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Christmas Fudge

Christmas Fudge


A fantastic fudge recipe. It is easier to make than the cooked varieties that require a candy thermometer, but it sets up better than some of the other recipes I've tried that use marshmallows or marshmallow cream. The best of both worlds!! I rich, dense fudge that's fairly simple to prepare. NOTE: I prefer to use dark chocolate chips for a richer, fudgier taste. See the bottom of the instructions for variations.

Cooking Time

Preparation Time : 30

Cook Time : 15

Total Time : 45


Serves 64

  • 2tablespoons butter

  • 2⁄3 cup evaporated milk

  • 1 1⁄2 cups sugar

  • 1⁄4 teaspoon salt

  • 2cups miniature marshmallows or 4 ounces miniature marshmallows

  • 1 1⁄2 cups semi-sweet chocolate chips or 9 ounces semi-sweet chocolate chips

  • 1⁄2 cup pecans or 1⁄2 cup walnuts, chopped

  • 1teaspoon vanilla extract


  • 01

    Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.

  • 02

    Bring to a boil over medium heat, stirring constantly.

  • 03

    Boil for 4-5 minutes, stirring constantly.

  • 04

    Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.

  • 05

    Stir vigorously for 1 minute or until marshmallows are melted.

  • 06

    Pour into foil-lined 8-inch square baking pan.

  • 07

    Sprinkle with additional nuts if desired.

  • 08

    Chill until firm.

  • 09

    Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.

  • 10

    Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.

  • 11

    Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.



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