Just before the holidays, my dear friend Hillary came over, and we spent an afternoon making fudge! We made huge delicious batches of chocolatey goodness to cut up and deliver to coworkers in cute little holiday packages.
I love making holiday treats for my office. I only have 9 coworkers, so it’s not that difficult to prepare for everyone, but some years, it just doesn’t happen. I have our huge annual fundraising event in early December, and it seems like by the time that’s over, I’m just wiped. I don’t have the energy for much.
But I had been thinking about it, and thought about possibly fudge. And the next day, Hillary called to say we should get together to make… fudge! So that seemed like a clear sign that it needed to happen. With a partner in the kitchen, who coincidentally was interested in the same project as I was, it was quite fun to whip these up. And, like all my favorite projects, it was super easy.
We set out to make 3 different flavors. Classic chocolate, salted chocolate peanut butter, and a double batch of mint chocolate chip. Yum!
And I may or may not have cracked myself up multiple times by muttering “Fudge!” when I screwed up or dropped something, and then realizing what I said. Ha.
So here you go… 3 recipes in one post! It’s your lucky day.
Classic Chocolate Fudge adapted from Martha Stewart
2 tablespoons butter, cut into small pieces
3 cups semisweet chocolate chips
1 can (14-oz) sweetened condensed milk
1/2 teaspoon vanilla
1/8 teaspoon salt
Coat an 8-inch square pan with cooking spray and line with parchment paper, leaving extra paper on all sides.
Place the butter and chocolate chips in a medium heatproof bowl. Microwave for 30 seconds, then remove and stir well. Repeat, microwaving at 30-second intervals and stirring well between each time, until chocolate is melted.
Add condensed milk, vanilla, and salt. Stir well.
Pour immediately into prepared baking dish and spread evenly. Refrigerate until set, 2 hours or overnight (wrapped). Using the overhanging parchment paper, lift from pan and cut into squares.
Salted Chocolate Peanut Butter Fudge adapted from Martha Stewart
2 tablespoons butter, cut into small pieces
2 cups semisweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 cup chunky peanut butter
1/2 teaspoon vanilla
Sea salt (optional)
Coat an 8-inch square pan with cooking spray and line with parchment paper, leaving extra paper on all sides.
Place the chocolate chips in a medium heatproof bowl. Microwave for 30 seconds, then remove and stir well. Repeat, microwaving at 30-second intervals and stirring well between each time, until chocolate is melted.
Add condensed milk, peanut butter, vanilla, and salt. Stir well.
Pour immediately into prepared baking dish and spread evenly. Refrigerate until set, 2 hours or overnight (wrapped). Using the overhanging parchment paper, lift from pan and cut into squares. Top with coarse sea salt.
Mint Chocolate Chip Fudge adapted from Martha Stewart
2 tablespoons butter, cut into small pieces
3 cups semisweet chocolate chips
1 can (14-oz) sweetened condensed milk
1/4 teaspoon peppermint extract
Andes baking chips
Coat an 8-inch square pan with cooking spray and line with parchment paper, leaving extra paper on all sides.
Place the butter and chocolate chips in a medium heatproof bowl. Microwave for 30 seconds, then remove and stir well. Repeat, microwaving at 30-second intervals and stirring well between each time, until chocolate is melted.
Add condensed milk and peppermint. Stir well.
Pour immediately into prepared baking dish and spread evenly. Top with mint chips, as desired.
Refrigerate until set, 2 hours or overnight (wrapped). Using the overhanging parchment paper, lift from pan and cut into squares.
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