Christmas is coming and I’m in a holiday spirit and wanted to experiment when I saw this Martha Stewart’s Foolproof holiday fudge. They actually turned out pretty good. Martha shared that the traditional fudge recipes require candy thermometer and precision to get the right texture. This recipe doesn’t need any of those, well some precision in measuring will help of course, but it’s foolproof enough to let children help you with it. The marshmallows called for in this recipe helps to create the silkiness texture in the fudge.
I was a little nervous when I made them because there are few reviews on the recipes saying that the fudge came out to be greasy and didn’t seem right. I cut down on the amount of butter and I think that helps.
The fudge turned out to be creamy and rich. I like the peppermint topping on top because it kinda helps to balance the richness from the fudge itself. I wish everyone a very Merry Christmas and Happy New Year 🙂
- Vegetable oil cooking spray
- 2 cups sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 3 1/2 cups mini marshmallows
- 3 cups semisweet or white chocolate chips
- 1 teaspoon pure vanilla extract
- 1/2 cup crushed peppermint candy
Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray
In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes
Bring mixture to a boil for 5 minutes and stir occasionally. Remove from heat. Add chips and vanilla; stir until chips are melted and the mixture is THOROUGHLY mixed (you can tell by making sure it is all brown in color). Pour mixture into lined pan
Let fudge cool in the pan at room temperature, 3 hours. If using white chocolate, I found that I need to leave it overnight to set. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy