Heirloom Christmas Fudge - Kraft Recipes Top
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Heirloom Christmas Fudge

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  • Butter 8 - 9 inch foil lined baking pan and pre-measure miniature marshmallows, semi-sweet chocolate morsels, nuts (optional) and vanilla. Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 - 5 minutes, stirring constantly. Remove from heat.
  • Stir in marshmallows, morsels, vanilla, and nuts (optional). Stir vigorously for 1 - 2 minutes or until the marshmallows and morsels are melted.
  • Pour into buttered foil lined baking pan. Sprinkle with additional nuts, if desired. Chill until firm.


This Heirloom Christmas Fudge recipe was printed many years ago, and I had it in my recipe archives. I copied the recipe verbatim as it appeared in print. It appeared in print as "Traditional Christmas Fudge" and it was also printed as "Famous Milk Chocolate Fudge". Variations: Milk chocolate fudge: substitute 2 cups milk chocolate morsels for semi-sweet morsels. Butterscotch fudge: substitute 2 cups butterscotch flavored morsels for semi-sweet morsels. Mint-chocolate fudge: substitute 1 1/2 cups mint-chocolate morsels for semi-sweet morsels. Hint: for thicker fudge, use 9 x 5 inch loaf pan.

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