Holiday
Fudge
A festive dessert from Savor the Holidays — 20 pieces.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Fudge is part of Cyman Huang’s Savor the Holidays collection, written for generous seasonal tables and memorable gatherings.
Watch it come together
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup marshmallow creme
- Optional toppings: chopped nuts, sprinkles, or sea salt
Method
- 1
Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. Set aside.
- 2
In a large saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- 3
Continue boiling for 5 minutes, stirring constantly. Remove the saucepan from heat.
- 4
Stir in the vanilla extract, chocolate chips, and marshmallow creme until smooth and well combined.
- 5
Pour the Fudge mixture into the prepared baking dish and spread it evenly.
- 6
If desired, sprinkle the optional toppings on top of the Fudge and gently press them into the surface.
- 7
Place the baking dish in the refrigerator and chill for at least 2 hours, or until the fudge is set.
- 8
Once the Fudge is firm, lift it out of the baking dish using the overhanging parchment paper or foil. Cut it into small squares or rectangles.
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