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!
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
1″ round cookie cutter
30 mini paper cupcake liners
- Lightly oil or spray a 9×13 pan with vegetable spray.
- 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.
- 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.
- Stir in the chocolate and marshmallow creme and stir until completely melted. Add the vanilla and stir again.
- Pour the fudge into the prepared 9×13 pan, spreading evenly. Sprinkle the chopped candy canes on top and let cool completely before cutting.
- Using a 1 inch round cookie cutter, cut out fudge and place in mini baking cups to serve.
Recipe from my book Eat More Dessert. For more simple to make treats, grab a copy HERE.
Pin this idea for later!