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Holiday Fudge

This fudge can be made with white-chocolate chips instead of the semisweet. If desired, mix an additional cup crushed peppermint candies into the chocolate mixture.

  • yield: Makes 24 two-inch pieces

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Ingredients

  • Vegetable-oil cooking spray
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 3 1/2 cups mini marshmallows
  • 3 cups semisweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed peppermint candies

Directions

  1. Step 1

    Line a 9-by-13-inch baking pan with two strips of waxed or parchment paper (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray. Set aside.

  2. Step 2

    Put sugar, salt, butter, cream, and marshmallows in a heavy-bottomed saucepan over medium heat. Cook, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.

  3. Step 3

    Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chocolate chips and vanilla; stir until chips are melted. Pour mixture into lined pan.

  4. Step 4

    Let fudge cool in the pan at room temperature 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, and top with crushed mints.

Source
Martha Stewart Kids

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Reviews (1)

  • 8 Dec, 2008

    This fudge turned out great. Really easy recipe to follow. White chocolate chip version solidified faster than the chocolate, so when pouring, you had to work fast. Would make this again.