chocolate flavor, adding a subtle warmth. Finally, chopped walnuts are optional but offer a pleasant contrast if you enjoy a bit of crunch in your fudge.

Tips & Tricks

  • If you don’t have a candy thermometer, test the mixture by dropping a small amount into cold water. It should form a soft ball that flattens when removed.
  • For an even smoother finish, use a spatula to level the top of the fudge right after pouring it into the pan.
  • Store fudge in an airtight container to keep it fresh and prevent it from drying out.

Serving Suggestions

Old-fashioned creamy fudge pairs wonderfully with a glass of cold milk or a warm cup of tea. For a festive touch, serve it alongside a scoop of vanilla ice cream or a hot fudge sundae. Consider adding it to a dessert platter with fresh berries and assorted nuts for a delightful contrast.

Frequently Asked Questions

Can I use milk chocolate instead of semisweet chocolate chips?
Yes, but the fudge will be sweeter. Adjust the sugar if you prefer a less sweet treat.
Is there a substitute for marshmallow creme?
You can use mini marshmallows, though the texture might slightly differ. Melt them thoroughly to ensure smoothness.
How should I store leftover fudge?
Keep it in an airtight container at room temperature for up to two weeks, or refrigerate for longer freshness.

Old-Fashioned Creamy Fudge Recipe Walkthrough

Start by greasing an 8-inch square baking pan with butter, or if you prefer an easier cleanup, line it with parchment paper. This will ensure the fudge doesn’t stick and is easy to remove once set.

In a medium saucepan, add the sugar, butter, and evaporated milk. Cook this mixture over medium heat, stirring constantly to prevent burning. Once it reaches a boil, continue cooking for 4-5 minutes. If you have a candy thermometer, aim for a soft-ball stage, around 234°F.

Once you've reached the desired temperature, remove the saucepan from the heat. Immediately stir in the chocolate chips until they are completely melted and the mixture is smooth. Next, add the marshmallow creme and vanilla extract, stirring until everything is well combined.

If you're adding walnuts, now’s the time to fold them into the mixture. Once mixed, pour the fudge into your prepared pan, spreading it evenly with a spatula. Let it cool at room temperature for about 3-4 hours until it's fully set.

Once set, cut the fudge into squares and serve. Enjoy every creamy, chocolatey bite!

Why You'll Love This Recipe

  • Only a handful of ingredients needed, making it simple yet satisfying.
  • Perfectly smooth texture with a melt-in-your-mouth consistency.
  • Customizable with optional walnuts for a delightful crunch.
  • No need for a candy thermometer, but it helps if you have one!

Ingredients

3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
12 oz semisweet chocolate chips
7 oz marshmallow creme
1 tsp vanilla extract
1 cup chopped walnuts (optional)

Step-by-step Instructions

1. Grease an 8-inch square baking pan with butter or line it with parchment paper.
2. In a medium saucepan over medium heat, combine the sugar, butter, and evaporated milk. Stir constantly until the mixture comes to a boil.
3. Continue to cook for 4-5 minutes, stirring continuously, until the mixture reaches a soft-ball stage or about 234°F on a candy thermometer.
4. Remove the saucepan from heat and stir in chocolate chips until melted and smooth.
5. Add marshmallow creme and vanilla extract, stirring until well combined.
6. Fold in chopped walnuts if using.
7. Pour the mixture into the prepared baking pan and spread evenly.
8. Let cool at room temperature until set, about 3-4 hours.
9. Cut into squares and serve.

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