Foolproof Holiday Fudge

Name: Foolproof Holiday Fudge
Ingredients: Vegetable oil, cooking spray; 2 cups sugar; 1 teaspoon salt; 6 tablespoons unsalted butter; 1 cup heavy cream; 3.5 cups mini marshmallows; 3 cups semisweet or white chocolate chips; 1 teaspoon pure vanilla extract; 0.5 cup crushed peppermint candy

3.7

(564)

19 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Yield:

24 2-inch pieces

Traditional fudge recipes require a candy thermometer and a fair amount of precision to get the texture just right; this simple fudge recipe is easy enough for children to make (with supervision, of course). The addition of mini marshmallows to the recipe give this fudge a smooth silkiness.

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 or white chocolate chips
1 teaspoon pure vanilla extract
½ cup crushed peppermint candy

Directions

Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add 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, or cut fudge into bars. Sprinkle evenly with crushed candy.