Chocolate Fudge Recipes

A Classic Collection Of Old-Time Chocolate Fudge Recipes

Grandma's chocolate fudge recipes are awesome! A search of "fudge history" shows fudge being invented in America in the late 1890s. Soon, fudge-making parties became the weekend highlight for children of all ages.

Cookery experts began to publish the latest fudge recipes in the popular family magazines and weekly newspapers, and homemakers traded their favorite candy recipes at social functions. Everybody was learning how to make chocolate fudge.

It wasn't long before a picnic or an evening's game of cards never seemed right unless there was a plate of warm, freshly made fudge available to munch on.

Now, by using these old-fashioned chocolate fudge recipes, you can enjoy this classic candy.

Chocolate Fudge

2 cups fruit sugar, 1/2 cake unsweetened chocolate, small pinch of salt, butter size of walnut. Mix above together, then moisten with milk. Add a pinch of cream of tartar to make it light and foamy. Let boil until the soft ball stage. Then remove from fire and beat. One-third cake of chocolate may be used, depending on one's taste.

Chocolate Vanilla Fudge

Two squares of chocolate, two cups of sugar, three-quarters of a cup of milk, butter size of an egg. Cook until it forms a soft ball in cold water. When done beat well, and add one tablespoonful of vanilla. Stir constantly and pour into battered pan to cool.

Chocolate Nut Fudge

2 squares unsweetened chocolate, 2 cups sugar, 2/3 cup of milk, 1/4 teaspoon salt, 2 tablespoons butter, 1 teaspoon vanilla. Add chocolate to milk and place over slow fire. Cook until mixture is smooth and blended, stirring constantly. Add sugar and salt and stir until sugar is dissolved and mixture boils. Continue cooking without stirring until a small amount of mixture dropped into cold water forms a very soft ball.

Remove from fire, add butter and vanilla, cook to lukewarm, then beat until mixture begins to thicken and loses its gloss. Pour at once into a greased pan about 8 by 4 inches. When cold, cut in squares. 1/2 cup of broken nutmeats may be added just before pouring into the pan.

Easy 5 Minute Chocolate Chip Fudge

6 ounces evaporated milk (2/3 cup), 1-2/3 cups sugar, 1/4 teaspoon salt, 1-1/2 cups diced marshmallows, 1-1/2 cups chocolate chips, 1 teaspoon vanilla, 1/2 cup chopped nuts.

Mix milk, sugar, and salt in saucepan over low heat, and bring to boil. Boil 5 minutes, stirring constantly. Remove from heat, add marshmallows, chocolate chips, vanilla, and nuts, and stir until marshmallows melt and blend in. Pour into buttered 9-inch square pan. Cool, then cut into squares. Makes about 2 pounds.

Chocolate Fudge

Two cups granulated sugar, 2 squares Baker'sŪ chocolate, 1 tablespoonful butter; cook until it hardens in water, then take off and stir until it grains. --Minnie Andrews

Chocolate Vanilla Fudge

Put into your granite saucepan 2 tablespoonfuls of butter, 1 cupful light-brown cane sugar, 1/2 cupful of milk, 2 cupfuls New Orleans molasses, and 4 squares grated chocolate. Put over fire and stir continually until it will form a rather hard ball when tested in cold water. Add a teaspoon of vanilla, turn on greased platter, and let cool; then mark into squares.

Creamy Chocolate Fudge

Two squares of chocolate, 3 cups of sugar, butter size of a small egg, 2-1/2 cups of milk. Boil until it forms a waxy ball when dropped in cold water. Pour on platter, stir vigorously before it cools, till the grain is very fine, and then cut into squares. --Mrs. J. S. Talcott, Tustin, Cal.

Chocolate Nut Fudge

Take 3 cups granulated sugar, 1 cup of milk, 2 squares of chocolate, a small piece of butter, or not, just as you prefer; let these boil for exactly 11 minutes. Flavoring: If nuts are added, they should be chopped and put into the syrup just as it is removed from the fire.

Fudges must be stirred constantly, and when removed from the fire be beaten briskly until they begin to harden; then spread on buttered platter, cut into small squares, and let get cold.

Chocolate Pecan Fudge

Three cups granulated sugar, 1 cup sweet milk, 1 square grated Baker'sŪ chocolate, 1 tablespoonful butter, cook until it will form a ball by testing in cold water. Remove from fire and add flavoring; always use vanilla. Chopped pecans, walnuts, or crystallized fruits may be added, which makes a delicious candy. Beat until creamy and pour in buttered tins; cut into squares. --Hazel Brooklidge

Chocolate Walnut Fudge

Two cups of white sugar, butter size of an egg, 1 cup of milk, 1 square of chocolate; boil this until it thickens in cold water; then take it off the stove and stir until it becomes thickened, stir in a cupful of chopped walnuts and pour out on greased tin. Flavor with vanilla. --Miss Madge Cummings