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Looking for an easy homemade gift idea? The holidays are the perfect time to mix up a scrumptious batch of homemade fudge. Tucked away inside a decorative tin, it makes a thoughtful gift for neighbors, family, and friends. I love making homemade gifts--especially the edible kind--and this recipe for chocolate fudge calls for a secret ingredient that's sure to provide a tasty surprise!
What's the surprising ingredient in this chocolate fudge recipe? Well, I'll give you a clue. I grew up with my mom using it as the "secret" ingredient in a marinade and in a recipe for a frosted chocolate cake. Any guesses? It's Coca-Cola! Yes, this batch of ooey-gooey fudge has Coca-Cola cooked right in.
Recently, I modified my mother's traditional cake recipe for Coca-Cola Cake to makeCoca-Cola Cupcakes. What is it about Coca-Cola that makes baked goods so sugary sweet and moist?! And since I know it's delicious baked in chocolate cake and cupcakes, I decided to try it in fudge and make Coca-Cola Fudge. I love adding my own twist to my family's beloved recipes, and it just wouldn't be Christmas without a batch of homemade fudge. Paired with a glass of Coca-Cola, it's a treat that even Santa would choose over milk and cookies. Wanting to enjoy this holiday treat for yourself? Keep reading for the full recipe!
For my family, it also wouldn't seem like the holidays without an icy cold Coca-Cola. It's been a beverage staple at our holiday meals for as long as I can remember--right up there with the sweet tea and my momma's Christmas punch.Poured over ice or enjoyed straight out of the nostalgic glass bottles, it's a holiday favorite! Perhaps that stems from growing up here in the South with several of those years being spent in Atlanta where Coca-Cola is headquartered.
Back when my sister and I were kids, my mom recorded some of our favorite holiday movies onto a VHS tape. Anyone remember watching Mickey's Christmas Carol, the 1964 version of Rudolph the Red-Nosed Reindeer, or A Muppet Family Christmas? Along with several holiday movies, she also recorded the commercials. At the time, having those on the tape probably seemed like an inconvenience. Years later, they are just part of the recording's charm. She had the tape transferred to a DVD several years ago and now my kids can continue to enjoy those classic films year after year--commercials and all. One of the commercials is for Coca-Cola. It shows an elf tacking up a Christmas countdown poster with Santa's beard on it. Anyone remember that one? My sister and I would always want a taste of Coca-Cola after watching that commercial. Kinda like wanting chocolate when watching Willy Wonka & the Chocolate Factory. That's a story for a different day though. I guess the commercial was effective because it worked it's magic on us. All of this to say that our family history with Coca-Cola at the holidays goes way back.
That's why I'm loving the limited edition holiday packaging for Coca-Cola this holiday season. It features a vintage Santa and sweet polar bears that bring back memories of holidays from years ago. And now I get to share those memories and traditions with my own children.
It just made sense to pair two of our holiday favorites--fudge and Coca-Cola--together into one tasty treat. I made a run out to Family Dollar to grab my "secret" ingredient and tested a couple different variations. The whole family was very eager to be my taste testers and tell me which they thought was the best. That's the recipe I'm sharing with you today. From our family to yours, here's our recipe for Coca-Cola fudge!
Coca-Cola Fudge
Ingredients
- 1 container (7 oz) marshmallow cream
- 1 1/2 cups sugar
- 2/3 cups evaporated milk
- 1/4 cup Coca-Cola
- 1/4 teaspoon salt
- 1 bag (12 oz) chocolate chips (You can use semi-sweet or milk chocolate)
- 1 teaspoon vanilla extract
Directions
- In a large pot, combine marshmallow cream, sugar, evaporated milk, Coca-Cola, and salt.
- Bring to a full boil, stirring constantly over medium heat.
- Boil the mixture for five minutes still stirring constantly. Tip: It is very important for it to boil for the full five minutes. Set a timer for this step.
- Remove from heat. Add the chocolate chips and stir until melted.
- Mix in the vanilla extract.
- Pour into a buttered 8" pan. Let the fudge cool and set completely. Slice and enjoy!
I hope your family enjoys this recipe as much as mine did! Make up a batch to gift to others this holiday season or just add it to the table at your own holiday festivities. Either way, it's sure to bring on many chocolate-smudged smiles this season!
Shop!
For more tasty recipes, gift ideas, and ways to save this holiday season, visit the Family Dollar on their website, Facebook, or Pinterest. It's a great place to shop the limited edition holiday Coca-Cola packaging to enjoy with your own batch of Coca-Cola Fudge.
More baking inspiration!
Love this fudge recipe? Enjoy another treat with Coca-Cola baked inside! Click here for my recipe for moist and delicious Coca-Cola Cupcakes.
Happy holiday baking!
FAQs
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
What is the secret to good fudge? ›
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
How to prevent sugar crystals in fudge? ›
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
What happens if you stir fudge too early? ›
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
What is the soft ball stage of fudge? ›
making of fudge
termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
Is evaporated milk or condensed milk better for fudge? ›
Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.
What not to do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
Grainy Fudge
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
Should I stir fudge while boiling? ›
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
How do you keep homemade fudge from being grainy? ›
To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Why does my fudge crumble when I cut it? ›
The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.
How to beat fudge with a wooden spoon? ›
Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated. Add the vanilla and stir vigorously or beat on low speed until the mixture begins to thicken and loses some of its shine, 12 to 15 minutes.
How to tell when fudge is done? ›
Set the pot on the counter. Scatter the cooled butter, the rest of the chopped chocolate, and the vanilla on top of the fudge mixture. Allow the fudge to cool until it reaches 115–125°F (46–50°C), checking every 10-15 minutes with your Thermpen ONE.
How to tell if fudge is ready without a thermometer? ›
To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.
Should fudge be soft ball or hard ball? ›
Soft-Ball Stage
If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge , pralines, and fondant are made by cooking ingredients to the soft-ball stage.
What makes high-quality fudge? ›
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
Do you stir fudge while it is boiling? ›
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
