Ingredients
- 3 6-oz pkgs semisweet chocolate chips
- 1 14-oz can of sweetened condensed milk
- 1-1/2 tsp vanilla
- Dash salt
- 1/2 cup chopped walnuts
Embellishments
- Feel free to add 1/2 cup chopped candied red cherries, or a mix of red and green
- 1/2 cup pecans, either omitting the walnuts or in addition to 1/2 cup dried cranberries
- And if you’re feeling especially festive, substitute rum or brandy for the vanilla. Raspberry liqueur is especially decadent. Hey, it’s Christmas!
Directions
- Melt the chips and the condensed milk together in whatever conveyance suits your fancy, be it microwave or stove.
- Stir frequently to make sure it all melts completely.
- Then add your other ingredients and embellishments.
- Turn into an 8-inch greased square pan and chill.
- Cut into 1 to 1-1/2-inch cubes.
Make this decadent Christmas Fudge recipe for a fun and festive treat at home or give it to friends and family this holiday season. Anyone can make this easy fudge recipe!
Ingredients
- 3 six-oz pkgs semisweet chocolate chips
- 1 fourteen-oz can of sweetened condensed milk
- 1-1/2 tsp vanilla
Embellishments
- Feel free to add 1/2 cup chopped candied red cherries, or a mix of red and green
- 1/2 cup pecans, either omitting the walnuts or in addition to 1/2 cup dried cranberries
- And if you’re feeling especially festive, substitute rum or brandy for the vanilla. Raspberry liqueur is especially decadent. Hey, it’s the holidays!
Directions
- Melt the chips and the condensed milk together in whatever conveyance suits your fancy, be it microwave or stove.
- Stir frequently to make sure it all melts completely.
- Then add your other ingredients and embellishments.
- Turn into an 8-inch greased square pan and chill.
- Cut into 1 to 1-1/2-inch cubes.
- Cut into 1 to 1-1/2-inch cubes.
- Enjoy!
Who doesn’t love fudge? Couple that with Christmas, and you’ve got sweet tooth heaven. This is such an incredible and easy fudge you might want to celebrate year round! This Christmas fudge recipe is based on one called “French Chocolate Fudge” from an ancient cookbook called Farm Journal’s Choice Chocolate Recipes, one of the finest chocolate cookbooks I’ve ever come across. If you love chocolate, this is the book for you. It is long out of print, however copies can still be had through online used booksellers, as my friend Sheryl did early this year. She found a number of copies still for sale.
The beauty of this recipe is its simplicity. And of course, any recipe I find doesn’t stay “original” long. I have to add, tinker, embellish. For the holidays, I add chopped candied cherries, and prefer pecans in place of the original walnuts, although both, or a blend are good.
Sue Van Slooten teaches cooking and baking classes at her home on beautiful Big Rideau Lake, Ontario, Canada. She specializes in small classes for maximum benefit.
