Let’s end the year on a sweet note! Though fudge may not be the most photogenic food, it sure does taste delicious! When I asked my mom for the fudge recipe that she used, she quickly replied with, “Well I use my mother’s recipe and she used the recipe on the back of the marshmallow creme jar…” While we probably wouldn’t consider this gourmet, I appreciate the unfussy, approachable nature of this recipe, which is probably why it has been used for years and years. So, in keeping with that spirit, I used part of the recipe for "Fantasy Fudge” that is found on the back of the marshmallow creme jar, just like my mom and my grandmother. While I decided to keep the method traditional, I wanted to elevate and play with the flavors a bit.
While Christmas day may be over, these treats are still being enjoyed as we countdown to 2021. So, I give you dark chocolate fudge and cookies and cream fudge (with plenty of Oreos!). Of all the Christmas candies I made, this is by far the easiest recipe! Though you do need a candy thermometer, it comes together pretty fast so it can get to cooling, and then most importantly, you can get to eating!
Wishing you a sweet New Year!
Cookies & Cream Fudge
Ingredients:
3 cups white sugar
3/4 cup butter (1 full stick +1/2 another stick)
2/3 cup evaporated milk
1, 12oz package white chocolate morsels
1, 7oz. jar marshmallow creme
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup crushed Oreos (about 10 Oreos)
Equipment:
candy thermometer
lined and greased pan
Method:
(You can use an 8x8, 9x9, or a 9X13 pan for this!)
Prep your desired pan with foil or parchment paper and non-stick spray, set to the side.
In a medium saucepan over medium heat combine: sugar, butter, and evaporated milk stirring to dissolve sugar.
Secure candy thermometer to the pot and set to soft-ball or 234 degrees. Stir until the temperature is reached.
Immediately remove from heat and stir in white chocolate chips until melted and thoroughly combined. Fold in marshmallow creme, vanilla extract, and salt.
Once smooth, pour in Oreos and mix.
Pour fudge into the prepared pan and let cool before cutting into squares. Dust top with remaining Oreo crumbs, if you haven’t eaten them already,
Dark Chocolate Fudge
Ingredients:
3 cups white sugar
3/4 cup butter (1 full stick +1/2 another stick)
2/3 cup evaporated milk
1, 12oz package dark chocolate morsels
1, 7oz. jar marshmallow creme
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Equipment:
candy thermometer
lined and greased pan
Method:
(You can use an 8x8, 9x9, or a 9X13 pan for this!)
Prep your desired pan with foil or parchment paper and non-stick spray, set to the side.
In a medium saucepan over medium heat combine: sugar, butter, and evaporated milk stirring to dissolve sugar.
Secure candy thermometer to the pot and set to soft-ball or 234 degrees. Stir until the temperature is reached.
Immediately remove from heat and stir in chocolate chips until melted and thoroughly combined. Fold in marshmallow creme, vanilla extract, and salt.
Pour fudge into the prepared pan and let cool before cutting into squares. Can sprinkle the top with salt, if that is your jam!