Last year Jonathan showed us all how to make his easy holiday bark and it was a smashing success! So this year we thought it would be fun to add another simple treat to your December line up… Easy holiday fudge! I mean, it’s basically a holiday homemade candy bar and who doesn’t want to eat that??
Put on your apron and mix together some chocolate, marshmallow, and your favorite kind of nuts and you can make rocky road style treat your friends will love. This is a great option to package up and gift to neighbors, family or your favorite co-workers.
Start by melting the butter, cream, salt, and marshmallows together until it comes to a boil over low heat. Make sure you stir often though so that it doesn’t burn on the bottom.
Once melted, remove from heat and stir in the milk chocolate chips. Keep stirring until the chocolate has melted and become smooth and glossy.
Allow the easy holiday fudge mixture to cool down slightly, and then stir in the dark chocolate chips, pecans, and marshmallows.
Pour the fudge into a 9×13-inch baking dish, lined with wax or parchment paper and then sprayed with cooking spray. Top with a few more nuts, chocolate and marshmallows.
Cover with plastic wrap and let rest at room temperature for at last 3 hours or overnight. This will firm up the fudge and make it easier to cut.
Cut into small squares and then serve or store in an airtight container at room temperature until ready to eat.
This easy holiday fudge makes for a great holiday gift. Package them into cellophane bags with a cute ribbon and ornament, or in a holiday tin. Everyone will love it! Looking for some DIY gifts that aren’t edible? Check out these!
- 2 cups granulated sugar
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 5 cups mini marshmallows, divided
- 1 teaspoon salt
- 3 cups semi-sweet or milk chocolate chips
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup pecans, chopped
- In a large saucepan, combine the sugar, butter, cream, 3 1/2 cups marshmallows and salt. Set over medium-high heat, and stir until boiling. Reduce heat to low and cook for about 4 to 5 minutes.
- Remove from heat and add the vanilla and semi-sweet chocolate chips. Stir until melted and glossy. Set to the side and let cool slightly.
- Stir in 1 cup marshmallows, 3/4 cup dark chocolate chips, and 3/4 cup pecans. Line a 9x13-inch baking dish with parchment or wax paper and then grease lightly with cooking spray. Pour the fudge mixture into the dish and spread out into an even layer with a rubber spatula. Top with the remaining 1/2 cup marshmallows, 1/4 cup dark chocolate chips, and 1/4 cup pecans.
- Cover with plastic wrap and let sit at room temperature for at least 3 hours or overnight. Once first, cut into small squares and serve. Can be stored at room temperature in an airtight container for up to 4 days.
