Few treats say Christmas to me quite like delicious, rich fudge does! It’s been a family favorite for years and it’s always the first thing I’m nibbling on around the holidays. Fudge is not something I make at any other time of year. That’s a very good thing considering how much I love it. If you’re counting calories, this is off the charts. It’s definitely an indulgence!
I’ve used a modified version of the recipe found on the back of Kraft Jet Puffed Marshmallow Creme for as long as I’ve been making fudge. I love the texture of this fudge. It’s not hard, but it’s firm and melts in your mouth. It is super easy to make and it never fails. Ever.
12 oz package of semi-sweet morsels or 10 oz package of peanut butter morsels
1 7 oz jar of marshmallow creme
1 5 oz can of evaporated milk
1 tsp vanilla extract
3/4 cup of butter
3 cups of sugar
1/2 cup pecan chips if desired for the chocolate fudge
Prepare a 9×9 inch dish (for thick pieces) or a 9×13 inch dish (for thin pieces) by giving it a light coat of butter.
Combine sugar, butter and milk in heavy sauce pan
Heat on medium until it reaches a rolling boil, stirring constantly
Once rolling boil is reached, continue heating for approximately 5 minutes or until it reaches 234 degrees on candy thermometer. Continue stirring.
Remove from heat.
Add in marshmallow creme and morsels and stir until well blended.
Add in vanilla extract and pecan chips if desired.
Pour immediately into prepared dish, spreading evenly.
Chocolate fudge with pecan chips
Allow to cool and set for approximately 2 hours.
This takes less than 15 minutes of prep and cooking time. Waiting for a couple of hours until it’s ready to cut is the most difficult part! Of course, in the meantime, there is always a little left on the spoon. I made both chocolate and peanut butter last night. Start to finish for both was about 30 minutes plus the time for it to set.
For years, I only made the chocolate version, but once I tried the peanut butter morsels, I was hooked on that, too.