Old Dominion Peach Fudge: A Taste of Virginia Sunshine

There’s something magical about the first bite of perfectly ripe peach, its sweet nectar bursting with the essence of a warm summer afternoon. My grandmother, bless her heart, was a master of capturing those fleeting moments of seasonal delight. While she was famous for her peach cobblers and preserves, I always secretly yearned for her to tackle something a bit more indulgent, something that bottled that sun-kissed flavor into a rich, decadent treat. This Old Dominion Peach Fudge, with its comforting sweetness and hint of fruit, feels like a culinary whisper from her kitchen, a delightful surprise I’m thrilled to finally share.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8-14
• Yield: Approximately 1 pound of fudge
• Dietary Type: Contains Dairy, Can be adapted for Dairy-Free

Ingredients

Here’s what you’ll need to capture that Old Dominion peach magic:

• 1 cup peach pulp
• 3⁄4 cup margarine
• 2⁄3 cup evaporated milk
• 3 cups sugar
• 2 cups marshmallow cream
• 1 teaspoon vanilla
• 2 cups powdered sugar, sifted
• Nuts (optional)

Chef’s Note on Peach Pulp: For the best flavor, use fresh, ripe peaches. Peel them, remove the pit, and then puree them until smooth. If using frozen peaches, thaw them completely and drain off any excess liquid before pureeing. The goal is a smooth, thick pulp without too much moisture, which could affect the fudge’s set.

Equipment Needed

• A heavy-bottomed saucepan (medium size)
• A wooden spoon or heatproof spatula
• A candy thermometer (highly recommended for accuracy)
• A greased 8 or 9-inch square pan, or a 13×9 inch pan (see instructions for pan size recommendations)
• Measuring cups and spoons
• A sifter for the powdered sugar

Instructions

This recipe is a delightful journey into the world of classic confectionery, and with a little care and attention, you’ll be rewarded with a treat that’s truly special.

1. In a heavy-bottomed saucepan, combine the peach pulp, margarine, evaporated milk, and sugar.
2. Place the saucepan over medium heat. Stir constantly as the mixture heats up. This is crucial because the sugar can easily scorch on the bottom of the pan, leading to a bitter flavor and uneven texture.
3. Bring the mixture to a boil. Continue to cook, stirring constantly, until it reaches the soft-ball stage. This is typically around 235-240°F (113-116°C) on a candy thermometer. If you don’t have a thermometer, you can test this stage by dropping a small amount of the mixture into a glass of ice-cold water. If it forms a soft, pliable ball that flattens when removed from the water, it’s ready. This process will take approximately 15-20 minutes of active boiling.
4. Once the mixture has reached the soft-ball stage, remove the saucepan from the heat.
5. Now, it’s time to add the creamy elements and the final flavorings. Stir in the marshmallow cream, vanilla, and the sifted powdered sugar. Blend these ingredients in thoroughly until everything is smooth and well combined. The marshmallow cream will lend a wonderful, chewy texture and a glossy finish to the fudge.
6. Pour the fudge mixture into your prepared pan. The recipe doesn’t specify a pan size, so consider this: an 8 or 9-inch square pan will yield a thicker, more substantial piece of fudge, while a 13×9 inch pan will result in a thinner, more delicate confection. Whichever you choose, ensure it has been greased to prevent sticking.
7. If you desire, add nuts at this stage, pressing them gently into the top of the fudge if you like.
8. Allow the fudge to cool completely. This is essential for it to set properly. You can leave it at room temperature, or for a quicker set, you can refrigerate it. Once firm, cut into squares.

Expert Tips & Tricks

• The Soft-Ball Stage is Key: Don’t rush this step! Overcooking will result in brittle fudge, while undercooking will leave it too soft and sticky. A reliable candy thermometer is your best friend here.
• Sifting is Non-Negotiable: Sifting the powdered sugar is not just a suggestion; it’s vital for achieving a smooth, lump-free fudge. It incorporates air and ensures that the sugar dissolves seamlessly into the hot mixture.
• Constant Stirring Saves the Day: I can’t emphasize this enough – the fudge mixture will burn if left unattended. Keep that spoon moving!
• Pan Choice for Texture: Think about your ideal fudge texture. Do you want thick, luxurious squares you can really sink your teeth into? Go for the smaller square pan. Prefer a lighter bite, or perhaps want to make more servings from one batch? The larger pan is your answer.
• Peach Purity: Ensure your peach pulp is as free of excess water as possible. Too much liquid can make the fudge difficult to set, leading to a softer, potentially greasy texture.

