Homemade Christmas Fudge Recipe

This yummy recipe for homemade fudge is a perfect Christmas treat! It has been passed down for generations in my family, and can be made with or without nuts.

Hey y’all, Tiffany here with a recipe for homemade fudge that is from my great-grandmother and is perfect for Christmas!

I grew up with this recipe as a family tradition. My mother got it from her mother-in law (my grandmother, who gave me this pancake recipe and this canned apple pie filling recipe), who got it from her mother-in-law (my great-grandmother).

This recipe is from a group of Christmas dessert recipes that was passed down over the generations: divinity candy, turtles, caramels, and seven layer bars. All together, these are a great group of Christmas treats to pass out for caroling and go perfectly with The World’s Creamiest, Most Delicious Hot Chocolate (in a Slow Cooker!)

Homemade Christmas Fudge Recipe

Cook over medium heat for 8 minutes AFTER boiling.

Break candy bars in to pieces and put all the ingredients into a large bowl. When the sugar/milk mixture is done, pour into bowl with candy. Stir fast – the fudge sets up quickly. Pour into a greased 9×13 pan (or slightly larger).

*Note: Cooking time may need to be adjusted depending on if you halve or double the recipe.

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Homemade Christmas Fudge Recipe

Homemade Christmas Fudge Recipe

This yummy recipe for homemade fudge is a perfect Christmas treat! It has been passed down for generations in my family, and can be made with or without nuts.

Ingredients

  • 4 1/2 cups sugar
  • 1 can evaporated milk
  • 12 oz. chocolate chips
  • 1 tsp. vanilla
  • 2 Hershey bars (8 oz each)
  • 1 cup nuts (optional)
  • 1 pint marshmallow cream
  • 1/2 cup butter or margarine

Instructions

Bring sugar and evaporated milk to a boil on the stove.

Lower temperature to medium and cook for eight minutes.

Break candy bars in to pieces and put in a large bowl, along with all the other ingredients.

When the sugar/milk mixture is done, pour into bowl with candy.

Stir fast – the fudge sets up quickly.

Pour into a greased 9×13 pan (or slightly larger). Allow to cool, then cut.

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