There’s nothing that brings back Christmas memories like a good piece of fudge. Opening this container of fudge earlier in the week brought on all the feels just from the smell. The fudge recipes that I use are super easy and quick, and not only do they fulfill my childhood expectations of Christmas but they always seem popular when I share them. I hope these make your holidays a little sweeter.
Eagle Brand Milk Chocolate Fudge
This recipe is straight off the Eagle Brand Condensed Milk can and is the one that my mom always used. I like it with nuts but I skipped them in this batch.
3 cups (18 oz) semi-sweet chocolate chips
1 14 oz can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 tsp vanilla extract
In heavy saucepan, over low heat, melt chocolate chips with condensed milk and salt. I stir pretty continuously to avoid scorching. Remove from heat. Stir in nuts (optional) and vanilla. Spread evenly into foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm. Remove fudge block and foil onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. Makes about 2 pounds of fudge. Prep time is about 10 minutes.
Peanut Butter Fudge
This is my mother-in-law’s recipe. I had never made peanut butter fudge before until I started using her recipe.
2 sticks of butter
1 cup of peanut butter ( I prefer Creamy Jif)
4 cups of confectioners sugar
1 teaspoon vanilla extract
Line an 8×8 or 9×9 baking pan with aluminum foil leaving a bit of foil hanging over to help lift the fudge out. You’ll thank me later.
Next, sift your confectioners sugar into a medium sized bowl. You don’t have to have a sifter; just use a metal strainer like I do. This will get the lumps out of your sugar and make stirring much smoother.
Then, melt your butter and peanut butter over medium heat in a sauce pan. I like to give the butter about a one minute head start before adding the peanut butter. (Of course, you can do this in the microwave if you prefer). Once the butter starts to melt, reduce the heat so that it doesn’t scorch.
Add your nice smooth butter-peanut butter mixture to the sugar. Now is the time to add your vanilla as well. I forget the vanilla 9 times out of 10 and it’s still good!
Stir it all up until combined. It will start to look and smell like fudge. Press it down evenly into your prepared pan. It may have a slightly glossy or greasy look. That is ok.
Refrigerate for 4 hours until the fudge is set. Lift it out of the pan using your foil over hang and cut into squares. Store in an air-tight container in the refrigerator.
From the heart and from the holler,
Minda
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