Here’s a nostalgic and indulgent version of “My Mom’s Classic Holiday Fudge” — creamy, chocolatey, and truly foolproof. This is the kind of recipe that gets handed down, one smudged index card at a time.
🍫 My Mom’s Classic Holiday Fudge
Creamy. Chocolatey. Foolproof.
Ingredients:
- 3 cups semi-sweet chocolate chips (or a mix of dark + milk)
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup unsalted butter (plus more for greasing)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional mix-ins:
- 1/2 cup chopped walnuts or pecans
- 1/4 cup mini marshmallows
- 1/4 cup crushed peppermint or toffee bits
- Sprinkle of flaky sea salt on top
Instructions:
- Prepare the Pan
Line an 8×8 inch or 9×9 inch square pan with parchment paper or foil, and lightly grease it. - Melt the Base
In a medium saucepan over low heat, combine:- Chocolate chips
- Sweetened condensed milk
- Butter
Stir constantly until fully melted and smooth. Don’t let it boil — keep it gentle and creamy.
- Add Flavor
Remove from heat and stir in:- Vanilla extract
- Salt
- Any mix-ins (nuts, marshmallows, etc.)
- Pour and Set
Pour fudge mixture into prepared pan and smooth the top. If desired, sprinkle with sea salt or crushed peppermint. - Chill
Refrigerate for at least 3 hours or until firm. For best texture, let it come to room temp for about 10 minutes before cutting. - Cut and Serve
Use a sharp knife to cut into squares. Wipe the blade clean between cuts for neat edges.
❄️ Storage:
- Keeps for 2–3 weeks in an airtight container in the fridge.
- Freezes beautifully for up to 3 months. Just wrap tightly.
💡 Mom’s Pro Tips:
- Use good chocolate – it makes all the difference.
- Don’t overheat – low and slow makes it creamy.
- Make it ahead – it gets even better after a day in the fridge.