Mom's Fantastic Holiday Fudge Recipe

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Mom’s Fantastic Holiday Fudge Recipe

There’s so much to love about the holidays. Where does one even begin? There’s the smell of fresh Christmas trees and wreaths. There’s the twinkling lights that illuminate our homes and cozy, sleepy streets. There’s seeing children’s faces light up with excitement when opening presents. These are a few of my favorite things.

Following close behind those wondrous things, is the opportunity to sink my teeth into a yummy (and totally unhealthy) chunk of holiday fudge. Thanks to my friend, Lynne, you too can enjoy a mighty delicious piece (or two or three) of fudge courtesy of her Mom’s Fantastic Holiday Fudge recipe.

INGREDIENTS:
4 1/2 c. sugar
Pinch salt
14 1/2 oz. evaporated milk
1 stick butter
2 t. vanilla
12 oz. chocolate chips
12 oz. (3 bars) German sweet chocolate
1 pint (2 jars, 7oz. each) marshmallow creme
2 c. chopped nuts

DIRECTIONS:
Combine sugar, salt, butter and milk and bring to a boil. Boil for 6 minutes or until a candy thermometer reads 234 degrees (soft ball stage). Mix the chocolate chips, German sweet chocolate, marshmallow creme, nuts, and vanilla in a large bowl. Pour the boiling syrup over ingredients in the bowl. Beat until the chocolate is melted and pour into a greased 9×13 pan. Let stand a few hours before cutting.

Can also put in a greased jelly roll pan.

Is your mouth watering yet? This Mom’s Fantastic Holiday Fudge recipe would be perfect for a holiday party. It also makes for a fun DIY gift. Who wouldn’t love to receive a package of holiday fudge? Heck, if they don’t want it, I’ll take it off their hands!

This decadent fudge recipe was crafted by the skilled hands ofLynne Morris, a professional food stylist for 9 years who has worked with companies including Kroger, Procter & Gamble, John Morrell and HoneyBaked Ham just to name a few. View more ofLynne’s creations.

The individual responsible for bringing Lynne’s handiwork to life isLarry White. He has been a professional food photographer for 15 years and has also worked for many of the who’s who in the industry. Learn more aboutLarry and his impressive work.

Mom's Fantastic Holiday Fudge Recipe

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 3 hours

Total Time: 3 hours 45 minutes

Delicious and decadent homemade fudge recipe guaranteed to be loved by all.

Ingredients

4 1/2 c. sugar
Pinch salt
14 1/2 oz. evaporated milk
1 stick butter
2 t. vanilla
12 oz. chocolate chips
12 oz. (3 bars) German sweet chocolate
1 pint (2 jars, 7oz. each) marshmallow creme
2 c. chopped nuts

Instructions

Combine sugar, salt, butter and milk and bring to a boil. Boil for 6 minutes or until a candy thermometer reads 234 degrees (soft ball stage).
Mix the chocolate chips, German sweet chocolate, marshmallow creme, nuts, and vanilla in a large bowl.
Pour the boiling syrup over ingredients in the bowl. Beat until the chocolate is melted and pour into a greased 9×13 pan or you can also put in a greased jelly roll pan.
Let stand a few hours before cutting.

About Kelli

Kelli Bhattacharjee is the owner of Freebie Finding Mom. When she's not goofing around with her son, she's busy blogging, or just hanging out with the family which usually involves listening to music too loud and having dance parties.

