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
  100 Whole30 Paleo Recipes for the Instant Pot The recipe for my grandma's best mashed potatoes with heavy cream.Gluten Free Rolls Recipe Sauerkraut Soup Recipe
  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
  See Also
  40 Cozy Cabbage Recipes from Grandma
  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 non grainy fudge? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Learn More Now ›

What makes fudge softer? ›

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

Keep Reading ›

Why is my 3 ingredient fudge not setting? ›

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.

Read The Full Story ›

Do you stir fudge when it's boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Get More Info Here ›

How do I get my fudge to harden? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

See Details ›

What went wrong with my fudge? ›

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don't throw out the whole pan, because you may be able to melt the fudge down and try again.

Find Out More ›

How do you get fudge to soft ball stage? ›

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.

View Details ›

What to do with failed fudge? ›

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Keep Reading ›

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

How do you keep homemade fudge soft? ›

Wrap your fudge in an air-tight container. Several layers of saran wrap, vacuum seal, Tupperware should all keep the moisture locked in pretty good.

Show Me 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.

Keep Reading ›

How to make fudge not grainy? ›

The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.

Know More ›

Can you reboil fudge that hasn't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

Keep Reading ›

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.

Read On ›

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 do you cut fudge so it doesn't crumble? ›

Put both knives into a large measuring cup, add boiling water onto the knives, and before cutting the chocolate or the dessert into pieces, wipe the knife with a towel. The warm knife will easily cut through without cracking.

What is the best pan to make fudge in? ›

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

Grandma’s Fudge Recipe (2024)

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FAQs

What is the secret to non grainy fudge? ›

Why does my fudge crumble when I cut it? ›

References