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Chai-Spiced Fudge

Photo: Ryan Benyi; Styling: Gerri Williams
Prep time 5 mins
Cook time 7 mins
Chill time 2 hrs
Yield About 2 lb. (32 pieces) (serving size: 1 piece)
Skip the store-bought stuff! Chai-Spiced Fudge is the perfect bite and  makes a great gift, too.


  • 1 cup sugar
  • 1 7.5-oz. jar Marshmallow Fluff
  • 2/3 cup evaporated milk
  • 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 14 ounces (2 1/2 cups) semisweet chocolate chips

Nutrition Information

  • calories 132
  • fat 6 g
  • satfat 4 g
  • protein 1 g
  • carbohydrate 20 g
  • fiber 1 g
  • cholesterol 7 mg
  • sodium 30 mg

How to Make It

  1. Line an 8-inch square baking pan with heavy-duty aluminum foil, tucking it into corners and letting at least 1 inch overhang on all sides.

  2. Combine sugar, Marshmallow Fluff, evaporated milk, butter, cinnamon, cardamom, cloves, ginger, cayenne and salt in a medium saucepan and cook over medium heat, stirring frequently, until mixture is smooth and comes to a boil. Let boil for 5 minutes, stirring constantly.

  3. Remove saucepan from heat, add chocolate and stir until smooth. Transfer to baking pan and smooth with a spatula. Refrigerate until firm, about 2 hours.

  4. Grasp overhanging foil on either side of pan and lift fudge onto a cutting board. Remove foil and cut fudge into small squares to yield 32 pieces. Refrigerate in an airtight container between layers of waxed paper for up to 1 week before serving.