Thank you for the image! The treat in the photo looks like a classic Southern-style Old-Fashioned Chocolate Fudge, possibly with pecans. Below is a full, in-depth recipe complete with history, ingredients, instructions, methods, and even a sweet nod to fudge lovers.
Old-Fashioned Chocolate Fudge with Pecans
Introduction
Fudge is a rich, creamy confection that has been delighting sweet lovers for over a century. With its smooth texture and deep cocoa flavor, chocolate fudge holds a special place in American kitchens—especially during holidays and family gatherings. This recipe honors the traditional method, producing a glossy, melt-in-your-mouth block of fudge that’s just firm enough to slice neatly, yet tender on the tongue.
History of Fudge
Fudge is believed to have originated in the United States in the late 19th century. The first documented batch was reportedly made in Baltimore, Maryland, in the 1880s, possibly the result of a “fudged” batch of caramels—hence the name. By the early 1900s, fudge became a staple in women’s colleges, particularly at Vassar, where students would make it using small stoves in their dorm rooms.
From there, it exploded in popularity, becoming a favorite at fudge shops in tourist towns and a cherished recipe passed down through generations.
Ingredients
- 3 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk (NOT sweetened condensed milk)
- 2 cups semi-sweet chocolate chips
- 1 (7 oz) jar marshmallow creme
- 1 tsp pure vanilla extract
- 1½ cups chopped pecans (optional but highly recommended)
- Pinch of salt
Equipment Needed
- Large heavy saucepan
- Wooden spoon or heatproof spatula
- 9×13-inch glass baking dish
- Candy thermometer (optional but helpful)
- Parchment paper or butter for greasing
Method
1. Prepare the Pan
Grease a 9×13-inch baking dish with butter or line it with parchment paper for easy removal.
2. Cook the Base
In a heavy saucepan over medium heat, combine:
- Sugar
- Butter
- Evaporated milk
Bring to a full rolling boil, stirring constantly. Cook for 4–5 minutes, or until the mixture reaches about 234°F (soft-ball stage) if using a candy thermometer.
3. Mix in Chocolate & Marshmallow
Remove from heat and quickly stir in:
- Chocolate chips
- Marshmallow creme
- Vanilla extract
- Salt
Stir vigorously until everything is fully melted and smooth.
4. Add the Pecans
Fold in the chopped pecans until evenly distributed.
5. Pour & Set
Pour the fudge into the prepared pan. Smooth the top with a spatula to make it glossy and even. Let cool at room temperature until set—about 4 hours. You can speed this up by placing it in the fridge for 2 hours.
Formation
Once the fudge is fully set, slice it into small squares using a sharp knife. Store in an airtight container at room temperature for up to one week, or in the fridge for up to two weeks. It also freezes beautifully for longer storage.
Conclusion
This old-fashioned fudge is more than just a dessert—it’s a memory maker. Whether you’re wrapping it up for a holiday treat box, enjoying it with coffee, or sneaking a piece after midnight, this recipe brings warmth and sweetness to any occasion. The glossy, swirled top and the nutty texture inside show love in every bite.
For the Lovers of Fudge
To the fudge lovers—the ones who hover by the stove, waiting to lick the spoon, and the ones who guard the last piece in the fridge—this recipe is for you. It honors tradition while bringing joy to today. Each bite tells a story of kitchens past, of hands stirring over hot pots, of laughter echoing as the pan is revealed and sliced.
Would you like this recipe formatted into a printable PDF or written as a giftable recipe card? I can also customize it for different flavors like peanut butter, maple walnut, or white chocolate cranberry!