Easy Christmas Fudge

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(Note: Below is a blog I created for Sears that posted on their blog and Facebook page on 12/1/10).

Hey, y’all! You’ve seen my kitchen and know I’ve got a small space. But y’all know I stay in my kitchen a lot, so it was great when we bought our house and it came with Kenmore appliances from Sears.  We finished it out with a Kenmore fridge we picked out at our local Sears showroom and had all matching appliances. The range I have is one of the smooth surface cooktops that makes cleaning up a breeze. I will say though that I’ve been pining over this gas range from Sears. Nothing cooks like gas and it would match so pretty!  Maybe Santa will bring me one??? Anyway, when the holidays are around and I’m cooking a bunch with family gatherings and such, it’s sure nice to be able to just wipe down my cooktop and be done.

Every year, it’s a tradition in my family to gather the week before Christmas to do our annual Christmas candy making. We’ve been doing it for years and people are always anxious to know when the “Little’s are doing their candy” so they can raid the sweets when we’re done. This recipe is for a quick an easy fudge my Mom has been making for years. Nothing fancy here – no double boiler or fancy cooking contraption. All you need is a hot eye on your range.

Ingredients

  • 3 cups sugar
  • 5 oz can evaporated milk
  • 1 1/2 sticks (3/4 cup) butter
  • 1 7-oz.jar marshmallow creme
  • 1 12-oz. package chocolate chips
  • 1 cup chopped nuts (optional)

Directions

  1. Combine the sugar, milk, and butter in a medium sized boiler and cook on medium heat until the mixture comes to a boil.  Be sure to stir frequently.
  2. Once it has reached the boiling point, boil for 5 minutes.  Stir constantly.
  3. Remove from the heat and stir in the chocolate chips and marshmallow creme. Stir ingredients until mixture is creamy and smooth.
  4. Pour into a greased (buttered or sprayed) 8X8 baking dish.
  5. Cool completely and cut as desired.

Y’all enjoy!

Easy Christmas Fudge
 
Prep time
Cook time
Total time
 
Ingredients
  • 3 cups sugar
  • 5 oz can evaporated milk
  • 1½ sticks (3/4 cup) butter
  • 1 7-oz.jar marshmallow creme
  • 1 12-oz. package chocolate chips
  • 1 cup chopped nuts (optional)
Instructions
  1. Combine the sugar, milk, and butter in a medium sized boiler and cook on medium heat until the mixture comes to a boil. Be sure to stir frequently.
  2. Once it has reached the boiling point, boil for 5 minutes. Stir constantly.
  3. Remove from the heat and stir in the chocolate chips and marshmallow creme. Stir ingredients until mixture is creamy and smooth.
  4. Pour into a greased (buttered or sprayed) 8X8 baking dish.
  5. Cool completely and cut as desired.

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Comments

  1. This is a YUMMY fudge! It beats Fair Fudge hands down.

  2. Does this fudge stay soft or does it get firm once it has cooled?

  3. That’s the same recipe as in my 1972 PA State Grange Cookbook, and the ONLY fudge recipe I can make. It turns out perfect every time, and tastes so good!

  4. Can you sub peanut butter for the choc chips to make pnut butter fudge? and if so, how much peanut butter?

    • I’ve never done it with anything other than chocolate, so I can’t tell you exactly.

    • @Lori, use peanut butter chips in place of chocolate chips.

    • When I make this fudge, I add about a cup of crunch peanut butter to it, and it comes out fine.
      I’ve also made it using the following variations:
      white Nestlé chips and a tsp of coconut extract to it, or
      with milk chocolate chips and about a half to 3/4 of a cup of Bailey’s Irish Cream or
      semi-sweet chocolate chips and a bag of Hath bar chips, the chocolate ones or
      Creamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour about 2/3 the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
      Mocha Fudge: Stir 1/4 cup instant coffee granules into pan with the chocolate chips; omit the nuts if desired.or
      Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).or
      If you will toast your pecans a little bit and then let them cool before adding them to your fudge, there is a noticeable difference in the taste and it is very good.
      If you do make a mistake with their fudge or use the wrong recipe, here’s how to save the day so as not to waste the ingredients. Chill, roll into balls, and dip in melted white chocolate. Sprinkle tops with green and red Christmas “fancies” to appear like holly. Makes a wonderful “truffle”.
      If you use the white choc. chips, you can replace the vanilla with whatever extract you may have, a favorite is to add maple extract and walnuts.
      If you don’t have evaporated milk, let butter and sugar mixture sit on the counter for a few hours until you get some. It makes the best fudge ever! The sugar dissolves to make it very creamy. Let the mixture set at least 4 hours – overnight is better.
      Use Kahlua in Fantasy Fudge in place of the vanilla. It works with almost any liquor.

  5. Best recipe ever! Have used it for years! I add 1 tsp vanilla with the nuts. One hint-when boiling for the 5 minutes, cook over medium to medium high heat not high (my kids were making it, cooked it too hot and it was grainy). I use a 10×13 pan, not 8×8, and the pieces are plenty thick! Enjoy!

  6. I love this recipe, I do in the microwave… any thoughts on when it is too soft or it is grainy? I think cooking time… Yes????

  7. Del Howard says:

    This is the recipe from Kraft Marshmallow crème. It’s been a favorite in my family since it was named “Fantasy Fudge” on the back of the glass containers of marshmallow crème.

    From this recipe, I’ve made white chocolate, maple, peanut butter, butterscotch, peppermint, lemon, orange, etc. Get creative with the combination of the Nestle chips and flavoring.

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