Marg’s Classic Fudge
Marg’s Classic Fudge recipe is exactly that. A no frills fudge recipe from my childhood. Easy to make and ready in 30 minutes.
I like to think that everyone has eaten fudge at one point or another in their life. Marg’s Classic Fudge recipe brings me back to my childhood. She was an old friend of my mom’s and she used to make this fudge for us as kids.
Nothing fancy or gourmet like you find in stores these days. Just a good old fashioned fudge recipe. Super easy to make as long as you have a candy thermometer handy.
Now if you do prefer a Gourmet Fudge, I seriously recommend Rick’s Peanut Butter Fudge. Yummy!
I was curious about the origins of fudge so I decided to look it up. Check out this cool article on fudge. I’m amazed that fudge originated back in the 19th Century.
Gather your Ingredients
You will need the following ingredients to make this classic fudge recipe (see recipe card for quantities): Light Brown Sugar, Evaporated Milk, Unsalted Butter and Vanilla Extract.
How to Make Classic Fudge
- Place sugar, evaporated milk and butter in a saucepan and cook stirring constantly to 240°F or turns into a soft ball when placed in a bit of water.
- Remove from heat and add vanilla and cool without stirring until it reaches 110°F degrees, then beat until it thickens and creamy. Pour into buttered pan and mark for cutting.
More Recipe Ideas
Marg’s Classic Fudge
Equipment
- Saucepan
Ingredients
- 2 Cups Light Brown Sugar
- â…” Cup Evaporated Milk
- 1 Tbsp Unsalted Butter
- 1 Tsp Vanilla Extract
Instructions
- Place sugar, evaporated milk and butter in saucepan and cook stirring constantly to 240F or to a soft ball when placed in a bit of water.
- Remove from heat and add vanilla and cool without stirring until it reaches 110F degrees, then beat until it thickens and creamy. Pour into buttered pan and mark for cutting.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I tried this recipe because I never had any success with making fudge. This one turned out perfectly.