I am an admitted holiday slacker. You know how Sara spends 3 days decorating her house for every holiday and says things like her epic Valentine’s Day breakfast are no big deal? I would love to be awesome like that, but alas, I am not. I am a low-key holiday-er.
Now, granted, we just got back from vacation…
and during the last few days of our vacation, I caught a little virus and haven’t been feeling great. And even though I didn’t eat turkey on Thanksgiving this year, I’ve been busy baking my own little butterball, if you get what I’m saying. Do you get what I’m saying? We’ll get to meet the little turkey in June, which means I’m smack dab in the middle of lovely morning sickness and exhaustion. So yeah, it may be the week after Thanksgiving, but I still have a stray Halloween decoration up, nary a Christmas tree in sight.
Because I’m already behind and because I’m a holiday slacker, one of my favorite holiday treats is this fudge. It is so dang easy, not like that temperamental toffee that I can only get to work 1/3 of the time, or time-consuming like caramel-wrapping. You can make it in less than a half hour, let it chill in the fridge for up to a couple of days, then cut it into squares and deliver it. Or eat it all yourself. Although I’m pretty darn sure that 5 pounds of fudge translates into much, much more than 5 pounds of body fat.
I got the original version of this recipe years ago off the same mommy message board where Sara and I “met” (all over again) when my oldest was a baby. I’ve tweaked a few things to be consistent for the widest amount of readers, but Kathy Jacobs, wherever you are, this is the easiest, most delicious fudge I’ve ever made.
You’ll need a 12-oz. can of evaporated milk, 4 cups of sugar, and 2 1/4 cups of mini marshmallows.
I know some people think marshmallows in fudge are cheating. Are they? Maybe. But marshmallows also make consistently good fudge because the “candy” part is already done for you. And anything that makes the holidays easier (and yummy fudge into my snack plans) is good in my book, cheating or not.
Cook the marshmallows, sugar, and evaporated milk
over medium heat, stirring frequently (constantly at the end, preferably with long sleeves and a hot pad, not that I’m speaking from any kind of firsthand experience), until the mixture reaches 230 degrees. Remove from heat.
While the marshmallow mixture is cooking, line a 9×13″ pan with aluminum foil, allowing the edges to hang over the edge. Spray with non-stick cooking spray and set aside.
While keeping an eye (and spoon) on the marshmallow mixture, combine 1 12-oz. bag of milk chocolate chips, 1/2 c. of semi-sweet chocolate chips, 2 sticks of butter, and 1 teaspoon of vanilla in a large glass or metal mixing bowl (or the bowl of your stand mixer).
When the marshmallow mixture has finished cooking, pour it over the chocolate chip mixture. Use a heavy-duty mixer, a handheld electric mixer, or a whisk to beat the mixture together on low speed until the chocolate is completely melted, all the ingredients are fully combined, and it’s just starting to lose its sheen.
Pour the mixture into the prepared pan. Place the pan in the refrigerator and allow to cool completely.
Now…this is a great jumping-off point for adding other ingredients. If you want to add nuts, you could always add chopped walnuts or pecans to the mixture before pouring the it into the pan. You could use those fancy new-fangled peppermint marshmallows instead of regular marshmallows to make peppermint fudge and then sprinkle chopped Andes mints on top of the fudge before it cools. You could top it off with marshmallows and chopped nuts for rocky road fudge or even make half of the fudge mixture with peanut butter chips and then swirl the two mixtures together. The sky is the limit. Well, at least the candy-making sky–you can’t make the fudge into, say, 2 million dollars, awesome as that would be.
After the fudge has cooled completely, cut it into 1″ squares and deliver it to unsuspecting neighbors, friends, and teachers. And yourself. Never forget to deliver fudge to yourself.
This will make about 117 1″ pieces of fudge. That’s a lot of happy people with very little effort on your part.
Creamy Chocolate Fudge
Recipe adapted by Our Best Bites from Kathy Jacobs
1 12-oz. can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows
1 12-oz. bag milk chocolate chips
1/2 c. semi-sweet chocolate chips
2 sticks butter
1 teaspoon vanilla
In a large heavy saucepan, combine the milk, sugar, and marshmallows and insert a candy thermometer into the mixture. Cook over medium heat, stirring frequently (constantly at the end) until the temperature reaches 240 degrees.
While the marshmallow mixture is cooking, line a 9×13″ pan with foil and spray it with non-stick cooking spray and set it aside.
After you spray the pan, combine the butter, chocolate chips, and vanilla in a large glass or metal bowl (or the bowl of your stand mixer). When the marshmallow mixture is cooked, pour it over the chocolate chip mixture. Beat the mixture with a hand-held electric mixer, your stand mixer, or a hand-held whisk on low speed until the mixture is well-combined, smooth, and just starting to lose its sheen. Pour it into the prepared pan. Chill completely in the refrigerator before cutting into 1″ squares.
