Cooking Lesson #1134: $1,000,000 Christmas Fudge

…from the Perspectives’ Holiday Kitchen

How you doin’? I have a bona fide sweet tooth that cannot be restricted to a single month of the year, and my $1,000,000 Fudge slays it for the holidays.
 
I love that this recipe, which was first published in a previous Choclatique recipe collection, requires zero fiddly candy-making skills. It is made with dreamy marshmallow cream, chocolate morsels and bars, a little butter, and plenty of sugar. Each chewy square is studded with just enough nuts and colorful sprinkles to keep things interesting, while satisfying anyone’s bottomless chocolate craving. And it's so easy to make.
 
Just prepare a 9 X 13-inch baking dish with butter. Toast and chop the nuts and Baker's German's Sweet Chocolate Baking Bars. There's no real substitute for this brand of baking chocolate. It's available online at Walmart or Amazon, and some local supermarkets. It's worth the trouble to get it. I promise the fudge will taste like $1,000,000.
 
Ingredients 
12 ounces semisweet chocolate morsels (I prefer Guittard)
12 ounces Baker’s German's sweet chocolate, broken into small pieces
2 cups marshmallow cream (I prefer Kraft)
4-1/2 cups granulated sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
12 ounces canned evaporated milk
2 cups coarsely toasted and chopped pecans or your favorite nut
1/4 cup colorful holiday sprinkles
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Butter a 9 X 13-inch baking dish pan.
3. Stir together the semisweet chocolate, Baker’s German's sweet chocolate and marshmallow cream in a large bowl.
4. Bring the sugar, salt, butter and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously.
5. Pour the hot syrup over the chocolate mixture and whip with a hand-held electric mixer until smooth and fluffy.
6. Fold in the nuts.
7. Pour into the prepared pan.
8. Sprinkle with colorful holiday sprinkles.
9. Let stand undisturbed at room temperature until firm, preferably overnight.
10. Cut the fudge into small squares and place in candy cups.
11. Store in an airtight container for up to two weeks—it should last until New Years.

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ChefSecret:  Whipping the fudge with an electric mixer makes it extra light and airy.
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Quip of the Day:  Q. Who do you call when someone steals your chocolate? A. Fudge Judy.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#NoBakeDessert #Dessert #HolidayDesserts #ChristmasFudge #Fudge #BakersGermanSweetChocolate #GuittardSemiSweetChocolateMorsels #KraftMarshmallowCream #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

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