Christmas Double-Decker Fudge

Christmas is right around the corner! Today, I’m going to share with you my mama’s recipe for a delicious Christmas treat: double-decker fudge!

Jump to Recipe

One of the reasons why I love this recipe is that it is highly adaptable. You could make it as a single layer or a double layer. You could make peanut butter-chocolate fudge (my personal favorite) or white chocolate-peppermint. You could cut the finished fudge into squares or use fun cookie cutters to cut out Christmas-y shapes (though they’ll need to be thick cookie cutters).

I also love it because it’s simple to make without fancy equipment. If you really want to up your fudge making game, you might want to invest in a candy thermometer. But I don’t use one and my fudge turns out just fine.

Start by melting one stick of butter (8 Tbsp) in the bottom of a pot over medium heat. As it melts, stir in 2 cups sugar and ½ can sweetened condensed milk. Stir constantly to avoid scalding. Bring the mixture to a boil and boil for at least 2 minutes—there will be a visible texture change.

For those more experienced in candy-making, you’ll know there’s a specific temperature that the fudge must reach in order for this texture change to occur. As previously mentioned, I don’t have a candy thermometer, so I’m not sure what this temperature is. But by watching the clock and the texture, I’m able to see when it’s time to take the fudge off the heat.

As quickly as possible, stir in 1 tsp. vanilla, one 7-oz. container of marshmallow crème, and 1 cup of your flavor of choice. Stir vigorously until combined.

Here are some good flavor options:

• Peanut butter (creamy or crunchy, whatever your preference)

• Semisweet chocolate chips

• Dark chocolate chips

• White chocolate chips

• Mint chocolate chips

Please note that I have not tried making caramel fudge. If you try it, you’ll want to use caramel chips, but I’m not sure how well they’ll mix. Peanut butter is the most viscous material I’ve ever used, and it works just fine, but I’d hesitate to use anything more liquid-y than that.

As you mix your flavors into the fudge, be sure to continue stirring, as the fudge will set quickly. It will definitely give your arms a workout.

Pour the fudge into a shallow baking dish lined with parchment paper, spreading it into a layer ½ to 1 inch thick. Keep the thickness in mind if you are going to include a second layer, especially if you want to cut the fudge into festive shapes.

While the first layer sets, make the second layer. Follow the exact same procedure.

Once both layers have set, cut into squares or festive shapes, and enjoy!

Recipe

Ingredients (per layer):

• 1 stick (8 Tbsp) butter

• 2 cups sugar

• ½ (14 oz.) can sweetened condensed milk

• 1 tsp vanilla

• 1 (7 oz.) container marshmallow crème

• 1 cup “flavor”

  • Peanut butter

  • Semisweet chocolate chips

  • Dark chocolate chips

  • White chocolate chips

  • Mint chocolate chips

Directions:

1. Melt 8 Tbsp butter in a pot over medium heat. Stir in 2 cups sugar and half a (14 oz.) can sweetened condensed milk. Bring to a boil, stirring constantly.

2. Boil for at least 2 minutes, or until there is a visible texture change. Remove from heat.

3. Working as quickly as possible, add 1 tsp. vanilla, 1 (7 oz.) container marshmallow crème, and 1 cup of flavor of your choice. Stir vigorously until fully combined.

4. Pour into a shallow baking dish lined with parchment paper. Spread into a layer ½ to 1 inch thick.

5. (Optional) While the first layer sets, start the second layer.

6. Allow to cool completely before cutting into squares or shapes. Enjoy!