Christmas Fudge Recipe

Fudge: A Decadent Holiday Tradition

There is something about the smell of chocolate melting on a stovetop that instantly signals the start of the holiday season. While our house is usually buzzing with the business of Christmas lights, I always make sure to slow down long enough to whip up a few batches of fudge. It’s a decadent, melt-in-your-mouth treat that feels like a warm hug in a square. Whether you’re looking for a sweet snack for a summer BBQ or a thoughtful, handmade gift for a neighbor, these recipes are my absolute go-to’s for spreading a little joy.

Below are two versions of this classic treat: a quick and pillowy marshmallow version and the rich, velvety "Old-Fashioned" style that reminds me of my grandmother's kitchen.

🍫 Chocolate Marshmallow Fudge

This is the ultimate crowd-pleaser. It's incredibly forgiving to make and has a wonderful, soft texture thanks to the marshmallows.

Ingredients:

4 cups sugar
1 (12-ounce) can evaporated milk
1 stick (1/4 pound) unsalted butter
1 ounce unsweetened chocolate, chopped
1 (12-ounce) package semisweet chocolate chips
1 (10-ounce) package marshmallows
1 teaspoon vanilla extract

Instructions:

In a large saucepan, combine sugar, milk, and butter. Bring to a boil over medium heat, stirring constantly.
Simmer for 10 minutes on low heat, stirring constantly.
Remove from heat; stir in unsweetened chocolate and chocolate chips until completely melted.
Stir in marshmallows and vanilla until the mixture is smooth and combined.
Pour into a greased 9x13 pan and let it cool completely before slicing.

👵 Old-Fashioned Chocolate Fudge

This is a traditional, slightly firmer fudge for those who appreciate a deep, dark chocolate flavor. It's a bit more precise, but the result is pure magic.

Ingredients:

1 1/2 cups milk
4 ounces unsweetened chocolate, chopped
4 cups sugar
3 tablespoons light corn syrup
1/4 teaspoon salt
3 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract

Instructions:

Combine milk and chocolate in a heavy saucepan over low heat until melted.
Add sugar, corn syrup, and salt. Bring to a boil over medium heat.
Reduce heat and simmer for 5 minutes, stirring constantly.
Remove from heat; stir in butter and vanilla until the mixture is glossy.
Pour into a greased 8x8 pan. Patience is key—let it cool 100% before cutting!

✨ Pro Tips for Perfect Fudge

The Secret is Quality: Since fudge has so few ingredients, use the best butter and chocolate you can find. It really shines through!
Don't Rush the Cooling: Cutting fudge while it’s still even slightly warm can make it crumbly. For those perfect, sharp-edged squares, let it sit overnight if you can.
Storage: Fudge stays fresh for about two weeks at room temperature if kept in an airtight container, or you can freeze it for up to three months.

✨ Pro Tips for Perfect Fudge

Quality is Key: Use the best butter and chocolate you can find!
Dress It Up: For a professional finish, add toppings while the fudge is still slightly tacky in the pan. Try pressing a walnut half into the center of each square, or sprinkle with crushed peppermints or a pinch of flaky sea salt to balance the sweetness.
Be Patient: Let the fudge cool overnight if possible for those perfect, sharp squares.

🎁 The Art of the Gift: Presentation & Pairing

Homemade fudge isn't just a snack; it's a "thinking of you" gesture. To make your gift feel like a boutique find, try these simple presentation tricks:

Airtight and Beautiful: Wrap your fudge squares in parchment paper before placing them in a decorative tin or a glass mason jar. This keeps the texture perfect.
The Perfect Pairing: I love gifting a small box of fudge alongside a bag of gourmet coffee beans. The bitterness of a dark roast perfectly balances the sweetness of the chocolate.
The Personal Touch: Tie a piece of rustic twine around the box and tuck in a sprig of fresh rosemary or a small cinnamon stick for a beautiful, fragrant finish.

I hope these recipes bring as much sweetness to your home as they have to mine over the years. Happy baking!

— Shellie

Originally published August 28, 2023. Updated December 17, 2025.

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