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My Christmas Fudge

This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota
  • Total Time
    Prep: 15 min. Cook: 10 min. + cooling
  • Makes
    96 pieces (5-3/4 pounds)

Ingredients

  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup butter, cubed
  • 2 packages (11-1/2 ounces each) milk chocolate chips
  • 4-1/2 cups miniature marshmallows
  • 2 ounces unsweetened chocolate, chopped
  • 3 cups chopped walnuts, toasted
  • 2 teaspoons vanilla extract
  • 4 ounces white baking chocolate, melted

Directions

  • Line a 13x9-in. pan with foil; coat with cooking spray.
  • In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.
  • Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely.
  • Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.



Test Kitchen Tips
  • For this recipe, make sure you use evaporated milk, not condensed milk. Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar.
  • Find more of our favorite fudge recipes here.

  • Editor's Note
    To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Nutrition Facts
    1 piece: 127 calories, 6g fat (2g saturated fat), 6mg cholesterol, 18mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein.

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