The Joy of Christmas Fudge
A rich and decadent fudge recipe perfect for the holidays, made with semi-sweet and milk chocolate chips, butter, and sweetened condensed milk.
Equipment
- Medium saucepan
- 8x8 inch baking pan
- Spatula
Ingredients
Ingredients
- 1 14-ounce can Sweetened Condensed Milk
- 1 cup (2 sticks) Unsalted Butter Cut into pieces
- 12 ounces Semi-Sweet Chocolate Chips
- 6 ounces Milk Chocolate Chips
- 1 teaspoon Vanilla Extract
- 1/2 cup Chopped Pecans or Walnuts Optional
- 1 pinch Salt
- 1 sheet Parchment Paper For lining the pan
Instructions
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium saucepan over medium-low heat, combine the butter and sweetened condensed milk.
- Stir frequently until the butter is melted and the mixture is smooth and well combined.
- Remove from heat and stir in the chocolate chips, vanilla extract, and salt. Stir until the chocolate is completely melted and the mixture is smooth and creamy.
- If using nuts, stir them in now. Mix well to incorporate.
- Pour the fudge mixture into the prepared baking pan and spread evenly with a spatula or the back of a spoon.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and enjoy!
Notes
Store leftover fudge in an airtight container in the refrigerator for up to a week. For a richer flavor, use dark chocolate instead of milk chocolate. You can also add other mix-ins like pretzels, dried cranberries, or toffee bits.