Festive Fudge Snowflakes and Squares
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!
Why You Must Make
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.
- While squares of homemade fudge are delicious, making festive shapes are perfect for the holidays.
- These are made with my tried and true no-fail fudge recipe!
- Snowflake-shaped fudge isn’t limited to Christmas as it’s wonderful for any winter holiday and hostess gifts.
But as a food blogger, I like to shake things up a bit. Using my tried and true fudge 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.
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!
- If you own the snowflake mold, you can also make the Layered Peppermint Bark!
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!
You May Also Like:
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- More Food Gifts
- More Holiday Recipes
Festive Fudge Snowflakes and Squares
This no-fail fudge can be used in molds or poured in a square baking pan and cut into squares. A terrific holiday confection. Recipe adapted from Kraft.
- 3 cups sugar
- 1 1/2 sticks butter (3/4 cup or 6 ounces)
- 2/3 cup evaporated milk
- 12 ounces of semi-sweet chocolate chips
- 7-ounce jar of marshmallow creme
- 1 teaspoon vanilla
- 12 Ghirardelli Holiday Impressions Squares, optional
- In a heavy saucepan, combine sugar, butter, and evaporated milk.
- Heat, while stirring, till the mixture boils, and the 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 for about a minute.
- Pour any extra fudge into 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
32 Comments on “Festive Fudge Snowflakes and Squares”
This is so festive and really fun!! My kids enjoyed making and eating this!
Hi Liz, I’m having issues with my fudge setting up. I am using a recipe for Fireball fudge using the ghiardelli white chocolate chips. I have used this recipe several times in the past the only difference is the molds.. I just don’t understand why. People have said cut part of the liquids, don’t use Pam in the molds. Any suggestions? Why would it make such a difference with the molds??
Hi, Lisa, I agree with you, the molds shouldn’t make a difference. Did you fill the molds up (so that the fudge in the molds is thicker than when you put it in a pan)? When I layered, I did half white chocolate and half semi-sweet. I’m wondering if the thickness is an issue, since the white chocolate is softer than dark chocolate. If so, maybe using a bit less liquid would help.
You sound like you’ve made a lot of fudge, so I’m guessing you cooked it long enough. But if you aren’t using a candy thermometer, that might help. Hope the next batch is perfect!!
prettiest fudge everrrrr!
I didn’t have as much time as I needed to make all my Christmas goodies this year but these look so good that I might need to make a batch for New Years.
What beautiful fudge! I never mind using corn syrup. I really don’t think it’s any better or worse than other sugars.
This fudge looks gorgeous Liz! Love the pretty molds, they came out beautifully! Pinning. Hope you and your family had a wonderful Christmas and enjoy the rest of the holidays and new year 🙂
Pinned, recipe saved and on my to-make list! Thank you, Liz, for the stellar explanation about sugar in fudge =) As always, you’ve upgraded the simplest fudge to a most haute couture culinary treat!
I have been making super easy fudge with chips and condensed milk (and milk dubs) via Rhonda at The Kitchen Witch. It is delicious! I just know yours is too and it is so pretty and festive!
I really like the snowflakes to the candy. Making your own fudge is very cool. Hope you had a great holiday.
Merry Christmas, Liz, to you and all your family. Your fudge is gorgeous! I love it. And yes, there’s nothing worse than a grainy fudge. I love how you made this so festive by putting it in a snowflake mould xx
These snowflakes look perfect, the fudge moulds are such a brilliant idea 😀