Food & Cooking Recipes Dessert & Treats Recipes Foolproof Holiday Fudge 3.7 (564) 21 Reviews 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An 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. Rate it Print