Festive Fudge For The Holiday Season

IN THE KITCHEN

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Hop on the Candyland Express this holiday season with festive fudge that's as easy as it is delicious. Using sweetened condensed milk, you can prepare this classic homemade treat in just 10 minutes in varieties your friends and family will love. Rich and creamy, fudge is great to serve at holiday gatherings or wrapped up as a "tasteful" gift from your kitchen.

Chocolate Peppermint Fudge

Prep time: 10 minutes

Chilling time: 2 hours

Makes about 2 pounds

2 cups (12 ounces) milk chocolate chips

1 cup (6 ounces) semi-sweet chocolate chips

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)

Dash of salt

1/2 teaspoon peppermint extract

1/4 cup crushed hard peppermint candy

1. Line 8- or 9-inch square pan with waxed paper.

2. In medium-sized heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in extract. Spread evenly into prepared pan. Sprinkle with peppermint candy.

3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Chocolate & Butterscotch Fudge

Prep time: 10 minutes

Chilling time: 3 hours

Makes about 2 pounds

1 cup (6 ounces) butterscotch chips

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk), divided

2 cups (12 ounces) semi-sweet chocolate chips

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

1. Line 8- or 9-inch square pan with waxed paper.

2. In small-sized heavy saucepan, combine butterscotch chips and 1/3 cup sweetened condensed milk; set aside.

3. In medium-sized heavy saucepan, over low heat, melt chocolate chips with remaining sweetened condensed milk. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into prepared pan.

4. Over low heat, melt butterscotch and sweetened condensed milk mixture. Spread evenly over chocolate layer.

5. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Foolproof Chocolate Fudge

Prep time: 10 minutes

Chilling time: 2 hours

Makes about 2 pounds

3 cups (18 ounces) semi-sweet chocolate chips

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)

Dash of salt

1/2 to 1 cup chopped nuts (optional)

1-1/2 teaspoons vanilla extract

1. Line 8- or 9-inch square pan with waxed paper.

2. In medium-sized heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into prepared pan.

3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Peanut Butter Glazed Fudge: Omit nuts. Stir 3/4 cup peanut butter-flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2 cup peanut butter-flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.

Marshmallow Fudge: Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2 cups miniature marshmallows. Proceed as directed above.

Layered Mint Chocolate Fudge

Prep time: 20 minutes

Chilling time: 2 hours

Makes about 1-3/4 pounds

2 cups (12 ounces) semi-sweet chocolate chips

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk), divided

2 teaspoons vanilla extract

6 ounces white confectioners' coating* or 1 cup deluxe white baking pieces

1 tablespoon peppermint extract

1 drop green or red food coloring, (optional)

1. Line 8- or 9-inch square pan with waxed paper.

2. In medium-sized heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

3. In small-sized heavy saucepan, over low heat, melt white confectioners' coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).

4. Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

  • Confectioners' coating can be purchased in candy specialty stores.

Chocolate Snowswirl Fudge

Prep time: 10 minutes

Chilling time: 2 hours

Makes about 2 pounds

3 cups (18 ounces) semi-sweet chocolate chips

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)

4 tablespoons butter or margarine, divided

1-1/2 teaspoons vanilla extract

Dash of salt

1 cup chopped nuts

2 cups miniature marshmallows

1. Line 8- or 9-inch square pan with waxed paper.

2. In large-sized heavy saucepan, over low heat, melt chips with sweetened condensed milk, 2 tablespoons butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into prepared pan.

3. In medium-sized heavy saucepan, over low heat, melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.

4. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Tip: Serve this decorative fudge in individual gold and silver paper candy cups, or give as a gift in a small silver tin decorated with white ribbons.

Recipes courtesy of Family Features Inc.

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