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Back in Time Fudge


(16 Votes)


Back in Time Fudge

They say not to mess with perfection, which is why some of the best recipes for fudge are the ones that have lasted for generations. This Back in Time Fudge is a classic fudge recipe that will make your mouth water just looking at it! This old fashioned recipe comes straight out of Grandma’s recipe box. It will bring back thoughts of simpler times and visits to Grandma’s house, where there was never a shortage of delicious treats to eat. Now you can capture all of those memories with this easy and timeless recipe for no bake fudge. You will truly feel like you have traveled back in time once you taste this decadent chocolate treat. With simple flavors and a rich chocolaty taste, this easy fudge recipe tops our list of the best chocolate dessert recipes ever. You can't beat a treat as decadent and simple to make as this!

  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 12 ounces semisweet chocolate chips
  • 1 (7-ounce) jar marshmallow creme
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla
  1. Spray a 9 x 13-inch bake pan or dish with cooking spray.
  2. In a medium saucepan, stir together the sugar, butter, and evaporated milk. Place over medium heat and cook, stirring until sugar is dissolved. Bring to a full boil for 5 minutes, stirring constantly.
  3. Remove pan from heat and stir in chocolate chips until completely melted. Beat in the marshmallow creme, walnuts, and vanilla until thoroughly combined and no white streaks remain.
  4. Pour fudge into the prepared pan and allow to cool at room temperature until completely set. Cut into squares to serve.


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I really enjoyed this fudge! It tasted just like the kind I'd buy from a specialty candy shop. I wish I could've eaten more of it!

This fudge was really creamy.

This fudge was delicious! Great texture and perfectly sweet. Just like the kind I get at the fudge shop!

Loved this fudge! Soft and chocolaty with just the right amount of nuts for crunch.

Yuuum! This is exactly how fudge should taste. Smooth and melts in your mouth.

It's a little too sweet for my tastes, but super nostalgic. I also love the texture! Really smooth.

I was just sent back in time to the Christmases of my childhood and the sweet deliciousness of my mom's fudge. Two thumbs up!

The grainy and sugary comes from how much or little you beat the fudge. We were taught NEVER to beat the fudge with the electric mixer, because if you beat it too much, or too long it will start to harden on the mixer, then it's too far gone to pour into a pan. We were told to beat it by hand, just until the gloss starts to disappear. I do think it's still on the Hersey CoCoa Can.

This is the recipe for fudge that has been on the Hershey Cocoa can for decades, and I've always preferred it. Yes, it is a little grainy sugary, but yummy.

I have been hunting for an old recipe for fudge that has sort of a grainy (sugary) texture. Would this be the one? My grandmother used to make it....and it would almost dissolve in your mouth ! It was so wonderful!

The soft ball stage is a temp between 235 and 240 degrees. You cook the mixture until it reaches this temp range on an instant read or candy thermometer or drop a few drops of the hot mixture into cold-room temp water and when the drops cool, they are still soft and pliable.

why do so many of your recipes not have pictures to go with them?

What is "soft ball stage"?

soft ball stage is where you drop a little bit of the hot mix into water and it forms a ball the when you handle it it is a little soft and mushy ball that stays together it is not hard or runny. Ruby Brown

I will assume to use an 8" x 8" sized pan. I love this site but pan sizes are often omitted in the recipes.

It's best to use evaporated milk rather than regular milk.


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