I’m so excited to share some of my favorite Christmas baking and entertaining recipes with you over the next few weeks. And it begins today, with the easiest Christmas fudge I know how to make.
My mom and I have been making this simple fudge since I was a little girl. I won’t lie – it’s got some processed ingredients (marshmallow cream), but I only make it once a year, so I just don’t worry about it. It takes about 15 minutes from start to finish, sets up in the refrigerator, and is truly beyond easy. There’s no need for a candy thermometer or soft ball test; just a timer and a watchful eye. If you’ve been intimidated by the candy-making methods required by most fudge recipes, then this is the one for you.
I like to take a platter of cookies and fudge along with me to holiday parties and luncheons, and this fudge always goes fast. I cut it into little cubes, as you can see from the photo, and no one feels guilty about having a piece. And honestly, you only need a little. It’s silky and rich, and totally delicious.
You can make this fudge with any grade of chocolate. My mom always uses semi-sweet, but I like to use Hershey’s Special Dark for a more decadent flavor. Use whatever chocolate you like best, and know that sweetened baking chocolate works great, too.
You can add chopped nuts if you like; I usually don’t because I like the silky smooth texture of the fudge without them. But if you want to add some chopped walnuts or pecans because that’s how you roll, then by all means, do it. Just stir them in at the very end, about 1/2 cupful.
Easiest Christmas Fudge
3 cups sugar (I use organic evaporated cane juice)
3/4 cup (1-1/2 sticks) unsalted butter
2/3 cup evaporated milk
12 ounces chocolate
17 ounces marshmallow cream
1 teaspoon vanilla
Spray an 8 x 8 metal or glass pan with oil, or coat it with a thin layer of softened butter. You can also line the pan with aluminum foil, and then grease the foil, for removal in one fell swoop. I like to use a metal pan because they have sharper corners, which means the edge pieces will be square-shaped, just like the center pieces.
In a large, heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Bring to a full rolling boil. Cook, stirring constantly with a wooden spoon (plastic could melt), for a full 5 minutes (time it!), adjusting the heat slightly if needed to keep the mixture at a full boil without letting it boil over.
Remove from the heat and stir in the chocolate until fully combined.
Working quickly, stir in the marshmallow cream and vanilla. This will start to cool the fudge, and it will get thick fast. Use that arm muscle, and beat with the spoon until fully blended.
Pour into the prepared pan. If you want to add some decorative non-pareils, do it quickly, using your hand to press them into the surface of the fudge if needed.
Cool completely at room temperature or in the refrigerator, until firmly set.
Use a very sharp knife to cut into 1-inch squares. If you lined your pan with foil, you can lift the entire block of fudge out in one piece before cutting it.
Yields about 3 dozen pieces.
Here’s the printable recipe. Enjoy!
