The Gift of Fudge

These fudge-proof recipes are easy holiday gifts for your friends and neighbors.

Walnut Pumpkin Fudge

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!


Did you know?

This divine all-American dessert was the result of a fudged-up batch of caramels in the 1800s. Nevertheless, these fudge-proof recipes are easy holiday gifts for your friends and neighbors.

Peeeanut … Peanut Butter, Fudge!

Peanut Butter Fudge
Peanut Butter Fudge
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup evaporated milk
  • 1/4 cup corn syrup
  • 3/4 cup marshmallow creme
  • 1/2 cup peanut butter
  • 2 tablespoons butter
  • 1 teaspoon vanilla

In saucepan over medium-high heat, bring sugars, milk, and corn syrup to boil, about 3 minutes or until candy temperature reaches 240 F or soft ball stage. Add marshmallow creme, peanut butter, and butter; mix quickly and remove from heat. Add vanilla and beat until smooth. Pour into a greased 8-by-8-inch pan. Let cool completely. Cut into bite-size pieces and store in airtight container.

Tip: When boiling sugars, milk, and syrup, use candy thermometer to bring mixture to 240 F. If you do not have thermometer, place bowl of cold water near cooking station. To determine if it has reached soft ball stage, drop tiny bit of mixture into cold water. You should be able to form candy into tiny, soft ball.

Walnut Pumpkin Fudge

Walnut Pumpkin Fudge
Walnut Pumpkin Fudge

A seasonal twist on a holiday treat!

  • Substitute 1/2 cup pumpkin puree for 1/2 cup peanut butter
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 cup chopped walnuts

Prepare peanut butter fudge as directed, substituting 1/2 cup pumpkin puree for peanut butter. Add spice and walnuts with vanilla.

Gimme S’More Low-Fat Fudge

  • 10 ounces low-fat semisweet chocolate chips
  • 2/3 cup fat-free sweetened condensed milk*
  • 1 1/4 cups miniature marshmallows
  • 3 low-fat graham crackers

Melt chocolate and milk in saucepan over low heat. Remove from heat and let cool (for 1 to 2 minutes only). Stir in vanilla and 1 cup marshmallows. Pour into greased parchment paper-lined 8-by-8-inch pan. Break graham crackers into small pieces. Stick crackers and remaining marshmallows into fudge. Refrigerate for 3 to 4 hours until hard. Invert pan and remove parchment paper. Cut into serving sizes and store in airtight container.

* We also tested this recipe with fat-free evaporated milk, which produces a sticky fudge that’s difficult to cut.

Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now


Your email address will not be published. Required fields are marked *