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

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...

Remember when every girl wanted a Lane hope chest? See 20+ vintage hope chests from the 20th century

The Raggedy Ann doll has been charming children for over 100 years

  • 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:

140+ beautiful 50s mid century wallpaper samples for some whimsical retro decor inspiration

90s candy: 40+ popular and totally fly sweet treats to remember

See 80 beautiful vintage canopy beds

A 1950s home tour: See inside a small house in San Francisco

Remember these? 60+ of your favorite vintage breakfast cereals from the 60s

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

Comments on this story

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

SEE IT NOW »

SEE IT NOW »

Clara Bow: The actress who was a dazzling darling of the Roaring 1920s

SEE IT NOW »

SEE IT NOW »

My Fair Lady: See why everyone was obsessed with this movie in 1964

SEE IT NOW »

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

FAQs

How was fudge invented by mistake? ›

Fudge creation is often attributed to a happy accident in a confectionery experiment. The story goes that a batch of caramels went awry — “fudged,” in the parlance of the time — leading to the birth of this new sweet treat. This error resulted in the soft, creamy confection we now know as fudge.

Why won t my marshmallow fudge harden? ›

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

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 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 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).

Do you stir fudge while it is 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 does fudge fail? ›

Homemade Fudge Doesn't Always Set

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

What was the original fudge flavor? ›

Chocolate Fudge: An American Invention

On Valentine's Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland "fudged" a batch of French caramels. The delicious result? The very first batch of "fudge" ever.

What's the difference between fudge and chocolate fudge? ›

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.

How do you harden fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Why does homemade fudge get hard? ›

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. 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.)

How do you make fudge less chewy? ›

However, take care not to overcook fudge because it will take away the moisture and leave you with hard, chewy candy. Apart from the incorrect temperature, chewy fudge could result from inadequate beating. When it has cooled to 110 to 113 degrees F (43-45 degrees C), beat until it is creamy and smooth.

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.

Top Articles
Latest Posts
Article information

Author: Nathanael Baumbach

Last Updated:

Views: 5843

Rating: 4.4 / 5 (55 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Nathanael Baumbach

Birthday: 1998-12-02

Address: Apt. 829 751 Glover View, West Orlando, IN 22436

Phone: +901025288581

Job: Internal IT Coordinator

Hobby: Gunsmithing, Motor sports, Flying, Skiing, Hooping, Lego building, Ice skating

Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.