Christmas season doesn't start for me until my favorite sweet treat, classic chocolate fudge makes its debut. It is the perfect holiday treat, bringing festive holiday cheer at Christmas time. Start the homemade Christmas fudge season off with my Creamy Smooth Christmas Chocolate Fudge Recipe.
Homemade fudge is perfect for homemade gifts, as an addition to Christmas cookie trays, and for adorning the dessert table alongside the Christmas cookies, pies, and cakes at holiday gatherings. Bring a box of this creamy fudge to work and you might get a promotion and that corner office with a window!
Jump to:
- MARY'S TWO CENTS
- Why You'll Enjoy This Delicious Fudge Recipe:
- Ingredients
- INGREDIENT NOTES
- Step-by-Step Instructions
- Optional Adaptations to this Christmas Fudge Recipe
- Looking for More Holiday Treats?
- Equipment
- Food Storage Tips
- Top Tips for Cutting Pretty Fudge
- Creamy Smooth Christmas Chocolate Fudge Recipe
- Comments
MARY'S TWO CENTS
Ok, this fudge is a splurge. Chocolate chips are not cheap, and the price usually goes up around the holidays. Buy them early, pumpkin puree too for your pies, because they often sell out. It is a creamy, dreamy splurge you will love.
Why You'll Enjoy This Delicious Fudge Recipe:
- basic fudge recipe with simple ingredients
- no double boiler or microwave-safe bowl needed!
- easy Christmas fudge recipe
- sets up quickly so you can eat it sooner
- stays soft if stored in an airtight container
- adaptable to variations
- if done right, this is one of the foolproof recipes for making fudge
Ingredients
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
- Sugar - I use superfine granulated sugar, also known as baking sugar. I find that the fudge stays creamier and does not get gritty as easily.
- Chocolate chips - This recipe uses both milk chocolate and semisweet chocolate chips. This combo yields the creamiest fudge. If you only have dark chocolate you can substitute it for the semisweet chips.
- Vanilla - use any good vanilla extract, not vanilla flavoring.
- Butter - I use salted butter because it is all I usually have on hand. Unslated works fine. Just add a ¼ teaspoon extra salt. You really need a little salt to counterbalance all the sweetness
- Evaporated Milk - make sure you use evaporated milk, not sweetened condensed milk. Food52 recommends using half heavy cream and half regular milk if you do not have evaporated milk.
- Marshmallow creme - The hardest part of this easy recipe is getting the marshmallow cream out of the jar! I use a superthin flexible spatula, but I am still messy. If you have a better way, drop me a note in the comments!
Step-by-Step Instructions
Line the pan with buttered parchment leaving overlaps on the sides. Set aside.
Add marshmallow, sugar, salt, butter, vanilla, & milk to a heavy-bottomed pot.
Fix a candy thermometer to the edge of the pot not touching the bottom.
Cook the mixture over medium heat stirring constantly. Do not scorch it!
Cook to 220 degrees f (about 4 minutes), then remove from the heat.
Immediately add the chocolate chips and stir rapidly until melted.
Immediately pour the fudge into the pan and cool until partially set.
Lift the fudge out of the pan using the parchment. Cool to room temperature.
When the fudge is completely set cut it into squares.
Optional Adaptations to this Christmas Fudge Recipe
Christmas fudge recipes lend themselves to making changes and variations. Here are just a few:
- Swap out the semisweet chocolate chips with white chocolate chips.
- Swap out the vanilla extract for peppermint extract.
- Crush candy canes and add them to the chocolate chips before stirring them into the hot sugar mixture.
- Swap out the semisweet chocolate chips for peanut butter chips.
- Add festive sprinkles on top before the fudge sets.
- Use salted caramel chips in place of some semisweet chips.
- Swap all the chocolate chips for butterscotch chips and make butterscotch fudge.
Looking for More Holiday Treats?
Equipment
- Heavy bottomed pot
- Candy thermometer
- 8x8 Baking dish
- Parchment paper or aluminum foil
- Wooden spoon or rubber spatula
Food Storage Tips
Fudge is best stored at room temperature for 2 to 3 weeks wrapped in plastic wrap or wax paper inside an airtight container. Fudge should not be refrigerated or it will dry up and be crumbly.
Top Tips for Cutting Pretty Fudge
Follow these directions to make your fudge as pretty as possible for gift-giving or the dessert table. If you don't need pretty fudge, just get in there with a knife and cut it.
Allow it to set until firm but still a bit soft.
- Use a very sharp knife with a thin blade to cut fudge into small squares..
- The knife should be longer than the block of fudge you are slicing.
- Run the knife under hot water, and wipe it with a paper towel.
- Cut straight down. Do not drag the knife through the fudge.
- Slide the long piece of fudge away from the block.
- Cut into cubes. Rinse the knife under hot water before cutting off the next section of fudge.
Equipment
- Heavy bottomed pot
- Candy Thermometer
- 8"x8" Baking dish
- Parchment paper or aluminum foil
- wooden spoon
Ingredients
- 7 ounces marshmallow creme
- 1 ½ cups white sugar
- ⅔ cup evaporated milk
- ¼ cup butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
- ½ cup chopped nuts Optional. Add with chocolate chips
Instructions
- Measure out all ingredients before starting. this recipe needs your full attention once you get going.
- Line the pan with buttered parchment (or aluminum foil) leaving overlaps on the sides. Set the prepared pan aside.
- Add the marshmallow creme, sugar, salt, butter, vanilla, & evaporated milk to a heavy-bottomed pot.
- Attach a candy thermometer to the edge of the pot. Make sure it is not touching the bottom.
- Cook the sugar mixture over medium heat stirring constantly. Do not scorch it!
- Cook to 220 degrees Fahrenheit (about 4 minutes), then remove the pot from the heat.
- Immediately add the chocolate chips and stir rapidly until melted. Do not stir too much or the sugar will crystalize and the fudge will seize up! Do this step quickly!
- Immediately pour the fudge mixture into the prepared pan and cool until partially set.
- When the fudge is completely set cut it into squares.
Carin t. Sivils says
I just cooked this recipe. I can't taste it right now. But before the day is done I will try. It's for my fiance. It's a Christmas gift. And if it turns out the way it should then I know to make some fudge tomorrow on the 23rd of December for the Christmas eve 2024. So let's pray 🙏 for it turn right.
Mary says
If you saw sugar crystals while stirring in the chocolate chips, it might be a little grainy but still delicious. Fingers are crossed for you. I make several batches every year. Don't double the recipe though. It does not work well with large batch. Let me know one way or the other. He will still love you!
Connie says
Couldn't stop eating- I will be making these for gifts.
Nancy says
This classic chocolate fudge is so smooth and easy to make. Perfect for holidays.
megane says
Just genius using the marshmallow creme in the fudge. So smooth and delicious.
Bernice says
Excellent timing! I've been looking for a fudge recipe that contains marshmallow fudge. Your fudge looks just how I like it. Baking week is next week so I'm pinning this recipe for then.
Emily says
This fudge is so delicious, the whole family loved it! This is going on my sweets tray for the holiday season and I'm bringing this to the work Christmas party!