Christmas Fudge

December 8, 2011 • Alaska from Scratch, Desserts, Holidays & Occasions, Recipes, Seasons, Sweets

Weather: 29 degrees, snow flurries
What I’m listening to:
City on a Hill, In the Bleak Midwinter

Two things to which I always look forward this time of year are marshmallows and cherries… both with chocolate. This custom fudge creation is the best of all worlds – creamy milk and dark chocolate, pillowy marshmallows, the crunch of walnuts, and the surprise of sweet cherries.

If this phenomenal combo doesn’t just knock your socks off, never fear. I am giving you the basic fudge recipe below so you can customize it to your liking. And, best of all, it’s so darn easy. Truly. Fudge doesn’t have to be a hassle. I promise. You probably don’t believe this will work (I was a skeptic, too), but it does. Make a double batch and get your Christmas tins ready for more food-gift-giving. This will be a hit.

Christmas Fudge

  • 2c milk chocolate chips
  • 1c dark chocolate chips
  • 1 can sweetened condensed milk
  • 1/4c butter
  • Mix-Ins:
  • 1-1/2c mini marshmallows
  • 1/3c walnuts, chopped
  • 15 maraschino cherries, drained, chopped, and patted dry

Line a 9x9 square pan with foil, overlapping the sides for easy fudge removal after refrigerating. Grease foil to prevent sticking.

In a large microwave safe dish, pour in sweetened condensed milk. Place butter and chocolate chips on top of milk. Microwave in 30 second increments, stirring in between, until mixture is melted, smooth, and completely combined. Be careful not to scorch (mine took less than 2 minutes). Fold in marshmallows, walnuts, and cherries.

Pour into the foil-lined pan and spread evenly. Refrigerate until firm, about 4 hours. Lift foil from pan. Using a long, sharp knife, cut into 1inch cubes, or to your liking.