Holiday Fudge

Photo: Sang An
24 2-inch pieces

Make homemade fudge an even sweeter gift with crushed peppermint. This is a great way to use leftover candy canes -- simply put them in a zip-top plastic bag and then pound with a kitchen mallet.


  • Vegetable-oil cooking spray

  • 2 cups sugar

  • 1 teaspoon salt

  • 6 tablespoons unsalted butter

  • 1 cup heavy cream

  • 3 ½ cups mini marshmallows

  • 3 cups semisweet chocolate chips

  • 1 teaspoon pure vanilla extract

  • ½ cup crushed peppermint candies


  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. 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. 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. 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.

Cook's Notes

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.

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