Let me start by saying this Famous Christmas Fudge is life-changing. Dramatic much? Just trust me, it is THAT GOOD. You will love having this secret recipe in your back pocket for the holiday season. It makes such a wonderful treat to share with your neighbors and friends!
Every Christmas growing up, two sweet little ladies from our neighborhood delivered a plate of delectable Christmas divinity and this famous Christmas fudge to our family. While I do love divinity, I always went for this silky, indulgent fudge first! I am so thrilled to be able to share this very special recipe with you today. I hope you can whip up a batch to share with someone you love… or be like me, and keep a plate in the fridge that I keep sneaking squares from!
The process for making this fudge is pretty simple, you’ll just need to do a few things to prep and follow some simple steps! In no time flat, you’ll be enjoying silky smooth famous Christmas fudge. I cannot wait to hear what you think!
Tips for success:
- Prep your chopped chocolate and butter before you start the boiled ingredients. You will need to give he boiled mixture your full attention.
- Whisk boiled mixture consistently to avoid scorching on the bottom. I kept my boiling mixture to med-low heat so that it didn’t burn on bottom.
- You do not need to have a candy thermometer for this recipe. I boiled my mixture for exactly 10 minutes and it turned out perfect. You can test for “softball stage” in a cup of cold water if you want to double check.
- Allow time for the fudge to set after pouring into a pan. I like to let mine cool at room temp for an hour and then chill it in the fridge before slicing.
- I love my fudge chilled! It can be enjoyed at room temperature or chilled, but I love it cold.
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Famous Christmas Fudge
Ingredients
- 4 1/2 cups granulated sugar
- 1 12 ounce can evaporated milk
- 2 sticks salted butter
- 2 XL Hershey's Symphony bars (4.25 ounce)
Instructions
- Prepare a 9×13 or just smaller dish by buttering and adding parchment sheets for easiest slicing.In a large, glass or heat-proof bowl, add chopped butter and chocolate. Set aside. In a large stove pot, add sugar and evaporated milk, whisk to combine. Bring mixture to a boil, and turn heat to med-low.Boil mixture 10 minutes or until softball stage. (I do not use a candy thermometer, just boil for 10 minutes and test in a cup of ice water for softball stage). Stir boiling mixture every couple of minutes as to avoid scorching on the bottom of the pan. After 10 minutes, remove mixture from heat and pour over bowl of chopped butter and chocolate. Work quickly to stir mixture with a wooden spoon, and when chunks are all melted use a whisk to whip until silky smooth and butter is fully combined and incorporated.Quickly pour fudge into prepared pan. Allow to cool fully at room temperature and set.Place in the refrigerator and chill before slicing. Fudge will be soft and can be enjoyed at room temp or chilled. Store in a ziplock or airtight container.