Reader Interactions

Comments

bel says
June 18, 2014 at 6:09 am
Looks good!
Reply
Catherine Pearce says
November 28, 2014 at 10:18 pm
Hi Kelli, I’m from NZ and we don’t have some of the ingredients that you have in the US, for example what is marshmallow cream? Is there anything that can replace it. Thanks for your tips.
Reply
- vicki says
  April 27, 2019 at 3:50 pm
  I have a recipe for fudge that requires 15 large marshmallows. You can try that instead of the cream.
  Reply
Tina says
January 21, 2016 at 12:46 pm
U can use Marshmallows instead of marshmallow Creme put a bag in a bowl and put in Microwave and Melt.
Reply
- Judy says
  February 6, 2016 at 7:31 am
  I agree with Tina. I have quite a few recipes using marshmallow creme. so I just put the equivalent amount stated in the recipe and melt it with the chocolate.
  Reply
Debbie Key says
October 31, 2016 at 8:52 pm
See Also
World's Best Chili Recipe
I’ve used this recipe for years except I use semi sweet chocolate chips and I substitute the marshmallow creme for chunky peanut butter. It is delicious and everyone who tries its, Loves it.
If you like peanut butter, try it
Reply
- Kelli says
  October 31, 2016 at 10:35 pm
  Thanks, Debbie! 🙂 Kelli
  Reply
RobL says
November 6, 2017 at 3:59 pm
Just checking, this is one 12 oz can of evaporated milk, plus 2 1/2 oz evaporated milk?
Reply
- Kelli says
  November 6, 2017 at 4:26 pm
  Hi Rob, Sure, just so you have 14 1/2 total ounces. 🙂 Kelli
  Reply
  - RobL says
    November 6, 2017 at 4:43 pm
    Thanks for that, will be trying this. It just seemed an odd amount, given that the cans are 12 oz. Appreciate your quick reply.
    Rob
    Reply
    - Kelli says
      November 6, 2017 at 4:48 pm
      My pleasure.
      Reply
margie cerratto says
November 12, 2017 at 9:28 am
where to find german chocolate bars? what could I subsitute. thank you.
Reply
- Kelli says
  November 12, 2017 at 11:04 am
  Hi Margie, I have never substituted anything for German chocolate but I’d imagine most any other kind of chocolate bars would work. Hope that helps. 🙂 Kelli
  Reply
margie cerratto says
November 12, 2017 at 9:30 am
can german choc bar have substitude can find.
Reply
Darlene says
December 10, 2017 at 10:47 am
What size jelly roll pan?
Reply
Ashley says
February 19, 2018 at 11:16 pm
Can’t wait to try this going home Wednesday will buy ingriedients to try it and can use as a bazzar seller with all the other stuff I make for people as donations as well thank you for a great idea
Reply
- Kelli says
  February 20, 2018 at 2:04 pm
  Hi Ashley, I hope you love it! 🙂 Kelli
  Reply

Mom's Fantastic Holiday Fudge Recipe - Delicious! (2024)

FAQs

How to prevent sugar crystals in fudge? ›

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

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What happens if you stir fudge too early? ›

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

When to stop beating fudge? ›

One of the most difficult steps in making fudge is knowing when to stop beating. Once the candy becomes thick and almost holds its shape when dropped from the spoon, it's time to quickly stir in the nuts and push the mixture into the prepared pan (Step 8).

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What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels

Using the Wrong Pan. All candy and confections start by melting sugar. ...
Stirring the Sugar. ...
Not Using a Candy Thermometer. ...
Leaving Out the Parchment Paper Lining. ...
Skipping the Cooking Spray. ...
Scraping the Pot. ...
Using a Cold Knife to Slice.

Dec 16, 2015

Explore More ›

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

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How do you keep homemade fudge from being grainy? ›

To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

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What ingredient is used to prevent crystallization of sugar and enhance flavor? ›

Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

Learn More Now ›

Why does my fudge fall apart when I cut it? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Can you redo fudge that didn't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

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Can I beat fudge with an electric mixer? ›

Immediately stir the fudge with the wooden spoon or beat on low speed with an electric mixer. The mixture should seem runny at first. Continue to stir vigorously or beat on low speed until the mixture begins to thicken slightly and loses some of its shine, 18 to 22 minutes.

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Why did my fudge turn out like taffy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

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What is the softball test when making fudge? ›

making of fudge

termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

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Can you remelt fudge? ›

OMG My fudge is grainy, what do I do? -

Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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What keeps fudge from getting hard? ›

Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How to make your fudge soft? ›

One way to do so is to place the fudge in an airtight container with some source of moisture and leave it to absorb overnight. This could be: A bowl of water. A damp paper towel.

View Details ›

Why does fudge fail? ›

Homemade Fudge Doesn't Always Set

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.