Homey, comforting, chocolatey goodness: that’s Mama Braun’s Christmas fudge, as captured by her daughter and Epicurious member Meridith Braun Schmalz of Ontario, Canada. As one of seven children raised on a farm in Idaho, Schmalz grew up with this fudge recipe and considers it the best there is—maybe it’s the mellow butterscotch, maybe it’s the gooey marshmallow, or maybe it’s just the dense but crumbly fudge consistency. Any way you cut it, it’s a fabulous baked gift.

　　

Ingredients

Makes about 36 (1 1/2-inch squares)

　　2 cups (packed) light brown sugar

　　1 cup sugar

　　1 cup evaporated milk

　　1/2 cup (1 stick) salted butter

　　1 (7 1/2-ounce) jar marshmallow cream

　　6 ounces butterscotch chips

　　6 ounces milk chocolate chips

　　1 teaspoon pure vanilla extract

　　1/2 cup walnuts, toasted and finely chopped (optional)

　　Special equipment: 9-inch square baking pan; candy thermometer

　　

Step 1

Butter the baking pan.

　　

Step 2

In a medium pot over moderately high heat, bring the sugars, evaporated milk, and butter to a boil. Continue boiling until the mixture turns a deep golden brown and registers 245°F on a candy thermometer, 10 to 15 minutes.

　　

Step 3

Remove the pot from the heat and add the marshmallow cream, butterscotch chips, chocolate chips, and vanilla. Stir until smooth, then stir in the walnuts, if using. Transfer to the prepared pan and cool at room temperature until set, at least 1 hour. Cut into squares and serve.

　　

DO AHEAD

Step 4

The FUDGE can be made ahead and stored in an airtight container at room temperature for 1 week.

　　The Epicurious Cookbook