Day 8 of “12 Days of Baking”: Foolproof Holiday Fudge

To me, nothing says “Christmas” like a good piece of chocolate fudge. A melt-in-your mouth treat that almost no other piece of candy can beat. However, making them hasn’t always been the most pleasant of experiences. For the past two years, I’ve attempted a bunch of recipes, all failing miserably. I didn’t have a candy thermometer, and I’m the one to jump to a store for a missing item that I would be using once or twice. Let’s just say that working on a hunch was never really successful.


This year, I had my mind set on making it happen. Unlike the typical “easy” fudge recipes that use condensed milk, this recipe needs a handful of ingredients that are already in your pantry. Traditional recipes require a candy thermometer and a fair amount of precision to get the texture just right; this one is easy enough that you can get the children involved too. Secret ingredient? Marshmallows. The addition of mini marshmallows to the recipe give this fudge a smooth silkiness.


“12 Days of Baking”
Day 1: Apple Frangipane Tart
Day 2: Rugelach
Day 3: Almond Linzer Cookies
Day 4: Chocolate Salami
Day 5: Almond ginger Biscotti
Day 6: Coffee Sablé
Day 7: Florentines

Foolproof Holiday Fudge
Makes one 9-inch square pan(about 24 pieces).


  • 1 cup sugar
  • 1 teaspoon salt
  • 45 grams unsalted butter
  • 1/2 cup heavy cream
  • 1 3/4 cups mini marshmallows
  • 1 1/2 cups semisweet or white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 tablespoon instant coffee


  1. Line your 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.

  2. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.

  3. Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla and spices; stir until chips are melted. Pour mixture into lined pan.

  4. 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 them with colored sprinkles for a festive look.

Bon Appetit 🙂


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