One of the things that I LOVE about the holidays is the traditional foods that show up year after year!  There are certain foods that actually taste like Christmas to me and this fudge is one of them!  I make it every year and if it didn’t show up on the holiday dessert table, I might be excommunicated from the family haha…well not really I hope!

It is easy to make, you just need to be patient!  I made two batches this year.  I made one Dairy Free Vegan Batch and one regular batch with a little bit of peanut butter added in to make it extra special…and it was!  This dessert freezes really well and makes quite a lot so it is great to make early on in the season and then take to share at all of your holiday parties!


  • 4 Cups Sugar
  • 1 Can Evaporated Milk (same amount of Soy Creamer if going dairy free)
  • 1 Bag of Chocolate Chips (Vegan Chips from Whole Foods if going dairy free)
  • 1 Cup of Butter (Earth Balance if going dairy free)
  • 1 pint/Jar of Marshmallow Creme
  • 1 tsp Vanilla Extract
  • 3/4 cup Peanut Butter (optional and feel free to use chunky or creamy)

The first step is to melt the sugar, butter and milk together over low to medium heat  slowly bringing it to a boil.  Stirring almost constantly is important as you don’t want it to burn on the bottom.  You actually want to bring this mixture to a softball stage on a candy thermometer and this will take about 20 minutes or so.  Be patient…it will happen.  I recommend using a candy thermometer for this as it helps take the guesswork out of it.  However, if you don’t have one…use a small bowl of cold water and when you think it is ready, drip a few drops of your hot mixture into the cold water and when it stays together in a “soft ball” that you can feel and mold with your fingers…it is ready.

A tip if you are using a Candy thermometer…the mixture will remain about 5-7 degrees below softball stage for a few minutes and you will think it is never going to get there.  But then it will SHOOT up quickly and that is why you just have to be patient and stir vigilantly and the resulting candy will be well worth it!

The Candy will be very bubbly and boiling before it reaches softball stage and I could not get a great picture of it so you will have to just imagine it!  haha.  Right when you reach softball stage, take your pan off of the heat and immediately add the chocolate chips, marshmallow cream, vanilla and peanut butter if you are using it.  Stir vigorously to combine and then pour into a foiled and greased 13×9 pan.

Sorry about the lighting in some of these pictures…I was baking at night!

After you pour in the hot fudge, smooth it into an even layer with your spatula and let it cool for about an hour.  At this time it is also very important to lick that spatula and any remaining fudge in the pan clean as a matter of quality control!  YUM!

Oh by the way, the Vegan fudge I made tasted amazing and nobody even knew I had made it any differently except for the 5 more dairy free people at the party could now enjoy some fudge along with the rest of us!  Yay!

You can cut the fudge into as big or small of pieces as you want, but it is really rich and a little can go a long way!  I hope you enjoy this recipe as much as my family has and take the time to try it!  It really is worth it!

This Fudge is really creamy while being very firm and I believe is the perfect fudge consistency!  It really is SO VERY GOOD…I might have to sneak into my freezer right now and have just a small little piece!