Smooth coils of creamy chocolate roll off the spoon into the pan. Crinkly nuts pillow in the folds. Vanilla adds a glossy sheen to the chocolate confection. Mmmm, fudge. Not just any fudge. Christmas fudge. Marshmallow Cream Christmas Fudge.
Ready to start? Then grab a skillet, a spoon, and a 9 x 11 inch pan in preparation for one of the best desserts ever tasted.
Preparation time: 30 minutes
- ½ C butter
- 1 ½ C white sugar
- 5 ounces of evaporated milk
- 7 ounce jar of marshmallow cream
- 12 ounce package of semi-sweet chocolate chips
- ½ C chopped pecans or walnuts or pistachios
- 1 tsp vanilla
Classic Chocolate Fudge Recipe
- Begin by buttering a 9 x 11 inch dish. Set the buttered dish in the freezer to chill while preparing the fudge. Chop the nuts and set them aside.
- Melt the butter in a deep skillet over medium low-heat. Add the sugar. When butter melts pour in the evaporated milk. Immediately add the marshmallow cream. Beat the ingredients in slow rhythmic strokes until the marshmallow cream dissolves. The mixture should be smooth and creamy. Keep the cream at a low boil over medium heat for five to seven minutes. Stir constantly. Brown streaks should begin to appear.
- Consistency is crucial at this point. The ideal batch should feel smooth and thick with no hint of graininess. If the creamy mixture begins to sugar remove from the heat at once. If brown streaks appear but the mixture is thin, keep over the heat for another two to three minutes. The fudge will take longer to boil if cooking at high altitude.
- After reaching desired consistency remove from the heat and stir in the package of semi-sweet chocolate chips. Keep stirring until the chocolate is thoroughly melted. Add the chopped nuts. Fold into the fudge. A good batch of fudge should begin to stiffen at this point. Add the teaspoon of vanilla last. Stir rapidly. Before the fudge sets up in the pan, pour the contents into the prepared 9 x 11 inch greased dish. Smooth the mixture into the corners until it is spread evenly in a layer one inch thick. Then place the dish in a cool corner for an hour.
Fait accompli! The fudge is ready to serve. Score the top before cutting squares. If it has set properly, it should be soft but hold its shape once cut.
Holiday tip: One or two inch squares are the best size for this rich dessert. The fudge goes farther and even those watching their weight will allow themselves a small morsel of this toothsome decadence during the holidays.
Variations on Classic Chocolate Fudge
Try peanut butter fudge, butterscotch fudge, or mint chocolate fudge for variations on the classic recipe. Then serve on a Christmas platter or give away in a brightly colored tin this December!