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To make Classic Christmas Fudge, gather these simple ingredients: - 2 cups granulated sugar - 1/2 cup unsweetened cocoa powder - 1 cup whole milk - 1/4 cup unsalted butter, cut into small cubes - 1 teaspoon pure vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup chopped pecans or walnuts (optional) - A pinch of salt You can make swaps based on your needs: - Use almond milk instead of whole milk for a dairy-free option. - Replace butter with coconut oil for a vegan version. - If you're nut-free, skip the pecans or walnuts. - Use dark chocolate chips if you prefer a richer flavor. The quality of your ingredients really matters. Fresh, high-quality chocolate gives your fudge a rich taste. Pure vanilla extract adds depth and warmth. Make sure your cocoa powder is unsweetened and fresh for the best results. Using good-quality butter enhances the creaminess. Always aim for the freshest ingredients, and you will notice the difference in flavor and texture. {{ingredient_image_2}} To make Classic Christmas fudge, you only need a few simple steps. Start by gathering your ingredients. You will need: - 2 cups granulated sugar - 1/2 cup unsweetened cocoa powder - 1 cup whole milk - 1/4 cup unsalted butter, cut into small cubes - 1 teaspoon pure vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup chopped pecans or walnuts (optional for added crunch) - A pinch of salt 1. In a medium saucepan, mix the sugar, cocoa, and salt. Whisk until smooth. 2. Gradually add in the milk while whisking. Blend it well to avoid lumps. 3. Heat the saucepan over medium heat. Stir constantly until it starts to boil. 4. Once boiling, let it sit for 4-5 minutes. You want it to reach 234°F (112°C). The soft-ball stage is key for fudge. It means the mixture is thick enough to hold shape. To check this, use a candy thermometer. If you don’t have one, drop a small amount of fudge into cold water. If it forms a soft ball, it's ready. Keep stirring to avoid burning. Look for a thick, glossy mixture. It should pull away from the sides of the pan. The color will darken slightly, and bubbles will become smaller. This means your fudge is almost ready. Once it reaches the soft-ball stage, remove it from heat. Then stir in butter, vanilla, and chocolate chips until smooth. This ensures a creamy texture. To get the best fudge, follow these tips: - Use a candy thermometer. It helps you hit the soft-ball stage at 234°F (112°C). - Stir the mixture constantly to avoid burning it. - Use fresh ingredients for better taste. - Let the fudge cool at room temperature. This helps it set well. - If you add nuts, chop them finely. This gives a nice crunch without overpowering. Here are some common mistakes: - Skipping the candy thermometer can lead to incorrect texture. - Boiling for too long makes the fudge hard and dry. - Not stirring enough can cause the fudge to burn. - Pouring the mixture too soon can lead to a gritty texture. - Forgetting to grease the dish may cause sticking. To make fudge easily, use these tools: - A medium saucepan for cooking. - A wooden spoon for stirring. - A candy thermometer to check temperature. - A spatula for spreading the fudge. - An 8x8-inch square baking dish, greased well. These tips will help you create a smooth, rich fudge that everyone loves. Enjoy making your classic Christmas treat! Pro Tips Use a Candy Thermometer: To ensure your fudge reaches the perfect soft-ball stage, use a candy thermometer for accuracy, preventing any guesswork. Let It Cool Properly: Allow the fudge to cool at room temperature instead of refrigerating, which can cause a grainy texture. Experiment with Flavors: Feel free to add different extracts like almond or peppermint to customize your fudge for the holiday season. Storage Tips: Store your fudge in an airtight container at room temperature to keep it fresh for longer; it can last up to two weeks! {{image_4}} You can make classic Christmas fudge even more fun! Try adding peppermint extract for a fresh taste. Use crushed candy canes on top for a festive crunch. Another idea is to swirl in some caramel. The sweet and salty mix will delight your taste buds. For a nutty twist, add hazelnut spread into the fudge. This will create a rich flavor that's hard to resist. Nuts and fruits can change your fudge game! You can use chopped pecans or walnuts, as they add great texture. But why stop there? Almonds or macadamia nuts can also work well. If you like dried fruit, try adding chopped cherries or cranberries. They add a nice tartness that balances the sweetness. Mix and match until you find your favorite combo! There are many ways to enhance your fudge. Consider adding a pinch of cinnamon or nutmeg for warmth. A splash of orange zest can brighten the flavor too. If you love coffee, try mixing in instant coffee granules. This will give your fudge a deep, rich taste. You could also use flavored chocolate chips, like mint or raspberry. Each choice will make your fudge unique and exciting! To keep your fudge fresh, wrap it well. Use wax paper or plastic wrap. Place it in an airtight container. This helps keep moisture out. Store it in a cool, dry place. A pantry works well, but avoid heat sources like the stove. Classic Christmas fudge lasts about one to two weeks. If stored properly, it stays tasty and sweet. After a week, check for changes in texture or flavor. If it becomes dry or hard, it’s time to toss it. Freezing fudge is a great way to keep it longer. Cut the fudge into squares first. Wrap each piece in wax paper. Then, place them in a freezer bag. Be sure to push out any air. Fudge can last up to three months in the freezer. When ready to enjoy, thaw it in the fridge overnight. You know fudge is ready when it reaches the soft-ball stage. This is around 234°F (112°C). You can also do a simple test. Drop a small amount of the mixture into cold water. If it forms a soft ball, it is ready. Look for a smooth, glossy finish. The fudge should hold its shape when cooled. Yes, you can make fudge without a candy thermometer. Just use the cold water test I mentioned. This method works well for most people. Keep an eye on the mixture as it boils. When you reach that soft-ball stage, it's time to remove it from the heat. Christmas fudge has roots in early American cooking. It became popular in the late 19th century. Fudge was easy to make and perfect for sharing. It quickly became a holiday favorite. Families would make it together, adding their own twists to the recipe. You can present fudge in many fun ways. First, cut it into small squares. Arrange them on a festive platter. Sprinkle a bit of powdered sugar for a snowy look. You can also wrap fudge in colorful cellophane. Tie it with a lovely ribbon for gifts. This adds a personal touch and makes it special. We explored how to make Classic Christmas Fudge, focusing on ingredients, steps, and tips. Quality ingredients are key for great flavor. We covered important cooking techniques, common mistakes, and creative variations. With proper storage, your fudge can last longer. Remember, perfect fudge is fun to make and share. Enjoy the sweet taste of success this holiday season!

