Ground Beef Fudge Is the Retro Recipe You Can’t Unread

If you think TikTok food hacks are wild, let me introduce you to the original viral recipes: the mid-century cookbook era. We’re talking the 1950s through the ’70s, when home cooks weren’t afraid to test the limits of what could — and maybe shouldn’t — be considered edible. This was the golden age of Jell-O molds stuffed with canned tuna, hot dogs making appearances in places hot dogs should never be, and casseroles that doubled as architectural feats. And right there in the middle of it all? A little gem (or monstrosity, depending on your appetite) called ground beef fudge.

Yes, you read that correctly. Fudge. Made with beef.

A Sweet-and-Savory Experiment That Actually Happened

The year was 1967, and somewhere between the invention of the Big Mac and the height of fondue parties, someone thought: Why not put leftover hamburger meat into fudge? And so they did. And surprisingly? People swore by it.

Unlike jellied meatloaf (which honestly sounds like a dare), beef fudge was considered an innovative twist on dessert. The base wasn’t too different from your standard chocolate fudge: marshmallow cream, evaporated milk, sugar, butter. But then — plot twist — in went a full cup of cooked ground beef. Some versions threw in walnuts for crunch. Others skipped the chocolate entirely, creating what was essentially a beefy vanilla block. Dessert… but make it dinner?

And while the recipes didn’t suggest it, you can imagine how bacon might have slid right into the mix too — salty, crunchy, and, let’s be honest, a bit more welcome at the dessert table than chewy beef crumbles.

Thinking of Trying It? Here’s What You Should Know

Brave enough to attempt beef fudge in your own kitchen? A few pro tips from the archives:

• Choose your beef wisely. Some recipes favored leftover roast over ground beef for a smoother, less chewy bite. If you’re sticking with ground beef, running it through a food processor (or meat grinder) can help blend it into the fudge without making it feel like you’re chewing a brownie and a burger at the same time.

• Mind your texture. Pop your cooked beef in the freezer for a few minutes before grinding — this helps break it down more evenly and avoids surprise meaty chunks.

• Don’t skip the thermometer. Just like with classic fudge, temperature matters. Hitting the right candy stage ensures you end up with creamy squares instead of grainy slabs.

• Get creative with the swap. Not ready to go full-on beef cube? Consider using beef fat (tallow) instead of butter. It adds a deep, rich flavor without any “why does my chocolate taste like a cheeseburger?” moments.

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Ground beef fudge may never make a comeback at your local bakery (and maybe that’s for the best), but it’s a fascinating snapshot of a time when the American kitchen was a playground for bold — if not baffling — culinary experimentation. And honestly, compared to Jell-O and tuna, beef fudge doesn’t sound all that outrageous.

So, would you try it? Or are you firmly team beef belongs in burgers, not brownies? Either way, one thing’s for sure: mid-century cooks weren’t afraid to dream big — and sometimes, a little weird.