Food & Cooking Recipes Dessert & Treats Recipes Holiday Fudge 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 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. Ingredients 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 Directions 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. 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. 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. 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. Rate it Print