Fanny Farmer Fudge Recipe (Rich and Creamy Fudge)

pieces of fanny farmer fudge on a white napkin

Have you made this Fanny Farmer Fudge recipe before? If not, you have to give it a try because it’s hard to beat!

I know it really is impossible to go wrong with chocolate and butter. After all, all fudge is deliciously rich and decadent. Walking past the fudge shops in a mall, the aroma always gets to me!

Fudge is sold so many places: flower shops, local diners, amusement parks, tourist shops, and I have even seen it at an outdoor sporting goods store.

I can’t bring myself to spend $7.99 for a 1/2 pound when it is so easy and much cheaper to use a homemade fudge recipe. Besides, too many times I’ve found myself let down by the very noticeable corn syrup taste and texture in purchased fudge.

This recipe for Fanny Farmer fudge is what my mom always used and it’s a winner!

So, if you are looking for a rich, soft, and creamy fudge recipe, this one is it!

butter, chocolate chips, sugar, and evaporated milk on the counter

Because this recipe doesn’t use sweetened condensed milk but instead evaporated milk, you have to boil the milk and the sugar on the stove. It’s worth the few extra minutes, though. Don’t skimp on the boiling!

Let’s talk cost for just a minute. Homemade fudge seems like a pretty expensive dessert to make, but when you look at what a serving size is the price really isn’t bad at all. Don’t forget that compared to what you’d pay for a small square of fudge at a shop, it really is a stellar price to make your own.

Also, I’m well aware fudge is in no way healthy for me. 😉 But it’s a fun, very occasional, indulgence and I can feel a tiny bit better about enjoying enjoy a homemade fudge recipe, right?!

Milk and sugar boiling for homemade fudge

You have to really let the fudge boil. Keep stirring and adjust the heat if needed so it doesn’t boil over.

Fanny Farmer Fudge Recipe

INGREDIENTS:

  • Sugar
  • Evaporated milk
  • Chocolate chips
  • Salt
  • Butter
  • Vanilla extract
  • Nuts, optional

Fudge mixture in the mixing bowl ready to beat.

After the butter and sugar has boiled on the stuff, add most of the remaining ingredients and carefully transfer to your mixer.

PROCESS AND TIPS:

  • The first step will be the most time consuming. You have to boil the sugar and milk for 6 minutes, while stirring. Make sure you bring it to a FULL boil before starting the timer. You don’t want to shorten the boiling period at all.
  • After boiling, you’ll remove from the heat and add the remaining ingredients except for the nuts (if you are using them).
  • Beat well until completely combined. This requires a lot of beating if mixing by hand so my favorite way to do this is pull out my trusty old KitchenAid with the beater attachment. I pour the mixture into there and let the stand mixer do all the work. I let this beat for around 5-10 minutes! So, don’t worry if when you add the butter it looks as though it won’t combine. Just keep on beating – it will come together!If you don’t have a stand mixer, pull out your hand mixer. If you don’t have either of those, you just get to get an arm workout in as you vigorously stir for a while!
  • After beating, you will fold in the nuts and spread into a 9×13 pan.
  • Wait until the fudge is completely cooled before cutting. (Stick it in the fridge if it’s summer time and your house is warm.)
  • I will store leftover fudge in the freezer, well wrapped and put into a zipped freezer bag or storage container.

The fudge in the mixer bowl after being beaten for 5-10 minutes

I beat the fudge mixture for 5-10 minutes and see how beautifully it comes together?!

I hope you enjoy this Fanny Farmer Fudge recipe is much as my family does. Homemade fudge is great for a Christmas treat, gift, or just for fun!

graphic with a picture of fanny farmer fudge on a white napkin

5.0 from 1 reviews
Fanny Farmer Fudge Recipe - Rich and Creamy
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 117 1-in squares
 
This rich and creamy Fanny Farmer Fudge recipe is the best! It's rich, creamy, and decadent - all the things a fudge should be.
Ingredients
  • 4½ cups sugar
  • 1 (12 ounce) can evaporated milk (or homemade)
  • 18 ounces (3 cups) semisweet chocolate chips
  • ½ teaspoon salt
  • 1 cup butter
  • 3 teaspoons vanilla
  • 1 cup chopped nuts, optional
Instructions
  1. Boil sugar and milk for 6 minutes while stirring constantly. (Start timing when it's at a rolling boil.)
  2. Remove from heat.
  3. Add remaining ingredients except nuts.
  4. Beat well until thoroughly combined. This will be easiest with a hand mixer or KitchenAid stand mixer. Beat for around 5-10 minutes, longer if doing it by hand. If you stop too soon the butter might separate.
  5. Fold in nuts.
  6. Spread into a 9x13 pan.
  7. After it's firmed up (bring to room temperature and cool in the fridge if your house is warm), cut into squares.
  8. Leftover fudge can be stored in the freezer.
Notes
Use chocolate chips that you enjoy the flavor of on their own since they will be the star of the show!

