Creamy Holiday Fudge

Creamy Fudge

A vintage clipped recipe for classic Creamy Fudge, made with sugar, milk, light corn syrup, salt, unsweetened chocolate, butter or margarine, vanilla and walnut meats.
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  • 2 cups of sugar
  • 1 cup milk
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 2 squares 1 ounce each unsweetened chocolate
  • 2 tablespoon butter or margarine
  • 1 teaspoon vanilla
  • 3/4 cup broken walnut meats


  • Combine sugar, milk, corn syrup, and salt in a saucepan.
  • Cut chocolate into small pieces; add to sugar mixture.
  • Stir over low heat just until sugar is dissolved. Bring slowly to boiling, stirring constantly.
  • Reduce heat to very low and cook, without stirring to 236-degrees on a candy thermometer or until a little of the mixture dropped in very cold water forms a soft ball. If any sugar crystals form during cooking, remove them from the sides of the pan by wiping them off with wet cheesecloth wrapped around a fork, but do not stir the mixture.
  • Remove from heat.
  • Put butter and vanilla on top of the mixture and let the fudge cool, undisturbed until the bottom of the pan feels lukewarm.
  • Beat in an electric mixer or by hand with a wooden spoon until very thick.
  • Stir in nuts.
  • Continue stirring until fudge loses its gloss and is very stiff.
  • Turn immediately into a greased 8x8x2-inch pan.
  • Cut into squares while still warm.
  • Makes about 1 3/4 pounds of fudge.

Kitchen Helper 2

Candy Thermometer
Retro Hand Mixer
Wooden Spoons
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Christmas, Christmas Candy, Fudge

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