A happy a merry

Christmas is the merriest time of the year. And how can you not be happy and merry when you are surrounded by homemade goodies and have a free pass for an extended cheat week?

My favorite thing about Christmas is good ol’ fudge. Sweet, gooey, chocolatey and easy to make fudge. In every house, you will find a fudge recipe with a little twist to it. This is because this recipe is very versatile and you can easily change up a few ingredients to make it your own signature dessert.

In today’s article, we will be featuring some of the yummiest fudge recipes that you should definitely try making for these merry holidays.

Irish Cream Chocolate fudge

What you’ll need:

  • 3 cups semisweet chocolate chips
  • ½ cup white chocolate chips
  • ¼ cup butter
  • 3 cups sifted confectioners’ sugar
  • 1 cup Irish cream liqueur (Bailey’s)

For The Topping:

  • 1 ½ cups chopped nuts
  • ½ semisweet chocolate chips
  • 4 tablespoons Irish cream liqueur
  • 2 tablespoons butter

Instructions:

  • Butter or spray your pan, or add some parchment paper. This will make it easier to remove the fudge from the pan after it has cooled down.
  • Take a deep pot and under low heat, melt your semisweet chocolate chips, white chocolate chips and butter until everything has reached a smooth consistency.
  • Slowly add in the confectioner’s sugar while whisking to prevent any clumps from forming.
  • Now pour your Irish cream into the mixture and continue stirring.
  • Incorporate the crushed nuts.
  • Pour your fudge mixture into the prepared pan and place a sheet of plastic wrap over top.
  •  For the topping, melt the other chocolate chips until they soften.
  • Use a mixer to beat the butter and Irish cream until it reaches a smooth texture.
  • After the fudge has cooled, spread the topping with a spatula or knife.
  • Let it stay in the fridge for at least an hour or two before serving.

 

Tips:

You can use a silicon shape mold to pour your fudge mix in, as you don’t have to use any cooking spray or butter to keep it from sticking.

If you do not have any chocolate chips lying around, you can use cocoa powder with condensed milk. You can even use evaporated milk, but you will have to add more sugar to adjust the taste.

If you don’t have any condensed or evaporated milk, you can mix powdered milk with your cocoa powder and combine it with water. You will first have to create a sugar mixture, where you dissolve the sugar in the water, and then progressively add your cocoa-milk powder mixture. Depending on how much water you use, you can get your fudge to reach a protein bar or fudge-like consistency, so be careful not to use too little water.

 

Dark Chocolate Peppermint Fudge

What you’ll need:

  • 3 cups semisweet chocolate chips
  • 14 ounces sweetened condensed milk
  • ¼ cup butter
  • 1 ½ teaspoons peppermint extract

Instructions:

  • In a large heat-proof bowl, mix in your chocolate chips, sweetened condensed milk, butter, peppermint extract.
  • Heat the ingredients at medium either using your stove top or a microwave oven.
  • Let the ingredients for 5 to 6 minutes and stir every two minutes to prevent them from sticking to the bottom.
  • Remove from heat when the mixture has reached a smooth consistency.
  • Pour your chocolate mixture into an 8×8-inch baking tray’
  • Top it with crushed nuts, candies or whatever else you like.
  • Refrigerate for one hour.

Peanut Butter Fudge

What you’ll need:

  • ½ cup butter
  • ¾ cup peanut butter
  • 16 ounces sugar
  • 3 ½ cups sifted confectioners’ sugar
  • ½ cup milk
  • ½ cup powdered milk
  • 1 teaspoon vanilla extract

Instructions:

  • In a medium saucepan melt your butter over medium heat.
  • Add in your sugar, powdered milk and liquid milk. Continue stirring in the mixture for 2 minutes until everything has been incorporated.
  • Remove the pan from heat.
  • Add in your peanut butter and vanilla. Mix some more.
  • In a large mixing bowl, take your peanut butter mixture and add in your confectioners’ sugar.
  • Beat the mixture until it is smooth.
  • Pour it in an 8×8 inch dish.
  • Let it chill in the fridge for an hour until it is firm.

Marshmallow Chocolate Fudge

What you’ll need:

  • ¼ cup butter
  • 14 ounces sweetened condensed milk
  • 3 cups semisweet chocolate chips
  • ½ cup cold water
  • 3 packages unflavored gelatin
  • 2 cups white sugar
  • ½ cup water
  • 1 cup sifted confectioners’ sugar

Instructions:

  • Line your pan with parchment paper and coat with cooking spray.
  • In a medium saucepan over medium heat, melt your butter and then add your condensed milk.
  • Stir until there is no more solid butter and add your chocolate chips.
  • Stir for 5 to 10 minutes until everything is melted.
  • Pour the chocolate mixture into the prepared pan.
  • Add a plastic wrap sheet and start pressing your chocolate fudge to even it out.
  • Leave your fudge in the fridge for 2 hours to let it set.
  • Set your gelatin in a bowl with cold water and leave it for 15 minutes. The gelatin should be thick.
  • Combine the sugar and ½ cup of water in a saucepan over medium heat.
  • Stir for a few minutes until the sugar dissolves. Let the mixture boil for 2 to 3 minutes over medium heat while stirring continuously.
  • Remove the mixture from the heat.
  • Pour your sugar mixture into gelatin mixture while concurrently beating with an electric mixer at a low speed.
  • Progressively speed up your mixer setting until it reaches high. Continue beating until the marshmallow batter for 10 to 15 minutes until it has a thick but not stiff consistency.
  • Take out your fudge remove the plastic wrap and pour over your marshmallow batter over.
  • Smooth the surface with a spatula coated with water.
  • Let your marshmallow fudge set for 6 hours at room temperature.
  • Then, take your marshmallow fudge and refrigerated it for at least 2 hours.
  • Sprinkle the fudge with colorful decorations, nuts or whatever you want. Cut the fudge into squares and serve.

Get out your red and green sprinkles and M&Ms and start decorating those festive fudges!

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