I know that there will be those that disagree, but to me Christmas candy means fudge. I made two flavors of holiday fudge this year, and quite honestly am thinking of making more. First, is chocolate – without nuts. My daughter is allergic to nuts and she is home for college and loves fudge, so nuts were not an option. The second is white chocolate cranberry. This is my first time making the white chocolate cranberry, and it turned out wonderfully.
Both recipes are adaptation of the Fantasy Fudge Recipe on the jar of Jet-Puffed Marshmallow Creme. I know there are those out there that think using marshmallow creme is somehow cheating, but I feel like if it tastes like fudge and I had to use my candy thermometer, then it is fudge. I am going to write it up as one recipe and specify semi-sweet or white chocolate and list the cranberries as optional. Hey, you could put them in either, right? Actually, semi-sweet chocolate and cranberries sound really good, or maybe dried cherries…
- 3 cups sugar
- ¾ cup butter
- 1 5 oz. can evaporated milk
- 12 oz. semi-sweet baking chocolate or white baking chocolate
- 1 7 oz. jar marshmallow creme
- 1 tsp. vanilla
- 1 cup sweetened, dried cranberries (optional)
- Line and 8″ or 9″ square pan or baking dish with aluminum foil. Lightly spray the foil with cooking spray.
- In a large, heavy saucepan heat sugar, butter, and evaporated milk until boiling.
- Continue to boil until the mixture is 234 degrees on your candy thermometer.
- Remove from heat and stir in chocolate and marshmallow creme. Continue to stir until chocolate and marshmallow creme are melted and well combined.
- Stir in vanilla and cranberries (if using).
- Pour into prepared pan and cool completely before cutting. I cut mine into 36 pieces, but cut them as large or small as you like.