How to Make Fudge Candy for a Holiday Gift
Flavors for the Holidays
Fudge is an excellent gift choice for the person who has everything. The time and effort that goes into making a batch of fudge means that your recipient will appreciate this gift a lot.
These recipes feature holiday flavors that are very different from the basic chocolate fudge you learned how to make in high school home economics class!
- 2 cups sugar
- 1/2 cup butter
- 3/4 cup eggnog (usually found in grocery stores during holidays)
- 10 1/2 ounces white chocolate bars, chopped into small pieces
- 1/2 teaspoon nutmeg
- 1 7 ounce jar marshmallow creme
- 1 teaspoon rum extract
- Line an 8-inch square pan with aluminum foil. Make the foil as smooth as possible without a lot of creases. Grease the foil with butter.
- In a heavy saucepan, combine sugar, butter and eggnog. Stirring constantly, bring to a strong, rolling boil.
- Continue boiling for 10 minutes, stirring constantly. Don't stop stirring as the fudge will scorch on the bottom of the pan. If you are using a candy thermometer, bring the temperature of the fudge up to 234 degrees. Or, stir constantly for 10 minutes if you don't use a thermometer. Then remove the pan from the heat.
- Move quickly to add the chopped white chocolate and nutmeg to the pan. Stir until the chocolate is melted.
- Stir in the marshmallow creme and rum extract. Beat until well blended. Quickly pour into pan. I have always beat the mixture by hand but an electric mixer should work for this step.
- Sprinkle a very small amount of nutmeg on top of fudge. This adds a little flavor and makes the fudge look very nice. Be careful not to use too much nutmeg because it will detract from the fudge flavor.
- Let stand at room temperature until completely cool. Then, use the foil to lift the fudge out of the pan. Check the bottom of the fudge to be certain there are no small pieces of foil clinging to it. Cut into squares. Store in a covered dish in the refrigerator. Refrigeration is required due to the eggnog content.
When making fudge, I always use a recipe that calls for marshmallow creme. I have found that it prevents the fudge from having an unpleasant grainy texture. Your fudge should be nice and smooth.
Irish Creme Fudge
- 3/4 cup butter
- 3 cups sugar
- 1/3 cup evaporated milk
- 1/3 cup Bailey's Irish Cream liquer
- 1 Tablespoon instant coffee
- 1 7 ounce jar marshmallow creme
- 1 12 ounce package white chocolate chips
- 1 teaspoon vanilla
- 1 cup hazlenuts, chopped
- Grease an 8-inch square pan with butter.
- Put Irish Cream and instant coffee in a microwave safe cup. Microwave for 30 to 45 seconds until the liquer is hot enough to dissolve the coffee when stirred.
- In a heavy pan, melt the 3/4 cup butter. Then add sugar, evaporated milk, the Irish Cream and coffee mixture, and marshmallow creme. Mix together well.
- While stirring constantly, bring to a full boil. Cook for additional 2 minutes while continuing to stir constantly to prevent the fudge from scorching.
- Remove from heat. Add the white chocolate chips and beat until the chocolate is melted.
- Add vanilla and nuts while mixing together very well.
- Spread evenly in pan. Let cool in refrigerator. When chilled and completely set, cut into squares.
Tip for Proper Consistency
Always use butter. Don't try to substitute margarine as it has more water content than butter, and your fudge won't set properly. Butter is more expensive but is well worth the cost for a good result.
- 1 1/2 teaspoons butter
- 6 Tablespoons butter
- 2 12 ounce packages white chocolate chips
- 2/3 cup sweetened condensed milk
- 2/3 cup marshmallow creme
- 1 1/2 teaspoons lemon extract
- Line a 9-inch pan with aluminum foil and then grease it with the 1 1/2 teaspoons butter.
- In a heavy saucepan, melt the 6 Tablespoons butter over low heat.
- Add chips and milk to pan. Cook and stir for approximately 10 minutes or until the chips are melted.
- Add marshmallow creme and lemon extract to the pan. Continue to cook for 5 minutes while stirring constantly.
- At this point the fudge should be smooth. Pour into the buttered pan and spread out evenly.
- Let chill in refrigerator until well set. Then remove the fudge from the pan using the foil to lift it out. Discard the foil and check the bottom of fudge to be sure no small pieces of foil are still clinging to it. Cut into squares.
- Lemon fudge should be stored in the refrigerator for best taste and consistency.
I always use a wooden spoon when making these recipes. I don't know why, but the fudge has a better consistency when I don't use a metal spoon. That's how my mother taught me, and it works best for me!
How to Present as a Gift
A basket or plate laden with fudge makes a much appreciated holiday gift, especially if you include a variety of flavors.
For an attractive presentation for gift giving, purchase an inexpensive china plate at a thrift store. Place the candy on the plate in a neat arrangement and cover with clear plastic wrap. Add a bow and gift card. You might even include the recipe inside the card. The recipient can keep the pretty little plate so they receive two gifts instead of one!
Do you usually make fudge to enjoy during the holidays?
© 2015 Thelma Raker Coffone