Classic Chocolate Fudge Recipe for Christmas

There are some treats that just taste like Christmas, and homemade chocolate fudge is definitely one of them.

This is the classic fudge recipe from my book Eat More Dessert. It’s rich, creamy and chocolatey, made with semisweet chocolate and marshmallow creme, then finished with crushed candy canes for a little peppermint crunch.

It’s the kind of old-fashioned Christmas candy everyone remembers.

And while homemade fudge might sound intimidating, this recipe is actually really simple to make. The most important thing is timing.

Once your sugar mixture reaches a full rolling boil, you’ll cook it for exactly four minutes, or until it reaches 234°F. Set a timer, keep stirring and don’t walk away!

Once you’ve got that part down, the rest couldn’t be easier.

Why You’ll Love This Homemade Fudge

This is such a great recipe to keep around during the holidays because it’s:

One 9×13-inch pan also makes plenty to share.

Ingredients for Classic Chocolate Fudge

You only need a handful of ingredients:

Sugar

Granulated sugar gives the fudge its sweetness and structure.

Butter

Butter adds richness and helps create that classic creamy fudge texture.

Evaporated Milk

Make sure you’re using evaporated milk, not sweetened condensed milk. They’re different products and shouldn’t be substituted for one another in this recipe.

Semi-Sweet Baking Chocolate

I use Baker’s semi-sweet baking chocolate bars.

You’ll need three 4-ounce packages, or 12 ounces total.

Marshmallow Creme

A jar of marshmallow creme helps create that smooth, creamy fudge texture.

Vanilla

A teaspoon of vanilla rounds out all that chocolate flavor.

Crushed Candy Canes

Finish the fudge with crushed candy canes for a festive peppermint crunch.

What You’ll Need

Gather these supplies before you start:

You don’t absolutely need to cut the fudge into circles, but that’s how I originally served this recipe and it makes the little pieces look so cute on a Christmas dessert tray.

How to Make Classic Chocolate Fudge

The process is simple, but read through all of the directions before you start.

Fudge moves quickly once your mixture comes to a boil, so have your chocolate and marshmallow creme ready to go.

Step 1: Prepare Your Pan

Lightly oil or spray a 9×13-inch pan with vegetable spray.

Set it aside while you prepare the fudge.

Step 2: Bring the Sugar Mixture to a Boil

In a 3-quart saucepan over medium heat, combine:

Stir constantly until the mixture reaches a full rolling boil.

A rolling boil means the bubbles continue even while you’re stirring.

Step 3: Set Your Timer for Exactly 4 Minutes

This is the most important step!

Once the mixture reaches a full rolling boil, clip your candy thermometer onto the side of the saucepan.

Cook the mixture for exactly four minutes, stirring constantly.

You’re looking for a temperature of 234°F.

Even if you’re using a candy thermometer, I still recommend setting a timer.

Timing and temperature are crucial to getting creamy fudge, so this isn’t the part of the recipe where you want to eyeball it.

Step 4: Add the Chocolate and Marshmallow Creme

Remove the saucepan from the heat.

Immediately add the semisweet chocolate and marshmallow creme.

Stir until everything is completely melted and smooth.

Add the vanilla and stir again.

Step 5: Pour the Fudge Into the Pan

Pour the warm fudge mixture into your prepared 9×13-inch pan.

Spread it into an even layer.

Step 6: Add the Candy Canes

While the fudge is still soft, sprinkle crushed candy canes over the top.

Gently press them into the surface if needed so they stay in place once the fudge sets.

Step 7: Let the Fudge Cool Completely

Let the fudge cool and set completely before cutting.

Once set, you can cut it into traditional squares or use a small round cookie cutter like I did.

Place each little piece in a mini paper baking cup for serving.

So cute for a Christmas dessert tray!

Christmas Fudge Topping Ideas

The crushed candy canes make this recipe especially festive, but you can easily change the topping.

Try:

You could even divide the pan into sections before adding toppings and make a few different varieties from one batch.

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

A Classic Christmas Treat

Some recipes don’t need to be reinvented.

This is the kind of old-fashioned chocolate fudge that belongs on a Christmas candy tray year after year.

It’s rich, creamy and chocolatey with just enough peppermint crunch from the candy canes on top.

The biggest thing to remember is the timing:

Four minutes. 234°F. Keep stirring.

Once you’ve got that down, you’re on your way to a pan of homemade Christmas fudge.

Enjoy!

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If you make this, let me know! I always love hearing from you.

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