No Fail Fudge

Hi Classy Clutter readers! It’s Adell, from Baked in Arizona.

You guys, how is November already half over?! And how is my baby already 5 weeks old? Ah! Time, please slow down. Well, I am excited to share my favorite fudge recipe with you today. With Christmas coming up next month, this should definitely be added to your baking list. You can never go wrong with fudge. Especially this no fail recipe.

Why do I love fudge so much? Please tell me I am not alone in this. If I am ever at a candy store I will almost always go for the fudge. Must be my serious sweet tooth. I just love it. I love it so much that my Aunt made her No Fail Fudge recipe and we served it at my wedding reception. We had a dessert bar with all sorts of goodies, hot cocoa, and a ice cream stand too! It was like sugar overload, just the way I like it. This fudge is great anytime of the year, but especially at Christmas. It is a creamy, perfect milk chocolate fudge. You can add nuts, but I didn’t this time. The Hershey bars have almonds so that adds enough for me.

This would be such a fun gift to give at Christmas to teachers, friends or neighbors.

You could add a tag that said:

May your Christmas be filled with love, joy & a “peace” of fudge!

No Fail Fudge

Ingredients:

• 1/2 cup butter
• 4 1/2 cups white sugar
• 1 (12 ounce) can evaporated milk
• 1 pound mini marshmallows
• 2 (6.7 ounce) Hershey bars with almonds
• 1 (11.5 ounce) bag milk chocolate chips or 2 cups
• 2 cups nuts, chopped (optional)
• Christmas mini m&m’s, for decorating

Directions:

1. Grease a 9×13″ or 12×16″ pan (for thinner fudge) or line with parchment paper (this way you can lift out of the pan and it’s easier to cut). If you are going to fill cookie cutters, line a cookie sheet with parchment paper then set the cookie cutters out.*
2. Brake up the candy bars and put in a bowl. Add the chocolate chips and nuts. Set aside.
3. Melt the butter, sugar, evaporated milk and marshmallows in a large pot over medium-low heat. Using a whisk, bring to a low boil and boil 8 to 9 minutes. Stir constantly.
4. Remove mixture from the heat and add the bowl of chocolate and nuts. Mix well then pour into prepared pan. Chill before cutting.
5. *Use a measuring cup to scoop fudge and pour inside the cookie cutters. They may leak a little fudge, but once they are chilled you can trim around the edge. You could also wrap the bottom and sides of the cookie cutters with foil.
6. Notes: This is a soft, creamy fudge and is best kept in an airtight container in the refrigerator until ready to serve.
7. Makes 5 pounds.

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Thanks for having me today! Hope you all have a Happy Thanksgiving!

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