Who needs gifts from a store when you can show just how much you care by making a batch of The Most Amazing Chocolate Fudge!
This may sound a little strange, but it’s been years since I purchased a Christmas present. No, not because I’m a Scrooge or Grinch, or because I don’t want to share in the spirit of the season with my loved ones. Quite the contrary! I love the holidays, but to me, nothing shows how much I care as much as something homemade, with my hands and my whole heart. And that’s why by the end of November, my kitchen starts to look like Santa’s workshop.
Whenever I have a few hours to spare, this is where you’ll find me, sipping a hot chocolate or two while playing vintage holiday tunes and making all kinds of cookies, mini cakes and pies, candied nuts, infused oils and vinegars, spice rubs, mixes for hot chocolate, and fudge. Lots and lots of fudge. Though I make at least five variations, the chocolate fudge recipe I’m sharing with you today is always a favorite. In fact, my sister-in-law will usually stop by after polishing off her gift to shyly inquire if I’ll “be making more of that fudge by any chance.” And after my husband brought a batch to work a few years ago, I’ve made sure all nine of his colleagues get their share, wrapped in a package of sparkly cellophane tied with red-and-green silk ribbon.
So what’s so special about this fudge? Well, it’s actually child’s play to make and hardly fancy, but oh, the taste! Rich, dark, dense, and utterly delightful! Plus, it can be tweaked in myriad ways. So, the next time you’re wondering what to gift someone special, keep this recipe in mind. My only concern is that you don’t devour the entire batch before you’ve had a chance to wrap it up!
Tips and tweaks
When making the fudge, use full-fat cream and real butter, as this will make the texture rich and decadent. If you’re lactose intolerant, you can use a good-quality plant-based butter, soy cream, and vegan chocolate chips. It’s also important to bear in mind that once the fudge mixture starts to boil, it’s going to bubble up a lot, so use a large, heavy saucepan with tall sides to contain any splatters.
After trying this recipe, you might want to experiment with different flavors and ingredients. To make a peppermint version, replace the vanilla extract with peppermint extract and garnish with crushed peppermint candies. This would also work beautifully with white chocolate instead of semisweet chocolate. For a festive version, add in a handful of dried cranberries and some pistachios. You’ll love the red and green accents! Another excellent variation is a chocolate-orange version. Simply stir in some orange extract and top with candied orange. So delicious! Finally, if making this for children, stir in a handful of M&M’s or some crushed Oreos.
How do I store leftovers?
Store the fudge in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. You can also wrap the fudge tightly in greaseproof paper, transfer it to a Ziploc bag, and freeze it for up to 3 months.
Serving suggestions
Want instant holiday cheer? Install yourself in front of the TV to watch a Christmas classic, grab a piece (or two!) of this fudge, and sip on a cup of our Rich And Creamy Hot Chocolate.
For those who love trying different fudge recipes, you might enjoy our Snowflake Fudge or Rocky Road Fudge. If you’re looking for other great edible gift ideas, take a look at our Caramel Candy Recipe or whip up a batch of our Rich And Crunchy English Toffee.
The Most Amazing Chocolate Fudge
Ingredients
- 2 cups sugar
- 1 teaspoon salt
- 6 tablespoons butter
- 1 cup cream
- 3 1/2 cups mini marshmallows
- 3 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- Sprinkles optional
- Crushed peppermint candies optional
Instructions
- In a large saucepan, add the sugar, salt, butter, cream, and marshmallows. Cook over medium heat until the marshmallows and butter begin to melt (about 5 minutes).
- Once the marshmallows have melted, increase the heat and bring the mixture to a boil. Bring to a boil without stirring. After about 3 minutes, the mixture will begin to brown and bubble furiously. As soon as that happens, remove the saucepan from the heat.
- Mix in the chocolate chips and vanilla extract until the chocolate has melted and the fudge mixture is smooth.
- Line a 9×13-inch pan with parchment paper and spray with cooking spray. Pour the mixture into the pan.
- If adding toppings, be sure to do so immediately, before the fudge begins to harden. After decorating, let the fudge sit at room temperature for 3 hours before slicing.
- Once the fudge is firm, cut it into squares.
This is the BEST fudge recipe. I make it every Christmas and have been for years, always gifting to dozens of people. Everyone loves it!
Hi Jen, I am SO happy this recipe has become such a cherished part of your holiday traditions 🎄🎄🎄!