CLASSIC CHOCOLATE FUDGE

Classic Chocolate Fudge made with chocolate chips and marshmallows is one of my favorite easy holiday treats!

Homemade candy has always been one of my favorite Christmas traditions. Every single year my mom would make her famous homemade caramels for our friends and neighbors. This perfect chocolate fudge is a favorite, as well as chocolate peanut clusters.

I’ve been debating what to make as gifts for teachers and friends this year and this chocolate fudge is a top contender. Everyone raves about this recipe whenever I make it!

What I LOVE about this Fudge Recipe:

1. Quick: with just 7 ingredients, and 15 minute cook time, this is one of the fastest candy recipe to throw together!

2. Versatile: This recipe is easily adaptable to your favorite flavors and add-in. Change up the type of ‘chips’ (peanut butter, mint, etc.), add a drop of mint extract for a peppermint flavor, throw in some nuts, the possibilities are endless.

3. Make-ahead: You can make fudge weeks ahead of time and store it in the fridge or freezer.

Ingredients for fudge:

• Butter

• Milk chocolate chips

• Semi-sweet chocolate chips

• Vanilla extract

• Evaporated milk

• Sugar

• Mini marshmallows.

To Make Fudge on the stovetop:

1. Boil: In a saucepan, combine evaporated milk, sugar, and marshmallows. Stir and bring to a boil for about 10 minutes.

2. Pour over chips. Pour the hot mixture on top of the chocolate chips, vanilla and butter (that should be combined in another bowl).

3. Mix till smooth. Use an electric mixture to combine until smooth.

4. Chill. Pour the mixture into your pan and chill in the refrigerator!

To Make Fudge in the Microwave:

1. Combine ingredients. Put all fudge ingredients in a large microwave safe bowl.

2. Microwave. Heat the ingredients in 30 second increments stirring every 30 seconds until chocolate is smooth.

3. Chill. Pour the mixture into your pan and chillin the refrigerator.

Other Adaptations:

• Peanut Butter Fudge– once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.

• Peppermint Fudge– Replace the vanilla with a teaspoon of peppermint extract.

• Rocky road Fudge– Stir in mini-marshmallows and a handful of your favorite nuts.

• Marbled Fudge- substitute white chocolate for one of the chocolate chips

• Add nuts– Add walnuts, pecans, or your favorite kind.

Make ahead, storing, and freezing Fudge:

To make ahead: Chocolate fudge is the idea make-ahead treat. the high amount of sugar and fat in this recipe help act as a preservative, allowing fudge to be made ahead and stored for several weeks.

To store: Store fudge in an airtight container of ziplock. Store it a room temperature for 2 weeks or in the fridge for about a month.

To freeze: Freeze fudge by first allowing it to cool completely and harden in the refrigerator. Then cut it into cubes (or leave it as a block) and wrap it tightly plastic wrap and tinfoil. Freeze fudge for up to 3 months.

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CLASSIC CHOCOLATE FUDGE

Ingredients

• 1 cup butter (2 sticks)

• 1 1/4 cups milk chocolate chips

• 1 1/4 cups semi-sweet chocolate chips

• 1 teaspoon vanilla extract

• 1 12- ounce can evaporated milk

• 4 cups granulated sugar

• 2 1/4 cups mini marshmallows

Instructions

• Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.

• Line a 9×13” pan with tin foil and set aside.

• In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil.

• Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)

• Boil for about 10 minutes*–the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).

• Grease your foil-lined pan with cooking spray.

• Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.

• Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.

• Cut into small squares, or I like to cut it into a few “bricks” that I wrap in tinfoil and give as gifts. Store fudge wrapped tightly in the fridge so it doesn’t dry out.