Christmas Fudge

Christmas is less than a week away. Yesterday my coworkers and I had a holiday party at work to exchange gifts and celebrate with one another, so to add to the festivities I made Christmas fudge.
This recipe is a tradition in my family. Growing up, my siblings and I would watch as my dad prepared the fudge every Christmastime (we helped by licking the bowls…I’m sure he was glad to have such good taste testers). Now I live in a different state than my family so unfortunately I don’t get to spend the holidays with them, but I decided to keep the tradition alive and make the Christmas fudge for my work family. This is one of my very favorite holiday treats.
For this recipe, you’ll need:
3 cups sugar
3/4 cup butter
1 small can (5 ounces) evaporated milk (about 2/3 cup) NOTE: do NOT use sweetened condensed milk
12 ounces Baker’s Semi Sweet chocolate, chopped (you can also use 12 ounces of milk ┬áchocolate chocolate chips)
1 jar Jet-Puffed Marshmallow Creme (I use Kraft)
1 tsp. vanilla
*You can also add 1 cup chopped walnuts if you want…I didn’t
(You can view the original recipe here.)

Line a 9-inch pan with foil, with ends of foil extending over the sides. (You don’t necessarily have to do this, I just do it so I can lift the fudge out of the pan and onto a cutting board for slicing, but you can definitely cut it up still in the pan).
Bring sugar, butter, and evaporated milk to a full rolling boil in a 3-quart saucepan over medium heat, stirring constantly. Cook 4 minutes, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add vanilla (and walnuts if you choose), mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely (I stuck it in the fridge overnight and cut it into squares the next morning).

Once the fudge is fully cooled, cut into squares and serve. A service of this treat is 2 squares.


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