Christmas Fudge

It's just not Christmas at my house without making fudge! There is nothing easier than the fudge made with the marshmallow cream. But there are some improvements to the recipe to make it more flavorful, chocolatey, and good...something for your friends and family to remember...!

These are the characters of the recipe...

And you can always add to the lineup to make your fudge a little unique or different....

White chocolate chips to swirl in to make marbled fudge.

Godiva Chocolate Liquior

Toasted almonds or walnuts

Chopped dried cherries or apricots

You want to start with a large heavy pan. You are going to be cooking on high heat so you will also need a silicon spatula and a candy thermometer.

Chocolate Fudge

3 cups sugar

2 Tablespoons Karo light corn syrup (optional)

1 stick butter ( 8 Tablespoons)

1 1/2 cups heavy cream or half and half

1 teaspoon salt

2 packages Ghirardelli Bittersweet Chocolate Chips

1 jar Marshmallow Cream

1 cup finely chopped toasted pecans

2 teaspoons vanilla

First you will chop your pecans...

and place them in a shallow pan...I use a round layer cake pan. Toast them in the oven at 350 degrees until lightly browned and fragrant.

In large heavy pot mix sugar, Karo, butter, and cream.

Cook over medium high heat stirring often until all the butter and sugar have melted. Insert candy thermometer stirring continuously until mixture registers the soft ball stage on your candy thermometer.

After reaching the soft ball stage take pot off the heat, remove the candy thermometer and add the chocolate chips and vanilla.

Stir until mixture is smooth and add the marshmallow cream.

Stir until marshmallow cream is incorporated and add the toasted pecans and give a few quick stirs.

At this point you can pour fudge in a 9 X 13 inch greased baking dish or I like to hand drop each piece onto wax paper coated with baking spray. I use two spoons to dip each piece and drop onto the waxed paper. Let the fudge set for at least two hours before cutting or eating.