This delightful Christmas Fudge recipe captures the nostalgic charm of classic holiday treats. Rich, creamy, and infused with chocolate, peanut butter, and marshmallow fluff, it’s a festive favorite for good reason. Easy to make and perfect for gifting, this recipe combines pantry staples with old-fashioned sweetness. Its origin hints at traditional American holiday kitchens, where batches of homemade fudge were a seasonal tradition. Whether enjoyed at family gatherings or shared with friends, this fudge delivers a comforting bite of holiday magic.
Ingredients
- 4 cups sugar
- 1 can Carnation evaporated milk (large)
- 8 oz marshmallow fluff
- 18 oz chocolate chips (1½ packages )
- 3 tbsp peanut butter (creamy)
- 3 tbsp butter
- 1 tsp vanilla or almond extract
Instructions
Step 1: Boil Base
- In a large saucepan, combine sugar and evaporated milk.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 8 minutes, continuing to stir.
Step 2: Remove and Add Remaining Ingredients
- Remove from heat.
- Add marshmallow fluff, chocolate chips, peanut butter, butter, and vanilla (or almond) extract.
Step 3: Beat and Pour
- Beat the mixture until it becomes glossy.
- Pour into a buttered 9×13-inch pan or cookie sheet.
Step 4: Cool and Cut
- Let cool completely at room temperature.
- Cut into squares before completely cold and serve.
Tips
- Use almond extract for a unique twist.
- Add chopped nuts or crushed peppermint for added texture.
- Line your pan with parchment paper for easier removal.
- Substitute dark chocolate chips for a richer flavor.
- Store in an airtight container for up to two weeks.
Transcription of the Original Recipe
Read or copy the transcription
Christmas Fudge ( 4 c sugar 1 large can Carnation milk boil 8 min, stirring constantly remove from stove, add 1 [unclear] 8 oz. jar marshmellow fluff, 3 (6 oz) pkgs. chocolate chips, 3 T peanut butter (or more), 3 T butter, 1 t. vanilla or almond extract. Beat until mixture loses its gloss. Fill the cookie buttered sheet. Makes 8 lb. Cut before completely cold
From Transcription to Instructions
The original directions are a short list: boil sugar and evaporated milk 8 minutes, then add marshmallow fluff, chocolate chips, peanut butter, butter and extract, beat until it loses its gloss and “fill the cookie buttered sheet.” Our instructions unpack that for you into steps you can follow easily, remove the pan from the heat before stirring in the mix‑ins, beat until glossy, then pour into a buttered 9×13‑inch pan or cookie sheet to cool at room temperature so you can cut the fudge before it’s completely cold.
Nutrition
Calories: 170kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 35mgPotassium: 90mgFiber: 1gSugar: 22gVitamin A: 60IUCalcium: 35mgIron: 0.5mg
