These Festive Fudge Snowflakes are a delicious holiday sweet! This is my no-fail fudge recipe tweaked for a fun presentation.
This Easy Fudge Recipe can simply be poured into a non-stick foil lined 8 x 8-inch pan and cut into 64 squares for gift giving as well!
Festive Fudge Snowflakes and Squares
In the month of December, I make batches and batches of fudge. The foolproof kind made with a jar of marshmallow creme. The easy fudge recipe my family loves.
But as a food blogger, I like to shake things up a bit. Using my tried and true recipe, I poured the liquid confection into Silicone Snowflake Mold (Amazon link in the recipe card below) as well as square molds with removable bottoms to make some very festive fudge. The single squares pan (Amazon affiliate) is made by Chicago Metallic. I topped these with Ghirardelli Holiday Impressions squares. I found the silicone snowflake molds at Target a couple of years ago.
How to Make No-Fail Fudge
Have you ever eaten grainy fudge? When I was working as an oncology nurse, many moons ago, a patient’s father would bring us in tins of fudge. It was his therapy to go home and lose himself in the kitchen as his daughter was an inpatient fighting leukemia. The nurses would eat anything, even his crunchy, sugar-laden fudge. Check out more tips on making perfect fudge!
- Fudge crystallization happens when even just one grain of sugar is undissolved while bringing the fudge mixture up to the proper temperature. When the fudge cools, that one grain can recrystallize a whole batch, leaving you with less than silky smooth fudge.
- PRO-Tip: Adding an ingredient such as corn syrup or marshmallow creme helps prevent this chemical reaction, and that’s what makes this easy fudge recipe hard to beat. I do try to avoid additives such as corn syrup, but I don’t mind it once a year, especially when it prevents me from tossing away batches of ruined candy.
- As an added precaution, I also put the lid on the pot just as it starts to boil to help any stray sugar crystals melt. Just for a minute, though, as I like to keep an eye on the temperature.
- PRO-Tip: Pull the mixture from the burner as soon as the thermometer reads 234º. Quickly add the chocolate, marshmallow cream, and vanilla and scrape into the prepared pan. The hardest part is yet to come! Waiting for the fudge to cool, so you can dig in!
How to Wrap Fudge for the Holidays
- The main goal is to keep the fudge from exposure to air and drying out.
- Cellophane bags with festive ribbons are a nice option.
- Use a tin and line the bottom with wax or parchment paper, then add another layer of paper if you’re stacking the fudge.
- Or cut large pieces of fudge and wrap them individually with plastic wrap and a bow.
- Pour your fudge into greased holiday cookie cutters placed on a parchment-lined baking sheet. Then gift the fudge in the cookie-cutter by wrapping it in a cello bag.
If you haven’t had enough sweets for the holidays yet, whip up a batch of this unbeatable festive fudge. Pour it into an 8 x 8 inch pan (affiliate link) and cut it into squares or try some festive fudge snowflakes and squares!
More Scrumptious Fudge Recipes:
- Peanut Butter Fudge from TexanErin Baking
- Pumpkin Fudge from That Skinny Chick Can Bake
- No-Fail Orange Creamsicle Fudge from Inside BruCrew Life
- Double Decker Oreo Fudge from That Skinny Chick Can Bake
- Triple Chocolate Turtle Fudge from Mom on Timeout
- Oreo White Chocolate Fudge from That Skinny Chick Can Bake
- Layered Chocolate Peanut Butter Fudge from That Skinny Chick Can Bake
- More Food Gifts
- More Holiday Recipes
- 3 cups sugar
- 1 1/2 sticks butter (3/4 cup or 6 ounces)
- 2/3 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 1 7-ounce jar marshmallow creme
- 1 teaspoon vanilla
- 12 Ghirardelli Holiday Impressions Squares, optional
- In heavy saucepan, combine sugar, butter and evaporated milk. Heat, while stirring, till mixture boils, and candy thermometer reaches 234º (about 4 minutes). Remove from heat and add chocolate chips and marshmallow creme. Mix till well combined. Stir in vanilla, then pour into greased molds of your choice or a greased 8 x 8-inch pan. Cool, then cut (if necessary) and serve.
- If using the single squares pan and topping with Ghirardelli squares, press one on top of each square of fudge after letting it cool about a minute. Pour any extra fudge in ramekins or any small heatproof container.
Total time does not include cooling time.
To make small fudge squares, pour the hot fudge mixture into a greased or non-stick foil lined 8 x 8-inch pan. Smooth top and let cool. Cut into squares and store in an airtight container.
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Serving Size:1 square
Amount Per Serving: Calories: 109Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 24mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 1g