[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
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Peppermint 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!
77 Responses
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!
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. :/
This looks delicious! l will be making shortly. Another winner Joy!
just made these today and they are delicious!!
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? :(
hm… perhaps not cooking it long enough?
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?
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?
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.
These look amazing for gifts! Do they have to be stored in the fridge? And how long do you think they should store for?
Question- I made this last night- used a candy thermometer and it was easy to cut coming out of the fridge, but when I left a few slices at room temp for maybe an hour it was very stiky/stretchy- kind of like caramels but not in a good way. I didn’t substetute any ingredients. Any ideas what went wrong?
Licking the spoon right now. Made this and it was amazing. Then created a rocky road version by adding some pecans and taking out the peppermint. The fam is loving… thank you for making another super creative and delicious recipe!
I like it so much, can’t wait to bake it, looks easy
This looks beautiful, Joy! These remind me of the fudgy brownies I just perfected: https://theinclusivevegan.com/2014/12/09/truffle-brownies/
I always enjoy reading your blog. What tips do you have for getting the good word of fudgy, chocolatey goodness out there?
I’d love to try this! So Christmasy!
Could you use candy canes instead of the peppermints?
of course!
Yum! I’m so excited to make fudge from scratch without sweetened condensed milk!
Whoops. Just saw the answer to my question…
How long will these stay good? I’m wondering if they will work for some treat boxes I mail to folks. Thanks
Just tried this recipe and it’s cooling on the counter right now :)
Mine does not look nearly as pretty, and I’m thinking it’s because I waited too long to pour into the pan and ended up having to squish the fudge around with my fingers to get it spread out. Can you give us a temp for when we should pour the fudge into the pan? I was afraid of melting the bottom layer of marshmallows so I may have waited too long. Thanks!
Love your style. A girl after MY OWN HEART. I am a gourmet candy maker and am ALL about “the best ingredients” You can find and afford. And enjoying the PROCESS of specialty candy making:). Lovely blog Joy. So glad I have found you!
Unfortunately my family and I don’t like the pretzels, marshmellow and peppermint with our fudge but I’m making it the fudge itself anyhow because homemade fudge is the best! Curiously, could I use white chocolate chips for this fudge recipe? I want to make this again but I have a few friends who are allergic to chocolate!
I’m drooling all over this fudge. I’m not typically a fudge person, but something about this is calling my name. I need to have it.
Yum! Honestly, I always make my fudge in the microwave, but I want to pound my chest with pride, too, so I guess I need to try it this way! ;)
Marry me. This fudge looks outrageous.
ugh this is amazing. marshmallow and pretzel anything is totally a weakness of mine. looks delicious!
I’m also interested to hear how long these keep at room tempโwould love to gift some for holidays but would need to make them in advance. Thanks!
for room temperature storage you should be fine for days! i would just individually wrap the squares to keep the pretzels from going stale.
Yes, please!! So so fun and yummy!
I would make this… and I don’t even like fudge.
Looks fabulous! Can you store it in room temp?
I love love love chocolate and pretzels! Perfect sweet/salty combo
Wow, epic fudge! I especially love the topping on both sides! (Do we call the bottom layer of goodies toppings?) Love everything about it! :)
top and bottom because we’re worth it!
fudge is an acceptable meal, right?
This sounds amazing! Not sure if I have the skills to pull this off, but I may have to try regardless.
These look fabulous! Since I’m the only one in my fam of five that likes mint can I replace the mint candies with other items like graham crackers, Reese’s cups or other suggestions?
peanut butter cups sound like the jam!
made this today – holy balls it came out great! selling this action at a bake sale but will absolutely be making another pan. totally appreciate that it’s a 9×13 size – no wussy 8×8 for you! right on!
Is there something I could substitute for the corn syrup? I’d like to make this for a party this weekend but have a friend with a corn allergy.
hm… i’m sorry i don’t know what you can substitute for corn syrup. i’d have to get in the kitchen and work on a substitute for you.
this looks ahhhhhhmazing!! love the combination of flavors!
DEFINITELY. INTO. THIS.
i know you are!
Girl, sometimes I just can’t with you. You’re making all my sweet-salty-peppermint dreams come true right now. And those pictures! Just stop. (please don’t stop.)
Looks so yummy!!! Thanks for sharing! Also, wanted to let you know I have a link party on Wednesday, hope to see you there! Canโt wait to party with you at https://homeschoolapalooza.wordpress.com :-)
Yum! This looks so festive and tasty! Fun recipe!
all of my favorite things. i love you.
Was just talking about what treats I’m bringing to work for Christmas and this might make the list now! Question – would a meat thermometer work in place of a candy thermometer? Yes I’m that poor at the moment.
Looks amazing – we can’t get half and half here in NZ, in fact I don’t even know what it is! What could I use as a substitute?
half-and-half is equal parts whole milk (4% milk fat) and heavy (whipping) cream. i don’t know if you have a similar product in NZ, but you could probably mix it up yourself! good luck, and happy holidays!
Yes please!! This is legitimate candy making!
Gurl stop. But please don’t stop.
This looks so insanely delicious!
xo Amanda
https://theluxelion.blogspot.com
GORGEOUS!!! Congrats! I’ve yet to conquer candy but you’ve inspired me!
This looks AMAZING. How long does it keep? Do the pretzels stay crispy? I would worry about them getting soggy over time.
What are “electric hand beaters?”
YES! I’ve been looking for a good fudge recipe. So glad this popped up!
This looks delicious! I am on the lookout for a candy thermometer. Is there one you would recommend?
i don’t have a specific one i recommend. any sturdy candy thermometer with a clip will do.
I.can’t.even.
I just want to frame that second picture. Amazing!
I JUST bought a candy thermometer in the hopes of making maple butter- can’t wait to put it to work making fudge! :D
https://www.youtube.com/sparklesandsuch26
Well I know what I’ll be making this weekend – this fudge and ONLY this fudge! Love it!
My daughter is struggling through long division now in school. This would be a special treat for her indeed.
YESSSSSSSSSSSSS.
Wow, your fudge looks amazing! All the flavors and textures I love together. Salty, sweet, gooey. Mmmmm.
Ohhh no you didn’t! I would go for not doing math and just shoving my face into this, cool?
Cheers to old school, to real-deal fudge, and to all things salty-sweet, forever and ever amen.
Long division is of the devil. It was right up there with diagramming sentences in terms of sheer torture. OH THE PAIN.
This fudge, howeverโฆ yes please.
I really appreciate that you posted it right after that salad recipe. I do love a well balanced diet.
I hate you…this will be all I will think of all day
How in the world will I survive without making these right now? They look amazing!
Love the mint/mallow/pretzel thing, but having lost more than one pot and candy thermometer to destruction I’ll stick to marshmallow fluff or sweetened condensed milk fudge. lol Thanks for sharing this!
How ironic that I posted fudge today too. I’m loving this recipe Joy! There is just so much going on and so many yummy flavors! Pinned!
This looks incredible and your images make me want to break off a big piece – so pretty and clear and perfect! Pinned :)
I just love how festive this is joy! Delicious!