I have never made fudge before and I don’t know why. It’s fantastic. You can gift it in a box, or put it in a clear food bag with a bow. Better yet, keep it in the fridge for yourself. I was inspired to make fudge on the pretense it would give me some Christmas spirit. It failed at that, but the fudge was delicious. I found a recipe that used both semi-sweet and milk chocolate chips. We loved it. As much as I love semi-sweet chocolate chips in cookies, milk chocolate chips add the sweetness fudge needs. I love marshmallows, so I added one cup of mini-marshmallows to the fudge. It made me smile.
1 14-ounce can sweetened condensed milk
2 cups semi-sweet chocolate chips (12 ounces)
1 cup milk chocolate chips (6 ounces)
2 tablespoons butter
1 teaspoon of vanilla extract
Optional: 1 cup of chopped nuts or mini-marshmallows
Lightly grease an 8 inch square pan. Line it with plastic wrap leaving the ends out over the edge, to cover the finished fudge. The ends will also serve as “handles” to lift out the fudge from the pan.
In a double boiler or a bowl over simmering water, combine the sweetened condensed milk, chocolate chips, butter and vanilla. Stir until the chocolate has melted and the mixture is smooth. Be patient. It takes a little while and it gets very thick. Stir in nuts or marshmallows before pouring into the pan.
Pour the mixture into the prepared pan. Spread gently, then cover light with the ends of the plastic wrap. Chill in the refrigerator until the fudge is firm. Lift the chilled fudge out of the pan and cut into small squares. I use a long serrated knife to cut the fudge.
Serve and enjoy.
Gently press in 1/2 cup of toffee bits into the top of fudge once it’s in the pan.
Stir in 1 tablespoon of bourbon or rum into the fudge along with the vanilla.
Add 1/2 to 1 cup of dried cranberries, raisins or chopped dried cherries.
Here’s the original recipe.