[I] don’t know whether I should rip into some yo mama jokes, flip a table, or pull the fire alarm, or just stop and shove aaaalll of the fudge into my face.
This fudge makes me feel aggressive. Like I should beat my chest with pride. Like I should… maybe I should stop talking.
The thing is… I feel like I made candy. I’m pretty sure I made candy. Yup, I definitely made candy. This fudge is the real deal. No microwave. No sweetened condensed milk. We’re using a real pot, a real candy thermometer, real cream, and we’re twerking sugar and chocolate into fudge.
Why would be so excited about doing something the hard way? Well… I think it’s important to know how to do things the old-school way before learning the quick tricks. You know… like long division in mathematics. (Do people do long division anymore? That was always a special kind of torture.) Maybe long division isn’t the right analogy. Fudge is way better than long division.
Here’s what we’re going to need: granulated sugar and brown sugar, melted butter, corn syrup, half-and-half, salt, vanilla extract, dark chocolate, and just because: marshmallows, peppermint candy, and pretzels. Turnt up.
Into a heavy bottom saucepan with the sugars, corn syrup, butter, cream, and salt.
Stir until over medium heat until the mixture is bubbling sugar lava.
Don’t worry. It’s cool.
Stir in the chocolate pieces. Stir and stir over medium-low heat until melted.
This is where we clip a candy thermometer to the edge of the simmering chocolate mixture and let it cook away. We’re going to bring the mixture to 234 degrees F.
Yes. This is essential and super official. We’re creating a smooth and creamy fudge.
I greased the pan, threw in parchment paper, and greased the parchment paper. There’s no way this fudge is sticking.
In the bottom of the pan with marshmallows, crushed peppermint, and pretzel pieces.
The warm fudge mixture is poured over the bottom layer of toppings then a mega-ton of marshmallows, mint, and pretzels are pressed into the top of the warm fudge.
Cooling time in the refrigerator will allow the fudge to harden and set.
Slice into small squares and wrap. Set aside a few cubes for yourself. They’re the sweet, salty, minty bites are impossible to resist.
We really should talk about food gift packaging, don’t you think? I like these white rectangle boxes for fudge and cooking packing.
Make some fudge and happy holidays! xo
PrintPeppermint Pretzel Marshmallow Fudge
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups packed dark brown sugar
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1 cup half and half
- 1/4 to 1/2 teaspoon sea salt
- 10 ounces bittersweet chocolate chips
- 2 teaspoons pure vanilla extract
- 2 1/2 cups mini marshmallows
- 1/2 cup crushed peppermint candy
- 1 cup crushed pretzels
Instructions
- Lightly spray a 9×13-inch baking pan with non-stick cooking spray. Line with parchment paper and lightly grease the parchment paper. Sprinkle the bottom of the pan with 1 cup of mini marshmallows, half of the peppermint candy, and half of the pretzel pieces.
- In a medium, heavy-bottom saucepan stir together butter, brown sugar, granulated sugar, corn syrup, halt and half, and sea salt over medium heat.
- Bring mixture to a boil and reduce heat to low. Allow to simmer for three minutes, stirring occasionally.
- Add the chocolate chips and stir until completely melted and combined. The mixture will still be simmering as you stir in the chocolate so be careful!
- Clip a candy thermometer to the edge of the pot and watch as the mixture comes to 234 degrees F. There’s no need to stir the mixture as it comes up to temperature.
- Once the mixture reaches 234 degrees F, remove from heat and allow to cool for 10 minutes.
- Add vanilla extract and 1/2 cup mini marshmallows to the still warm chocolate fudge. Using electric hand beaters, beat the mixture together until marshmallows are completely melted and combined, about 3 minutes.
- While the mixture is still warm, pour it over the marshmallows, peppermint, and pretzels in the prepared pan. Immediately sprinkle the top of the fudge with the remaining marshmallows, peppermint, and pretzels. Press in just slightly while the fudge is still warm.
- Cover the pan in plastic wrap or foil and allow to rest in the refrigerator for at least 4 hours or until solid through.
- Once cooled, remove from the pan and slice into small cubes.
- Wrap individually and share with everyone!
Anna
I figured I’d leave a comment to say how awesome this fudge is considering I’ve made it so many times at this point. The recipe works literally every time, even with different flavor variations. My favorite is to make it with peanut butter and marshmallows instead of the peppermint and pretzels (fluffernutter fudge, if you will). I swirl the peanut butter in right after I pour it into the pan. Really pretty, so delicious, and so easy! My family demands it every christmas now. Thanks for the recipe!
alison
Hi Joy,
I know it’s unlikely that you’ll answer a comment on over a year old post, but I take real issue with your recipe and feel as if you’ve left out some crucial steps, which is very disappointing because I made a double batch of this recipe and it turned out poorly.
1. You say to cool the fudge for 10 minutes. Most of the sites I’ve googled say to cool to 110 degrees.
2. You say to beat the marshmallow in the fudge until it has melted, so I stopped far sooner than 3 minutes. Most of the instructions I’ve found online say to beat for at least 10 minutes, until it’s fluffy and has lost its sheen.
I’m sure your proportions were right, but the instructions were too vague, and now I have two 9×13 pans of loose, gooey fudge. :/
Karen
This looks delicious! l will be making shortly. Another winner Joy!
Anne
just made these today and they are delicious!!
Kim
I’ve made this twice but I think I’m doing something wrong. It becomes like a soft caramel candy instead of classic fudge consistency. What am I doing wrong? :(
joythebaker
hm… perhaps not cooking it long enough?
Kim
I cook it to the right temperature. Is it possible I need to cook it to a higher temp? I use med-low flame when I cooked it, should I bring the flames lower?
Sonya
This looks fabulous! I plan on making this for gifts. Will it be ok if I make it a week ahead of time and store in a tin?
Tess
Making my 3rd batch of this tonight- to wrap up and give as Christmas gifts. Thanks for this beautiful recipe, Joy! I usually mess up fudge, but this came out perfect every time.