Ah, fudge. Fudge is kind of like gingerbread cookies in that you only have a small opportunity to eat it every year and then suddenly it’s gone. Like a shamrock shake.
Personally I think we should all start a revolution. Fudge in July! Because nothing says creamy thick chocolate like 80 degrees and 70 percent humidity, right? 😉. All right, maybe it’s best to keep it a winter thing. So it it while you can!⛄️
How do you like your fudge? Personally I love white chocolate and caramel fudge, although I also have a soft spot for peppermint. But then sometimes I just crave some old fashioned fudge: the kind I can remember from years past.
This fudge is thick, dense, and…here’s the best bit…easy to make! Woohoo! Toss out that candy thermometer, people! You won’t need it!
No, wait. Don’t really toss that thermometer out. That would be pure madness. You might want to make divinity or something. 😄
This recipe is so easy. I t’s basically just heating, stirring, and pouring. So easy, in fact, that you can dwell on more important food questions. For instance, you’ll need to ask yourself this: to add nuts, or not to add nuts? Personally I usually like my fudge straight up. 😉. Pure, unadulterated chocolate. But I’ve had it both ways, and both are delicious.
If you celebrate Christmas, I hope you have an absolutely wonderful holiday. And if you don’t, I hope the week is filled with just as much cheer and joy.
Merry Christmas everyone!
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 14 oz can sweetened condensed milk
- Pinch of salt
- 1½ tsp vanilla extract
- 1 cup chopped walnuts (optional)
- Line aluminum foil inside a nine inch square pan, making sure that the foil hangs over the edge on both sides so you can easily remove it from the pan later. Set aside.
- In a medium saucepan mix together both kinds of chips and sweetened condensed milk on low heat.
- Add the salt and stir occasionally until the mixture is thoroughly combined, completely melted, and glossy.
- Remove from heat and stir in the vanilla.
- Add the nuts if using.
- Pour the fudge into the foil-lined pan and spread it out evenly.
- Place in the fridge for at least three hours.
- Remove from fridge. Peel the foil off of the bottom of the fudge and cut into small squares.