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
Congratulations !! Also – you can never go wrong with fudge !!
I love fudge! Love your cookbook!
This is the fudge my family has made for years only we use, wait for it… MARSHMALLOW CREAM, so much easier!!
Congratulations Kate! I have a fudge question. I like to devour my fudge at room temperature. Does this fudge become too soft if not stored in the fridge?
This will do better after it’s firmed up in the fridge initially, but…I would cook it to 240 degrees instead of 230 and then it will be perfect at room temp (although it will dry out faster, so be sure to not hold back in the eating… 🙂 )
congratulations on your little butterball!! i was barely pregnant duuring Christmas time and sucked on tiny candy canes all the time–it helped with the morning sickness. not walking back into the kitchen after cooking was helpful, too–any leftover smell just about floored me! good luck and your fudge sounds delicious
Thanks — will be trying this SOON! Yum 🙂 And congrats on the roasting turkey. . .what a fun summer you will have!!!
Congrats! I’m so sorry you are feeling icky though. I hope you start feeling better very soon!! Thanks for the recipe: can’t wait to make it. I’ve tried those 3 ingredient recipes and they taste nothing like fudge! I’ll be sure to let you know how much weight I gained because I guarantee this fudge is not leaving my house! 🙂
I love your blog (and your cookbook). I have been looking for an easy fudge recipe that I could make and send to my husband who is deployed in Afghanistan. Do you have any idea how long this fudge would stay good and any tips for keeping it fresh while in transit from Japan (where we are stationed) to Afghanistan?
I would cook it slightly longer (like to 240 degrees) and then keep it in an airtight container and it will do awesome! 🙂
Congratulations! Boo to being sick during the holidays, but hopefully it will subside soon!
Yay for a new baby! I hate morning sickness though…could do without that! Thanks for the fudge 🙂 Too bad it does not get rid of nausea…
I love a good and easy fudge. Yay! Congrats on the baby on the way!
That is my Great Aunt Rose’s fudge but we use marshmallow fluff. Congrats on the baby in June. My daughter is having her second in June also and it sounds like you two are in the same boat. Hoping you get to feel better soon.
KATE! Oh my goodness, how exciting. Congratulations! I’m crossing my fingers that you start feeling better soon.
This fudge looks absolutely divine – I may just have to make it tonight.
Congratulations on the soon-to-be family expansion! May your morning sickness go away quickly and leave you energized and glowing with good health. Thank you for another wonderful recipe, I think I will be brave and try it. I can even mess up the marshmallow fluff fudge recipe. (My family has settled for the chocolate chips/condensed milk version for years.)
Congratulations! I hope you start feeling better soon.
This fudge looks so good. I’ve never tried fudge, but the peppermint fudge sounds too good to pass up.
Wonderful news about the little Butterball! Congrats!
YEAH FOR BABIES! Congrats
Oh my gosh! This is my recipe! I’m so glad you used it and posted it here!
Congratulations on the new butterball!
Congrats on the baby! Reading this post gave me a killer chocolate craving and a way to use the bags of chocolate chips that I can’t stop munching on. My morning sickness is finally fading (I’m due end of May!) so I used nap time to whip up a batch and added a teaspoon of pure mint extract to it. Licking the spoon has never been so satisfying!
I’ve always avoided making fudge using marshmallows, which is really silly considering the family propensity to FAIL at fudge-making. You may have just convinced me to try it.
Congratulations on your new little turk… er baby! I too, hope the morning sickness passes quickly so you can enjoy the Christmas season.
Thank you so much for this recipe. I was just wondering where I could get it as I have been buying the boxed do it yourself version. Congratulations on your baby news – hope you are feeling better soon. Hugs.
Awwwwww, a BABY!!!! YAHOOO!!! :)) Congrats to you and your family! 🙂 And this fudge recipe looks awesome! 🙂
Hooray for a new baby – I’m excited for you! Congratulations!
Congratulations Kate! And I have a new grandson on the way in April. Oh babies…
Oh my gosh Kate! Congrats! June, huh…in LA? Sister I feel your pain as I’ve had a March, June, & July babies…March & July in Texas. Make sure you start propping your feet up now!
I’m so scared, haha! 🙂
YUM! I absolutely love fudge!
Congratulations on baking another bun!
Congratulations on the happy news!!! But bummer about the morning sickness. Anyone who has never experienced that should count their blessings! Your fudge sounds awesome. My father-in-law made fudge every Christmas (8 or 9 different varieties) and when he passed away last year, my husband and I took over the duties. The recipes we got used Marshmallow Fluff, but I like the idea of regular marshmallows. Thanks for the recipe.
Congrats, Kate! How cool… love those little babies, hate the morning/afternoon/evening sickness. Mine lasted all day. UGH. And this fudge… well, I’ve think I’m going to find the 8 lbs I’ve lost over this lovely holiday season. Can’t wait to try it. 🙂
Congrats on the baby! This blog is currently getting me through my own pregnancy (esp. with those ginger cookies). 🙂 Where does one find peppermint marshmallows? I’ve never seen ’em!
I just saw them at Walmart while I was sad about not finding my peppermint chips.
Yep, look with the other marshmallows or with the seasonal baking stuff! 🙂