Serving & Storage Suggestions

This Old Dominion Peach Fudge is a delightful treat served on its own, perhaps with a cup of coffee or a glass of iced tea. Its vibrant color and sweet flavor also make it a wonderful addition to a dessert platter or as a sweet finish to a backyard barbecue.

Storage:
Once cooled and cut, store the fudge in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or you prefer a firmer texture, you can store it in the refrigerator for up to 1 week. Be aware that refrigeration can sometimes cause fudge to become a bit harder. For longer storage, wrap individual pieces tightly in parchment paper and then place them in a freezer-safe container or bag. It can be frozen for up to 2-3 months. Thaw frozen fudge at room temperature before serving.

Nutritional Information

Here’s an estimated breakdown of the nutritional content, keeping in mind that variations in ingredients (especially margarine and the amount of sugar absorbed) can affect these figures.

Nutrient	Amount per Serving (approx. 1/12th of recipe)	% Daily Value
Calories	450-550 kcal	–
Total Fat	15-20 g	19-26%
Saturated Fat	3-5 g	15-25%
Cholesterol	5-10 mg	2-3%
Sodium	150-250 mg	7-11%
Total Carbohydrate	80-100 g	29-36%
Dietary Fiber	<1 g	1-3%
Sugars	70-90 g	140-180%
Protein	1-2 g	2-4%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Dairy-Free Delight: To make this recipe dairy-free, substitute the margarine with a high-quality vegan butter alternative and ensure your evaporated milk is a dairy-free version (such as a shelf-stable coconut or soy milk alternative). The marshmallow cream will also need to be a vegan variety.
• Spice It Up: For a more complex flavor profile, consider adding a pinch of cinnamon or a whisper of nutmeg along with the peach pulp.
• Citrus Zing: A teaspoon of fresh lemon zest can beautifully brighten the peach flavor and cut through the sweetness. Add it with the vanilla.
• White Chocolate Swirl: Melt a few ounces of good quality white chocolate and swirl it into the fudge just before pouring into the pan for a visual and flavor contrast.

FAQs

Q: Can I use canned peaches instead of fresh ones?
A: Yes, you can use canned peaches, but it’s crucial to drain them very thoroughly and pat them dry before pureeing to remove as much excess liquid as possible.

Q: What if my fudge doesn’t set properly?
A: This usually happens if the mixture wasn’t cooked to the soft-ball stage or if there was too much moisture. You can try gently rewarming it and adding a little more sifted powdered sugar to thicken it, or simply enjoy it as a delicious, soft-set peach cream.

Q: How do I know if my fudge is truly at the soft-ball stage?
A: Using a candy thermometer is the most accurate method. If you don’t have one, the cold-water test is a reliable alternative.

Q: Can I make this fudge without marshmallow cream?
A: While marshmallow cream is key for the texture, you could experiment with other stabilizers like sweetened condensed milk, but the texture and flavor will be different.

Q: My fudge looks greasy. What went wrong?
A: A greasy appearance often indicates that the butter or margarine separated from the other ingredients. This can happen if the mixture was overcooked or stirred too vigorously after removing from heat. Stir gently when adding the final ingredients.

Final Thoughts

There’s a certain comfort in a homemade fudge, a tangible sweetness that evokes memories and creates new ones. This Old Dominion Peach Fudge, with its simple elegance and bright, fruity notes, is more than just a confection; it’s a celebration of summer’s bounty, a little piece of sunshine captured in a square. I hope you find as much joy in making and sharing this delightful treat as I have. Gather your ingredients, embrace the process, and let the sweet aroma fill your kitchen – your taste buds will thank you.