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

Table of Contents

The best fast vintage fudge recipes Classic Can't fail 5-minute fudge Ingredients Instructions Recommended Products Can’t Fail 5-Minute Fudge: 3 recipe variations Classic fast fudge recipe (1968) Ingredients Instructions Fast, easy fudge stirs interest (1967) Quick pecan fudge vintage recipe Ingredients Instructions Notes Recommended Products Quick pecan fudge: 3 more vintage recipe variations Fast, dark chocolate fudge for squares only (1967) Fast, dark chocolate fudge Ingredients Instructions Recommended Products Fast, dark fudge: 2 vintage recipe variations You might also like... Hot buttered Cheerios: How to make this super-easy, surprisingly savory snack from the 80s – plus some tasty variations 3 old-fashioned chocolate pudding recipes from the 1800s No-cook peppermint patties The fun never ends: See 80 beautiful vintage canopy beds 150 popular vintage perfumes from the 90s 80s grocery stores: See vintage supermarkets, plus find out how retro tech paved the way for modern retail 20 stunning space-age retro futuristic home concepts from the ’60s Forget kitchen cabinets – install a wall-mounted refrigerator! (Yes, this was really a thing in the 50s) 40 discontinued cake mixes in flavors you can’t get anymore See what first class flights were like from the 1950s to the 1980s Comments on this story FAQs References

Categories:1950s, 1960s, Vintage advertisem*nts, Vintage dessert recipes,

By The Click Americana Team
Added or last updatedMay 30, 2019

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you.Find out more here.

Jump to recipe

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.

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

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

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.
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.
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.
Stir vigorously for 1 minute (or until marshmallows melt).
Pour into an 8-inch square buttered pan. Garnish with nuts.
Cool. Cut in squares.

Recommended Products

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: 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.

ALSO SEEHershey's rich cocoa fudge recipe from the '70s & '80s

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

In a large saucepan, combine sugar, salt, butter and milk. Boil six minutes.
In a large bowl, combine remaining ingredients.
Pour hot mixture into mixture in bowl and beat with spoon until chocolate melts.
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

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.

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

Into a saucepan turn the sugar, butter, salt and evaporated milk.
Over medium heat stirring constantly, bring to a rolling boil. Continue the rolling boil and the stirring for five minutes. Remove from heat.
Add marshmallows, chocolate, vanilla and pecans, Stir vigorously until marshmallows and chocolate are melted and entirely blended.
Turn into a buttered pan (8 by 8 by 2 inches),
Mark soft fudge into squares; press a pecan half, if used, on top of each piece.
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.

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.

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

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

Combine sugar, milk, butter, corn syrup and chocolate in a heavy 3 quart saucepan.
Cook over medium heat, stirring constantly, until mixture boils.
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.
Remove from heat. Add vanilla.
Cool to lukewarm (110 degrees F).
Beat until fudge begins to thicken and lose its gloss. Mix in nuts.
Quickly pour into greased 8-in square pan.
Cut into squares when cold.

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.

NOW SEE THIS!

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩

You might also like...

Hot buttered Cheerios: How to make this super-easy, surprisingly savory snack from the 80s – plus some tasty variations

3 old-fashioned chocolate pudding recipes from the 1800s

No-cook peppermint patties

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?

The fun never ends:

See 80 beautiful vintage canopy beds

150 popular vintage perfumes from the 90s

80s grocery stores: See vintage supermarkets, plus find out how retro tech paved the way for modern retail

20 stunning space-age retro futuristic home concepts from the ’60s

Forget kitchen cabinets – install a wall-mounted refrigerator! (Yes, this was really a thing in the 50s)

40 discontinued cake mixes in flavors you can’t get anymore

See what first class flights were like from the 1950s to the 1980s

Comments on this story

This site uses Akismet to reduce spam. Learn how your comment data is processed.

SEE IT NOW »

Cool ‘n easy Easter pie: A festive pink no-bake dessert for spring

SEE IT NOW »

Women’s fashion in the 1960s: See how the 60s was a radical fashion decade

SEE IT NOW »

Easy caramel-pecan cinnamon twists retro recipe from the 1950s

SEE IT NOW »

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

FAQs

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

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

View Details ›

Why is my 3 ingredient fudge not setting? ›

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

Keep Reading ›

What happens if I use sweetened condensed milk instead of evaporated milk in fudge? ›

Don't Substitute One for the Other

Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.

Explore More ›

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!

Get More Info ›

What keeps fudge from getting hard? ›

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.

Get More Info Here ›

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

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.

Find Out More ›

What is the soft ball test for fudge? ›

The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage.

How do you fix failed fudge? ›

The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.

Find Out More ›

Can you reboil fudge that hasn't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

Show Me More ›

How do you cut fudge so it doesn't crumble? ›

If you have difficulty cutting or if the fudge crumbles with the cuts, try warming the metal knife (or wheel or whatever) in hot water between cuts. Wipe the hot knife dry before cutting. Whatever you use, always wipe the cutting implement clean between cuts.

Tell Me More ›

What makes fudge so good? ›

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.

Do you stir fudge when it's boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Explore More ›

How do you describe high quality fudge? ›

Principles of quality fudge

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Show Me More ›

What causes homemade fudge to be grainy? ›

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

Learn More ›