I know. It’s not Christmas and this is my second post about Christmas candy in a row. I have good reasons (not that I need to explain myself.) I posted the peppermint bark recipe because someone super special needed it and that’s just how I roll. And I’m posting this one because it was up next alphabetically in my “Add to Blog” folder. Which is also how I roll.
Some people zig. Some people zag. I … am inexorable.
Honestly, I don’t even really need to type up this recipe and post it. You can get it off the label of any jar of marshmallow creme/fluff. But I’m typing it up and posting it anyway, for a couple reasons.
- It’s damn good fudge.
- I have a Christmas category that wouldn’t be complete without it.
I’m not typically a proponent of prepared foods (still working on ridding myself of even prepared spices and condiments) but I’ve tried a millionty thousand fudge recipes. Many of them were good. But none were as good as this. And so here it is:
- 1 jar marshmallow creme/fluff
- 1-1/2 cups sugar
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla
- Chopped nuts if you want em. I never do.
Line an 8×8 baking dish with aluminum foil and set aside.
In a large saucepan over medium heat, combine marshmallow creme, sugar, milk, butter and salt. Bring to a full boil and cook 5 minutes, stirring constantly.
Remove from heat and pour in chocolate chips. Stir until the chocolate is melted and mixture is smooth. Add vanilla (and nuts if you want em) and stir to combine. Pour into prepared dish and refrigerate until firm.