3 Holiday Fudge Recipes

3 Holiday Fudge Recipes

Try one of our three easy fudge variations to impress friends and family for the holidays.

By: Jackie Bruchez

Fudge is an excellent gift idea for the holidays. It’s quick and easy to make, and a fan favorite. This particular recipe is a delicious combination of sweet and rich: a little bit goes a long way.

Traditional Milk Chocolate Fudge Recipe
Prep time: 5 minutes
Cook time: 5-8 minutes
Set time: approx. 2 hours
Serves: 10-12
Difficulty: Easy
Cost: $

1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter
1/4 teaspoon salt
1 jar (7 oz.) marshmallow crème
1 1/2 cup milk chocolate chips
1/2 cup chopped pecans, walnuts or pistachios (optional)
1 teaspoon vanilla extract


  1. Line an 8 x 8 inch pan with parchment paper or aluminum foil
  2. In a large saucepan over medium heat, combine marshmallow crème, sugar, evaporated milk, butter and salt
  3. Bring the mixture to a full boil
  4. Once it’s boiling, set timer for 5 minutes and stir constantly
  5. Working quickly, remove mixture from heat and pour in chocolate chips
  6. Stir until they are melted and the mixture is smooth
  7. Fold in nuts and vanilla
  8. Pour into prepared pan and chill in refrigerator for 2 hours or until firm
  9. Cut fudge into small 2-inch pieces and store in an airtight container until ready to serve or give away

Tip: Once you’ve made it once or twice, fudge can be surprisingly versatile. Start with this recipe and try the suggested adaptations when you’re ready for a change. After you get the hang of it, adjust to your own taste and get creative — a platter of two or three types of fudge is one of the best (and easiest) dessert crowd pleasers.


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Three Holiday Fudge Variations

Peanut Butter Fudge
Easily make peanut butter fudge by simply substituting peanut butter chips (found next to the chocolate chips in the baking aisle) for the chocolate chips. If a stronger peanut flavor is desired, replace the 1/2 cup of pecans or walnuts with 1/2 cup of roasted peanuts.

Tip: Love peanut butter? Use our easy recipe to whip up a batch of our homemade peanut butter cups.

Butter Pecan Fudge
Replace the milk chocolate chips with 1 cup butterscotch chips (also found next to the chocolate chips in the baking aisle) and 1/2 cup white chocolate chips. Add 1/2 cup chopped pecans. This butter pecan-style fudge is perfect for the sweet tooth who isn’t keen on chocolate.

Peppermint Bark Fudge
Finally, if you would like to add some color to your fudge platter, try this peppermint bark fudge. To make, replace milk chocolate chips with white chocolate chips. Instead of using vanilla, use 1/2 tsp. of pure peppermint extract. For a festive color, replace the chopped nuts with 1/2 cup crushed peppermints or candy canes.

Fudge Gift Packaging
When giving fudge as a gift, packaging is everything. Cut the fudge into small pieces, place them in cute candy cups (mini cupcake baking cups work well), and then put them in a decorative box or clear cellophane bag wrapped with a bow. These make great gifts for teachers, neighbors, and coworkers or as hostess gifts.

Any way you make it, fudge is a timeless treat that everyone will enjoy — let us know if you have a favorite flavor not mentioned here, below!

Jackie Bruchez is a wife and mother of three living in Solana Beach, Calif. She is the author of the food blog The Seaside Baker, which focuses on delicious baked desserts and the occasional savory dish. She loves to travel and is currently working on a cookbook featuring West Coast farmers and cuisine.

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I used rice milk in boxed pudding and it didn't set up. I don't know how it would work in this recipe...just FYI.

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do you have to use marshmallow in fudge ?

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Loxias, you can use Lactaid milk, available in all of the types as "regular" milk. You could also use soy milk, almond milk, rice milk, etc. I am sure that you can make an equivalent of the evaporated milk using any of the above substitutes. Just look up how to make your own evaporated milk on line.

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We made basically white chocolate fudge, then added red dye, cinnamon extract and broken up cinnamon candies and, since it was a Doctor Who themed party, called it "The Fires of Pompeii Fudge". Amazingly, it was well received, at first a bit wary, people still tasted it and really liked it!

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Does anybody cowtow to a person that has trouble with an almost intolerant adversion to milk? The best I can do is use 2% lowfat milk and that in small quantities. What is the exchange to 2% milk in these recipes?

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