Save
This Christmas fudge has become a treasured tradition in my kitchen every holiday season. Its rich chocolate flavor and creamy texture capture the spirit of the holidays like nothing else. From gifting to enjoying with family by the fire, homemade fudge is that little parcel of joy I look forward to every winter.
Every year, as soon as cold weather sets in, I whip up a batch and let everyone sneak a piece while it cools. Nothing beats the excitement of the first warm square after a snowy afternoon.
Ingredients
- Granulated sugar: forms the sweet and smooth base of the fudge look for fine granulated for best texture
- Unsweetened cocoa powder: gives the bold chocolate flavor choose a rich dark cocoa for extra intensity
- Milk: brings creaminess and blends the sugar and cocoa choose whole milk for best results
- Butter: adds richness and velvety texture opt for high quality for best flavor
- Vanilla extract: finishes with warmth and aroma pure vanilla gives more pronounced flavor
- Chopped nuts (optional): add crunch and balance some sweetness use fresh toasted nuts for extra flavor but skip if you prefer a silky smooth fudge
Measuring your ingredients before you start will help keep everything moving smoothly. Lay everything out so you can focus on the fun part.
Step-by-Step Instructions
- Prep the Pan:
- Grease an eight inch square pan well with butter or line with parchment so your fudge will release cleanly
- Combine Dry and Wet Ingredients:
- Add two cups granulated sugar half cup cocoa powder and half cup milk to a medium saucepan. Stir with a sturdy spoon until smooth with no streaks of cocoa
- Melt the Butter:
- Slice in one quarter cup butter. Set the pan over medium heat. Stir just until the butter melts and the mixture is well combined
- Boil and Stir:
- Bring the mixture to a boil. As soon as it starts bubbling stir constantly for a full five minutes. Keep your heat steady watch for sticking and do not stop stirring to prevent grittiness
- Finish the Fudge:
- Take the pan off the heat. Immediately add one teaspoon vanilla extract and one cup chopped nuts if using. Stir until the aroma hits and everything is evenly combined
- Pour and Smooth:
- Quickly pour the fudge into your prepped pan. Use a spatula to spread it into the corners and smooth the top for that classic glossy look
- Cool to Set:
- Let the pan rest uncovered at room temperature about two hours until set and cool. Do not rush this step patience gives the best texture
- Cut and Serve:
- Once firm cut into small squares using a sharp clean knife. Wiping the blade between slices gives neat even pieces ready to enjoy or package for gifts
Save
One year my daughter wrote her name in the unset fudge with a toothpick it was our most memorable batch ever. I love stirring in toasted pecans because they remind me of my childhood holidays in the South.
Storage Tips
Always let your fudge cool completely before storing. Cut into squares and layer in an airtight container with parchment between layers to prevent them from sticking together. Fudge will stay fresh for a week at room temperature in a cool spot and even longer if kept in the fridge. For longer storage wrap pieces well in plastic and freeze for up to two months. Thaw at room temperature for the best texture.
Ingredient Substitutions
Swap out the granulated sugar for brown sugar to add a caramel note. Use almond or coconut milk for a dairy free version though the texture will be softer. If you want a richer chocolate try a blend of dark cocoa and add a handful of bittersweet chocolate chips. Other tasty add ins include dried cranberries crushed peppermint or shredded coconut.
Serving Suggestions
Dress up your fudge tray with red and green sprinkles for instant holiday flair. Place squares in cute paper cups for easy serving at parties or tuck in cellophane bags for thoughtful homemade gifts. For a festive dessert board pair fudge with spiced cookies citrus segments and a mug of hot chocolate.
Save
A Bit of Holiday History
Fudge is believed to have originated in American women’s colleges in the late 1800s where it became a favorite for late night treats. Over the years families put their own spin on it transforming it into a must have at Christmas. Now fudge is a symbol of warmth and welcome in homes around the world especially in wintertime.
Common Recipe Questions
- → Can I use different types of sugar?
Yes! Brown sugar adds a hint of caramel flavor, but it may slightly change the texture. Adjust to your taste and stir thoroughly for best results.
- → What if the fudge doesn’t set properly?
If your fudge is too soft, it may not have boiled enough. Reheat gently, add a little more sugar, and boil while stirring to the correct stage.
- → How do I store my fudge?
Keep it in an airtight container, layered with parchment, for up to a week at room temperature or two weeks in the fridge. Freeze for longer storage.
- → Can I prepare fudge in advance for gifts?
Absolutely! Fudge keeps well, making it ideal for gifting. Make ahead and store appropriately to preserve freshness until you’re ready to share.
- → What can I add for extra flavor?
Experiment with nuts, chocolate chips, extracts like peppermint or almond, or a pinch of spice for a custom twist on your classic batch.
- → Why is my fudge grainy?
This often happens if sugar isn't fully dissolved. Continuous stirring and letting it reach a gentle boil will help achieve a smoother texture.