Mom’s Christmas Fudge
Food
Audio By Carbonatix
By Aimee McCullough, Editor in Chief
Mom’s Christmas Fudge
Ingredients:
- 12oz of Bakers German Sweet Chocolate (green box)
- 12oz of semi-sweet chocolate morsels
- 1 7oz jar Marshmallow Creme
- 4.5 cups of sugar
- 1 13 oz can evaporated milk
- 1/4 stick (2Tbsp) butter
- 1/8 tsp salt
- I Tbsp vanilla
- 2 cups chopped walnuts
A few notes on making this:
- Makes one 9x13 pan
- My mom made this every year at Christmas when I was growing up. It’s perfect for cookie boxes—the recipe makes a large amount at once, and it’s easy.
- You can certainly slice it into larger pieces, but it’s very rich and a one-inch piece fits perfectly into a paper or foil candy cup
- Sometimes I’ve added sprinkles to the top as it cools (shown below) for an extra festive touch.
Directions:
- Place chocolate (morsels & broken pieces) and marshmallow crème in a large bowl.
- In large saucepan combine sugar, milk, butter & salt.
- Bring to a boil over high heat, stirring constantly.
- When mixture comes to a full boil, lower heat to medium and set a timer for six minutes—this exact time is important. Keep mixture boiling steadily and stir constantly to prevent scorching. At the end of six minutes, pour boiling mixture over chocolate and marshmallow crème.
- Stir together until chocolate is melted and ingredients are well blended. Beat in vanilla and add walnuts.
- Pour into lightly buttered 9x13 pan—you can also line the pan with parchment to make removing & cutting the fudge easier once it’s cooled.
- Let fudge cool a full 24 hours at room temperate before cutting. You can cut into whatever size pieces you’d like—I mark every inch, slicing into 1”x1” pieces and placing them in mini candy cups.
- Do not refrigerate or freeze. Keep in airtight container for up to 2 weeks.
