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.
FOR FUDGE MAKING TIPS & MORE RECIPES, SEE: The ultimate guide for making perfect fudge like your grandma used to make
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.
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: 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.
Fast, dark chocolate fudge for squares only (1967)
Recipe from the Pasadena Independent (Pasadena, California) December 28, 1967
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.