Christmas Fudge

Holiday baking season has officially begun and what would it be without some tasty fudge!  This recipe yields a high amount if you cut into small pieces. You can also alter to have just white fudge or all chocolate fudge instead of layering and alter amounts.

 

Yield: 64 small pieces of fudge

Prep Time: 15 minutes

Cook Time: 8 minutes

Ingredients:

Chocolate Fudge Layer:

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 of a 14-ounce can full-fat sweetened condensed milk
  • 2 tablespoons marshmallow creme

White Fudge Layer:

  • 1 1/2 cups white chocolate chips
  • 1/2 of a 14-ounce can full-fat sweetened condensed milk
  • 2 tablespoons marshmallow creme
  • 1 teaspoon vanilla extract
  • 1/3 cup red/green sprinkles, plus a few more sprinkles or nonpareils for the top

Directions:

  1. Line an 8-inch square pan with foil (leaving a good overhang on all sides), and spray lightly with nonstick spray.
  2. Prepare the chocolate fudge layer: In a medium-sized saucepan, combine the chocolate chips, sweetened condensed milk and marshmallow creme and heat over medium heat.  Stir constantly with a rubber spatula or wooden spoon as the chips melt.  Once the mixture is melted and smooth, remove from heat and scrape into the prepared pan- spreading to create an even layer.  Set aside.
  3. Prepare the white fudge layer:  In a medium-sized saucepan, combine the white chocolate chips, sweetened condensed milk and marshmallow creme and heat over medium heat.   Stir constantly with a rubber spatula or wooden spoon as the chips melt.  Once the mixture is melted and smooth, remove from heat and stir in the vanilla.  Then quickly stir in the 1/3 cup sprinkles.  Don’t stir too much or they will begin to melt into the mixture.  Scrape the mixture on top of the fudge layer- spreading to create an even layer.  Sprinkle a few additional sprinkle or nonpareils on top, if desired.
  4. Refrigerate for 4 hours, or until set.  Once set, remove the fudge from the pan by lifting it out of the pan with the foil overhang and then peeling the foil off and discarding.  Set the fudge on a cutting board and cut into small pieces.  Store at room temperature for up to 3 days, or freeze in a well-sealed container until ready to munch.
SOURCE:  RecipeBoy.com (adapted from Sally’s Candy Addiction cookbook)
 
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s