Minute Boil Fudge

by jenna on January 10, 2012

I’m perfecting the art of the sugar high.

Whatever you do, don’t eat this fudge with a cafe cubano. I don’t even want to know what would happen if you did. It might get ugly. Actually….try it!! I double dog dare you.

This is another one of the recipes from my great grandmother’s recipe box. I’m having a blast baking my way through them! It’s totally easy and I wish I would have made this a month ago because, guess what? Fudge makes great gifts! Even if people don’t SAY they like fudge, they do.

It’s all about those late-night creepy crawly missions to the fridge for a cold, chewy bite. Don’t act like you’ve never been there!

Fudge is also great for heartache, homesickness, jetlag, road trips, Tuesdays, mid-afternoon slumps, mid-morning slumps, cute neighbors….did I mention Tuesdays?

So here’s the deal. All you do is chop the chocolate—unsweetened!

Then you stir the chocolate on the stove with butter, shortening, milk, sugar, corn syrup, salt and vanilla. It doesn’t seem like it should work but it does! Oh, does it ever.

Finally, you pour it into a buttered dish. Then you wait. Or you burn your tongue. I vote for tongue burning!

See how easy? Now you try! Let me know how it goes—this recipe is nice because it doesn’t make a truckload…only about 18-20 pieces depending on how your slice the fudge. And fudge in the freezer? Is there anything in life better than FUDGE IN THE FREEZER??? I think not.

Oh!! You can also add peanut butter to this recipe for peanut butter chocolate fudge. Do it.

Minute Boil Fudge

makes about 18-20 pieces of fudge

Print this recipe!


2 oz good quality unsweetened chocolate, very finely chopped

1 1/2 cups sugar

7 tbsp milk

2 tbsp shortening

2 tbsp butter

1 tbsp light corn syrup

1/4 tsp salt

1 tsp vanilla

** optional add-ins: 1/3 cup peanut butter, a handful of chopped toasted walnuts


Combine all ingredients (plus peanut butter if you like) except vanilla in a saucepot. Stir well to combine and bring to a boil, stirring constantly. Stir constantly while boiling for one minute then take off heat and add in vanilla extract.

Stir fudge until thick, about five minutes. Then, pour into a buttered or parchment paper-lined casserole dish. Let cool for two hours in fridge before slicing.


2 1/2 hours

Related Posts with ThumbnailsPin It

{ 51 comments… read them below or add one }

Kathryn January 10, 2012 at 3:33 am

Fudge is one of my favourite things in the world but it always seems so very complicated, I love this version and it looks so lovely and chewy!


chelsey @ clean eating chelsey January 10, 2012 at 4:11 am

There is absolutely nothing better than chocolate in the freezer. I can say this because every night after dinner I reach into my chocolate stash and take out a few pieces to enjoy!


April January 10, 2012 at 4:19 am

Jenna – how late are you up?!


jenna January 10, 2012 at 7:25 am

I go to bed around 10 pst! My posts are generated to go up around 7am est :)


April January 13, 2012 at 4:09 am

ohhhh gotcha :) i’m in cali and i work nightshift…i was like why on EARTH is she always posting so late?!


Blog is the New Black January 10, 2012 at 4:25 am

MINUTE?! Don’t do this to me!?


Katrina January 10, 2012 at 4:25 am

Mmm this looks so chewy and yummy!


Lauren @ What Lauren Likes January 10, 2012 at 4:47 am

yum! This is so easy and looks amazing 😀


Molly @ RDexposed January 10, 2012 at 4:48 am

Did you great grandmother win a lifetime supply of shortening? It must have been the thing way back when….

Also, noted your dog picture on Twitter. I’d love to see more beagle action!!


Angela @ Eat Spin Run Repeat January 10, 2012 at 4:52 am

Mmm I love cold, chewy chocolate things, and I had no idea it was so easy to make fudge! I don’t eat a lot of sweets, but definitely like to enjoy the odd bit of fudge once in a while. :)


Joelle (on a pink typewriter) January 10, 2012 at 5:22 am

YUM, I love fudge.. makes me think of my aunt when I was growing up -she had the best recipe.

How did you get the cute writing on your photos, btw?


jenna January 10, 2012 at 7:25 am

it’s a website called Picnik—check it out! You can do fonts, photo editing and collages for free!


Shannon January 10, 2012 at 5:42 am

what size cassarole dish did you use?


jenna January 10, 2012 at 7:26 am

Sorry—an eight inch square pan.


Kristin @ FoodFash January 10, 2012 at 5:43 am

I feel like shortening is such a classic sign of a vintage recipe! Curious though, do you ever use shortening in recipes that you create?


jenna January 10, 2012 at 7:26 am

The only recipe I use shortening in that is my own, is my pie crust! I’m more of a pure butter girl.


HRCK the Herald January 10, 2012 at 6:00 am

Holy smokes. That first picture makes fudge look better than it’s ever looked before. Thank you and your great grandmother for inspiring me to go make this as soon as I have some time to get into the kitchen!


Melanie January 10, 2012 at 6:04 am

Thanks Jenna!

I just made Bakerella’s Biscoff Fudge and it was divine!

Think I’ll be trying this next!

Love it when you bake and share with everyone :-)


Gina @ Running to the Kitchen January 10, 2012 at 6:43 am

I have a stash of Godiva chocolates in my freezer at all times. Nothing beats that, especially when you “forget” about it and then randomly remember! Best moment ever :)


Kelli H (Made in Sonoma) January 10, 2012 at 6:45 am

Wow! Those looks so freaking good!


Kristen @ Popcorn on the Stove January 10, 2012 at 6:49 am

This looks pretty easy and could definitely be fun to give out as a gift… or bring to a party… or to just eat it at home. I’ll probably go with option #3.


