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Foolproof Holiday Fudge

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Traditional fudge recipes require a candy thermometer and a fair amount of precision to get the texture just right; this streamlined recipe is simple enough for children to make (with supervision, of course) and relies on the addition of mini marshmallows for silkiness.

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Ingredients

  • Vegetable oil, cooking spray
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 3 1/2 cups mini marshmallows
  • 3 cups semisweet or white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed peppermint candy

Details

Preparation

Step 1

1. Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
2. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
3. Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
4. Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.

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