Who needs an easy and delicious vintage fudge recipe for the holiday? This is one of my favorite candy recipes for Christmas and makes a fantastic addition to any cookie plate!
This week we are posting a recipe that we know is an old favorite!
This is Never-Fail Fudge!
AuthorRetroRuth
From Farm Journal Country Cookbook, 1959
Tested Recipe!
[cooked-sharing]
Combine butter, sugar, and milk. Boil 5½ mins. Remove from heat and add remaining ingredients, except nuts. Beat until well-mixed. Add nuts.
Spoon into buttered pan. Cool until firm, then cut.
Yield: 5 pounds
Ingredients
Directions
Combine butter, sugar, and milk. Boil 5½ mins. Remove from heat and add remaining ingredients, except nuts. Beat until well-mixed. Add nuts.
Spoon into buttered pan. Cool until firm, then cut.
Yield: 5 pounds
Notes
This recipe is a variation on the typical marshmallow/marshmallow fluff fudge recipe that most housewives had in their recipe box. Kraft’s “Fantasy Fudge” is probably the most well-known marshmallow fudge recipe.
What’s different about this recipe is that it uses less sugar and milk chocolate (or sweet baking chocolate) instead of just the regular semi-sweet chocolate. I originally hadn’t planned to make any fudge that required boiling (this needs a 5 1/2 minute boil), but since you don’t have to monitor temperature OR beat this when it is done, I figured this would still be considered a quick and easy fudge recipe.
Here’s the mixture after boiling. It smelled awesome!
This recipe makes a HUGE amount of fudge. Five pounds! So make sure you use a big pan for cooling!
So, so yummy.
As an added bonus, I was able to cut this up and have enough for all the neighbors to have a substantial holiday plate without having to make extra cookies for filler. Easy!
“How is it?”
“This is good. This actually tastes like fudge and not like frosting.”
“Finally.”
The Verdict: It’s Fudge! Delicious Fudge!
From The Tasting Notes –
Most “fudge-like” flavor of any of the recipes so far with a good, creamy texture. A sweet and simple fudge, though Tom didn’t care for the walnuts. I liked them, but they aren’t necessary. Leave them out if you aren’t a big nut fan!
I’ve always been intimidated by these types of recipes but you make this look easy, so I think I’m going to give it a go.
Questions: How long does it stay fresh? Does it ship well?
My mum always makes No-fail fudge each Christmas. One year, it failed. Twice. Never solidified but made great topping for ice cream. After the 2nd attempt she actually went make to read the recipe and noticed that she was putting in 2 cans of milk instead of one. Haven’t let her live that down since.
so, you could just use 32 ounces (2 pounds) of chocolate chips to make this? without grating up a big Hershey bar, and part chocolate chips? It sounds divine!
It stays fresh for about 10 days and works really well for shipping!
Ha ha! Oh my goodness! I’ve been right there with her, though. Christmas baking is some of the most accident prone baking of the year for me!
Yep! 🙂
This is the recipe my mom uses. I haven’t ever tried to make it myself, but maybe I might just try. Love this site. I read the archives whenever I get the chance
I think I’d make up the base, and then divide the flavoring in half, using approximately 18oz of bittersweet/dark chocolate & black walnuts for half the batch, and then a mix of bittersweet and peanut butter chips for the other half. 2.5lb or thereabouts of each, so two varieties to enjoy & share. I used to do marshmallow fluff fudge, a double layer recipe of bittersweet chocolate & peanut butter fudge, and it was sublime, but I like the idea of trying this one! 🙂
Finally finished my Christmas baking with this recipe, that I have been saving for over a month. So worth it! Marshmallow fluff is really hard to find where I live, so I microwaved a bunch of marshmallows; they worked just fine.