Grandma’s Fudge Recipe (2024)

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12/04/2012 · 40 Comments

Christmas· Christmas Recipes· Giveaways

I love the holidays for many reasons. But I think the most compelling reason is the time we are able to spend with my family and friends making memories. On a typical holiday, my family tends to gather together in the kitchen sharing our favorite memories and enjoying our favorite family recipes.

Christmas would not be the same without my Grandma’s Famous Fudge recipe. My mom makes it every year and pulls it out for us to share on Christmas Eve. It reminds me of my Grandmother and my childhood Christmases. Do you have memories and recipes that have been in your family for generations?

Want to know how to make Grandma’s Fudge? You won’t regret it…but your hips may! {Isn’t my Grandma, holding my mother, the cutest?} Here is the recipe:

Grandma’s Fudge Recipe

*printable recipe

1/2 cup butter

4 1/2 cups sugar

1 (12 oz.) can unsweetened evaporated milk

a pinch of salt

2 (7 oz.) bottles Marshmallow Creme

2 1/2 (4.4 oz.) Hershey Bars (without nuts)

1 cup semi-sweet chocolate chips

1 tsp vanilla

1 cup chopped walnuts

Instructions

Melt butter in a large saucepan.
Stir in sugar, evaporated milk and salt.
Boil on med. high heat for 5 minutes while stirring constantly.
After 5 minutes, remove pan from heat..
Immediately stir in the rest of the ingredients.
Continue stirring until the fudge becomes really hard to stir and is beginning to set.
This may take several minutes.
Spread into greased 9×13 inch pan.
Store in refrigerator until ready to serve.
Store in an air-tight container.

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About Amy

Amy Huntley is the owner/author of The Idea Room. A mother of five, who enjoys sharing her love of all things creative in hopes of inspiring other women and families. Never miss a creative idea that she shares by connecting with her here, or read more of her posts.

