Get the famous Can't Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes - Click Americana (2024)

Get the famous Can't Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes - Click Americana (1)

  • Categories:1950s, 1960s, Vintage advertisem*nts, Vintage dessert recipes,
  • By The Click Americana Team
  • Added or last updatedMay 30, 2019

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The best fast vintage fudge recipes

Let’s start with Can’t Fail 5-Minute Fudge, famous in the 1950s & 1960s!

Fudge in 5 minutes! Can’t fail! The secret is today’s Carnation. No beating, soft ball tests or candy thermometer needed.

Get the famous Can't Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes - Click Americana (2)

FOR FUDGE MAKING TIPS & MORE RECIPES, SEE: The ultimate guide for making perfect fudge like your grandma used to make

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Classic Can't fail 5-minute fudge

Yield: 2 pounds (32 pieces)

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients

  • 2/3 cup evaporated milk, undiluted
  • 1-2/3 cups sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups marshmallows, diced
  • 1-1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla
  • Nuts

Instructions

  1. Mix 2/3 cup (one small can) Carnation evaporated milk, 1-2/3 cups sugar, and 1/2 teaspoon salt in saucepan over medium heat.
  2. Bring to boil; cook for 5 minutes, stirring constantly. When the milk starts to bubble around edges of pan is when you should start timing the 5 minutes.
  3. Remove from the heat. Add 1-1/2 cups (16 medium) diced marshmallows, 1-1/2 cups semi-sweet chocolate chips, and 1 teaspoon vanilla.
  4. Stir vigorously for 1 minute (or until marshmallows melt).
  5. Pour into an 8-inch square buttered pan. Garnish with nuts.
  6. Cool. Cut in squares.

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Nutrition Information:

Yield: 32Serving Size: 1
Amount Per Serving:Calories: 100Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 44mgCarbohydrates: 18gFiber: 1gSugar: 17gProtein: 1g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Can’t Fail 5-Minute Fudge: 3 recipe variations

For Peppermint Fudge: Sprinkle 1/4 cup of coarsely broken peppermint stick candy over top of fudge in pan.

For Upside-Down Coconut Fudge: Spread 1 cup flaked coconut on bottom of buttered 8″ square pan. Top with fudge.

For Nut Fudge: Add 1/2 cup chopped nuts to fudge mixture before pouring in pan.

Get the famous Can't Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes - Click Americana (7)

Classic fast fudge recipe (1968)

Yield: 36 pieces

Ingredients

  • 4-1/2 cups sugar
  • pinch of salt
  • 2 tbsp. butter
  • 1 large can evaporated milk
  • 12 oz semi-sweet chocolate morsels
  • 3 whole bars German sweet chocolate
  • 1 large jar Marshmallow Creme
  • 2 cups chopped nuts (or 3 heaping tbsp. peanut butter)

Instructions

  1. In a large saucepan, combine sugar, salt, butter and milk. Boil six minutes.
  2. In a large bowl, combine remaining ingredients.
  3. Pour hot mixture into mixture in bowl and beat with spoon until chocolate melts.
  4. Pour into greased sheet pan, 13 by 9 by 2 inches, and let stand several hours before cutting.
Nutrition Information:

Yield: 36Serving Size: 1
Amount Per Serving:Calories: 203Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 35mgCarbohydrates: 33gFiber: 1gSugar: 31gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Fast, easy fudge stirs interest (1967)

From The Journal News (White Plains, New York) December 27, 1967

Of all the candy recipes invented in recent years, fudge that’s quick and easy to make has caused the most interest.

Here’s a good recipe of this sort. If refrigerated, and served chilled, it is a delight: fully firm and creamy candy with rich chocolate flavor.

One caution: the recipe calls for bringing the candy mixture to a rolling boil and continuing that vigorous boil for five minutes. Be sure you do just that; otherwise the fudge will be too soft, and may have to end up as an ice-cream topping.

Get the famous Can't Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes - Click Americana (8)

Quick pecan fudge vintage recipe

Yield: 24 pieces

Ingredients

  • 2 cups sugar
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1 cup undiluted evaporated milk
  • 1/2 cup miniature marshmallows
  • 1-1/4 cups (9 ounces) semi-sweet chocolate pieces
  • 1 teaspoon vanilla
  • 2/3 cup coarsely broken pecans
  • Pecan halves, if desired

Instructions

  1. Into a saucepan turn the sugar, butter, salt and evaporated milk.
  2. Over medium heat stirring constantly, bring to a rolling boil. Continue the rolling boil and the stirring for five minutes. Remove from heat.
  3. Add marshmallows, chocolate, vanilla and pecans, Stir vigorously until marshmallows and chocolate are melted and entirely blended.
  4. Turn into a buttered pan (8 by 8 by 2 inches),
  5. Mark soft fudge into squares; press a pecan half, if used, on top of each piece.
  6. When cold, cut into squares; wrap each square separately in transparent plastic wrap; store in tightly-closed plastic bag in refrigerator.

