Easy Christmas Candy Fudge
Make delicious Christmas candy fudge with this easy recipe featuring chocolate chips and marshmallow fluff. Perfect for holiday treats.
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 8x8-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 8x8-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.