This is an old fashioned recipe, very different from modern ones, but you can't beat the texture and flavor of a stovetop fudge recipe. This one has peanut butter and marshmallows, so you know you're in for a ride.
Vintage dessert recipe
This past week was quite busy in the vintage kitchen. A friend celebrated his birthday last Friday night and asked me if I could help him with the food.
This was part of the dessert and they became an instant hit! I was going to make the easy fudge with condensed milk we all love, but I decided on this old-school beauty at the last moment. It was a good call.
This fudge is so old-fashioned it's made on the stovetop with a candy thermometer, and requires a bit of attention while it's cooking. But wow, it's so worth it.
The creaminess is unsurpassed. And the addition of peanut butter is genius. I can't get over how good peanut butter and chocolate are together.
For easier fudge recipes without a thermometer, you can try the peanut butter fudge, my favorite buckeye fudge and the chocolate peanut fudge.
About this recipe
This is old-fashioned stovetop fudge, the way past generations used to make it. A labor of love we might say.
- Stovetop: it doesn't take much time, but there are several ingredients and a candy thermometer is highly recommended if you want the right consistency.
- Salt: I love to add some sea salt on top sometimes (Maldon smoked sea salt is my favorite)
- Extras: you can decrease the amount of marshmallows and throw in some pecans, peanuts or walnut pieces.
The vintage recipe I chose for today proved to be everything I love about old-fashioned recipes, trustworthy and superb both in flavor and texture.
I had wanted to make fudge for a long time, but most include marshmallow fluff which I can't find here, and have a grainy extra sweet feeling that doesn't agree with my idea of candy.
But hello! I have homemade vanilla marshmallows now. Yeah, the recipe makes a lot, and I have a lot, still. Some in a tin, others in a plastic bag. And they're still just as good as a few weeks back. They're like cockroaches, they survive everything.
Marshmallows in fudge?
I think I went a little overboard with the number of marshmallows because the recipe said ten, and well, who knew what size marshmallows were sold in the 40's right? I simply guessed an amount and went with that.
They are a nice and soft surprise or stumbles as we say here, which explains it very well.
Storing
The good thing is that it lasts for a week. Just keep it in a tin, separated by wax paper so they don't stick together.
You can also refrigerate them, well wrapped, and keep them for a few weeks.
Related recipes you might like:
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
Chocolate Marshmallow Fudge (vintage recipe)
Click the stars to Rate this Recipe!
Ingredients
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- ¾ cup milk
- 2 tablespoons corn syrup
- 2 ounces bittersweet chocolate, chopped
- 3 tablespoons unsalted butter
- pinch salt
- 1 teaspoon vanilla extract
- ⅓ cup peanut butter, creamy
- ¾ cup mini marshmallows, or large ones cut into bites
Instructions
- Line an 8-inch (20cm) square pan with parchmente paper or aluminum foil.
- In a heavy medium saucepan, combine 1 cup sugar, 1 cup brown sugar, ¾ cup milk and 2 tablespoons corn syrup.
- Add 2 ounces bittersweet chocolate and cook over medium heat, stirring constantly, until the mixture boils. Attach a candy thermometer and let it boil slowly, stirring occasionally, until it reaches 236ºF/113°C, or soft ball stage.
- Remove from the heat, add 3 tablespoons unsalted butter on top, but don't stir. Let cool to lukewarm (110ºF/43°C), like warm tap water.
- Add pinch salt, 1 teaspoon vanilla extract, ⅓ cup peanut butter and mix well. Add ¾ cup mini marshmallows and pour into the prepared pan, spreading evenly.
- Put in the fridge until cold. Cut into squares and serve.
- Keep refrigerated, well wrapped.
Julieta says
Great party food!!! Those mini muffins, and the prunes!!! 🙂
I don´t know how you did it, to survive ´till 5am! I cannot think doing that now, I think I´m also getting old :S
You´re making many great recipes! I don´t know how I´ll do to try your recipes and the recipes I want to do for my blog :S I guess I need to sign up for the gym
Kisses!!!
Marissa | Pinch and Swirl says
Salt! Marshmallows! Chocolate! I'm in...I bet you were the life of the party..:)
Lora CakeDuchess says
I want to go read those blogs you shared...you are wonderful to share them with us. But this fudge is incredible. So lovely for the party and even lovelier for me;)
Liz : strayed from the table says
That fudge looks so glossy & rich and I don't think you can put too many marshmallows in.
e / dig in says
another recipe that sounds perfect for gift giving. then again, i would want to keep this fudge all to myself! fabulous, paula.
and i love the pretty tin, too.
Anne ~ Uni Homemaker says
Oh my! These are sinfully delicious! Love the flavor combinations here in this fudge. YUM!