12 Days of Sugar – Day 3
This Snickers fudge is a must-make for the holidays. It’s rich, creamy, and absolutely delicious. It’s easier to make than you think!
Day 3 of my 12 Days of Sugar brings you Snickers Fudge my friends.
I absolutely love fudge! It’s is one of my favorite homemade candies to make during the holidays. In fact, I love it so much I’m not sure why I don’t make it year-round. Do you feel that way too? Why do we always wait until the holidays?
Truth be told, I’m kind of a fudge snob! There is such a thing as good fudge and bad fudge if you ask me. Fudge should be smooth, creamy and melt in your mouth. Fudge should not dry, crumbly and leave you wanting something to drink to wash it down.
Being the fudge snob that I am, I can 100 percent tell you that this Snickers fudge does not fall into the bad category. It’s smooth, rich, and has chunks of Snicker’s scattered throughout. It’s utterly delicious!
It’s simple to make and is a perfect treat to give to neighbors or take to a party.
Here is what you will need:
- Butter: I prefer using salted butter, but unsalted is fine too.
- Chocolate Chips: I like to use 1/2 semisweet and 1/2 milk chocolate chips. If you want it less sweet, I suggest using all semisweet. Use good quality chocolate chips. I recommend Guittard, Ghiradelli or Nestle.
- Marshmallows: Be sure to use mini rather than regular size marshmallows. The marshmallows add creaminess and smoothness.
- Sugar
- Evaporated Milk: Make sure you’re using evaporated milk, not to be confused with sweetened condensed milk.
- Pinch of Salt
- Snickers candy bars
How to store this fudge.
- Once the fudge is good and set up, you can go ahead and cut it into squares and put it in an airtight container. You can also leave it in the pan and keep it covered tightly with plastic wrap and then just cut pieces as you’d like. Just don’t forget to cover it back up!
- This fudge can be stored at room temperature for up to 2 weeks, or in the fridge for up to a month! Again, be sure to keep it airtight so that it doesn’t dry out.
If you love fudge as much as I do, you should give these other fudge recipes a try too! They will not disappoint!
Print
Snickers Fudge
- Total Time: Plus chill time
- Yield: about 24 pieces 1x
Ingredients
- 6 Snickers candy bars (2.07 ounces each)
- 2 cups semisweet chocolate chips
- 5 cups mini marshmallows
- 3/4 cup butter (1 1/2 sticks)
- 3 cups sugar
- 2/3 cup evaporated milk
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Line a 9-in. square pan with foil. Butter the foil and set pan aside.
- Cut candy bars into pieces and set aside.
- In the bowl of a stand mixture pour the chocolate chips, marshmallows and butter, set aside.
- In a heavy saucepan, heat the sugar and evaporated milk over medium heat, stirring constantly until sugar is dissolved. Continue cooking until a candy thermometer reads 234° (soft-ball stage), anywhere from 6 to 10 minutes. Remove from the heat and carefully pour mixture into the mixing bowl with the chocolate chips, butter and marshmallows. Turn mixer on low to begin and then increase speed and continue mixing until mixture is smooth and creamy.
- Quickly pour half of the chocolate mixture into prepared pan. Scatter chopped Snickers evenly across the top and then pour remaining chocolate mixture and spread evenly. Quick spread smooth with an off set spatula.
- Cover the pan tightly and put it in a cool place to set up completely before cutting it into squares. (*You can put it in the fridge to speed up the process.)
Notes
- I prefer using the cold water test instead of a candy thermometer, but do whatever you’re comfortable with.
- If you don’t have a stand mixer, you can use a hand mixer or beat the fudge by hand with a wooden spoon. FYI, I’ve made a lot of fudge in my life and it’s so much easier using a mixer than doing it by hand (lol!)
- Prep Time: 10 mins
- Cook Time: 10 mins
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