Description

This rich and creamy Christmas Fudge is a classic holiday treat made with milk chocolate, marshmallows, and toasted walnuts, topped with a drizzle of white baking chocolate. Perfectly sweet and chocolaty, it’s an irresistible indulgence that’s easy to prepare and ideal for festive gatherings or gifting.

Ingredients

Scale

Fudge Base

4-1/2 cups sugar
1 can (12 ounces) evaporated milk
1/2 cup butter, cubed

Chocolate and Mix-ins

2 packages (11-1/2 ounces each) milk chocolate chips
4-1/2 cups miniature marshmallows
2 ounces unsweetened chocolate, chopped
3 cups chopped walnuts, toasted
2 teaspoons vanilla extract

Topping

4 ounces white baking chocolate, melted

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan: Line a 13×9-inch baking pan with foil and coat it with cooking spray to ensure easy removal of the fudge once set.
Cook the Base Mixture: In a heavy Dutch oven, combine the sugar, evaporated milk, and cubed butter. Bring to a rapid boil over medium heat, stirring constantly to prevent scorching. Once boiling, continue to cook and stir the mixture for 5 minutes to achieve the proper consistency.
Combine Chocolate and Marshmallows: Remove the pot from heat. Quickly stir in the milk chocolate chips, miniature marshmallows, and chopped unsweetened chocolate until everything is melted and smooth.
Add Flavor and Nuts: Fold in the toasted chopped walnuts and vanilla extract gently to distribute evenly without deflating the mixture.
Set the Fudge: Immediately pour and spread the fudge mixture into the prepared pan, smoothing the surface carefully.
Drizzle Topping: Drizzle the melted white baking chocolate over the top for a decorative and flavorful finish.
Cool and Cut: Allow the fudge to cool completely at room temperature until firm. Then, use the foil to lift the fudge out of the pan, remove the foil, and cut into 96 small squares.
Storage: Store the fudge pieces between layers of waxed paper inside airtight containers to maintain freshness.

Notes

Use a heavy-bottomed Dutch oven to ensure even heat distribution and prevent burning the sugar mixture.
To toast walnuts, spread them on a baking sheet and bake at 350°F for 8–10 minutes or until fragrant, stirring occasionally.
Ensure constant stirring during boiling to prevent the mixture from sticking or burning.
Use a sharp knife warmed in hot water to make clean cuts when slicing the fudge.
Fudge can be stored at room temperature for up to 2 weeks or frozen for longer storage.

Nutrition

Serving Size: 1 piece (approx. 1.3 oz / 33 g)
Calories: 140
Sugar: 22g
Sodium: 45mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg