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Soft, creamy and chocolatey, this 1950’s Simple and Rich Refrigerator Fudge recipe will surely bring a smile to your face from the first taste.
REFRIGERATOR FUDGE, YOU BRING ME JOY
Fudge is a thing of grandmas… at least it is for me. This fudge recipe, from the 1950’s, is a classic confection that brings back memories of my Grandma Shirley. She would often have tins of the delicious chocolate treat at her home and would always share. This fudge recipe doesn’t just bring back memories of Grandma for me, but also brings back memories for friend’s of mine.
I made this recipe at work and shared with everyone on set (I’m currently working on a cooking competition television show). Everyone who had a bite came up to me and told me it reminded them of the fudge their grandma, great aunt, or some other relative made for them during their childhood.
I find so much joy in food memories and I was so happy that sharing this fudge recipe brought happy memories to my friends. That’s probably the best thing about cooking vintage recipes…anytime I make something and share, everyone who tastes it has some kind of food memory sparked from it. It’s wonderful.
Did your grandma make fudge for you while growing up? Or do you have another favorite dessert your grandma made? Let me know in the comments below and tag me on instagram when you make this simple confection!
REFRIGERATOR FUDGE RECIPE TIPS
-Make sure to line your baking dish with either wax paper or parchment and give it a light spray. This will help ensure your fudge will come out of the pan super easily.
-This fudge is practically perfect, but if you like a little variation, you can’t go wrong with walnuts or dried cranberries.
Recipe
Ingredients
- 2 ¼ cup sugar
- ¾ cup evaporated milk
- 12 ounces semi-sweet chocolate pieces
- ⅓ cup light corn syrup Karo Syrup Red Label
- 2 tablespoons salted butter
- 1 teaspoon vanilla
- Optional: 1 cup walnut halves or dried cranberries
Instructions
- Line an 8x8 baking dish with parchment and lightly spray with nonstick cooking spray.
- Combine sugar and evaporated milk in a heavy-bottomed saucepan. Cook over medium heat, stirring constantly until mixture boils, about 5 mins.
- Turn heat to low and continue cooking while stirring constantly, until the liquid has reduced by half, about 10 minutes.
- Remove from heat and immediately add chocolate, corn syrup, butter, and vanilla.
- Vigorously stir until chocolate has melted and fudge is smooth and creamy. If using, stir in nuts or dried fruit.
- Immediately pour into the baking dish and quickly smooth the top with an offset spatula. The top will set quickly.
- Chill until firm, about 2 hours.
- Cut into squares, share with friends, and keep leftovers in a cute parchment lined tin in a cool dark place.
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