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!
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?!
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
- Evaporated milk
- Chocolate chips
- Vanilla extract
- Nuts, optional
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.
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!
- 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
- Boil sugar and milk for 6 minutes while stirring constantly. (Start timing when it's at a rolling boil.)
- Remove from heat.
- Add remaining ingredients except nuts.
- 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.
- Fold in nuts.
- Spread into a 9x13 pan.
- After it's firmed up (bring to room temperature and cool in the fridge if your house is warm), cut into squares.
- Leftover fudge can be stored in the freezer.
Originally published December 13, 2013. Updated August 20, 2020.
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!
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!
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!
You’ll have to let me know if you find some! I know I tend to see quite a few little booklets and recipe guides from Fannie and thrift shops.
Yes, I definitely will! Now to find time to go thrifting.
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…
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!
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 🙂
Love peanut butter so your fudge sounds fantastic too! Thanks for stopping by!
This looks fabulous! Thanks for sharing Fanny Farmers Fudge! I ‘m pinning it!
Awww, thanks! Thanks for pinning too. Been enjoying your crafts!
This looks delicious. I’m stopping by from Mommy on Demand. I will pin this. I also have a food linky today if you are interested.
Thanks for stopping by and for pinning. I’ll have to check out your link up!
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?
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! 🙂
I definitely want to try this! I am pinning it – it looks easy enough! I am challenged by baking, but I think I can do this! 🙂 Visiting from the PINcentive blog hop!
You can totally do it! It’s easy and it keep it in the fridge (or freezer) and it will last a long time. So rich and chocolatey and amazing.
Gorgeous! Great for presents too.
Thanks for sharing at Essential Fridays.
Have a blessed Christmas and New Year.
Mel from Essential Thing Devotions
Such a great idea. It would be a great addition to a gift basket.
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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.
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?
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. 😉
My mom had nearly the exact recipe, kept it as a family secret, and I recently re-discovered it and gave it a shot. Perfect on my 1st attempt! The key is the boiling. I recall my mom using a double boiler for that part, so I picked up a T-Fal double boiler, but couldn’t get the darn thing to boil after about 20 minutes. I gave up and just went directly to the burner to get the roiling boil. Went for 8 minutes after that, and it still turned out great. Next time I”ll just start by going to the boiler without the double boiler, as our gas stove has great temperature control. But DO NOT STOP STIRRING to avoid burning it.
The differences between the 2 were that my mom’s recipe called for an 8 minute boil, as well as no salt. Otherwise they are identical!
My next try before X-Mas is to try this but with butterscotch chips instead!
Yay for family recipes!!! I love this fudge, I’ll have to try the 8 minute fudge next time. The butterscotch chips sound yummy too. Thanks for sharing!
I think there is too much butter in this recipe. I’ve tried it several times and it’s always a greasy mess. Using the mixer didn’t help.
Oh no, I just saw your comment. I’m SO sorry it didn’t work for you. I made this recipe a couple times over the holidays this year and it worked out perfectly. I boil it as long as the recipe states and when you add the chocolate chips and hot mixture to the mixer I beat it long enough that it cools just slightly and it all comes together perfectly using the 2 sticks of butter. (Like you see in the pictures.) Again, I’m so sad it didn’t work for you – it’s my favorite. 🙁
Hello Deanna, I made this fudge recipe and it was amazing. Everyone loved the fudge. Thank you for sharing it with everyone.
Merry Christmas !
and Happy New Year!
Yay!!! I’m so glad!!! Every time I eat someone else’s fudge I am always reminded this recipe is the best!