When M&M’s invited me to celebrate its 75th Anniversary, I jumped at the chance of working with one of my favorite candies. M&M’s are my movie staple, and the first thing I grab in the mini bar when traveling, (I’m partial to the classic milk chocolate M&M’s, but I recently tried the pretzel and I’m warning you do not to try a bag unless you’re prepared to get hooked). And while I’ve always loved them on their own, my favorite way to use M&M’s is in baking. I’m constantly mixing in a bag to my chocolate chip cookies and brownies, but since this wasn’t just any old occasion, I knew brownies or cookies wouldn’t do. I wanted something more memorable, a bit more personal, and with fall around the corner something I could cozy up with. But I also wanted the recipe to stay on the more classic side just like M&M’s themselves. So after a little chat with Mama K, it was decided; my grandmother’s homemade fudge with colorful M&M’s front and center would be the winner. And perhaps the best part about making fudge (other than the taste) is that people will think you spent a lot more time on this dessert than you actually did, making it a great treat for back-to-school, birthday parties and even just a little Sunday baking with the family.
Though I’ve enjoyed my family’s homemade fudge time and time again, I had never actually made it myself. But armed with my mother on the phone walking me through each step, I found that it was incredibly easy to make. And the M&M’s were definitely a welcome addition. Not only do the M&M’s add a bright and cheery pop, but by being both in the fudge and as a topping the M&M’s gave each bite that crispy crunch. Plus they really took this family favorite recipe to the next level.
If you’re a first timer like me, the two pieces of advice I have is…first: make sure you have all of your ingredients and baking dish prepped and ready to go. And second: don’t walk away from the fudge. When making fudge, or candy of any kind, it only takes five seconds for it to burn and ruin your whole dish. And also, line your baking dish with unbleached parchment paper or foil for easy clean-up. Because let’s be honest, who wants to do more dishes than we have to?
With homemade M&M fudge now under my belt, I really have to say this is why I love my job. Taking part in celebrating a beloved brand like M&M’s, while having the excuse to whip out a family recipe; what other job allows you to do that!? A big thanks to our neighborhood Kroger, too, for always having your shelves stocked with my favorite M&M’s and everything else I need. And with that, I’d love to know my friend’s what’s your favorite kind of M&M’s?! Truly, MKR
- 10 oz. peanut butter
- 1 1/2 stick butter
- 1 jar marshmallow fluff
- 1 can evaporated milk
- 3 cups sugar
- 1 tsp. vanilla
- 1 bag Peanut Butter M&M's, rough chopped
- 1 bag Milk Chocolate M&M's for topping
- Line 9" baking pan with parchment paper or foil, making sure paper extends over sides.
- Bring butter, sugar and evaporated milk to a rolling boil in a large sauce pan, stirring occasionally.
- The second the mixture hits a rolling boil, begin stirring constantly, never stopping for 4-6 minutes. Stir until mixture begins to thicken.
- Remove from heat and quickly add marshmallow fluff, vanilla and peanut butter. Stir until mixture is creamy and starts to look like fudge.
- Once combined, mix in your rough chopped Peanut Butter M&M's.
- Pour mixture into baking dish, smooth the top with a spatula.
- Top with Milk Chocolate M&M's, and let rest. Fudge needs to set for at least a few hours, or even overnight. You can also place the fudge in the refrigerator to speed up the process.
- 1 1/2 sticks butter
- 3 cups sugar
- 1 jar marshmallow fluff
- 1 can evaporated milk
- 3 cups milk chocolate chocolate chips
- 1 bag Pretzel M&M's, rough chopped
- 1 tsp vanilla
- 1 bag Milk Chocolate M&M's for topping
- Line 9" baking pan with parchment paper or foil, making sure paper extends over sides.
- Bring butter, sugar and evaporated milk to a rolling boil in a large sauce pan, stirring occasionally.
- The second the mixture hits a rolling boil, begin stirring constantly, never stopping for 4-6 minutes. Stir until mixture begins to thicken.
- Remove from heat and quickly add marshmallow fluff, vanilla and milk chocolate chocolate chips. Stir until mixture is creamy and starts to look like fudge.
- Once combined, mix in your rough chopped Pretzel M&M's.
- Pour mixture into baking dish, smooth the top with a spatula.
- Top with Mini M&M's, and let rest. Fudge needs to set for at least a few hours, or even overnight. You can also place the fudge in the refrigerator to speed up the process.
I don’t think I’ve ever made fudge, this looks so yummy!
xo Jessica
My Style Vita
Can this be made in cake pan?