Fried Fudge Recipe Wanted!

I am looking for a recipe that my grandmother talks of often. She made it often when she was in her teens. It is called FRIED FUDGE. She says it is made in a skillet on the stove top. Please help. I’d like to make her some for Christmas. Thanks, Shanley

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  1. barb says

    Frying Pan Fudge
    2 1/2 cups sugar
    1 stick margarine
    6 oz. canned milk
    6 oz. semi-sweet chocolate chips
    1 cup pecans or other nuts
    1 tsp. vanilla flavoring
    Chop nuts and set aside. Mix sugar, margarine, and milk together in a heavy frying pan and bring to a boil. Reduce heat to low and cook six more minutes, stirring occasionally. Remove from heat, and add chocolate chips and chopped nuts. Stir until fudge begins to form. Then quickly add vanilla flavoring. Drop fudge on wax paper with a teaspoon. Let cool and store in an airtight container.

    Tips From Our Test Kitchen: Mix soft margarine and sugar together before adding milk. Add more chopped nuts if you prefer.

  2. Deb says

    I think I may have the recipe for Fried Fudge that you are looking for. It is made in a cast skillet.
    2 ounces unsweetened chocolate
    2 cups granulated sugar
    1/2 teaspoon salt
    1/3 cup light corn syrup
    1/2 cup milk
    1 teaspoon vanilla extract
    2 tablespoons butter
    1 cup chopped nuts (optional)
    Place first 5 ingredients in large cold cast iron skillet. Let come to a full rolling boil and cook to 236 degrees F, stirring constantly with a wooden spoon. Set aside to cool to lukewarm (110 degrees F) without stirring. Add butter and vanilla extract. Beat with mixer for 8 minutes on low speed. Add nuts, if desired. Pour into buttered dish or pan and score. When cool, cut into squares. Makes about 1 1/4 pounds.

  3. Brenda says

    This recipe seems to have ingredients your grandmother probably used. I think I’ll try this myself!

    Skillet Cocoa Fudge

    Recipe ingredients:

    4 tablespoons butter or margarine
    1 1/2 cups milk
    3 cups granulated sugar
    2/3 cup cocoa
    1/4 teaspoon cream of tartar
    1 teaspoon vanilla extract
    Recipe method:

    Melt butter or margarine in a large, 10 inch, skillet or heavy pan.
    Add milk and heat to boiling.
    Combine sugar, cocoa and cream of tartar.
    Stir well into heated milk, using a wooden spoon.
    Continue stirring until mixture boils.
    Lower heat and cook gently, do not let it boil too hard, without stirring, to a soft ball stage, 236 degrees F, about 15 minutes.
    Remove from heat.
    Let stand, without moving or stirring, until candy is barely lukewarm, 110 degrees F.
    Add vanilla extract.
    Stir beat with a heavy spoon until candy becomes creamy and loses its gloss, about 8 minutes.
    Pour into lightly greased 8 inch square pan.
    Cut into pieces while still warm.
    Kneaded cocoa fudge: When candy starts to firm, pour from pan onto a hard surface and knead with hands until it is very creamy. Shape into rolls or 1 inch balls, or pat into a greased pan.

  4. Shanley Allen says

    Thank you so much for the recipes!!!! She will be so happy! I hope all of you have Happy Holidays! Shanley

  5. Maggie says

    Just another holiday crockpot idea. My daughter told me to use the crockpot to hold mashed potatoes while I used the stove for other items for a big dinner.
    I just make them about 1/2 to 1 hour ahead of when everything else is to be done (it gives a little extra room on the stove to make the gravy) and set them on warm. When you are putting dinner on the table, the potatoes are hot and ready. No burning on the stove. Just don’t forget them!
    You can also store the gravy there if you have an extra crockpot. I love keeping important foods warm while I am finishing up the last of dinner.

  6. says

    my mom made fried fudge. but it’s made with 4 ingredients. sugar, evaporated milk, butter & vanilla.

    you start off with 1 cup of sugar in an iron skillet(or heavy one – not teflon!). let it melt & lightly brown, try not to stir it very much at this point. then add 1/3 can of the evap. milk. cook slowly over low heat, stirring constantly, until slightly thickened (3 min?) add another 1 cup of sugar; cook and stir for 2-3 min., then add another 1/3 can of the milk & cook & stir another 2-3 min. repeat last step using last cup of sugar & cooking & stirring & then adding the remainder of the milk.

    cook until firm ball stage. remove from heat and add 2 tsp. vanilla & 3 Tbs. butter. beat til stiff & spread on buttered plate or in buttered pan.

    the secret of this amazing caramel flavored fudge is low heat, slow cooking & constant stirring.

    my mom was a down home girl from southern ohio.

    • John says

      This one sounds like the real deal. My Mother (she’s 85) still makes it and sends it to me for christmas. There’s no chocolate in it. She has tried to teach a lot of my cousins, only one comes close. Oh yeah she is from norther West Virginia.

    • Joan says

      THANK YOU Randee!!!!

      I know you posted this a few years back but was doing a search and this came up.

      My mom made this fudge for us growing up and I have tried it several times but I have not been successful. I did not remember that she added the butter and vanilla at the end but did remember how she fried it and used 1/3/1/3 and 1/3 method.
      I can’t wait to try it again using your recipe and method. My sister and I will be thrilled to taste it again!
      My mom was from Canton, OH and I think it was her mom’s recipe.
      Thank you again, you have no idea how much this means to me!

      • Carol says

        We made fried fudge when I was a child. We put 3 cups of sugar in a cast iron skillet and cooked and stirred it until it melted and started to turn brown. Immediately pose in 1 can of evaporated milk stirring constantly as some of it he sugar will harden. Continue stirring until al
        Is devolved and it forms a firm ball in cold water. Remove from heat and beat it as you add 3 tbs. butter and 1 tsp. of vanilla. Continue beating until it starts to set up. Pour immediately onto a buttered meat platter or pan. Cut when cool. It is delicious. That’s the way w e made it in northern WV.

    • Alice says

      My mom always made this too. One of her secrets is you never want to make this on an over cast day. The sun must be shining or it won’t set up. I am going to try this Christmas Eve, if it is sunny. And my arms hold out. She would stir until she couldn’t stir any more.

  7. Susan says

    I too say thank you Randee. My grandmother made this for us growing up. She would have been 106 and was from West Virginia and Ohio. My mom, (her daughter who is 88) has tried several times but we couldn’t get it right. I can’t wait to try it. Mom says it sounds just like what she used to do. Thank you and bless the internet and it’s resources. What would they have thoiught of this?

  8. Jennie says

    My mama makes a delicious easy fudge in an iron skillet and it’s delicious and an old recipe from her mother. The family loves it.
    3 cups sugar
    2/3 cup cocoa
    2/3 cup water
    Cook to form ball. Remove from heat.
    Add 2 tsp vanilla
    1 cup peanut butter

  9. Teresa says

    Thank you, Randee, so much for sharing ! I have my grandma’s recipe but it hasn’t turned out well for me. Your detailed directions are a big help. My grandma Ivy was born in 1906 in SW Pennsylvania, a true frugal country cook. This recipe will keep her memory alive for me.

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