This melt-in-your mouth fudge is one of our favorite holiday traditions! I use the same recipe that I grew up with making with my mom. The kids love to help pour the mountain of chocolate chips into the bowl and to get the sticky marshmallow creme out of the container. It just doesn’t feel like Christmas without this fudge, and I hope you and your family will love it as much as we do!
Ingredients:
- 3 cups sugar
- 3/4 cup butter plus 3 tablespoons for greasing the pans.
- 1 small can evaporated milk
- 3 packages semi-sweet chocolate chips(or 6 cups)
- 1 jar marshmallow creme (7oz)
- 1 tsp vanilla
Instructions:
Line two cookie sheets with foil, make sure it overlaps on the edges so you can pop it out easily when the fudge sets.
Take the 3 TBPS of room temperature butter and grease the foil (it’s easiest to hold it with a paper towel)
Pour chocolate chips, marshmallow creme, and vanilla into a large mixing bowl.
In medium pot over medium heat, bring the sugar, evaporated milk, and butter to a rolling boil. Stir constantly for about 5 minutes.
Remove from heat and immediately pour into the chocolate chip mixture. Stir until the chocolate and marshmallow have melted and quickly pour onto the greased cookie sheets.
Use a spatula or wax paper to press the fudge down as evenly as possible before it hardens.
Place uncovered fudge in the fridge overnight or for at least 6 hours.
Carefully remove the entire sheet of fudge onto a cutting board and peel off foil. Chop fudge into squares. Mine are usually about 2in by 2in but you can do whatever size you like! Refrigerate in airtight containers for up to two weeks.
If you want a thicker fudge you could pour it all into a 9×13 baking dish or any deeper pan!
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