The Best Holiday Fudge Recipe

Nothing says Christmas to me more than a rich chocolatey piece of fudge. Anyone else? My Mom and all my Aunts were experts at making decadent fudge at Christmas time, and several versions always had a place at our family dessert table.

This fudge recipe is an old family favorite that my Mom and I used to make. It gives me all the feels!!! For that reason, I’ve felt no need to give the recipe a complete makeover…. As I often do. But I did adjust TWO things.

  1. I use organic marshmallow creme over the Kraft version we used to use. I’m not even sure an organic option was available in the 1980’s//90’s??? But now that Toonie Moonie Organic Vanilla marshmallow creme is readily available, it’s totally worth the upgrade!
  2. I prefer a high quality organic dark chocolate (over Hershey), and it totally elevates the experience! I used Lily’s & Pascha Chocolate for this particular batch. Both brands are high in quality and low in sugar!
  3. I also add a bit of crushed peppermint!! It gives the fudge a hint of the holiday flavor!

Tips For Making This Fudge Recipe

  • Follow the recipe – Substitutions do not fare well
  • Stir and scrape the sides when mixing – You want to get all that chocolate melted and smooth. Be sure to use a good, heavy rubber spatula to help you accomplish this. Make sure to scrape way down to the bottom of the bowl to incorporate it all.
  • Use Quality Ingredients
  • Keep it cool – For this fudge recipe, you will want to keep it refrigerated so it keeps its form.
  • Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through. I let the fudge set overnight in the fridge before I cut into bite sized squares.

Holiday Fudge by Cortney Zieky

An easy recipe that yields decadent results! Perfect for holiday gifts or enjoying with a warm mug of hot chocolate!
Course: Dessert
Keyword: christmas, dessert, holiday dessert


  • 16 oz Dark Chocolate Baking Bars (broken into pieces) I used Lilly's
  • 24 oz Dark Chocolate Semi Sweet Chocolate Chips I used Pascha
  • 1/2 Cup Organic Butter *Use Ghee for DF
  • 8 oz Organic Marshmallow Creme
  • 3 Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 12 oz. Organic Sweetened Condensed Milk *Use Coconut version for DF
  • 1/4 Cup Crushed Organic Candy Canes


  • Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.
  • In a large saucepan, combine sugar, butter and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.
  • Pour cooked ingredients over chocolate in mixing bowl in 4 intervals, stirring constantly until smooth.
  • Layer in the crushed peppermint pieces
  • Pour into a greased 9×13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.
  • Cut into bite sized squares and store in the fridge or freezer for up to two weeks

What do you think? Will this recipe make it to your dessert table this Holiday season?

Leave a Reply

Recipe Rating


Oh hey there!

Welcome to Happy Dinner! I’m Cortney, a Holistic Health Coach, wellness entrepreneur, wife and Mama of two, here to make holistic health simple and engaging!

Search by category:
Chocolate Chip Muffins

Start Your Wellness Journey Today!

Together we will create a healthy lifestyle that becomes your new normal! Sign up for my one on one health coaching program.