Who the FUDGE celebrates the holiday season without a beautiful slab of fudge? “Not I!,”says this candy lover. From Halloween, to Thanksgiving, to Christmas… Right into the New Year, people are serving fudge. This rich, bite-sized soft candy is a holiday staple and has been for as long as I could remember. When I was much younger, my Great Grandmother Presley used to always have a little plate of fudge on her coffee table when guests would arrive for a “feast day” like Thanksgiving or Christmas. I always loved this tradition, but was too intimidated by all the tinkering with candy thermometers and reaching certain temperatures in order to make proper fudge. That’s until I played with adding marshmallows and Cacique’s Crema Mexicana to the mix. Then I was able to throw those thermometers to the side and not worry about reaching certain temperatures. Those two ingredients make this recipe so easy, even a novice can feel confident there will be no mishaps. I’m especially fond of the addition of Cacique’s Crema Mexicana, which gives my fudge such a creamy, smooth texture and really is the secret weapon to building up that chocolate flavor. I couldn’t stop there, I had to make my fudge rocky road flavor, because as beautiful as my grandmother’s fudge used to be… it needed a little boost. This recipe has that chewy bite, nutty crunch, and fruit note that makes it oh so good. Hello decadence!
To my FUDGE… I could go on and on about you and why you are my quintessential holiday treat, but I’d rather eat you instead. Make this recipe and delight your holiday guests.
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WHAT YOU NEED
- Non-stick baking spray
- 2 – cups sugar
- 6 – tablespoons salted butter
- 4 1/2 – cups marshmallows
- 1 1/4 – cups Cacique® Crema Mexicana
- 1 – teaspoon Mexican vanilla extract
- 3 – cups chocolate chips (use either milk or semisweet or a combination of both)
- 1 1/2 – cups whole almonds
- 1 – cup dried cherries
HOW TO MAKE IT
- Line a 9x13 inch baking dish with parchment paper. Then spray generously with baking spray. Set to the side.
- Spray a sauce pan with nonstick spray, and place over a medium-low flame. Add in sugar, butter, 3 ½ cups marshmallows (Reserve additional cup to the side), and Caciques’ Crema Mexicana. Stir until marshmallows are melted. This will take about 6 to 7 minutes.
- Raise the flame to a medium high and bring to a boil. Boil mixture for 4 minutes. Remove mixture from flame and add in vanilla extract and chocolate chips. Mix until all chocolate is melted and the mixture is smooth. Mix almonds and dried cherries to the chocolate mixture until fully combined.
- Pour 1 cup of marshmallows into the bottom of the sprayed baking dish. Reserve about 10 for the top of the fudge. Then scoop the chocolate/almond/cherry mixture on top of the marshmallows. Spread the mixture evenly in the pan to reach the edges. Decorate the top with marshmallows and almonds.
- llow the fudge to cool at room temperature for 5 hours or overnight. Carefully remove fudge from pan by pulling it up and out from the sides of the parchment paper onto a flat surface. Cut into desired size. I cut mine into 2- inch squares.