Fudge-a-Mania

No, I’m not talking about the classic children’s book. Wait, does a book that is less than 25 years old count as a “classic”? Ok, back on topic.

Fudge is a Christmas classic. One of the first recipes I shared with you is for Chocolate Fudge. But if you are looking for something a little extra special give these a try.

Chocolate FudgeI began with inexpensive cookie cutters I picked up at the dollar store. I placed them on a cookie sheet lined with foil. Then I prepared my Classic Chocolate Fudge recipe (originally shared here or below) but instead of pouring into a 8×10, I poured it into the cookie cutters and decorated them with candy sprinkles and minature M&M candies. Once they set I was able to wrap them up for a special gift. You can also use Peanut Butter Fudge (recipe found here).

Chocolate Fudge
adapted from “Jim’s Cat Daddy Fudge” recipe
1 small jar marshmallow creme
1  1/2 cup sugar
5 oz evaporated milk
1/4 cup un-salted butter
1/4 teaspoon salt
1 teaspoon vanilla
12 oz bag of semi-sweet chocolate chips

Combine marshmallow creme, sugar, milk, butter and salt in a large sauce pan. Bring to a full boil stirring constantly over medium heat. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in chips until melted and mixture is smooth. Stir in vanilla. Pour into a 8×10 pan lined with foil. Allow to set at room temperature for 2 hours before cutting into small squares.

Tips for making fudge
  • Stir constantly, it will burn very easily
  • Semi-sweet chips give it a richer flavor
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