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To make classic Christmas fudge, gather these key ingredients: - 2 cups granulated sugar - 1/2 cup unsweetened cocoa powder - 1 cup heavy cream - 1/2 cup unsalted butter, cubed - 1 teaspoon pure vanilla extract - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - 1 cup coarsely chopped nuts (such as walnuts or pecans) - 1/2 cup mini marshmallows (optional for extra fluffiness) These ingredients create a rich, creamy fudge that melts in your mouth. The granulated sugar and cocoa powder give it sweetness and depth. Heavy cream adds a smooth texture, while butter brings richness. The semi-sweet chocolate chips enhance the chocolate flavor. Chopped nuts add a delightful crunch. If you want fluffiness, toss in the mini marshmallows. They make the fudge light and airy. Make sure to use high-quality chocolate. It really makes a difference in flavor. Fresh nuts also add a great taste and texture. Prepare these ingredients, and you will have a delicious treat ready for the holidays. {{ingredient_image_2}} Start by choosing an 8x8 inch baking dish. Line it with aluminum foil or parchment paper. Leave some overhang on the sides. This helps you lift the fudge out later. Lightly coat the lining with cooking spray. This step keeps the fudge from sticking. In a medium saucepan, mix together 2 cups of granulated sugar, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of fine sea salt. Whisk these dry ingredients until they blend well. Next, add 1 cup of heavy cream and 1/2 cup of cubed unsalted butter. Place the saucepan on medium heat. Stir continuously until the butter melts and the sugar dissolves. Now, increase the heat to medium-high. Let the mixture come to a gentle boil. Stir constantly for about 4-5 minutes. You want it to reach the soft-ball stage at 235°F (112°C). Use a candy thermometer for accuracy. Once it reaches this temperature, take it off the heat. Stir in 1 cup of semi-sweet chocolate chips, 1 teaspoon of pure vanilla extract, and 1 cup of coarsely chopped nuts. If you like, fold in 1/2 cup of mini marshmallows for fluffiness. Keep stirring until it's smooth and silky. To create smooth and creamy fudge, use fresh ingredients. The quality of your chocolate and butter matters. Always stir continuously while heating. This ensures even melting and prevents burning. Heating too fast can lead to a gritty texture. Aim for the soft-ball stage at about 235°F (112°C). If you don’t have a thermometer, you can test by dropping a bit of fudge into cold water. It should form a soft ball. Avoid rushing the heating process. If you cook it too long, the fudge will become hard. Don't forget to grease your baking dish. Skipping this step can lead to a sticky mess. Also, be careful with the cocoa powder. If not mixed well with sugar and salt, it might clump. Lastly, don’t skip the nuts! They add a lovely crunch and flavor contrast. For a festive touch, arrange fudge squares on a colorful platter. You can sprinkle some flaky sea salt on top for added flavor. This simple step elevates the look and taste. Alternatively, package fudge in holiday-themed boxes. It makes for a charming gift. For extra flair, tie the boxes with a ribbon. This adds a personal touch that friends and family will love. Pro Tips Use a Candy Thermometer: To achieve the perfect texture, it's crucial to use a candy thermometer to monitor the temperature of the fudge mixture. This ensures you reach the soft-ball stage for a creamy finish. Experiment with Flavors: Feel free to customize your fudge with extracts like almond or peppermint, or add spices like cinnamon or nutmeg for a unique twist on traditional fudge. Cool Properly: Allow the fudge to cool completely at room temperature for the best texture. If you chill it too quickly, it may become too hard and lose its creamy consistency. Gift-Worthy Presentation: For a festive touch, wrap the fudge in colorful cellophane or place it in decorative tins. Adding a ribbon can elevate your gift and make it extra special! {{image_4}} To make peppermint fudge, start with the classic recipe. After mixing in the chocolate chips, add 1 teaspoon of pure peppermint extract. This gives your fudge a fresh and festive flavor. To add a nice crunch, sprinkle crushed candy canes on top before it sets. You’ll have a sweet treat that sings of the holidays! For gingerbread fudge, follow the base recipe. Mix in 1 teaspoon of ground ginger, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg along with the chocolate chips. This adds warm, spicy notes to your fudge. For extra flair, top with mini gingerbread cookies or a drizzle of white chocolate. It’s like biting into a holiday cookie! You can get creative with mix-ins! Try adding 1/2 cup of dried fruit, like cranberries or cherries, for a chewy texture. Nuts like almonds or pecans can add a nice crunch too. Spice lovers can add a pinch of cayenne for a subtle heat. Don't be afraid to experiment! Each mix will give your fudge a unique twist. To keep your fudge fresh, place it in an airtight container. Make sure the container is clean and dry. You can layer the fudge squares with parchment paper. This prevents them from sticking together. Store it at room temperature, away from direct heat or sunlight. When stored correctly, fudge stays fresh for up to two weeks. I recommend checking it every few days. If you see any signs of dryness, it may be time to enjoy it. Avoid exposing your fudge to moisture, as this can lead to spoilage. You can also freeze fudge for longer storage. Wrap each piece tightly in plastic wrap. Then place the wrapped fudge in a freezer-safe bag or container. This method helps maintain its flavor and texture. When you're ready to eat it, let the fudge thaw at room temperature. It will taste just as good as the day you made it! Yes, you can make fudge without a candy thermometer. Use the soft-ball test instead. To do this, drop a small amount of the fudge mixture into cold water. If it forms a soft ball, it's ready. This method works well if you don’t have a thermometer handy. Just be sure to keep stirring to avoid burning the fudge. Cutting fudge can be easy with the right steps. First, let the fudge cool completely in the pan. Use the overhanging foil or parchment to lift it out. Place it on a cutting board. Use a sharp knife to slice it into squares. For cleaner cuts, warm the knife in hot water and dry it off before cutting. This makes the process smoother and neater. If your fudge is too soft, it may not have cooked long enough. Return it to the stove. Heat it gently until it reaches the soft-ball stage. If it’s too hard, you can try melting it again. Add a small amount of cream while reheating, stirring until smooth. This helps bring back the right texture. This blog covers all you need for making classic Christmas fudge. We explored key ingredients, easy steps, and tips for great flavor and texture. I highlighted variations like peppermint and gingerbread fudge and shared storage tips to keep your treats fresh. Remember, you can make fudge without a candy thermometer and fix any mistakes along the way. Fudge making is fun and rewarding. Dive in, enjoy, and share your tasty creations!

