Mom’s Old Fashioned Fudge is creamy old-fashioned chocolate fudge with pecans! Easy to make, perfect treat for parties or gift giving during the holidays!
My Mom has been making this old fashioned fudge for at least 50 years! My memories of Christmas time are filled with happy thoughts of my Mom making this delicious chocolate candy. Lots of our neighbors and friends received little plates of Mom’s old fashioned fudge!.
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Our Family Tradition – Making Fudge At Christmas!
I don’t even know where she got the recipe from (she calls it “See’s Fudge”), but I do know it’s been made by my Mom since I was a child (over 50 years). Now making Mom’s old fashioned fudge is my tradition, passed from one generation to the next.
Now I’ve been making this absolutely DELICIOUS old fashioned fudge every Christmas for as long as I can remember! That’s a loooong time, folks, and I still LOVE the memories it brings to mind, and the calories it brings to my tummy! Making and giving away homemade goodies at Christmas is part of my heritage…it’s just what I love to do!
The way you make Mom’s old fashioned fudge is fairly easy. The ingredients are cooked, mixed together, then spread onto a cookie sheet and refrigerated until firm. Once firm, the fudge is cut into small bites of creamy chocolate deliciousness!
How To Make Mom’s Old Fashioned Fudge
The first thing you need to do is to place chocolate chips, marshmallow cream, vanilla, nuts and butter in a large mixing bowl. Set this bowl aside. NOTE: It’s important to do this step ahead of time.
The reason is because once the sugar syrup is cooked and is boiling hot, you need these ready to make your batch of old fashioned fudge! You will pour the boiling hot syrup into the bowl, and the heat will melt the butter and chocolate chips.
Make The Sugar Syrup
In a large, tall saucepan, add the evaporated milk and the sugar. Bring the sugar and evaporated milk to a rolling boil. Once it reaches a full, rolling boil, cook for 9 1/2 minutes. Make sure to stir often, so it doesn’t boil over the top of the pan.
Once the 9 1/2 minutes is up, remove the pan from the heat and quickly pour this HOT mixture into the ingredients in the mixing bowl. Stir the old fashioned fudge thoroughly (this is good for your biceps!). Continue stirring until the butter and the chocolate chips are all melted and blended smooth.
Once Fudge Is Blended Completely
Immediately pour the hot contents of the bowl onto a BUTTERED (on the bottom and sides) 9×13 cookie sheet. Spread Mom’s old fashioned fudge out, to fill the cookie sheet completely. Refrigerate the fudge for several hours until it is firm. Cut the fudge cut into small squares (it’s very rich, so you only need small pieces). Serve and enjoy!
How Many Pieces Of Mom’s Old Fashioned Fudge Will This Make?
This recipe makes a LOT of Mom’s old fashioned fudge. If you cut a 13×9 inch batch into 1″ squares, it will yield about 117 pieces of fudge. That’s about 2 pounds of fudge! That’s a LOT of fudge for eating OR homemade gift giving! ‘Tis the season, right?
Be sure to store fudge in covered container in the refrigerator! You will have plenty to have around to nibble on, or to serve friends who pop in for a quick visit!
We also enjoy giving plates of Mom’s old fashioned fudge and other Christmas goodies to our neighbors and friends. I sure hope you will give this delicious, old fashioned fudge a try…it’s DELICIOUS! Enjoy!
Looking For More Christmas Goodies?
I have lots of Christmas goodies on this website! They can be found in the Recipe Index at the top of the page. There are some really great ones, including:
- Chocolate Orange Truffles
- Sprinkle Bars
- Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!)
- Microwave Rocky Road Fudge
- Microwave Pecan Brittle
- Chocolate Butterscotch Peanut Clusters
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Recipe Source: My Mom
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 2 pkgs. semi-sweet chocolate chips
- 1 8 oz. jar marshmallow creme
- 1 teaspoon vanilla
- 2 cups chopped pecans or walnuts (I use pecans)
- 1/2 lb. butter (or margarine, if you desire- I use butter-2 cubes)
- 1 large can of evaporated milk (regular sized-don't use the dinky one)
- 4 cups granulated sugar
- Place the first five ingredients (chips, marshmallow creme, vanilla, nuts and butter) in a large mixing bowl. Set aside.
- In a large saucepan, add the evaporated milk and the sugar. Bring the mixture to a rolling boil; once it reaches a full, rolling boil, cook for 9 1/2 minutes, stirring to be sure it doesn't boil over the top of the pan.
- Once the 9 1/2 minutes is up, remove the pan from the heat and quickly pour this HOT mixture into the ingredients in the mixing bowl and stir thoroughly (this is good for your biceps!) until the butter and the chocolate chips are all melted and blended smooth.
- Pour the contents of the bowl onto a BUTTERED (rub a bit of butter on the bottom and sides) 9x13 cookie sheet. Spread fudge mixture out to fill cookie sheet completely.
- Refrigerate for several hours till firm, then cut into small squares. Keep refrigerated. Enjoy!
Here’s one more to pin on your Pinterest boards!
This is a true winner for creamy fudge! I do wish it would set up slightly firmer. There is no sugar grit with this recipe. Thank you for sharing