Homemade chocolate fudge is a perfect treat for this time of year. I know there are a million and one recipes out there that are fancy and maybe even complicated. Sometimes it’s just nice to keep it simple and classic. Another easy recipe that would be perfect along side this is my Christmas Magic Cookie Bars. These could even be cut down to bite size and you could gift a little taster box to your friends and neighbors.
Christmas Chocolate Fudge
Some years it doesn’t seem like Christmas unless I make one at least batch of this recipe. My oldest son is wanting to learn how to make this and then will be in charge of keeping up the chocolate tradition! It’s definitely a favorite of his.
It’s all made in one pot on the stove. The hardest part of the whole recipe is standing there stirring the majority of the time. This is one recipe that needs a constant eye so you can prevent it from scorching. I promise it worth the time!
How To Make Chocolate Fudge
- Generously butter a 9×13 pan and set aside.
- In a large bowl place chocolate chips, butter and vanilla extract. Set aside.
- In a large sauce pan bring evaporated milk and sugar to a boil.
- Continue boiling and gently stir constantly for 7 minutes.
- Immediately pour over chocolate mixture.
- Stir until the butter and chocolate melts and is a smooth consistency.
- Pour into a buttered 9×13 pan and cool completely. About 2 hours.
- Cut into small squares using a plastic knife to lessen crumbs and tears.
- Store in an airtight container for up to 1 week.
Here are some other Christmas recipes I know you’ll love!
- Eggnog Pie
- Christmas Donut Tree
- Peppermint Smores
- Gingerbread Cake recipe by The Recipe Rebel
Homemade Chocolate Fudge Recipe
Homemade Chocolate Fudge
Ingredients
- 3 Cups Semi Sweet Chocolate Chips
- 1 Cup Milk Chocolate Chips
- 3/4 Cup Butter, 1 1/2 Sticks
- 1 TBSP Pure Vanilla Extract
- 1 12 oz Can Evaporated Milk
- 4 1/2 Cups Granulated Sugar
Instructions
- Butter a 9×13 pan and set aside.
- In a large bowl place chocolate chips, butter and vanilla extract. Set aside.
- In a large sauce pan bring evaporated milk and sugar to a boil.
- Continue boiling and stir constantly for 7 minutes.
- Pour over chocolate mixture.
- Stir until butter and chocolate melts and is a smooth consistency.
- Pour into a buttered 9×13 pan and cool completely. About 2 hours.
- Cut into small squares using a plastic knife to lessen crumbs and tears.
- Store in an airtight container for up to 1 week.
