old fashioned milk chocolate fudge recipe

Written ByJenny Smyth Posted on
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The Best old fashioned milk chocolate fudge recipe

I’ve been making old fashioned milk chocolate fudge for years, and it’s still a family favorite. My kids love helping me stir the mixture and pressing it into the pan. The smell of melting chocolate and sweet cream is like a warm hug on a cold day.

It’s a classic recipe that never goes out of style. I first made this fudge when I was in college, and it was one of the first recipes I mastered on my own. Since then, it’s been a staple in our household, especially during the holidays or when we’re feeling down.

The best part is that it’s ridiculously easy to make and requires just a few ingredients. My kids can even help with the measuring and mixing, making it a fun family activity. The end result is a rich, creamy fudge that’s perfect for snacking or as a gift.

It’s also surprisingly easy to make ahead of time, which makes it perfect for busy families like mine. I’ve tried various versions of this recipe over the years, but this one remains my go-to. It’s a testament to the simplicity and charm of traditional recipes like this one.

I’ve made it for potlucks, parties, and even as a special treat for my kids’ birthdays. It’s always a hit, and I’m sure you’ll love it just as much as we do.

Old-Fashioned Milk Chocolate Fudge

4.9 from 928 votes

This old-fashioned milk chocolate fudge is a creamy, rich confection that melts in your mouth. Made with simple ingredients like sugar, milk, and butter, it delivers a classic sweet treat that is perfect for holidays or any special occasion.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 24 piecesCuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Fudge

2 cups granulated sugar
1/2 cup whole milk
1/2 cup unsalted butter, cut into pieces
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups milk chocolate chips

👨‍🍳Directions

1Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2Set the pan aside.
3In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, whole milk, butter pieces, unsweetened cocoa powder, and salt.
4Stir constantly over medium heat until the butter melts and the ingredients are fully combined, about 3 to 4 minutes.
5Attach a candy thermometer to the side of the saucepan, ensuring the bulb is submerged in the mixture but not touching the bottom.
6Continue cooking over medium heat, stirring frequently, until the mixture reaches 234°F (soft ball stage).
7This will take approximately 10 to 12 minutes.
8Watch for a thick, bubbling consistency.
9Immediately remove the saucepan from heat.
10Without stirring, add the vanilla extract and milk chocolate chips.
11Let the mixture sit undisturbed for 5 minutes to allow the chocolate to melt.
12After 5 minutes, stir the mixture vigorously with a wooden spoon or silicone spatula until the chocolate is fully melted and the fudge is smooth and glossy, about 2 to 3 minutes.
13Continue stirring until the fudge thickens slightly and loses its shine.
14Pour the fudge into the prepared pan and spread it evenly with the spatula.
15Let it cool at room temperature for 1 hour, then refrigerate for at least 3 hours or until completely firm.
16The fudge should be set and sliceable.
17Lift the fudge out of the pan using the parchment overhang.
18Place on a cutting board and cut into 24 squares with a sharp knife.
19Serve at room temperature.

🔧Equipment

Heavy-bottomed saucepan (3-quart)
Candy thermometer
Wooden spoon or silicone spatula
8×8-inch baking pan
Parchment paper
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 15mg🧂Sodium: 45mg🌾Total Carbs: 21g🥦Dietary Fiber: 1g🍬Sugars: 19g🥩Protein: 1g

📝Notes

For best results, use a candy thermometer to ensure the correct temperature. Do not stir the fudge while it cools after adding the chocolate chips, as this can cause graininess. Store fudge in an airtight container at room temperature for up to 2 weeks.

Watch Video Of How Old-Fashioned Milk Chocolate Fudge Works

This old-fashioned milk chocolate fudge recipe is always a good idea for any occasion – whether you’re looking for a special treat or just want something easy to whip up on a Tuesday evening. My family loves it because it’s easy to make ahead of time and stores beautifully in an airtight container in the fridge or freezer.

When serving, simply cut into small squares and enjoy! One tip is to let it sit at room temperature for about 30 minutes before cutting – this allows it to firm up nicely and makes serving much easier.

❓ Frequently Asked Questions About Old-Fashioned Milk Chocolate Fudge

Q: What kind of chocolate should I use for this recipe?

For the best results, use high-quality milk chocolate with at least 30% cocoa solids. You can also use white chocolate or dark chocolate if you prefer.

Q: Can I make this fudge without a candy thermometer?

No problem! While a thermometer can be helpful in ensuring the fudge reaches the perfect temperature, you can still make it without one. Just be sure to test the mixture frequently by dropping a small amount into cold water – if it forms a soft ball that flattens when removed from the water, it’s ready.

Q: How long does this fudge keep?

This fudge will keep for up to two weeks in an airtight container in the refrigerator or up to three months in an airtight container in the freezer.

Q: Can I add nuts or other mix-ins to this recipe?

Yes! Try adding chopped nuts like walnuts or pecans for added texture and flavor.

Q: Why does this recipe call for cream instead of milk?

The cream adds richness and helps to create the signature smooth texture of old-fashioned milk chocolate fudge.

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