This wonderfully rich, chocolate fudge is an ideal Christmas treat, so delicious you might need to keep it hidden until Christmas!
My mother was fond of making festive confections; she delighted in crafting lovely items such as homemade caramels, divinity, and toffee, alongside baking countless squares and cookies.
Subsequently, she lined Christmas card boxes with waxed paper and arranged a selection of these delights to share with others.
She gifted special boxed sweets to school teachers, mailmen, Sunday School instructors, and UPS drivers.
She always kept an ample supply in the freezer for when it was needed.
We would often burst into the door, exclaiming,
“Mom! I need a plate of treats for tomorrow’s Christmas program!”
She never seemed bothered; she would simply retrieve some of the stored “stash” from the freezer!
I soon understood that all the giving and taking, along with baking for our small family for weeks, added extra weight!
Therefore, I restrict my baking to our cherished family recipes, and then endeavor to resist eating everything! Alongside this recipe, I enjoy making Rolled Sugar Cookies, Dipped Chocolates, Steamed Pudding Christmas Dessert, and the Christmas morning Swedish Tea Ring.
Creating This Chocolate Fudge
Ingredients required for this simple fudge recipe:
- 2 cups sugar
- 2/3 cups evaporated milk
- 1/2 cup butter
- 12 large marshmallows
- A pinch of Salt
- 1 2/3 cups semi-sweet chocolate chips
- 1 tsp. vanilla
First Step: Prepare the fudge pan
Line an 8×8 inch pan with parchment paper; this works better than wax paper. A metal pan is suggested if available, as I had trouble removing the fudge from a glass pan once!
Second Step: Mix the initial five ingredients in a saucepan.
In a medium saucepan, blend the sugar, evaporated milk, butter, marshmallows, and salt.
Stir over medium heat until the marshmallows melt and the mixture reaches a boil; maintain a boil for 5 minutes while stirring continuously (to prevent sticking to the base).
Step 3: Take the mixture off the heat and blend in the chocolate chips along with the vanilla extract
Introduce the chocolate chips and vanilla essence into the heated mixture. Agitate rapidly to dissolve the chocolate, creating a silky and lustrous consistency.
Step 4: Transfer the chocolate fudge into a baking dish layered with parchment paper
Act with urgency, as the fudge sets up more quickly than you might anticipate! Once the fudge is poured into the dish, avoid contacting the surface with a blade. This will ruin the finish! (I learned this the hard way.;)). Simply jostle the container to achieve an even surface. After pouring into the dish, relocate it to the refrigerator to solidify.
After the fudge has firmed, hoist the parchment paper handles and extract the block from the vessel, then portion it into bite-sized squares.
Techniques for dividing chocolate fudge into uniform squares
After facing difficulties in achieving tidy, consistent squares of fudge, I stumbled upon these straightforward guidelines.:
- Confirm the fudge has set firmly. Upon confirmation, delicately detach it from the dish. Since I utilized parchment paper on one flank, I lightly guided a heated blade around the perimeter lacking paper. Then, I elevated using the parchment paper “handles” and it disengaged effortlessly!
- Employ a measuring tape to pinpoint the exact midpoint of the fudge. With a compact blade, denote that location on the upper and lower surfaces.
- Warm a substantial chef’s knife under the tap and pat it dry with a cloth. While the blade remains heated, position it upon the center notches and allow the warmth to slightly liquefy the fudge as you apply gentle pressure.
- Subsequently, employ your measuring tape once more to demarcate the fudge at intervals of 1.25 inches along the upper and lower edges. (Measurements may vary slightly contingent upon the dish you employ.)
- Sever the fudge at those notches using the heated blade, cleansing and reheating after each incision.
- Rotate the fudge to the reverse side and replicate the procedure.
Methods for preserving fudge
To preserve fudge for future consumption, arrange it in distinct strata within a plastic receptacle, inserting parchment paper between each layer. Deposit in the freezer and retrieve when required.
Seeking additional Christmas cookie and baking suggestions? Here are some:
- This dependable rolled sugar cookie recipe is consistently popular.
- Soft & chewy ginger cookies make an ideal Christmas treat for festivities and gifting.
- Prepare these chocolate meltaways as an enjoyable family Christmas ritual.
- No bake chocolate marshmallow roll is a traditional holiday delight.
- Apple Cookies adorned with Vanilla Glaze
- No Bake Scotcheroos
- Gluten Free Black Bean Brownies
- Peruse this compilation of over 75 of the premier Christmas cookies with images ever!
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Never Fail Fudge
A stove-top classic of Christmas chocolate fudge crafted from basic pantry staples. This treat has become a household staple and a beloved favorite for gatherings!
Ingredients
Method
- Prepare the panLine a 8×8 inch pan with wax-paper. I used a glass pan for this batch, but I recommend a metal one. I found it difficult to remove the wax paper from this glass pan!
- Combine first five ingredients in a saucepan.In a medium saucepan, combine the sugar, evaporated milk, butter, marshmallows and salt.
- Stir over medium heat until marshmallows are melted and mixture comes to a boil; boil for 5 minutes, stirring constantly. (Stir continually so mixture won’t stick to the bottom.)
- Remove from heat and stir in the chocolate chips & vanillaPour the chocolate chips and vanilla into the hot liquid. Stir in quickly to melt the chocolate chips- until the mixture is smooth and glossy.
- Pour fudge into wax-paper lined panWork quickly, as the fudge firms up faster than you think it would! Once poured into the pan, place in the fridge to cool.
- Once cooled, remove from pan and cut into small squares.
