Foolproof Holiday Fudge

The second item I brought to the bake sale, besides the sugar cookies was this fudge I had pinned from Martha Stewart.

Martha Stewart

Start by cooking the sugar, salt, butter, cream, & marshmallows in a saucepan over medium heat. Now I searched high and low in the super market for heavy cream. I couldn’t find any so I used heavy whipping cream. I’m not sure if there is a big difference but I just went with it.

Bring the mixture to a boil and cook for 5 minutes, stirring occasionally.

Remove from heat and add chips & vanilla, stirring until melted. Pour the mixture into a 9-by-13 inch baking pan lined with parchment paper.

Let the fudge cool in the pan at room temperature for 3 hours.

The Verdict: This was a very simple fudge recipe. It was delicious but VERY sweet and rich. Also, the fudge was very soft, making it very difficult to cut into shapes like Martha Stewart suggested. I’m not sure if the heavy whipping cream had anything to do with the consistency.

Things to Note/Change: The comments section of Martha Stewart suggests using less butter. I might try cutting it down next time to see if that affects the consistency.

I have to admit, the fudge didn’t sell well at the bake sale. I had a hard time cutting it up so it didn't look that appealing. But I ate a bunch and thought it was great!