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Comments

Crystal says
12/04/2012 at 12:13 pm
My grandma makes a delicious candy called Penuche. She rolls it into balls and puts a pecan on top. She also rolls it into logs, dips it in caramel and rolls it in pecans. It’s heavenly and Christmas isn’t Christmas without it.
Reply
- Amy says
  12/05/2012 at 10:07 am
  Umm…sounds amazing! Grandmas are awesome!
  Reply
Margaret says
12/04/2012 at 12:18 pm
Fudge AND and possible kitchen aid mixer… now, that’s just pure bliss :)
Reply
Valerie says
12/04/2012 at 1:17 pm
Love the pictures~ and the fudge looks delish!!!
Reply
joy says
12/04/2012 at 1:18 pm
Thanks for the giveaway, and the quiz. I completed all the entries.
Reply
- Amy says
  12/05/2012 at 10:06 am
  See Also
  15 Genius Recipes that Use Egg Roll Wrappers- A Cultivated Nest Cranberry Bacon Jam Recipe Honey Beer Bread Recipe | Gimme Some Oven Irish Recipes – The Irish Jewelry Company's Blog
  Thanks Joy! Good Luck to you!!
  Reply
stacie rupp says
12/04/2012 at 1:47 pm
just curious. have you been tested for BRCA gene mutation? do you know about it? i have BRCA 1, and am always interested in talking with other women who do. i am planning to have a preventative ovary removal because my chances of getting ovarian cancer are about 67%. many of my aunts have done this. they have also had preventative mastectomies, at young ages, since our breast cancer risk is about 85%. i will probably do this, too. i’d love to talk to you about this if you want more info. i live in centerville, and we’ve actually met before. thanks for bringing this topic up!
Reply
- Amy says
  12/05/2012 at 10:05 am
  It is funny you mentioned this. I actually had my appointment to get the blood test for CA 125 for a couple of months now and my appointment was YESTERDAY! Isn’t that timing ironic? I thought so. Waiting to hear the results. I imagine since I am finished having children that I too would have them removed if my risk comes up to be high. I am also going in tomorrow for a pelvic ultrasound as an extra precaution. I would be happy to talk to you anytime fellow Centervillite!
  Reply
Loretta | A Finn In The Kitchen says
12/04/2012 at 2:55 pm
I love those old pictures! It’ a good reminder for moms to get on the other side of the camera once in a while! They become such treasures…
My grandma makes wicked tarts!
Reply
- Amy says
  12/05/2012 at 10:02 am
  Oh…Tarts!! So true Loretta. Someday our families will want to have pictures of us to treasure…or at least we can hope ;)
  Reply
Carol says
12/04/2012 at 3:51 pm
Awwwwwwww – I was soooo cute. You have GREAT genes Amy!
Reply
- Amy says
  12/05/2012 at 10:01 am
  I do have good genes! Thanks for the fun comment Mom! Glad to see you are still reading ;) Let’s go to lunch! xo
  Reply
Kylee says
12/04/2012 at 4:02 pm
Thank you for this amazing opportunity! I completed all entries, good luck all!
Reply
- Amy says
  12/05/2012 at 10:00 am
  Thanks Kylee! I appreciate you stopping by and sharing a comment! Good Luck to you too!
  Reply
Emily Williamson says
12/04/2012 at 4:20 pm
I SO entered this giveaway. I’d love to have one of these. I’ve wanted one forever, but now my hubby and i just bought our first home (bye bye rental) and I need one of these for my snazzy new kitchen. Keeping my fingers crossed that I win! ( =
Thanks for sharing the fudge recipe too. Yum. Now.. if only most of my baking tools werent packed away. UGh. Anyone know that 2 ingredient recipe for the microwave fudge? no, really. ( =
Reply
- Amy says
  12/05/2012 at 9:58 am
  Congratulations on your new home. A new mixer would be a perfect housewarming gift! Good Luck!
  Reply
Krista Kreke says
12/04/2012 at 4:20 pm
Thanks for the beautiful kitchen aid giveaway!!!
Reply
- Amy says
  12/05/2012 at 9:58 am
  Your welcome Krista! I love to have fun things like this to reward my readers!!
  Reply
Amy Frene says
12/04/2012 at 11:43 pm
I hope this is where I sign up my email. If not, then it was not apparent of where to sign up for the email.
Reply
- Amy says
  12/05/2012 at 9:56 am
  All the entries need to be done of the Facebook tab.
  Reply
Erin Schmidt says
12/05/2012 at 5:59 am
SO glad I got caught up on my blog reading this morning! Otherwise I might have missed this AMAZING giveaway!!! This mixer has been on my wish list for years! I have burnt out many spatulas and hand mixers in the last few years…needless to say, all my entries are in! Can’t wait to see who wins :)
Reply
- Amy says
  12/05/2012 at 9:55 am
  Don’t you just love the color? I am rethinking my white one :) Wish I could enter my own giveaway :)
  Reply
Ashley says
12/05/2012 at 6:21 am
This sounds yummy- and the fudge looks amazing :)
Reply
- Amy says
  12/05/2012 at 9:54 am
  Thanks Ashley! good Luck!
  Reply
Melissa Gonnerman says
12/05/2012 at 9:13 am
Fudge is one of my favorite holiday goodies. I haven’t made it myself ever but if I win this mixer, I can guarantee I will master any fudge recipe put in front of me! :) So happy Erin Schmidt entered or else I never would have known about this!
Reply
- Amy says
  12/05/2012 at 9:53 am
  Yay! I love fudge too. Thanks Erin :)! Good Luck!
  Reply
elise says
12/06/2012 at 8:18 am
How, incredibly cute the photographs are ! I’ve never made fudge before, but I’m tempted to , it looks so creamy!
Warm wishes and prayers for a lovely holiday,
elise
Reply
Leigh Anne@YourHomebasedMom says
12/06/2012 at 8:41 am
The best recipes are the old family recipes. I love using a recipe written in my grandmother’s handwriting!
The fudge looks delicious.
Reply
Tara says
12/07/2012 at 11:05 am
Oh great, now I have to go make fudge. Why do you do this to me. By the way, you look a lot like mom in that first picture.
Reply
Carolyn G says
12/07/2012 at 9:09 pm
Yikes!!
Based on your answers, you may have an increased risk of having the following hereditary cancer syndromes:
Hereditary Breast and Ovarian Cancer (HBOC)
I am so keeping an eye out for this!
Reply
Maria Hughes says
12/08/2012 at 10:57 am
Can’t wait to try this fudge recipe…..looks so good! Also, enter the KitchenAid Giveaway at The Idea Room FB page! Keeping my fingers crossed!
Reply
Michelle B says
12/08/2012 at 9:17 pm
Fudge is my fav Xmas candy! Thanks for the recipe and the kitchenaid giveaway!!!
Reply
Linda says
12/08/2012 at 10:46 pm
I hope your tests turn out good and you can have the surgery. My daughter has a friend with ovarian cancer now. It was inherited from her dads side of the family. She is on;y 47 and has had surgery and has had her first chemo treatment. I have been praying for her. The chemo has not made her sick. She only wants a few things to eat.
Reply
Karen says
12/09/2012 at 8:48 am
Wonderful photos! I used to make my grandma’s Dodie’s fudge every year too!! Your grandma’s recipe is interesting. I am tempted to try. I always use marshmallow (not the creme) and the Hershey bars! Wow…yum!
Karen
Reply
- Amy says
  12/10/2012 at 3:46 pm
  Sounds like a very similar recipe!
  Reply
Lily Julow says
12/09/2012 at 10:09 am
Candy had no place on my Russian mother’s table. It was always fruit in season, which made for an eye-popping reaction when I had my first bite of chocolate fudge. I have a collection of fudge recipes (Mamie Eisenhower, anybody?) but this one sounds too good to stash and forget. It will be on our holiday table this year for sure, along with a bowl of fresh fruit in season.
Reply
Carole Resnick says
12/10/2012 at 5:12 am
In the true spirit of Christmas I would donate the mixer to a local non-profit.
Reply
- Amy says
  12/10/2012 at 3:40 pm
  What a lovely idea Carole! Good Luck!
  Reply
dani marie says
12/13/2012 at 12:55 am
did all the things!
Reply