Notes

If the fudge, when allowed to stand at room temperature until cold, does not become firm enough to cut into squares, refrigerate until firm, and then cut and wrap each square separately in transparent plastic wrap; store in tightly closed plastic bag in refrigerator.

Remove fudge just before serving, because if it stands a while at room temperature, if will soften. It tastes best chilled and firm.

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As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:

Yield: 24Serving Size: 1
Amount Per Serving:Calories: 159Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 69mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 1g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Quick pecan fudge: 3 more vintage recipe variations

To make Quick Choco-mint Fudge: Add 1/4 to 1/2 teaspoon peppermint extract in place of vanilla in the Quick Pecan Fudge recipe,

To make Quick Mexican Fudge: Stir one teaspoon cinnamon into the sugar mixture before cooking in the Quick Pecan Fudge recipe.

To make Quick Almond Fudge: Use 1 teaspoon almond extract in place of the vanilla, and omit the walnuts in the Quick Pecan Fudge recipe; press a blanched almond on top of each square of fudge.

Get the famous Can't Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes - Click Americana (12)

ALSO SEE3 amazing homemade fudge recipes, minus the chocolate (1970)

Fast, dark chocolate fudge for squares only (1967)

Recipe from the Pasadena Independent (Pasadena, California) December 28, 1967

Get the famous Can't Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes - Click Americana (13)

Fast, dark chocolate fudge

Yield: 2 pounds

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

Ingredients

  • 3 cups sugar
  • 3/4 cup milk
  • 3 tablespoons butter or margarine
  • 2 tablespoons dark corn syrup
  • 2 ounces unsweetened chocolate
  • 1 teaspoon vanilla
  • 1 cup coarsely-chopped walnuts (optional)

Instructions

  1. Combine sugar, milk, butter, corn syrup and chocolate in a heavy 3 quart saucepan.
  2. Cook over medium heat, stirring constantly, until mixture boils.
  3. Then cook, stirring occasionally, until temperature reaches 238 degrees F, or until a small amount of the mixture dropped into very cold water forms a soft ball which flattens on removal from water.
  4. Remove from heat. Add vanilla.
  5. Cool to lukewarm (110 degrees F).
  6. Beat until fudge begins to thicken and lose its gloss. Mix in nuts.
  7. Quickly pour into greased 8-in square pan.
  8. Cut into squares when cold.
Nutrition Information:

Yield: 36Serving Size: 1
Amount Per Serving:Calories: 111Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 12mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 1g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Get the famous Can't Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes - Click Americana (17)

Fast, dark fudge: 2 vintage recipe variations

Blonde fudge: Follow the recipe for dark chocolate fudge, omitting the chocolate and increasing corn syrup to 4 tablespoons and vanilla to 2 teaspoons. Makes 2 pounds.

Double-decker fudge: Prepare 1 recipe dark chocolate fudge; pour into a greased 8-inch square pan. Prepare 1 recipe blonde fudge. Cut into squares when cold. Makes 4 pounds.

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  • Categories: 1950s, 1960s, Vintage advertisem*nts, Vintage dessert recipes,
  • Tags: 1950s christmas, 1956, 1957, 1958, 1959, 1960, 1960s christmas, 1961, 1962, 1963, 1967, candy, chocolate chips, coconut, desserts, fifties recipes, fudge, homemade food gifts, peppermint, recipes, Vintage chocolate, vintage christmas candy recipes, vintage christmas desserts, vintage dessert recipes, walnuts
  • Original publication date: December 1961
  • Added or last updatedMay 30, 2019
  • Comments: None yet - Want to leave one?

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FAQs

How do you make Paula Deen's 5 minute fudge? ›

directions
  1. Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
  2. Add in chocolate chips; cook until melted.
  3. Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
  4. Pour into a 8-inch pan. Cool cut into squares.

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What makes Mackinac Island fudge? ›

The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.

What makes fudge firmer? ›

Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).

What happens if you boil fudge too long? ›

Too cooked

The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).

When should you not make fudge? ›

Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn't feasible, you'll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!

Why is my old fashioned fudge not hardening? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How do you keep fudge creamy? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

Can you remelt fudge if it doesn't set? ›

To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.

Why does my fudge fall apart when I cut it? ›

Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture. Follow the recipe instructions closely and use a timer to avoid overcooking.

Why isn't my fudge creamy? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

Why is my fudge not setting condensed milk? ›

It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.

How do you make fudge consistency? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

What makes fudge softer? ›

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

How do you fix quick fudge that is too soft? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

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