Best Easy Christmas Fudge Recipes
EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!)
We have been making this fudge at the holiday season for years, if cooking time is followed directly this will produce a wonderful fudge that tastes just as good maybe even better than the fudge prepared with a candy thermometer but you won't need one for this! --- this is sure to become a favorite at the holiday season --- use only store-bought full-fat eggnog for this :)
Provided by Kittencalrecipezazz
Categories Candy
Time 18m
Yield 1 9x9 inch pan
Number Of Ingredients 8
Steps:
- Line a 9x9-inch pan with aluminum foil; set aside.
- In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
- Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
- Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
- The mixture will start to turn a brown colour, which is normal.
- After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
- Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
- Pour the mixture into the prepared foil-lined pan.
- Cool at room temperature.
- Remove from pan lifting up sides of foil.
- Remove the foil from the fudge; cut in small squares.
Nutrition Facts : Calories 4657.1, Fat 169.7, SaturatedFat 64.5, Cholesterol 234.7, Sodium 981.8, Carbohydrate 773.6, Fiber 17, Sugar 721.3, Protein 51.8
EASY CHRISTMAS FUDGE
Decorate the holiday party dessert trays with Easy Christmas Fudge! Use a Christmas tree cookie cutter to make creamy Christmas fudge in just 25 minutes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 40 servings
Number Of Ingredients 7
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- Add chocolate and marshmallow creme chocolate is completely melted and mixture is well blended. Stir in vanilla.
- Pour into prepared pan; spread to cover bottom of pan. Cool 5 min. Top with sprinkles. Use foil handles to lift fudge from pan. Cut into 40 small Christmas tree shapes with 1-inch cookie cutter.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 23 g, Protein 1 g
EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!)
We have been making this fudge at the holiday season for years, if cooking time is followed directly this will produce a wonderful fudge that tastes just as good maybe even better than the fudge prepared with a candy thermometer but you won't need one for this! --- this is sure to become a favorite at the holiday season --- use only store-bought full-fat eggnog for this :)
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Line a 9x9-inch pan with aluminum foil; set aside.
- In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
- Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
- Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
- The mixture will start to turn a brown colour, which is normal.
- After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
- Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
- Pour the mixture into the prepared foil-lined pan.
- Cool at room temperature.
- Remove from pan lifting up sides of foil.
- Remove the foil from the fudge; cut in small squares.
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