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FAQs

What is the secret to good fudge? ›

Tips for Making Fudge

Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Beat Thoroughly.

Mar 8, 2023

View Details ›

How do you know when fudge is beaten enough? ›

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

Get More Info Here ›

What is the secret to smooth fudge that is not gritty? ›

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

Find Out More ›

Why didn't my homemade fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Tell Me More ›

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Read The Full Story ›

Why shouldn t you stir fudge after it reaches the correct temperature? ›

Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge. Instead, wait to pick up the spoon (our Test Kitchen loves using wooden spoons) until the fudge drops to between 110 and 113°F, about 15 minutes.

Learn More Now ›

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Get More Info Here ›

What happens if you over stir fudge? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Learn More ›

When should you not make fudge? ›

Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn't feasible, you'll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Discover More ›

What should fudge look like after beating? ›

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

How do you make fudge firmer? ›

Technically, “fudge” is simply cooked sugar. Cook your sugar a few degrees higher and your product will likely be a bit firmer.

Know More ›

Why does my fudge crumble when I cut it? ›

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.

Get More Info Here ›

How many hours does it take for fudge to set? ›

Understand at what point you add any extras like nuts or fruit (typically right before it's ready to be poured into the pan). Beware the recipe that tells you to chill the fudge to ensure it sets. Proper fudge will set after sitting at room temperature for about 4 hours.

Discover More Details ›

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

How can I firm up my fudge? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Discover More Details ›

How do you keep fudge smooth? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

Why won t my fudge go hard? ›

It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

Keep Reading ›

Grandma’s Fudge Recipe (2024)

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FAQs

What is the secret to good fudge? ›

Can I fix fudge that didn't set? ›