Healthy Christmas Fudge

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.

Healthy Christmas Fudge

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!

Healthy Christmas Fudge

Healthy Christmas Fudge Recipe

Makes 2 1/2 pounds (sounds like a lot but trust me, it goes fast!)

Healthy Christmas Fudge: Ingredients

[easyazon_link identifier=”B01AYUZN66″ locale=”US” tag=”cheeseslave0e-20″]Butter, grass-fed and organic[/easyazon_link] (1/4 cup or 2 oz), plus a little extra to grease the pan
[easyazon_link identifier=”B006CVNF2G” locale=”US” tag=”cheeseslave0e-20″]Organic cane sugar[/easyazon_link], [easyazon_link identifier=”B007TGH4CK” locale=”US” tag=”cheeseslave0e-20″]palm sugar[/easyazon_link] or [easyazon_link identifier=”B0010XRDK6″ locale=”US” tag=”cheeseslave0e-20″]sucanat[/easyazon_link] (2 1/2 cups)
[easyazon_link identifier=”B000EITYUU” locale=”US” tag=”cheeseslave0e-20″]Sea salt[/easyazon_link] (3/4 tsp)
Cream, grass-fed and organic (1/2 cup)
Homemade marshmallow fluff (8 ounces) — click here for recipe
Optional: [easyazon_link identifier=”B0002UN7PI” locale=”US” tag=”cheeseslave0e-20″]Vanilla extract, organic[/easyazon_link] (3/4 tsp) — click here for recipe (NOTE: Leave this out or make homemade vanilla extract with vodka to make this recipe gluten-free)
[easyazon_link identifier=”B000QSOCPA” locale=”US” tag=”cheeseslave0e-20″]Chocolate pieces, semi-sweet, organic[/easyazon_link](1 12-oz. package)
Optional: [easyazon_link identifier=”B004L21MV4″ locale=”US” tag=”cheeseslave0e-20″]Walnuts, organic if possible[/easyazon_link] (1/2 cup)

Healthy Christmas Fudge: Equipment

[easyazon-link asin=”B00009WE45″ locale=”us”]Candy thermometer[/easyazon-link]

Healthy Christmas Fudge

Healthy Christmas Fudge: Directions

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.

Healthy Christmas Fudge

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.

Healthy Christmas Fudge

Healthy Christmas Fudge: Recipe Notes

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.

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Healthy Christmas Fudge

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

34 thoughts on “Healthy Christmas Fudge

  1. Damn…

    This is my first year if being sugar free and am on fairly extreme diet. Collecting healthy sweet recopies for next year as I decided to follow my strict diet through Christmas this year and not deviate (just cause that how I need to do it) but damn your killing me here with this one hehe…

    Merry Christmas to you

  2. That looks so good! I’m determined to figure out how to make a GAPS legal granulated sugar, I think dehydrating dates and grinding them could be promising. Then we can have fudge!

  3. After I get off my cnacer diet, if we are successful in irradicatin this tumor, i’ll give this a try!
    Thanks for mkaingnthe effort to change voer recipes to a more-healthful treat.
    Is more healthful a word?
    Happy New Year!

  4. Hello,
    Just wanted to let you know that for some reason the last two RSS feeds i’ve received from your site have contained a “virus”, not sure why that is but just wanted to let you know.
    Thank you,
    Lisa

  5. @Lisa

    Thanks for letting me know. I’m on vacation right now so I haven’t been checking my email for malware updates.

    I am scanning the site now for malware.

    In the meantime, please upgrade to Firefox. Internet Explorer is not safe!

  6. AnnMarie,
    I want to use unsweetened chocolate in this recipe (to avoid soy lecithin). Do you think I can just sub it in as is without extra sweetener, yielding a less-sweet version? Or can I up the sugar a bit without affecting the consistency or the fudge and it’s ability to set up? Lots of questions…it looks so good!

    (I found a gelatin fudge recipe I tried last week that didn’t set up quite right, but still tastes great! I changed the sugar + corn syrup called for to 2 1/2 cups honey in the recipe, but everything else I did as written. https://culinaryalchemist.blogspot.com/2009/12/jingle-jell-fudge-grammas-gelatin-fudge.html )

  7. Do you think this would work with cocoa powder instead of chocolate? I’d prefer cocoa powder as it doesn’t have sugar unlike chocolate.

  8. This seems like a little bit healthier version. My kids love the fudge at Christmas time. I end up snacking on way too much of it!!

  9. Just wondering if you cook the marshmallow fluff with the sugar, butter, milk mixture. The ‘traditional’ recipe calls for additing the fluff once temperature is obtained.

  10. Just wondering if you should cook the marshmallow fluff with the sugar, butter, milk mixture,as listed in your directions. The ‘traditional’ recipe calls for adding the fluff once temperature is obtained, with the chocolate chips and vanilla. My husband so wants the traditional fudge but I’ve not bought the jar of chemicals! Would like to try this tonight!

      1. If one uses the jar of chemicals, the instructions are to boil the sugar, milk and butter, remove from heat and then add the marshmallow fluff, chcolate chips and vanilla.

        Your instructions (no. 2) state to add the first 5 ingredients (which includes the marshmallow fluff) and boil.

        That’s where I am a bit confused – when to add the marshmallow fluff.

        1. Hi Rachel! I just made the recipe as Cheeseslave has it – mix fluff in first thing – and it’s turning out fine.

          I made a few fudge covered marshmallows and the fudge set up fine. I’ve got the rest in a pan setting up in the fridge and so far it looks like it’s setting up great too!

        2. We’ve always added the fluff at the beginning, with the “traditional” recipe, and it has always worked out fine. Now I’m wondering if we read the recipe wrong? But it always came out.

  11. Wow! This is excellent! I feel that I could eat WAY more than I should. Thanks so much for the recipe. I made marshmallow fluff with Xylitol (not the Ideal brand but rather the real thing) and I used the sugar I had which was organic coconut sugar in the fudge recipe. The marshmallow fluff worked for this recipe, but I wouldn’t use it alone with Xylitol because you can feel the granules in the fluff.

  12. Why not make old fashioned fudge w/ just unsweetened coco, sugar, butter, milk, and vanilla. It takes a bit of work to blend the coco & sugar, but it’s totally worth it, and you can control the sweetness. Go old school!

  13. Candy making scares me because of the temps, but I am having husband make this for me at Christmas. He makes our Brittle from scratch every year for gifts, but I can’t eat brittle, it’s too hard for my teeth

  14. I made this tonight and the flavor is sooo good. However, the fudge is a bit dry and crumbly. I’m wondering if you have any tips to get the texture better next time? Thanks!

  15. Does vanilla have gluten in it? I never heard of that. Pure vanilla shouldn't have any. Maybe the artificial kind does, idk.

    1. I thought the same thing, and then I realized it's probably a cross contamination issue. Brands like Simply Organic do not certify that they are gluten free because they don't want to be held responsible if cross contamination occurs. The only other way I can think of that gluten would be in vanilla would be if the alcohol is made from a gluten containing grain. I personally still use Simply Organic and Frontier spices even though I'm gluten free, but that's because I have a gliadin intolerance and not a true gluten allergy.

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