Christmas Fudge

Total Time
45mins
Prep
30 mins
Cook
15 mins

A fantastic fudge recipe. It is easier to make than the cooked varieties that require a candy thermometer, but it sets up better than some of the other recipes I've tried that use marshmallows or marshmallow cream. The best of both worlds!! I rich, dense fudge that's fairly simple to prepare. NOTE: I prefer to use dark chocolate chips for a richer, fudgier taste. See the bottom of the instructions for variations.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
  2. Bring to a boil over medium heat, stirring constantly.
  3. Boil for 4-5 minutes, stirring constantly.
  4. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
  5. Stir vigorously for 1 minute or until marshmallows are melted.
  6. Pour into foil-lined 8-inch square baking pan.
  7. Sprinkle with additional nuts if desired.
  8. Chill until firm.
  9. Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
  10. Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
  11. Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.