Four Way Holiday Chocolate Fudge

If you were to ask my what my favorite holiday dessert is, I would say sugar cookies. But right after that it would be chocolate fudge! It’s a tradition in our family to have a fresh batch for Christmas, has been as long as I can remember. Once you make it yourself, you will never buy store bought fudge again. Often, it’s too hard and dried out. Fudge should be creamy and rich, emphasis on creamy.

It wasn’t until a year ago that with the help of my parents I learned to make fudge on my own. I’m not going to lie, it’s a tricky process to nail. I had to toss my first two batches last year, one I added too much chocolate and it was disgustingly rich and the other I heated too high and burned it. This year….it came out PERFECT! I even spiced it up with different toppings to make the perfect 4 way fudge.

4 way chocolate fudge

Things You’ll Need:

  • Cast Iron Skillet
  • Wooden Spoon (no plastic!)
  • Candy Thermometer
  • Timer
  • Wax Paper lined pan
  • Rubber Spatula
  • Oven mits


  • 1 1/2 sticks of butter
  • 3 cups white sugar
  • 1 – 5 oz can evaporated milk (2/3 cup)
  • 7 oz jar of Jet-Puffed Marshmallow Cream
  • 12 oz package of semi-sweet chocolate chips
  • 1 tsp pure vanilla extract


  • crushed mini Oreos
  • Reese peanut butter chips
  • Smucker’s Caramel Topping


  1. When making fudge, things move quickly, so have all of your ingredients ready to go! First get your pan lined with wax paper and set rubber spatula next to it.
  2. Mix sugar, butter, and evaporated milk in cast iron skillet with wooden spoon over a medium-low heat.
  3. Set your candy thermometer in the skillet but not touching the skillet itself, just the ingredients.
  4. Once the bubbles start set your timer to 4 minutes!
  5. During this time stir, stir, stir, don’t ever stop or your mixture will burn on the bottom.
  6. Important! Don’t let your mixture hit a full boil. Just light bubbles.
  7. While you’re stirring and waiting for the 4 minutes to be up, watch the temperature, once it reaches 230 degrees F, turn the burner off and remove from heat.
  8. Quickly stir in your vanilla, marshmallow cream, and chocolate chips.
  9. Once fully mixed pour your fudge into the lined pan, and don’t forget those oven mits.
  10. On 1/4 of the fudge top with oreos and lightly press them in. On 1/4 of the fudge spread your peanut butter chips and lightly press them in. On 1/4 of the fudge drizzle the caramel sauce and swirl with a fork. Leave the last 1/4 plain or top with your favorite topping. (my family likes crushed black walnuts)
  11. Let cool for 2 hours at room temperature and cut into squares.

4 way chocolate fudge 2

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