So, my plan for yesterday was to post a recipe, but…
Today’s holiday cheer post has been delayed due to an exploding candy thermometer. Stand by…!
— Lyssa Chiavari (@lyssachiavari) December 5, 2016
But now we have a new candy thermometer, so here is the recipe! I’m going to post a different family recipe every Sunday (except this week, of course), and it shall be SEASONAL SWEETS SUNDAY! *confetti* The first recipe is for our Christmas fudge 😀
- 3/4 c. stick butter or margarine
- 6 oz. evaporated milk
- 3 c. sugar
- One 12-oz bag semi-sweet chocolate morsels (chocolate chips)
- 1 7-oz jar marshmallow creme
- 1 tsp. vanilla
Melt butter and evaporated milk in saucepan over medium heat, stirring gently. Once butter is entirely melted into the evaporated milk, add sugar and stir until sugar dissolves. Once sugar is completely dissolved, turn heat up to high, insert your candy thermometer (it clips onto the side of the saucepan) and boil the mixture until it reaches soft ball (232° F), stirring constantly. Turn off the heat, remove the candy thermometer and add the chocolate chips. Stir until chips are completely melted and the mixture is smooth. Stir in the vanilla extract. Next, add the entire jar of marshmallow cream and stir until smooth. Pour into a greased 13″x9″ pan and you’re done!
There are many different ways you can serve this fudge. We like to cut it into squares, but you can also use an ice cream scoop while the mixture is still warm and pliable and shape them into balls. I sprinkled a little bit of crushed candy cane on top. You can also use sprinkles or a bit of powdered sugar! It’s easy, delicious and has almost endless possibilities for cutely dressing up.