Posted on Saturday, 11th December 2010 by Grace Massa Langlois
A Christmas Cookie Plate wouldn’t be complete without Holiday Fudge. I like to live by “the more is more” philosophy when it comes to sweets (thus the name Grace’s Sweet Life) so I decided to make two kinds of fudge this year: Chocolate Marshmallow Fudge and White Chocolate Fudge.
Have you been discouraged by the idea of making fudge in the past because you’re worried it’s too hard? Well, if that’s the case, leave your worries behind. This foolproof fudge recipe takes all of about 15 minutes to make (you have to love that!).
This isn’t a classic fudge recipe requiring the use of a candy thermometer and a whole lot of fussing to get the texture just right. It’s a very easy fudge recipe using mini marshmallows. The marshmallows give the fudge a silky texture, so creamy!
What I appreciate most about this fudge recipe is its versatility. Stir in whatever you fancy; toasted hazelnuts and Frangelico®, or cranberries and toasted almonds – the possibilities and combinations are endless!
The kids will break soon for the holidays; why not spend the afternoon together making fudge? Once cooled the kids can use a variety of holiday cookie cutters to cut the fudge into different shapes – snowmen, snowflakes, or Christmas trees. They can even decorate the fudge with icing, crushed candy canes or coloured sugars. The kiddos can also cut the fudge into candy pieces and then using non-stick baking paper create their own wrappers, adding festive stickers to give them a pop of colour.
Amanda from I Am Baker put her own little spin on Martha’s Foolproof Fudge and transformed the recipe from Holiday Fudge to Red Velvet Fudge. What a great idea, Amanda!
One of these days I would like to try my hand at traditional fudge. I understand it can be quite difficult getting the texture just right. If the technique is anything like the one to attaining the perfect pastry crust (a technique I still struggle with) I am in trouble. Instead of eating fudge, I’d probably be like Ralphie in the movie “A Christmas Story” and would be using it as a curse word (or two). I bet there would even be a few batches in the bin!
I came across Irina’s site Pastry Pal and she has a wonderful Chocolate Fudge step-by-step tutorial with photos. Maybe with tips like these, I might gather the courage to actually attempt this one of these days.
I was hoping to share the Holiday Fudge with family and friends but it’s disappearing rather quickly. The culprit? A certain someone (my daughter, Liana) who insists she doesn’t care for sweets. I was lucky to get a few pictures taken before it completely disappears!
Holiday Fudge-Chocolate Marshmallow Fudge and White Chocolate Fudge
(Adapted from Martha Stewart)
- Vegetable Oil cooking spray
- 2 cups sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 3½ cups mini marshmallows
- 3 cups semisweet dark chocolate chips (for Chocolate Marshmallow Fudge) or white chocolate chips (for White Chocolate Fudge)
- 1 teaspoon pure vanilla extract
- ½ cup crushed candy canes
- Line a 9-by-13-inch baking pan with two sheets of non-stick baking paper in a crisscross manner (one lengthwise, one crosswise) leaving a 2-inch overhang on the sides of the pan. Coat evenly with cooking spray.
- In a large, heavy-bottomed saucepan over medium heat, cook the sugar, salt, unsalted butter, heavy cream, and marshmallows, stirring, until the butter and marshmallows are almost melted, about 4 to 5 minutes.
- Bring the marshmallow mixture to a boil; cook, stirring occasionally, for 5 minutes.
- Remove from heat.
- Add the chocolate chips and vanilla; stir until the chips are melted.
- Pour the fudge into prepared pan.
- Let fudge cool in the pan at room temperature, 3 hours.
- Using the edges of the baking paper, lift out the fudge. Place on a cutting board, and remove the paper.
- Cut out shapes with cookies cutters, or cut the fudge into bars.
- Sprinkle evenly with crushed candy. (I put my candy canes in a paper bag and used a meat mallet to crush into small pieces.)
- Store in an airtight container at room temperature up to 1 week.
Tags: after school treat, afternoon tea, bars, chocolate, chocolate dessert, chocolate desserts, chocolate recipes, Christmas recipes, dessert, desserts, fudge recipes, Holiday recipes, individual dessert, individual desserts, Martha Stewart recipes, quick desserts, squares, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Basics, Chocolates & Confections, Cioccolatini e Bonbon, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base