I really enjoy making various candies during the holiday season because they keep so well. I can make the candy in advance and freeze it. I can give it away, and know that the recipients can store it for a while or freeze it if they are experiencing a sugar overload.
Of all the candies I’ve made, fudge (along with bark) ranks up there as one of the easiest and fastest to make. I’ve made chocolate fudge in the past, but this particular recipe highlights dark dark chocolate, one of my favorites. For some extra holiday pizzazz, I filled cookie cutters with fudge and individually packaged the fudge, instead of making a pan and cutting it into square. I’ll be mailing these goodies in holiday care packages and giving them as favors at a holiday party, but if you have kids, this would also make a cute stocking stuffer.
Thanks again to Meal Planning Magic for hosting the 12 Weeks of Christmas Treats. Head over to her blog, or check out the linky at the bottom of this post, for more ideas for your holiday baking.
Dark Chocolate Fudge
Adapted from Taste & See That the Lord is Good via Chocolate and Carrots
Makes an 8×8 in. pan (or 8-10 2 in. cookie cutters worth)
- 3 c. good quality semi-sweet chocolate chips
- 14 oz. can condensed milk
- 1 1/2 tsp. vanilla extract
- sprinkles (optional)
Line an 8×8 inch pan or Pyrex with parchment paper and set aside.
In a double broiler, melt chocolate chips and condensed milk. Stir regularly until mixture is smooth. Remove from heat and stir in vanilla. Pour into prepared pan and smooth out with a spatula or knife. Top with sprinkles, if desired.
Refrigerate until set.
Fudge in Cookie Cutters: Wrap the bottom of each cookie cutter in aluminum oil and set on a baking sheet before filling. Once set, remove the foil and package.
Freeze: To freeze fudge in pan, wrap tightly in saran wrap. To freeze fudge in cookie cutters, wrap or package each cookie cutter individually. Then seal in an airtight container.