Optional Mix-Ins, Toppings, and Changes:
-Use peppermint marshmallows and top with chopped Andes mints for peppermint fudge
-Use 1/2 chocolate chips and 1/2 peanut butter chips (in 2 separate bowls) and then swirl the two mixtures together for peanut butter fudge.
-Add 1 1/2 cups chopped walnuts or pecans
-Top with chopped walnuts or pecans and marshmallows for rocky road fudge
Makes 117 1″ squares/5 pounds of fudge.
Make sure to check out the fun giveaway on The Scoop as well!
Questions & Reviews
Recipe added to my box 🙂 Congrats on the new little one!
Hah! This is from Kathy? I totally remember her! How funny. 🙂
I am going to have to make this, Kate. That is hard for me to accept. I do not wish to gain 5 pounds of fudge weight. But it’s like I don’t have a choice!
Congrats on the baby! I’m due in early July so I know completely what you’re going through. 😛
Congrats on the little nugget! How exciting! What a great time to be preggo – over the holidays so you can eat! 🙂
Congrats on the new addition. I think I found my new go to fudge recipe. Thanks.
Thanks for sharing this great recipe!! It’s so nice to see these great holiday treats that don’t take long to make. As a working mom of three, I am always looking for something quick and easy (cheating or not).
Congrats on the little one on the way!
Just yesterday my husband was saying that we should make fudge and I sat there thinking “I have no idea how to make fudge… let alone good fudge.” Thanks for the recipe, he’ll be thrilled. 🙂
Congratulations!! So exciting to have a new baby. My mom’s fudge calls for marshmallow creme, I wonder how different it is from actual marshmallows in a finished product?
No difference at all (except I don’t know how much creme to use in this recipe, haha!) It’s just that the marshmallows are already melted for you. 🙂
Congrats on the baby! I can’t wait to try this fudge (so simple).
Congrats and thanks for the yummy recipe!!!!
Congrats on your pregnancy!! Thanks for the simple recipe, every year I look for a simple fudge recipe to do and love the addition of using marshmallows!
Congrats on the baby! And don’t feel bad about the lack of Christmas decor. I have no excuse at all, but will likely not put anything up this year. Maybe I’ll pull out the puzzle nativity that my mom made me, but since we’re traveling for Christmas, that would involve pulling out a box just for one thing. Can’t wait to try your fudge!
Congrats on the baby! And no worries about the Christmas decor, I am due with our first in a few weeks, and we are lucky to have a stray candy cane floating around.
Since I may not be up to the usually holiday baking, this may be my go to recipe to give out to friends this holiday!
Congrats on your pregnancy!! So awesome!
Congrats on your baby! 🙂 I hope you start feeling better soon!
“Congratulations!” and “Hey, me too!” (re the baby due in June and the holiday slacking!) came to mind when I read this post! Congratulations!
Congratulations! Babies are great! Fudge is too!
I’ve been reading OBB for a few months and love you guys, but have never commented. So, here goes. 🙂
First of all – Congratulations!! Secondly, hubs and I just got married in early November and we honeymooned at the Happiest Place on Earth. I too left with a nasty cold and it took me two weeks to recover. Ugh! That was definitely not a part of the “magic” that I wanted to bring home. Finally, that fudge looks delicious and I think I’m going to have to try it this year!
Congratulations! You’re family is adorable! This recipe is definitely going on my holiday to-do list! I’m thinking of adding a layer of minty white fudge on top with crushed candy canes, for fudgey peppermint bark!
Congrats! Can’t wait to try this recipe! Life is Good 🙂
How exciting for you! Congratulations! And this fudge looks heavenly…I will for sure be trying this out!
Best morning sickness advice–put a granola bar or other snack on the table next to your bed before you go to sleep. Before your feet touch the ground in the morning eat your snack. Getting up without a complete empty stomach helps–though nothing, including drugs, ever gets rid of it. (I puked my way through three kids. I feel your pain.)
Congrats!!! We need more babies in the world. I hope you feel better soon 🙂
Congratulations! Keep us posted when you find out if it is a girl or a boy!
Congratulations on your new baby! June babies are the best, no being pregnant during the summer!
Thanks for another yummy recipe, my neighbors will be thanking you or cursing you for the extra pounds they gain. 🙂
Congrats on the new little one!! I am 17 weeks and still needing my zofran/unisom cocktail. Holidays and morning sickness are not a good combo!
Fudge is so super yummy! Wish sugar didn’t make me so darn sick while preggo! Might have to make some and be extra sick for the day. 🙂
Thanks for sharing this. Fudge is like my FAVORITE treat, and I have been looking for a simple recipe. I hope the morning sickness gets better. I am 21 weeks and it just started to let up yesterday (fingers crossed).
Congratulations on the little butterball!
Congratulations on your new bun in the oven!!!
Everyone is getting fudge this year thanks to this fantasically easy recipe!!! 🙂 <3 you guys for making fabulous stuff easy for us busy moms!
This is very much like the Weight Watcher’s recipe only using fat free evaporated milk. It is yummy!!!!