This easy fudge is adapted from a back-of-the-box recipe that some proclaim as the smoothest fudge. It’s also much easier to make than the traditional kind and takes only about 10 minutes of active cooking time — a plus if you are especially swamped during the holidays. And it keeps for a month!
Recipe © 2015 by Shirley Fan and used by permission of The Harvard Common Press
Though candy thermometers are not a necessity for making candy, they make things a lot easier. I like using a metal thermometer with a clip that attaches to the side of the pot. It’s inexpensive, can be purchased in most kitchen-supply or department stores, and can also be used for deep-frying.
- 1 1/2 Cup sugar
- 2/3 Cups evaporated milk
- 2 Tablespoons salted butter
- 1/4 Teaspoon kosher salt
- 2 Cups miniature marshmallows
- 1 1/2 Cup semisweet or dark chocolate chips
- 1 Teaspoon peppermint extract
- 1/4 Cup crushed candy canes or peppermint candies
Line an 8-inch square pan with aluminum foil or parchment paper, leaving extra for overhang; set aside.
In a heavy-bottomed 2-quart saucepan fitted with a candy thermometer, combine the sugar, milk, butter, and salt over medium heat. Stir with a wooden spoon or silicone spatula. As soon as the mixture reaches 234 degrees F, remove the pan from the heat and quickly stir in the marshmallows, chocolate chips, and peppermint extract. Continue to stir until the marshmallows and chocolate chips have melted. Transfer the mixture to the prepared pan. Sprinkle the crushed candy over the fudge. Allow to cool at room temperature until set, about 2 hours.
Remove the fudge from the pan by grasping the extra foil or parchment paper and pulling the block of candy out. Peel the foil or paper away from the fudge and cut into 1-inch squares. Layer a shallow food-safe metal container with mini muffin papers or paper candy cups. Place the fudge in the cups. Fill the empty spaces of the container with pieces of crumpled parchment or waxed paper before covering.