Classic Fudge Recipe

Who doesn’t love fudge for Christmas?  Made with semisweet chocolate and marshmallow creme, it’s the fudge they all remember.

Note: the timing and/or temperature is crucial for good results in this fudge recipe.  I can’t stress this enough.  Set a timer for exactly 4 minutes.  If you have a candy thermometer, it’s still a good idea to set your timer for 4 minutes for the creamiest and best-tasting fudge! 

Ingredients: 

3 cups sugar

3/4 cup butter

1 (5 oz) can of evaporated milk

3 (4 oz) packages Bakers semisweet baking chocolate bars

1 (7 oz) jar jet-puffed marshmallow creme

1 tsp vanilla

1 cup chopped candy canes

You will need: 

9×13 pan or casserole dish

candy thermometer

1″ round cookie cutter

30 mini paper cupcake liners

Directions: 

1.  Lightly oil or spray a 9×13 pan with vegetable spray.
2. In a 3-quart saucepan over medium heat, mix the sugar, butter and evaporated milk, stirring constantly until the mixture comes to a full rolling boil.
3. Clip the candy thermometer to the side of th pan and continue cooking for exactly 4 minutes or until the temperature reaches exactly 234 degrees F, stirring constantly.  Remove from heat.
4. Stir in the chocolate and marshmallow creme and stir until completely melted.  Add the vanilla and stir again.
5. Pour the fudge into the prepared 9×13 pan, spreading evenly.  Sprinkle the chopped candy canes on top and let cool completely before cutting.
6. Using a 1 inch round cookie cutter, cut out fudge and place in mini baking cups to serve.

Enjoy!

Recipe from my book Eat More Dessert.  For more simple to make treats, grab a copy HERE.  

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