A stack of easy holiday fudge with pine cones on the side.
Desserts, Holiday favorites

Easy holiday fudge

2 comments

This is easy to make velvety smooth, milk chocolate fudge that everyone loves. It is a delight to make around the holidays. Best of all, it freezes well, so you can make a big batch ahead of time.

Velvety smooth milk chocolate fudge
Velvety smooth milk chocolate fudge

During the holiday season, I like to give packages of homemade fudge as gifts. But making fudge can sometimes be a tricky task. Adding marshmallows to the recipe helps keep the candy from seizing or crumbling. The result is a velvety smooth, milk chocolate treat everyone loves. If you like nuts, walnuts are a great addition.

Ingredients for fudge
Ingredients for fudge

Ingredients

½ cup, plus 1 tbsp unsalted butter
1 ½ cups sugar
1 14 oz can sweetened condensed milk
1 tsp pure vanilla extract
pinch of salt
16 marshmallows (regular size, not minis)
1 ½ cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Method

Line a 9 inch square baking pan with nonstick aluminum foil and set aside. In a large saucepan, melt the butter over medium heat. Add the sugar and condensed milk. Stir continuously to melt and fully incorporate the sugar. Add the vanilla extract and salt. Once the sugar melts, it will look more smooth and glossy in appearance. Add the marshmallows and stir continuously until it begins to bubble.

Adding the marshmallows
Adding the marshmallows

Stir for five minutes on a low boil. (Reduce the heat if necessary during this time so it does not burn.) Remove from the heat. Stir in the chocolate chips until completely melted.

Adding the chocolate
Adding the chocolate

Add nuts if desired. Spread into prepared pan and cool.

Cooling down the fudge
Cooling down the fudge

Refrigerate for at least 4 hours before serving. Cut into small squares. Store in an airtight container lined with parchment paper. Fudge will also freeze well.

Melt in your mouth fudge
Melt in your mouth fudge

Holiday fudge

Easy to make velvety smooth, milk chocolate fudge that everyone loves.

  • 1/2 cup plus 1 tbsp unsalted butter
  • 1 1/2 cups sugar
  • 1 14 oz can sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1 pinch salt
  • 16 marshmallows (regular size, not minis)
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup chopped walnuts (optional)
  1. Line a 9 inch square baking pan with nonstick aluminum foil and set aside. In a large saucepan, melt the butter over medium heat. Add the sugar and condensed milk. Stir continuously to melt and fully incorporate the sugar. Add the vanilla extract and salt. Once the sugar melts, it will look more smooth and glossy in appearance. Add the marshmallows and stir continuously until it begins to bubble.
  2. Stir for five minutes on a low boil. (Reduce the heat if necessary during this time so it does not burn.) Remove from the heat. Stir in the chocolate chips until completely melted. Add nuts if desired. Spread into prepared pan and cool.
  3. Refrigerate for at least 4 hours before serving. Cut into small squares. Store in an airtight container lined with parchment paper. Fudge will also freeze well.
 

 

2 Comments

  1. Julie Westermann

    This fudge is so easy and delicious! My husband and his coworkers loved it! Will make some for the neighbors. Thank you!

     

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