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.
- 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!
- 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!
- 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
- 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