Creamy rich chocolate fudge made from simple ingredients is a Christmas must have. Follow my aunt’s tips to make this recipe fail proof.
It isn’t Christmas without my Aunt Donna’s fudge. It is the perfect chocolaty treat. Luckily she shared her secrets so you can also have creamy delicious marshmallow fluff based fudge. Make it plain or dress it up however you would like.
Does your family have Christmas traditions that have lasted through the years? My family’s Christmas Eve celebrations at my grandparents’ house has remained largely unchanged over the years.
There is usually an entire room devoted to treats. Tin after tin of cookies are piled on top of each other.
You get to dig through them to find your favorites. In addition to the cookies, there absolutely has to be a couple of tins of my Aunt Donna’s fudge.
One is plain chocolate and the other is studded with pecans. No matter how many other treats are available, everyone gets excited when they find the fudge.
It is simple really, but super delicious. She cuts it into tiny squares because it is definitely rich.
So rich in fact that I remember one Christmas my mom and another aunt used it as a bet in a game. The loser of each round had to eat a piece of fudge.
As you can imagine in the beginning nobody minded losing. As the evening went on and bellies filled up, it definitely became an incentive to win!
The original recipe instructed the cook to boil the milk and sugar mixture for 5 minutes. With those instructions the final result can be hit or miss.
My aunt said that ever since she started using a candy thermometer to ensure the mixture hit 240 F, she hasn’t had issues with a batch not setting up. I used those instructions and got a well set creamy fudge too.
About half of my family loves pecans and the others hate them. So I sprinkled chopped toasted pecans on half of the pan.
This allowed folks to clearly identify nut free vs. pecan fudge. Ideally you would stir them in so that they would be less likely to fall off.
If you do want them on top, be sure to push them in slightly before the fudge sets up. That will help secure them when you go to cut it.
If you don’t like pecans, but would like to add a little something there are lots of great choices. Walnuts are a very common fudge stir in.
You could also sprinkle your fudge with chopped candy canes or sprinkles. Peanut butter or butterscotch chips would be delicious additions as well.
Honestly I think it’s hard to go wrong with plain old classic chocolate fudge. No frills are needed to make it amazing!
If you like this recipe, you may also like my simple peanut butter fudge recipe. It has Easter candy on top in the pictures, but you could easily swap in some Christmas candies.
You may also like the layered look of Mimi’s hot chocolate fudge. It is perfect for winter as well!
Have you ever made homemade fudge? What are your favorite tips and tricks? Tell me about them in the comments or on social media.
- 3 cups granulated sugar
- 3/4 cup butter or margarine
- 2/3 cup evaporated milk
- 1 teaspoon vanilla
- 12 ounces semisweet chocolate chips
- 1 7 ounce jar marshmallow fluff
- optional: 1 cup chopped nuts or other mix in
- Grease a 9×13″ pan .
- In a large heavy bottomed saucepan, stir together butter, sugar and evaporated milk. Warm over medium heat, stirring frequently until the sugar is dissolved.
- Once the mixture is at a full boil, allow maintain a rolling boil for 5 minutes or until it reaches 240° F on a candy thermometer.
- Remove from heat and stir in chocolate chips, stirring until they are completely melted and smooth.
- Mix in the marshmallow cream and vanilla. Spread in prepared pan and and let cool until set. Then cut into squares.
- Store in an airtight container.
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Amount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 19mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.