I sent a batch of this amazing fudge to my husband’s office a few weeks back. It was cleared out before lunch!
Fudge. Oh, fudge. Fudge is the perfect holiday sweet – rich, warm, cozy and soothing. As long as you can keep yourself from having too many squares and avoid a tummy ache, fudge is a delightful holiday treat.
If you are the recipient of several boxes of fudge and you don’t want to eat it all during the holidays, you can toss it in the freezer and enjoy an indulgent snack in the New Year.
Fudge is very simple to package for transporting. I recommend placing it on wax paper and adding some decorative tissue paper around the sides so that the fudge doesn’t get stuck on the tissue paper. It travels well in Ziploc® Brand containers with sealable lids, or even in Ziploc® Brand bags. Another idea is to drop fudge squares into a round chip can, then wrap with decorative wrapping paper.
Frosty’s Fudge
Yield – 12 pieces of fudge.
Preparation Time – 5 minutes
Cooking Time – 25 minutes (+ 2 hours to firm)
Ingredients
- Can (14 oz.) sweetened condensed milk
- 1/8 teaspoon salt
- 3 cups semi sweet chocolate chips
- 2 tablespoons butter
- 1½ teaspoon vanilla extract (or use homemade vanilla extract!)
- 2 cups mini marshmallows
Directions
- Pour the milk into a large saucepan and turn on low heat.
- Sprinkle in the salt, then add the chocolate chips.
- Stir continuously, allowing the chocolate chips to melt into the mixture.
- Remove from heat.
- Quickly stir in the butter until it’s completely melted, and then stir in the vanilla.
- Fold in the marshmallows with a rubber spatula, making sure they are completely covered with the chocolate.
- Line a square baking pan with wax paper or foil extending over the edges.
- Spread the mixture into the prepared pan.
- Place the fudge into the refrigerator two hours or until firm.
- Remove the fudge by using the wax paper edges.
- Cut the fudge into bite size servings.
- Serve or wrap for gifting.
Fudge Trick: When spreading fudge into a prepared pan use a rubber spatula or wooden spoon greased well with butter. This will keep the fudge mixture from sticking and will help in spreading it out evenly.
What’s your favorite flavor combination for fudge? How do you keep yourself from eating more than one square?
Nancy Edwards says
Hi!
This is a cool website but I wish I could use it dependably.
My only complaint is that I often get popups on the recipe pages. These popups overlap, often have no identifiable way of being deleted, yet when they do, pop right back up again covering part of the recipes. And there is no end to the deleted popups returning! The most annoying one is the one that offers me the opportunity to sign up – but I already am subscribed! I can understand offering the chance to subscribe, but I should be able to delete that – ONCE! Furthermore, the appearance of the popups coincides with a darkening of the page which does not allow me to cut and paste or even move the popups to one side. My feeling has become one of, “Why bother even subscribing to a site where I can’t read and use the links?!” Only occasionally can I get a “clean” recipe or one that allows me to delete the popup(s).
If you have any suggestions to remedy this problem I would apprpeciate hearing them,
Sincerely,
Nancy Edwards