It wouldn’t be Christmas without chocolate fudge and this is my family’s recipe for Traditional Christmas Fudge. It’s really quick and easy to make and it turns out perfectly creamy and chocolatey every time.
The ingredients. You can see the Kaffeemilch which in Austria is essentially evaporated milk. Also be sure to use the real American marshmallows for this recipe. I forgot to add the salt to the photo but it’s in there. 😉 You can stir in chopped nuts if you like, as you can see in the photos of the finished fudge.Combine butter, evaporated milk, sugar and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly.Boil for 4 minutes, stirring constantly.Remove from heat and stir in marshmallows, chocolate chips or chunks, vanilla and nuts (if using).Stir vigorously until the marshmallows and chocolate are melted and the mixture is smooth.Pour into a foil-lined pan and quickly spread before the mixture thickens.Once the fudge is firm, cut into squares.
Traditional Christmas Fudge
- 2 cups (100 g) miniature marshmallows or 18 large marshmallows, cut into eighths
- 1 ½ cups (270 g) semisweet chocolate chips or chunks
- ½ cup (55 g) chopped nuts if desired
- 1 teaspoon vanilla extract
- 2 tablespoons (28 g) butter
- 2/3 cup (160 ml) evaporated milk Kaffeemilch or Maresi in Austria
- 1 ½ cups (300 g) granulated sugar
- ¼ teaspoon salt
Line a 7 ½ x 11 inch (19x29 cm) or 9x9 inch (23x23 cm) pan with buttered aluminum foil. Cut large marshmallows into eighths (if using). Chop chocolate (if needed). Chop nuts (if using). Set prepared pan, heatproof spatula, marshmallows, chocolate chips, nuts and vanilla next to cooktop.
Combine butter, evaporated milk, sugar and salt in a medium saucepan and bring to a boil over medium heat, stirring constantly with a heatproof spoon. Continue to boil and stir for 4 minutes.
Remove pan from heat and stir in marshmallows, chocolate chips or chunks, nuts and vanilla. Stir vigorously until chocolate and marshmallows have melted and the mixture is smooth. Quickly pour into prepared pan with the help of the heatproof spatula and spread evenly before the mixture begins to harden.
Chill fudge until firm (30 minutes in the freezer or 2 hours in the refrigerator). Using the foil, lift fudge from the pan and cut into squares (3/4 inch or 2 cm). Store tightly sealed at room temperature for up to two weeks.