Skip to main content

Old Fashioned Fudge Recipe

Hello Friends. Today I am sharing with you my Old Fashioned Fudge recipe.

I have always been a huge fan of Chocolate.

I don't really know anyone who isn't. I am also a fan of Fudge.

Delicious Fudge. A delicate treat that just melts in your mouth.

Fudge may seem like a difficult treat to make, but truly it is simple.

This is a from scratch easy chocolate Fudge recipe without condensed milk.

All you need is a few simple ingredients and one special tool.

If you are a lover of this chocolate bark and have always wanted to make your own, then please keep reading. I am going to share with you my delicious homemade recipe.

A picture of Fresh made Fudge on a plate

Ingredients You'll Need

2/3 Cup of Hershey's Cocoa
3 Cups of Granulated Sugar
1/8 Tsp of Salt
1 1/2 Cups of Milk
2 Tbsp of Salted Butter
1 Tsp of Vanilla
1/4 Cup of Peanut Butter (Crunchy or Creamy works)

How Did Fudge Come To Be?

Have you ever thought of where and how Fudge came to be?

Although it is unclear, it is believed to be an American Invention.

It is told that Fudge was created by accident.

Apparently, it was discovered from a batch of Caramels gone wrong.

Once Fudge was developed, it was sold at 40 cents a pound.

However, this was back in 1886.

The recipe was then bought and found its way into homes and schools.

From there it was developed into individual recipes each having its own flavor and texture.

A picture of Fudge being brought to temperature

Temperature Is Key In Making This Smooth Delicate Treat

When it comes to making this sweet smooth decadent treat, the perfect temperature is key.

Of course, achieving this perfect temperature is hard to do without knowing exactly what temperature your fudge is at.

Luckily for us, there is a special tool sold in most department stores that help us reach this specific temperature.

A Candy Thermometer.

Achieving the perfect temperature will separate the hard caramels from the fudge itself resulting in that thick but smooth texture.

A picture of butter being used to grease a dish

You Have To Be Swift

After you reach the perfect temperature for your Fudge recipe, here is where you need to be swift.

You will need to immediately grab a hefty wooden spoon and whip that Fudge!

While you are whipping the Fudge, it is going to thicken up, fast.

Once you whip it, you need to transfer the Fudge to a baking dish before it completely sets up.

Greasing your dish with a stick of butter will prevent the Fudge from sticking and will come out perfect.

A picture of Fudge setting in a dish

Best Baking Dishes

Choosing the right dish will determine how thick or thin your Fudge will be.

I personally prefer a thicker piece of Fudge but to each their own.

If you choose a 9 x 13 baking dish, after spreading your Fudge you will end up with a thinner piece.

I used a 9 x 9 and I had nice thick pieces.

I don't worry too much about how smooth the top of my Fudge looks after spreading it out, I care more about the taste.

Once you transfer it to your baking dish, you can literally use a butter knife and gently start cutting it and it will break into pieces.

A picture of Fresh made Fudge on a plate

Perfect for the Holiday!

Old fashioned fudge is perfect for any holiday.

Get creative and even add little colored sprinkles to match your theme.

It doesn't matter if it 4th of July or Christmas, top it with your favorite colors.


2/3 Cup of Hershey's Cocoa
3 Cups of Granulated Sugar
1/8 Tsp of Salt
1 1/2 Cups of Milk
2 Tbsp of Salted Butter
1 Tsp of Vanilla
1/4 Cup of Peanut Butter (Crunchy or Creamy works)


1. Start by choosing the dish you want to use. Grease the bottom and the sides of the dish with butter. This will help to keep the Fudge from sticking.

2. Combine your cocoa powder, sugar, salt and milk in a medium to a large saucepan. Stir with a wire whisk to completely blend. Don't use a small saucepan, it will boil over and you will have a big mess.

3. Bring to a boil and then add your candy thermometer. Boil until it reaches 260 degrees F, or Hard Ball stage. Some recipes call for 240 degrees or Soft Ball stage, but this recipe you need to bring it to 260 degrees. Using a wire whisk, give it a good stir periodically during this process, to ensure it doesn't stick to the bottom.

4. Once it reaches 260 degrees, immediately remove from the heat and add your butter, vanilla, and peanut butter. Now pick up that wooden spoon and stir vigorously! It's going to start getting thick but keep on stirring. You want the fudge to lose it's glossy color and look more like a matte.

5. After you finish stirring your Fudge and it is now a Matte color, then you want to quickly transfer it to your buttered dish. You have to be fast here because this Fudge will set up very quickly. After transferring it to your dish, spread it out as best you can. It may be set up at this point so if it isn't completely flat and smooth on the top do not worry. It is still going to be delicious and that is what is important.

6. Once the Fudge is completely set, cut into pieces. This Fudge is very good at breaking on its own, so you may be able to literally insert a butter knife and it will begin breaking for you.

Pin For Later

Pin For Later


Popular posts from this blog

Curt's Pancake Recipe with Uncle Luke's Secret Apple Topping

I just had to tell you how excited I was to help launch my son's new blog and guest post for him.  I am so proud of him!  I also saw my brother post a photo to Facebook last week of his fabulous looking breakfast pancakes with apples. He gave me the tip on how he makes the apples so they cook all the way through and aren't undercooked inside. We always had that problem, so thanks to his tip and using Curt's pancake recipe from my blog @What's Cookin' we got some awesome pancakes to share with you!  Enjoy!   Pancakes with sauteed apples on top! These smell awesome cooking  Almost a browned butter with cinnamon and sugar sauteed apples!   Apple Saute Topping: You will need 2 tablespoons butter, 2 gala or mcintosh apples chopped, sugar and cinnamon mixed together around 3 tablespoons sugar with a teaspoon of cinnamon mixed together. Saute in butter, lightly sprinkle with sugar and cinnamon with the apples until soft, around 6

Curt's Italian Personal Pan Grilled Pizza's

Our family has our own pizza dough recipe, however you can buy it and make this is no time! Use your imagination for your own toppings... we like pepperoni, peppers and mushrooms Heat the grill on low heat You will need: 1 pound of store purchased dough or use our family recipe  CLICK HERE 1 can of pizza sauce or homemade marinara CLICK HERE Toppings of choice suggestions would be sausage slices, pepperoni, mushrooms, eggplant slices, pineapple and ham combination, olives, anchovies, shrimp, meatballs sliced shredded mozzarella cheese pecorino romano grating cheese oregano, garlic powder, fresh basil chopped olive oil deep dish pie plate or cast iron fry pan Like your pie pan or use a heavy cast iron pan, lightly put a film of olive oil on the bottom. Stretch dough out and let rise for around an hour. Place on the hot heated grill for around two minutes. Take off using heavy pot holders to prevent getting burned.  Add the sauce, toppings of choice, herbs, spices an

Homemade Sports Appetizer Recipes

Made with Simple premade won ton wraps. Chopped Potatoes with bacon fried in a small amount of Canola Oil Italian Sausage, Peppers and Onions sauteed You will need: Won Ton Wraps, and egg whites to seal the edges Place Another Won Ton over the top with egg whites on the edges to seal them Loaded Potato Bites: Layered 1 Teaspoon Each (1 Won ton) Sour Cream Potatoes (Chopped and cooked See above) Bacon Bits Assembled on Won Ton Sharp Cheddar Cheese cut int squares Italian Sausage Bites: Layered 1 Teaspoon Each (1 Won ton) Italian Sausage cooked Green peppers cooked Onion cooked Pizza Sauce store bought Mozzarella or Provolone cut in squares to fit Directions: Fry in Canola Oil for 5 Seconds each side on Medium Heat. Be Careful oil will splash unless using a deep fryer.