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Easy to make and festive to eat, this Christmas fudge is a simple recipe to share with friends and neighbors.
Why You’ll Love This Recipe
Christmas fudge is soft and delicious. Full of chocolate flavor, and a touch of mint if you like, this recipe is so easy to make. No candy thermometer or worrying about how long to cook it.
The addition of Christmas colored candy or sprinkles is the perfect touch to make this a fun neighbor gift for the holidays. That is if you can keep your family from eating it first.
Ingredients
- Evaporated Milk
- Marshmallow Fluff
- Sugar
- Butter
- Brown Sugar
- chocolate chips, semi sweet and milk chocolate
- unsweetened chocolate
- mint extract, optional
- M&Ms, for garnish
How to Make Christmas Fudge
- Line a 9 x 13 pan with parchment paper or foil. Make sure the foil or paper goes all the way up the sides of the pan to make the fudge easier to remove. Spray lightly with cooking spray.
- Combine sugars, milk and butter in a heavy sauce pan.
- Bring to a low boil, just beginning to bubble and start timer for 5 minutes.
- Stir constantly for five minutes, allowing it to come to a full boil. Stir, stir, stir!
- Stir in Marshmallow fluff and extract (if desired) until combined.
- Add in chocolate and stir until melted. Immediately pour into prepared pan.
- Shake or tap the pan to get the surface of the fudge smoother, avoid touching it with your hands.
- Allow to set up at room temperature.
- Using the paper or foil, lift fudge out of the pan. Cut into squares and store in an airtight container.
Tips for Perfect Fudge
- Use a heavy pan, I actually have my mom’s old candy pan but if you don’t have a heavy pan, look for an old pressure cooker at Goodwill, they work great.
- Quality ingredients such as real butter and good quality chocolate and don’t use a generic Marshmallow Fluff, trust me, it makes a difference.
- Watch your weather. I found that making fudge on a damp, rainy day can cause your fudge to fail, so, if possible, choose a sunny, non rainy day for your fudge making.
- No candy thermometer required.
- Turn regular fudge into holiday fudge with either mint or peppermint extract.
Frequently Asked Questions
Fudge does not need to be refrigerated. It can be stored at room temperature.
Store your fudge in an air tight container. You can store it at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks.
Christmas fudge is so easy to make. You will love sharing it with your family and friends.
Check out more of my favorite holiday treat recipes:
- White Chocolate Cinnamon Pretzels
- Candied Walnuts
- Sugar Cookie Popcorn
- Chocolate Peanut Butter Fudge
Be sure and follow me over on You Tube for weekly cooking demos.
Christmas Fudge Recipe
Ingredients
- 12 oz. evaporated milk
- 1 jar Marshmallow Fluff
- 3 1/2 cups Sugar
- 1 Tbsp butter
- 1 cup brown sugar
- 2 cups semi sweet chocolate chips
- 2 cups milk chocolate chips
- 2 oz. unsweetened chocolate chopped
- 1 tsp mint or peppermint extract
- mint M & M's for garnish
Instructions
- Line 9×13 glass pan with parchment or foil. Let the foil or paper go up the sides of the pan, so you can grab the paper to remove the fudge from the pan. & then spray lightly with cooking spray. Set aside.
- In a heavy saucepan, combine sugars, milk and butter. Bring to a low boil, just beginning to bubble and start timer for 5 minutes.
- Stir constantly for five minutes, allowing it to come to a full boil. Stir, stir, stir!
- Stir in Marshmallow fluff and extract until combined.
- Add in chocolate and stir until melted. Immediately pour into prepared pan.
- Shake or tap the pan to get the surface of the fudge smoother, avoid touching it with your hands.
- Allow to set up at room temperature.
- Using the paper or foil, lift fudge out of the pan. Cut into squares and store in an airtight container.
Nutrition Facts:
Melinda from WA says
I wanted to try this recipe for two reasons: 1) it was a no-candy thermometer required recipe, and those recipes always turn out great; and 2) you are fudge people. I knew it was worth trying!
And – this recipe is a keeper!! A perfectly creamy, mint-flavored fudge.
Because I like fudge more chocolaty than sugary, I used about 1/4 cup less granulated sugar and only 1 1/2 cups of milk chocolate and semisweet chocolate chips for all the rest (I didn’t have any bittersweet chocolate on hand). A super fantastic recipe!