This christmas candy is the ultimate festive treat made from scratch with rich chocolate and creamy marshmallow fluff. It comes together in just 20 minutes and sets up beautifully for holiday gift-giving or party platters. This easy fudge recipe requires no special skills and delivers that classic holiday magic everyone loves.

I first learned this fudge technique from my grandmother’s handwritten recipe cards, and I’ve refined it over countless holiday seasons. There’s something deeply comforting about the ritual of stirring molten chocolate as it transforms into glossy, velvety fudge. I always make double batches to package alongside my chocolate chip cookies for neighbor gifts, and it pairs wonderfully with the citrus notes of my cranberry orange cookies. The aroma of vanilla and melting chocolate filling my kitchen instantly conjures that special Christmas morning feeling.

Four Reasons This Fudge Shines

Five Ingredient Simplicity: You likely have everything in your pantry right now.
Foolproof Texture: The marshmallow fluff guarantees perfectly creamy results every time.
Make Ahead Magic: It keeps beautifully for weeks when stored properly.
Universal Appeal: Both kids and adults adore this classic holiday treat.

What You’ll Need for Perfect Christmas Candy

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Granulated sugar: Provides the foundation for the fudge’s crystalline structure.
Unsalted butter: Use high quality butter for the richest flavor profile.
Evaporated milk: Creates creamier results than regular milk without curdling.
Semisweet chocolate chips: Choose 60% cacao for balanced sweetness and depth.
Marshmallow fluff: The secret to that signature smooth, creamy texture.
Vanilla extract: Pure vanilla adds warmth and enhances the chocolate notes.
Salt: Just a pinch to balance the sweetness and enhance flavors.

Easy Christmas Candy Fudge

Make delicious Christmas candy fudge with this easy recipe featuring chocolate chips and marshmallow fluff. Perfect for holiday treats.

Print Recipe Pin Recipe

Prep Time 7

Cook Time 13

2 30

Total Time 2 50

Course Dessert

Cuisine American

Servings 64 pieces

Calories 90 kcal

Equipment

mixing bowl
knife
measuring spoons
measuring cups
saucepan
spatula
whisk
cutting board
baking pan

Ingredients

Fudge Base

3 cups granulated sugar
3/4 cup unsalted butter 1 1/2 sticks, cut into 1-inch pieces
5 fl oz evaporated milk
1/4 tsp salt

Add-Ins

12 oz semisweet chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Instructions

Prepare an 8×8-inch baking pan by lining it completely with aluminum foil, leaving an overhang on all sides. Lightly grease the foil with butter or cooking spray to prevent sticking.
In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, cut unsalted butter, evaporated milk, and salt. Cook this mixture over medium heat, stirring constantly, until the butter is fully melted and the sugar has completely dissolved.
Once the butter is melted and sugar dissolved, bring the mixture to a full, rolling boil. Continue to boil the mixture for exactly 5 minutes, stirring occasionally to prevent the bottom from scorching. Maintain medium heat and do not reduce it during this boiling period.
Remove the saucepan from the heat immediately after the 5-minute boil. Stir in the semisweet chocolate chips, marshmallow fluff, and vanilla extract. Continue stirring vigorously with a sturdy spoon or whisk until all the chocolate chips are completely melted and the mixture appears smooth and glossy.
Carefully pour the hot fudge mixture into the prepared 8×8-inch pan. Use a spatula to spread it evenly into a flat layer across the bottom of the pan.
Allow the fudge to cool undisturbed at room temperature for at least 30 minutes, or until it is cool enough to handle. Then, transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is completely firm.
Once the fudge is firm, use the foil overhangs to lift it out of the pan. Carefully peel off the aluminum foil. Place the fudge on a cutting board and cut it into 1-inch squares using a sharp knife.

Notes

For cleaner cuts, wipe the knife blade between slices. Store in an airtight container in the refrigerator.

Keyword christmas candy, fudge, holiday treats

Ways to Customize Your Fudge

Peanut Butter Swirl: Swirl in ½ cup peanut butter before setting for classic combination.
Mint Chocolate: Add 1 teaspoon peppermint extract instead of vanilla for festive flavor.
Rocky Road: Fold in 1 cup mini marshmallows and ½ cup chopped nuts after mixing.

My Best Fudge Making Secrets

Temperature Control: Use a candy thermometer to ensure precise 234°F soft-ball stage.
Proper Stirring: Stir constantly during boiling to prevent scorching on the pan bottom.
Quick Incorporation: Work rapidly when adding chips so they melt evenly without seizing.
Sharp Cutting: Use a hot knife wiped clean between cuts for perfect squares.

Keeping Your Christmas Candy Fresh

Store: Keep in airtight container between parchment layers at room temperature for up to 2 weeks.
Freeze: Wrap tightly in plastic then foil before freezing for up to 3 months.
Gift Giving: Package in decorative tins with wax paper separators for beautiful presentations.
Make Ahead Tip: Fudge actually improves in flavor after 24 hours as flavors meld together.

Frequently Asked Questions

Why did my fudge not set properly?

This usually happens if you didn’t reach the full rolling boil stage or boiled for insufficient time. Always use a heavy bottomed saucepan and maintain consistent medium heat throughout the boiling process. I find setting a timer for exactly 5 minutes prevents undercooking.

Can I use sweetened condensed milk instead?

I don’t recommend substitutions as evaporated milk provides the perfect water content for proper crystallization. Sweetened condensed milk would make the fudge overly sweet and might affect the setting texture. Stick to evaporated milk for guaranteed results.

How do I prevent grainy fudge?

Graininess occurs when sugar crystals form too early. Ensure all sugar dissolves completely before boiling begins, and avoid stirring during the boiling process except occasional scraping. Using a clean spoon for the marshmallow addition also helps prevent crystal formation.

What’s the best chocolate for fudge?

Quality semisweet chocolate chips work perfectly, but for exceptional fudge, chop high quality baking chocolate bars instead. The stabilizers in chips help with easy melting, while baking chocolate offers superior flavor depth. Either will work beautifully in this recipe.

Other Festive Desserts You’ll Love

Why This Holiday Treat Becomes Instant Tradition

With its velvety texture and deep chocolate flavor, this christmas candy earns its place on every holiday tray. It’s remarkably simple to make yet feels special enough for your most cherished gatherings. Once you experience how easily this fudge comes together, you’ll understand why it remains my most requested holiday recipe year after year.

Easy Holiday Chocolate Fudge