Christmas Fudge Extravaganza

A rich and festive fudge perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 36
Calories 100 kcal

Ingredients
  

  • 2 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 cups heavy cream
  • 0.5 cups unsalted butter, cubed
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon fine sea salt
  • 1 cups semi-sweet chocolate chips
  • 1 cups coarsely chopped nuts (such as walnuts or pecans)
  • 0.5 cups mini marshmallows (optional for extra fluffiness)

Instructions
 

  • Prepare the Baking Dish: Start by lining an 8x8 inch square baking dish with aluminum foil or parchment paper, ensuring you leave a bit of an overhang on the sides. This will help you lift the fudge out later. Lightly coat the lining with cooking spray to prevent sticking.
  • Combine the Dry Ingredients: In a medium saucepan, mix together the granulated sugar, unsweetened cocoa powder, and fine sea salt. Whisk until fully blended.
  • Incorporate Dairy: Add the heavy cream and the cubed unsalted butter into the dry mixture. Place the saucepan on the stove over medium heat and stir continuously until the butter is completely melted and the sugar has dissolved into the cream.
  • Bring to a Boil: Increase the heat to medium-high and patiently allow the mixture to come to a gentle boil. Stir continuously for about 4-5 minutes. You're looking for the mixture to reach the soft-ball stage, which is approximately 235°F (112°C) on a candy thermometer.
  • Remove from Heat: Once your fudge mixture reaches the desired temperature, carefully take it off the heat. Immediately stir in the semi-sweet chocolate chips, pure vanilla extract, and chopped nuts. If you love marshmallows, gently fold them in at this stage to make the fudge extra fluffy.
  • Mix Until Smooth: Keep stirring until all the ingredients are beautifully combined, and the chocolate has fully melted into a silky mixture.
  • Transfer to the Dish: Pour the luscious fudge mixture into your prepared baking dish. Use a spatula to spread it out evenly and smooth the top.
  • Allow to Cool: Let the fudge cool at room temperature for about 2 hours, or until fully set. If you’re in a hurry, pop it in the refrigerator to speed up the cooling process.
  • Cut into Squares: Once the fudge has set, use the overhanging edges of the foil or parchment to lift it out of the dish. Place it on a cutting board and slice into squares or your desired shapes.
  • Storage: Store the fudge in an airtight container at room temperature, where it will keep fresh for up to 2 weeks.

Notes

Arrange your fudge squares on a beautifully decorated platter to make it festive. Alternatively, package them in decorative boxes for charming holiday gifts. For an extra special touch, sprinkle a hint of flaky sea salt on top before serving!
Keyword dessert, fudge, holiday