Hilliary @Happily Ever Healthy January 10, 2012 at 7:05 am

Oh this looks delicious! I had no idea that fudge was so easy to make!


Lauren January 10, 2012 at 7:33 am

Easy peasy! Never heard of this kind of fudge before, but holy moly does it look good!


Krystina (Organically Me) January 10, 2012 at 8:05 am

I’ve seen so much fudge lately! It’s giving me a serious craving.


Cat @Breakfast to Bed January 10, 2012 at 8:05 am

Is it weird that I still have Halloween candy in the freezer??


amy walters, aDESIGNdock January 10, 2012 at 8:20 am

Ummm YUMMMMM!!! You had me at chocolate and 1 min. 😉 Instant gratification. I like 😉


Abby January 10, 2012 at 8:22 am

Ok, I will try this. Even though when you say “easy” I immediately hear “there’s some way I will screw this up” :) I mean, if successful, I will have to run 10 miles a day to work it all off but I’m sure it’ll be worth it.


Urban Wife January 10, 2012 at 8:42 am

This is way too easy. That equals dangerous in my dictionary.


Jenni January 10, 2012 at 10:52 am

Took the words out of my mouth.


Averie @ Love Veggies and Yoga January 10, 2012 at 8:47 am

It looks so rich and decadent…and easy! I love easy fudge recipes and recipes that do not use candy thermometers are a definite win.

I picked up some Cafe Bustelo last night at the grocery store in honor of you! I am going to brew it up later today!


Sarah January 10, 2012 at 8:50 am

This is a great way to make fudge, I’m all about any type of candy that doesn’t involve a scary candy thermometer 😉


Deanna B. January 10, 2012 at 9:05 am

I always thought I didn’t like fudge, but I’m beginning to think I don’t like marshmallow fluff based fudge. Which makes sense since I don’t like marshmalllows.


Allison January 10, 2012 at 9:17 am

In the middle of December I bought all the fixin’s for fudge but never made it. I literally woke up this morning wondering if I had missed the appropriate fudge making window, and I had decided to wait until Valentine’s Day to make it, but you’ve confirmed for me that, in fact, it is always a good time of the year for fudge!


Kelsey @aslolife January 10, 2012 at 9:53 am

Yum– love the idea of making this with peanut butter!


Angela @ Happy Fit Mama January 10, 2012 at 10:50 am

You just had to suggest adding peanut butter…I’m sold!


Laura @ She Eats Well January 10, 2012 at 10:57 am

People that don’t like fudge!? Huh! They are missing out. Love this recipe and that first picture…I feel like just looking at it I can taste the dense gooey fudge.


Leslie Means @ Her View From Home January 10, 2012 at 12:12 pm

LOVE your pictures!!! and the treat looks pretty tasty too!


Laura January 10, 2012 at 2:27 pm

How essential is the shortening? It’s quite hard to get here. Could you just use extra butter?


Aimee January 10, 2012 at 2:30 pm

Ditto– no Crisco in the pantry. Can I use twice the butter?


jenna January 11, 2012 at 9:30 am

You can try! I haven’t done that myself so I can’t guarantee it, but I’m sure it would work fine.


Erika - The Teenage Taste January 10, 2012 at 3:22 pm

You had me at minute and fudge. I also like that there is no candy thermometer required! Thanks for posting, Jenna! 😀


Sara Nickel January 10, 2012 at 5:20 pm

I totally vote for eating the fudge with the espresso! I am a teacher and my colleagues and I often have chocolate and espresso day with each of us alternating as barista on the coffee maker on days we do not have students. Thank you for sharing your vintage recipe! Grandmothers know best.


April January 10, 2012 at 6:00 pm

I never make fudge because it is so time consuming. I love this recipe. I am totally making peanut butter fudge this weekend for my husbands birthday when my in-laws come over. Thanks so much for the recipe.


Val @ EatRunAndFancyFun January 10, 2012 at 6:09 pm

I’ve never made fudge before but this recipe plus some peanut butter sounds amazing!


Deva @ Deva by Definition January 10, 2012 at 7:54 pm

This looks really good. When I was in high school, I made fudge using condensed milk, chocolate chips, and vanilla – all on the stovetop. It was gooey and sweet and amazing..


Deborah January 10, 2012 at 10:14 pm

Ummmm, yes, please!!!


JulieD January 11, 2012 at 8:55 am

I love that it’s so easy and that it came from your grandmother’s recipe box.


Sarah K January 11, 2012 at 2:20 pm

Best fudge ever:

3 cups chocolate chips (2 C milk, 1 C dark)
1 can sweetened condensed milk
1 stick butter
dash vanilla

Throw into a bowl, microwave for 2 or 3 mins total (stirring every 45 sec or so to avoid burning chocolate) and pour into a greased 8×8 pan. Add nuts, chocolate chips, whatever you like for chunks. Easy!


doodles January 14, 2012 at 7:54 pm

this is a recipe from the recipe “way back machine”. Gramms made this exact recipe with the ception of pnutbutter. Christmas time fudge fav.


LisAway February 23, 2012 at 11:47 pm

I’ve made this recipe twice since you posted it and we LOVED it both times, despite the fact that the first time I substituted 6 tablespoons of cocoa and 2 tablespoons of oil (next time I’d use butter) for the unsweetened chocolate and the SECOND time I subbed 100g (3.5 oz.) semi-sweet chocolate bar for the unsweetened and reduced the sugar a little. That time the fuge was a little crumbly but sooooo good. Thanks (from me, my husband and our 4 kids) for the perfect recipe for a simple and quick Sunday afternoon fudge!!


Moni Meals August 8, 2012 at 8:42 am

Main reason I love fudge, easy! Great recipe Jenna. :)


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: