I have the best family that makes the best fudge. Ever since I was a small child I was making fudge for Christmas with my mom. Now that I’ve grown up to be a not so small child, I continue to make fudge with my baby sister Emma. She’s adorable and oh so handy in the kitchen. Look at her go!

Oh, and here’s a sneak peak of the fudge. Maybe not adorable per say, but delicious and decadent, yes.

What more could you want, you might ask? This fudge can also be jarred up and saved in the fridge for hot fudge sundaes! A perfect holiday gift when wrapped with a ribbon.

Ingredients:

4 cups sugar
1 cup milk
1 tsp. vanilla
1 cup butter
25 large marshmallows
13 oz. Hershey’s chocolate
13 oz. chocolate chips
2 squares of Bakers chocolate

Mix the sugar, milk, vanilla, and butter in a pan on the stove top and bring to a boil. Boil for 2 minutes or until the sugar has all dissolved. It should look a bit like this:

Remove the mixture from the heat and immediately stir in the marshmallows until melted. You end up with quite a sticky mess so be ready to pull those guns out!

Stir in each of the chocolates one at a time until fully melted. The Hershey’s and the chocolate chips melt relatively fast, but you may want to chop up the baker’s chocolate in order to move the process along. By this point your fudge will look and smell like heaven. It’s hard not to take a taste test.

Take the fudge and pour into a 9 x 9 pan for fudge squares or glass jars for hot fudge.

If you want to make your fudge all fancy pants, sprinkle crushed peppermint or other colorful candies on top and let it sit. Swirling in some peanut butter never hurt anyone either… Place the fudge in the fridge to cool and store for up to 2 weeks or place in the freezer to save for longer. Let’s be honest…this fudge won’t last two weeks, at least in my house!