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 advertisements, 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.

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

Get the famous Can't Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes - Click Americana (3)

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.

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.

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.

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: 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.

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...

These 26 Christmas wall decorations from the 1950s have a bold mid century modern vibe

Did you know Popsicles were invented by an 11-year-old? Have a look back at ice pops and other delicious frozen treats!

This no-bake crazy berry blue pie recipe was a purple prizewinner

  • Categories: 1950s, 1960s, Vintage advertisements, 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:

48 vintage malls that were so cool, you’ll want to hop in a time machine

28 vintage bad product names so fabulously awful, you won’t see them today

Cocaine-laced Coca-Cola was really a thing – here’s the story

Vintage 1930s suits: See 60+ old-fashioned menswear styles

What did a typical 1950s suburban house look like? Feast your eyes on this fab prefab home built in 1958

Delicious old-fashioned monkey bread recipe from the 1960s, step-by-step with photos

Comments on this story

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

43 sweet vintage Valentine’s Day cards from the early 1900s

SEE IT NOW »

57 popular 70s things: Stuff people had in their homes in the 1970s

SEE IT NOW »

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

SEE IT NOW »

These 20 vintage 1970s Valentine’s Day cards for kids were super cute

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 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.

What gives fudge its firm texture? ›

Cooking. 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 cook fudge too long? ›

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.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

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.

How do you make fudge less chewy? ›

Chewy fudge is often the result of undercooking. 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.

What makes fudge softer? ›

Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.

Why is my old fashioned fudge not hardening? ›

You didn't cook it long enough. Fudge needs to be heated to the "soft ball" stage. It is salvageable, but you'd have to be very careful of sugar crystallization. If you make a mistake you'll wind up with a grainy mess.

What causes fudge not to harden? ›

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.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

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).

What happens if you don't beat fudge long enough? ›

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

What makes homemade fudge grainy? ›

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.

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!

Why did my fudge not get hard? ›

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.

How do you keep fudge from being sugary? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

What is traditional fudge made of? ›

At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Van Hayes

Last Updated:

Views: 5890

Rating: 4.6 / 5 (46 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.