Old Fashion Fudge



This is a recipe from the 1950’s Hershey’s Cocoa Box with a few alteration on my part.
I’ve given the orginal recipe and my own version with substitutions. I sure hope you’ll try this fudge recipe even though it takes a long time to make. Just remember to follow the technique exactly and DO NOT STIR UNTIL AFTER THE COOLING IS COMPLETE.
Please let me know if you try this. Many thanks for watching. My website is http://www.southernfrugal.com

25 thoughts on “Old Fashion Fudge

  1. I just finished a batch of chocolate and pecan fudge and earlier made a batch of chocolate black walnut fudge. Planned to make up some valentine gift boxes. The black walnut fudge turned out great! Waiting on the pecan fudge to harden. Thanks for this recipe

  2. I have never heard of using buttermilk in fudge. But, I am going to try it. I know its going to be really good. Great video. I started cooking when I was a young girl around 11 years old. (55 years ago) My mom and dad both worked, so I would fix supper for all of us. It wasn’t a big meal, but it was better than Mom coming home and starting supper after working all day. I love to cook and feed people.

  3. I am a man but always loved when my aunt made it when I was a child. The women today won’t pass on this stuff but I will to my daughters and grand kids. Thank you. Made two batches and it’s fantastic! Thank you

  4. I have been watching your videos for a while now and i want to Thankyou i have tried now 4 of your recipes and i have loved them all i really love all you 1950 meals it tales me back to my grandma cooking and bring me back to a time i miss and loved so dearly when my grandma passed away and i didnt get to taste her food no more so i now cooking it for my kids and loveing every minute of it thankyou for giving me back my memories and peices of my childhood i miss so dearly

  5. I'm going to try this recipe. My mom was a stay home mom she cook three meals a day , I was just not into cooking growing up I was more of a tomboy I like to be outside with my dad . When I got married I found myself asking my mom how to cook and she was a wonderful cook and my sister are good cooks to .

  6. My parents tought all of us kids the same we all cooked / cleaned and we all cut the grass / washed the car .. we didn't need home economics .. 3 girls 3 boys … Thank you so much this is the same recipe as my Moms

  7. I made two batches of this fudge for Christmas. Everyone loved it. You did a great job on your video giving directions. It made it easy to follow. Enjoy watching your video and all your stories and with Mr. Bucky.

  8. Hey hey hey Phyllis!! I LOVE your videos!!
    Just a quick question while I'm salivating over this fudge – while you are cooking, I notice you hold/touch the pan with your left hand! How do you do that?

    As far as the length of the video, I would rather see it all vs. 5 min and there are points that are missing. I learn more in the whole.
    Lastly, I can always fast forward if I don't want to see it all!

    THANK YOU FOR ALL YOU DO!

  9. This is still our traditional fudge recipe!!! yes yes must use Hershey's Cocoa powder!! such a difference between it and an off brand…
    yummy …
    Thank you for the trick avout the soft boil bc i can't find my candy thermometer anywhere!
    so that helps me greatly! Thank you!!
    YOU ARE THE STAR 🌟 OF THE VIDEOS… I AGREE WITH YOUR SISTER!!
    I am grateful for you taking time to teach us new or old thing's…. or just your stories….. I admire you and Mr Bucky!

  10. Thank you! I've been cooking since I was a kid too. Couldn't find a decent scratch fudge recipe, even in JOY of cooking. I'm going to make this for Christmas presents. I like all your detail. Janet V, Phoenix AZ

  11. Hi Phyllis. Just made this today, and whoa! Excellent recipe, for amazing fudge. It is soooo creamy. Because I don't like milk choc, I compromised and went with 1/2 cup cocoa, and added 1/2 tsp espresso powder, and toasted my walnuts. But it is all about following the technique. I live at 6000ft asl, so boiling points and cook times are different. Mine rose to the rim of my (thank goodness larger) pan, lol…a real whoa moment. It stayed at this point for 20 mins before subsiding, but never to the condensity of yours, and it was at definite soft ball stage ay 236, so you really will do best to have the thermometer, but test using the drop water method as well. Stirred and stirred, it never lost its gloss, but got thick, and I just knew to pour it. I did, and 6 hrs later, I have the most creamy, silky, decadent fudge, I have ever tasted. From start to finish it was 1 hr 10 min. So, yup, its not a quickie, but, ohhh sooo worth it. Tomorrow, I am making your butterscotch one. Thank you Phyllis!

  12. Thank you for making this video. This is the only fudge I make! You can still find cans with the recipe on it, you just have to look every time you see it at the store. I have saved my old can. One day I should write it down :-). There is a debate in our family about it. I like it creamy and hubby likes it sugary….sigh

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