Looking for a healthy Christmas fudge? Traditional Christmas fudge is made with homemade marshmallow fluff (just honey and egg whites), cream, butter, chocolate and sugar.
How I Transformed Christmas Fudge Into Healthy Christmas Fudge
My mom’s Christmas fudge was my very favorite Christmas treat from my childhood. When I asked my mom for the recipe, she said, “It’s on the back of the jar!” She was referring to the jar of marshmallow fluff. As much as I was craving my mom’s Christmas fudge, I didn’t want to make it with the store-bought fluff.
Then I figured out how to make homemade marshmallow fluff.
The only other thing I had to replace was evaporated milk. Why buy a can of industrially processed milk, I thought. It seems like we should be able to use real milk or cream. I searched around online and found out that yes, you can substitute milk or cream for evaporated milk.
I’m so excited to share this recipe with you. It came out absolutely perfect. Everyone loved it, including my mom and my stepdad (who are both exacting cooks with excellent taste).
Merry Christmas and I hope you enjoy!
It is critical to have a candy thermometer for this recipe. Fudge will only come out right if you bring it to the right temperature (232-240 degrees Fahrenheit). This is called the Soft Ball stage.
Hard Ball is the next stage, in which you can pick it up and it forms a firm ball between your fingers. If your temperature is at the Hard Ball stage, which is 242-248, you will end up with more of a caramel.
To make this recipe gluten-free, omit the vanilla extract OR use homemade vanilla extract made with vodka.
Healthy Christmas Fudge Recipe
Makes 2 1/2 pounds (sounds like a lot but trust me, it goes fast!)
Butter, grass-fed and organic (1/4 cup or 2 oz), plus a little extra to grease the pan
Organic cane sugar, palm sugar or sucanat (2 1/2 cups)
Sea salt (3/4 tsp)
Cream, grass-fed and organic (1/2 cup)
Homemade marshmallow fluff (8 ounces) — click here for recipe
Optional: Vanilla extract, organic (3/4 tsp) — click here for recipe (NOTE: Leave this out or make homemade vanilla extract with vodka to make this recipe gluten-free)
Chocolate pieces, semi-sweet, organic (1 12-oz. package)
Optional: Walnuts, organic if possible (1/2 cup)
1. Grease a 9-inch square baking pan; set aside.
2. Attach a candy thermometer to a large saucepan, and add the first 5 ingredients.
3. Stir over low heat until blended.
4. Increase heat to medium and bring to a rolling boil.
5. Boil slowly, stirring constantly for 4-5 minutes, until the candy thermometer registers 232-240 degrees F or Soft Ball stage.
6. Remove from heat, stir in vanilla and chocolate until chocolate is melted.
7. Optional: Blend in nuts.
8. Turn into greased pan and let cool completely before slicing.