Name: Making Fudge
Prep time: 20 min
Total time: 3 h 20 min
Yield: Makes about 24 one-inch-square pieces of fudge
Ingredients: 1/2 cup heavy cream; 1 cup sugar; 1/2 teaspoon salt; 1 3/4 cups mini marshmallows; 3 tablespoons unsalted butter; 1 1/2 cups semisweet chocolate chips; 1/2 teaspoon pure vanilla extract; 3/4 cup chopped walnuts; 3/4 cup crushed peppermints

Kids can practically make this fudge recipe by themselves. Just don't let them eat it alone. The steps move along quickly, so read the recipe carefully before starting and have all the tools and ingredients ready.

Source: Martha Stewart Kids, Holiday 2003

3 hours 20 mins 20 mins Makes about 24 one-inch-square pieces of fudge

Total Time Prep Yield

Ingredients

For the Fudge

1/2 cup heavy cream
1 cup sugar
1/2 teaspoon salt
1 3/4 cups mini marshmallows
3 tablespoons unsalted butter
1 1/2 cups semisweet chocolate chips
1/2 teaspoon pure vanilla extract

For the Mix-Ins (Optional)

3/4 cup chopped walnuts
3/4 cup crushed peppermints

Directions

1. Line 9-by-5-inch loaf pan with strips of waxed or parchment paper; coat evenly with cooking spray. Set aside.
2. Combine sugar, salt, butter, cream, and marshmallows in a heavy-bottomed medium saucepan. Set 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, for 5 minutes. An adult should remove the pan from the heat.
4. Add chocolate chips and vanilla to saucepan. Stir until chips are melted and combined. If you like, mix in 1/2 cup peppermints or nuts.
5. An adult should pour hot fudge into the loaf pan. Top with remaining mints or nuts.
6. Cool fudge in the pan, at room temperature, 3 hours. Grip paper, lift out fudge, and place on cutting board. Discard paper. An adult should cut fudge into squares. Pack in a box lined with waxed paper to avoid sticking.

Variations

You can use cookie cutters to delight your loved ones with fudge shaped as snowflake or bite-size "drops." For the snowflakes, dust the fudge with confectioners' sugar.

Cook's Notes

Instead of using a loaf pan, pour a double batch of fudge into a lined and greased 9-by-13-inch pan; let cool, remove from pan, then cut with cookie cutters. The fudge will keep at room temperature for 10 days in an airtight container.

Reviews

How would you rate this recipe?

MrsNealon

15 SEP, 2014

This was the easiest fudge that I have made. Very easy, quick and easy to mix up the flavors. First time I made this I made just as the reciepe said and the next batch changed it up a bit with Mint Chocolate chips. It was great, some fudge reciepes are gritty and just not smooth, this was very smooth and rich. Worth the 10 minutes it takes to make, waiting for it to set up.....not easy. Very Good!
Reply
brabsus

15 DEC, 2009

My fudge keeps turning out oily, what am I doing wrong?
Reply
jeanob14

4 JAN, 2009

This fudge is absolutely delicious and super easy!
Reply

Making Fudge

Ingredients

For the Fudge

For the Mix-Ins (Optional)

Directions

Variations

Cook's Notes

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Making Fudge

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