Easy holiday fudge

This is easy to make, velvety smooth, milk chocolate fudge that everyone loves. It is a delight to make around the holidays. Best of all, it freezes well, so you can make a big batch ahead of time.

During the holiday season, I like to give packages of homemade fudge as gifts. But making fudge can sometimes be a tricky task. Adding marshmallows to the recipe helps keep the candy from seizing or crumbling. The result is a velvety smooth, milk chocolate treat everyone loves. If you like nuts, walnuts are a great addition.

What you’ll need

½ cup, plus 1 tbsp unsalted butter 1 ½ cups sugar 1 14 oz can sweetened condensed milk 1 tsp pure vanilla extract pinch of salt 16 marshmallows (regular size, not minis) 1 ½ cups semisweet chocolate chips 1 cup chopped walnuts (optional)

Begin by lining a 9 inch square baking pan with nonstick aluminum foil and set aside. In a large saucepan, melt the butter over medium heat. Add the sugar and condensed milk. Stir continuously to melt and fully incorporate the sugar. Add the vanilla extract and salt. Once the sugar melts, it will look more smooth and glossy in appearance. Add the marshmallows and stir continuously until it begins to bubble.

Next, stir for five minutes on a low boil. (Reduce the heat if necessary during this time so it does not burn.) Remove from the heat. Stir in the chocolate chips until completely melted.

Add nuts if desired. Walnuts are a great flavor combo with chocolate. Spread into the lined prepared pan and cool.

Refrigerate for at least 4 hours before serving. Cut into small squares. Store in an airtight container lined with parchment paper. Fudge will also freeze well.

Holiday fudge is melt in your mouth delicious. I hope you enjoy this easy holiday fudge recipe. Leave me a comment below!

Holiday fudge

This is easy to make, velvety smooth, milk chocolate fudge that everyone loves. It is a delight to make around the holidays. Best of all, it freezes well, so you can make a big batch ahead of time.

1. 1/2 cup plus 1 tbsp unsalted butter

2. 1 1/2 cups sugar

3. 1 14 oz can sweetened condensed milk

4. 1 tsp pure vanilla extract

5. 1 pinch salt

6. 16 marshmallows (regular size, not minis)

7. 1 1/2 cups semisweet chocolate chips

8. 1 cup chopped walnuts (optional)

1. Line a 9 inch square baking pan with nonstick aluminum foil and set aside. In a large saucepan, melt the butter over medium heat. Add the sugar and condensed milk. Stir continuously to melt and fully incorporate the sugar. Add the vanilla extract and salt. Once the sugar melts, it will look more smooth and glossy in appearance. Add the marshmallows and stir continuously until it begins to bubble.

2. Stir for five minutes on a low boil. (Reduce the heat if necessary during this time so it does not burn.) Remove from the heat. Stir in the chocolate chips until completely melted. Add nuts if desired. Spread into prepared pan and cool.

3. Refrigerate for at least 4 hours before serving. Cut into small squares. Store in an airtight container lined with parchment paper. Fudge will also freeze well.

Source: northwestspoon.com

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