Originally published December 13, 2013. Updated August 20, 2020.

 

Fanny Farmer's Fudge recipe. Super easy and so rich and decadent. One of my favorites.This week continues all things Christmas at From this Kitchen Table. (Find all the posts here.) Be sure to come back next week week for a fabulous recipe for a gingerbread latte and more! You can follow us on Facebook or subscribe by e-mail to be sure you don’t miss out!

 

23 thoughts on “Fanny Farmer Fudge Recipe (Rich and Creamy Fudge)

  1. Chrystal M.

    Fannie Farmer wrote the Boston Cooking School text that became the staple in all culinary fields. 🙂 If you ever find one of these in an antique shop or thrift market – grab it! 🙂

    I live down the road (and thankfully a little tucked away) from a huge German tourist town which makes some of that expensive fudge. It drives me crazy that its so darn expensive!

    This looks yummy. Its been a while since I have made some. After all those cookies, maybe its time for some fudge. That is something I know I won’t mess up!

    Reply
    1. Deanna Michaels Post author

      I feel enlightened! Now I want to go and read more. Ooo, thanks for the tip. Love thrifting and old used books – I’m going to keep my eyes opened. I found several recipes online that say Fanny Farmer’s Fudge and I want to find the book to see which one is real. 🙂 I know!!! It’s crazy how expensive it is – chocolate and butter don’t cost that much! Christmas candy is a fun change from cookies!

      Reply
  2. Jennifer

    Oooh that looks amazing! Incidentally, I just spent the morning making a double batch of “fluffernutter” fudge – our favorite 🙂 It’s mostly going to work with my husband tomorrow for all the employees busting their bums on Saturday and the kids have been begging me to keep it so I told them I would make more…but I’m thinking maybe chocolate instead…

    Reply
    1. Deanna Michaels Post author

      Oooo, flutternutter fudge sounds fabulous. I love all things peanut butter! How sweet of you to make it for the employees – I’m sure they’ll love it! I have a hard time not sneaking a piece though. 🙂 Enjoy more baking today!

      Reply
  3. Lisha

    Pinning this! I grew up on Flutternutter ‘no-fail’ fudge (and it is fantastic!), but this looks equally delicious. Thanks for sharing!

    I’m visiting from the Proverbs 31 Wife link-up 🙂
    ~Lisha

    Reply
  4. Janet

    Hubs LOVES fudge. I never learned to make anything candy; it’s always been scary with thermometers, etc.. Maybe I’ll surprise him with this made by ME. Lost his mom last month and she was a fudge maker. Don’t expect to catch hers, but old school try?
    Janet

    Reply
    1. Deanna Michaels Post author

      I love some Christmas candies. I enjoy eating toffee, but am a little scared of making it. 🙂 This recipe is easy and doesn’t require a thermometer. – how can you go wrong with chocolate and butter! 🙂

      Reply
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  7. Dorothea A Torstenson

    Fanny Farmer was very instrumental in the fight for ‘truth in labeling’ and setting up the FDA. You can read more about her in the book, The Poison Squad – by Debra Blum. She has a very interesting history as an activist in educating women about food and nutrition.

    I have been making her fudge recipe for 50 ears.

    Reply
  8. Helen Sammann

    I am a huge chocolate fan and this recipe looks wonderful. I have done fudge before and have just one question. What level of heat is used to heat up and boil the sugar and milk?

    Reply
    1. Deanna Michaels Post author

      I use medium-medium high heat to get it to the boil and then turn it down to medium or medium/low to keep it from boiling over! You definitely want the rolling boil, not a simmer. We’ve been on vacation, and you just reminded me I have fudge in the freezer ready to eat. 😉

      Reply

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