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Get the famous Can’t Fail 5-minute fudge recipe, plus 10 more fast vintage fudge recipes

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vintage fudge recipes

The best 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.

Can’t fail 5-minute fudge recipe (1961)

Classic Can't fail 5-minute fudge

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.

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Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving:Calories: 100 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 2mg Sodium: 44mg Carbohydrates: 18g Fiber: 1g Sugar: 17g Protein: 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.

MORE  Hershey's rich cocoa fudge recipe from the '70s & '80s

Classic fast fudge recipe (1968)

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: 36 Serving Size: 1
Amount Per Serving:Calories: 203 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 2mg Sodium: 35mg Carbohydrates: 33g Fiber: 1g Sugar: 31g Protein: 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.

Quick pecan fudge vintage recipe

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.

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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: 24 Serving Size: 1
Amount Per Serving:Calories: 159 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 7mg Sodium: 69mg Carbohydrates: 25g Fiber: 1g Sugar: 23g Protein: 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 more fast vintage fudge recipes

MORE  3 amazing homemade fudge recipes, minus the chocolate (1970)

Fast, dark fudge for squares only (1967)

Chocolate cherry brownies recipe (1987)

Chocolate cherry brownies recipe (1987)

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Ingredients

  • 16 oz. Maraschino cherries
  • 2/3 cup butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup sugar
  • 1 tsp. vanilla
  • 2 eggs, beaten
  • 1 1/4 cups flour
  • 3/4 cup Quaker oats (uncooked)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup nuts, chopped (optional)
  • 2 tbsp. vegetable shortening

Instructions

  1. Heat oven to 350 degrees F.
  2. Drain cherries. Reserve 12, and chop remainder.
  3. In large saucepan, melt butter and 1/2 cup chocolate chips over low heat; stir until melted. Remove from heat; cool slightly.
  4. Add sugar, vanilla and eggs.
  5. Stir in combined dry ingredients, chopped cherries and nuts.
  6. Spread in greased 9x13-inch pan.
  7. Bake 25 minutes or until brownies pull away from pan sides. Cool completely.
  8. Halve reserved cherries; place on top of brownies.
  9. In saucepan over low heat, melt remaining chocolate and shortening. Stir until mixture melts and is smooth. Drizzle over brownies.
  10. Cut in 2-1/2" squares and store in airtight container.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 210 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 30mg Sodium: 101mg Carbohydrates: 28g Fiber: 2g Sugar: 20g Protein: 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, dark fudge: 2 vintage recipe variations

Blonde fudge: Follow the recipe for 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 chocolate fudge; pour into a greased 8-inch square pan. Prepare 1 recipe blonde fudge. Cut into squares when cold. Makes 4 pounds.

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