Lumberjacks Rejoice! A Recipe for Fudge Tree Rings

Fudge Tree Ring Tutorial

My husband had to cut down a very large and much-beloved Chinese Pistache in our backyard this summer after it died from “tree girdling.” (Apparently that’s a real thing. Google it.) By the way folks, tree removal is not for wimps. I watched, apologetically, from the kitchen window while he chopped, and cut, and sliced, and chopped some more – for days – until he finally had the limbs, trunk and giant roots tackled. No small chore.

Fudge Tree Ring Tutorial

Our daughter had begged her dad to cut some slices from the trunk so that she could count the “rings.” She was fascinated by all the gnarly knots and the wavy pattern inside. I was too. And since I felt so guilty about not being able to help much with the tree removal, I decided to make some fudge tree rings, to reward my husband for his hard work.

My first attempt didn’t go so well. I made the slabs of fudge way too thick. When I rolled them together and sliced the log, the pieces were HUGE. They looked like they came from a giant Sequoia tree in the Redwood Forest. (Don’t get me wrong. We still ate them. But I had to cut them into more manageable bites.)

Fudge Tree Ring Tutorial

My next attempt was much better, yielding finger-friendly slices and perfect-proportioned rings inside. Helpful hint: the thinner you can roll out your fudge, the more rings you’ll get. It was fun to experiment and guess what the result would be when sliced.

So, while we’re sad our tree is gone, it turned into an interesting nature lesson for our kids (as well as an example of hard work.) The tree didn’t go to waste either. We’ll use the branches this Halloween for spooky decorations on our front porch. And the trunk was cut up to make stump stools for our daughter’s nature fort in the backyard bushes.

As for my husband, I think it’s going to take more than the promise of fudge to tackle another tree project like that.

What You Need

This recipe will make 20 slices of fudge.
Approximate time: 45 minutes

  • 4 cups of sugar
  • 1 stick butter (1/2 cup)
  • 1 (12-ounce) can evaporated milk
  • 6 ounces chocolate chips
  • 6 ounces peanut butter chips
  • 1 (7-ounce) jar marshmallow cream
  • Candy thermometer
  • 8 sheets parchment paper
  • Rolling pin
  • Serrated knife


Fudge Tree Ring Tutorial

Step 1
Gather your ingredients and supplies. Have everything pre-measured before you begin cooking.

Fudge Tree Ring Tutorial

Step 2
Put the chocolate chips and the peanut butter chips in medium-sized bowls. Add half of the jar of marshmallow cream to the chocolate chips, and the other half to the peanut butter chips. Set aside for later.

Fudge Tree Ring Tutorial

Step 3
Melt the butter in a large pan on the stove. Stir in the evaporated milk and sugar. Bring to a boil and stir constantly, for about 10-12 minutes – until your candy thermometer reaches 234 degrees (soft ball stage.) Remove from heat.

Fudge Tree Ring Tutorial

Step 4
Pour half of the heated mixture into the chocolate chip and marshmallow cream bowl, and the other half into the peanut butter chip and marshmallow cream bowl. Stir each bowl thoroughly until all ingredients combine smoothly.

Fudge Tree Ring Tutorial

Step 5
Lay out four sheets of parchment paper. Pour two halves of each mixture onto the parchment papers. Cover each with another sheet of parchment paper and roll flat with a rolling pin. The thinner you can roll the fudge, the more “tree rings” you will get inside.

Fudge Tree Ring Tutorial

Step 6
Remove the parchment from the tops of the peanut butter fudge and layer it on top of the chocolate fudge. Lift up the bottom piece of parchment and begin rolling from one edge until you’ve made a solid log.

Fudge Tree Ring Tutorial Fudge Tree Ring Tutorial Fudge Tree Ring Tutorial

Step 7
Using a serrated knife, cut off your tree slices to desired widths. To add the texture of tree bark, use the serrated knife or a toothpick to rough up the outer edge of each slice.

Fudge Tree Ring Tutorial

Step 8
Look for fun ways to display your fudge. I thought this little squirrel added just the right touch!

Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container. Fudge stored at room temperature in an air-tight container will last 7 to 14 days.


  • Interesting….. Mine were cooling are ready to pour almost immediately after I mixed them. I wouldn’t wait too long – 5 minutes – or the fudge will start to set up in the bowls and be hard to roll out.

  • I have made this 3 times now and just can’t seem to get it quite right. It is too liquidy every time and sticks to the parchment paper. It is really thin as well because of the extra liquid. Not sure what I’m not doing right. I keep boiling it for longer and longer. I’m following the instructions completely. It’s been humid lately, could this effect it? I think next time I will use less evaporated milk and see if that helps. how much chocolate and peanut butter chips-cup wise?

  • Hi Carli – we’re sorry to hear that it’s not working for you! Fudge can definitely be fussy so it’s hard to say exactly what the problem could be. Is it possible your candy thermometer is acting up? All the best!! xo

  • When I tried to roll the fudge it broke up into small pieces. What could have been my problem.

  • Hi Anne – It’s possible that your fudge was over- or under-cooked – we’d recommend testing the accuracy of your candy thermometer. It can make a big different in your results since fudge can be tricky to get spot on! Hope that helps for next time!

  • super cute however super finicky :( the first pot of caramel was stuck at 220 for 15 minutes before i realized the bottom was burning. Finally got the next one right but the fudge cooled so quickly and was so crumbly and wouldn’t hold it shape. Read the lines about bad thermometers being the reason so I tried it a third time with a brand new, calibrated thermometer and got the same result :(

  • How long do i wait before taking the parchment paper off? I am testing it now and all the reviews say check your thermometer, i did its band new and i did it at 234. Help!

  • This looks so beautiful, though may have to modify to avoid so much sugar. Maybe plain cake with caramel???
    Thanks for that, will send photo if I manage to make it,
    – Cheers V

Leave a Reply

Your email address will not be published. Required fields are marked *