Ah, a “Grandma’s classic candy recipe” — the kind that’s rich, nostalgic, and melts in your mouth. While many families have their own secrets, here’s a timeless fudgy, creamy candy recipe that fits the “classic” vibe, reminiscent of old-school homemade treats.
Grandma’s Classic Fudge Candy
Ingredients (makes about 2 dozen pieces)
- 2 cups granulated sugar
- 1/2 cup unsalted butter (1 stick)
- 2/3 cup evaporated milk
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Prepare the pan
Line an 8×8-inch baking pan with parchment paper or lightly grease it. - Cook the sugar mixture
In a medium saucepan over medium heat, combine sugar, butter, and evaporated milk.
Stir constantly until butter melts and sugar dissolves.
Bring to a boil, then continue cooking for 5 minutes, stirring constantly. - Add chocolate and flavor
Remove from heat. Stir in chocolate chips, vanilla extract, salt, and nuts (if using).
Stir until chocolate is fully melted and the mixture is smooth. - Pour into pan
Quickly pour fudge into prepared pan and smooth the top with a spatula. - Cool and cut
Let fudge cool at room temperature for 2–3 hours, or refrigerate to speed up.
Once firm, cut into squares. - Serve
Store in an airtight container. Fudge stays good at room temperature for a week or in the fridge for 2 weeks.
✅ Tips for perfect classic fudge:
- Use a heavy-bottomed saucepan to prevent burning.
- Stir constantly during boiling to avoid grainy texture.
- For a creamier texture, you can add 1/4 cup sweetened condensed milk.
If you want, I can also share a no-bake, Grandma-style peanut butter or chocolate candy that’s even simpler and perfect for holiday trays.
Do you want me to give that version too?