Classic Holiday Fudge Delight

A rich and creamy fudge perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 cup whole milk
  • 1/4 cup unsalted butter, cut into small cubes
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 pinch salt

Instructions
 

  • In a medium saucepan, carefully combine the granulated sugar, unsweetened cocoa powder, and a pinch of salt. Whisk together until the mixture is uniform and no lumps remain.
  • Gradually pour in the whole milk while whisking continuously. Ensure the milk is well blended with the dry ingredients before proceeding.
  • Place the saucepan over medium heat, stirring constantly with a wooden spoon, until the mixture reaches a gentle boil.
  • Allow the mixture to boil undisturbed for about 4-5 minutes, keeping an eye on the temperature. You’re aiming for the soft-ball stage, which is around 234°F (112°C) on a candy thermometer.
  • Once the mixture reaches the correct temperature, remove the saucepan from the heat. Stir in the cubes of unsalted butter, pure vanilla extract, and semi-sweet chocolate chips. Mix well until everything is fully melted and achieves a silky smooth consistency.
  • If you’ve chosen to add nuts, gently fold in the chopped pecans or walnuts at this point, enhancing the texture and flavor of your fudge.
  • Pour the luscious fudge mixture into a greased 8x8-inch square baking dish. Use a spatula to evenly spread it into the corners of the dish.
  • Let the fudge cool at room temperature for about 2 hours, or until it is set and firm to the touch.
  • Once fully set, carefully cut the fudge into squares using a sharp knife.

Notes

Arrange the fudge squares on a festive platter and consider wrapping some in colorful cellophane for gifts.
Keyword chocolate, dessert, fudge, holiday