Easy Christmas Fudge

 

Who doesn't like fudge at Christmas time?  (actually I have met 2 people who don't like it because neither person likes chocolate!  Can you imagine?).  I've had a number of friends and family members ask me for my super easy fudge recipe over the last few years and I honestly thought I had posted the recipe yet I couldn't find it on here when I searched.  So.....here's the recipe for all of you who want to make homemade fudge without standing at the stove the old fashioned way all afternoon! I've tweaked this recipe from its original version to make it a tad more "heart healthy". 

Faith's Super Easy Heart Healthy Christmas Fudge

1 1/2 bags (12 oz bags) of semi-sweet chocolate chips 

OR Dark chocolate vegan chips (we like the Equal Exchange brand)

1 (14 oz) can of low-fat Sweetened Condensed Milk

dash of sea salt

1/2 c. chopped walnuts (optional)

1 1/2 tsp  pure vanilla extract

(you can use imitation vanilla extract but it is NOT the same!)

• In a 1 quart glass microwave safe bowl, place the chips, salt and non fat sweetened condensed milk. ( do not use the fat free milk.....it will not come out the same and will be runny...if you can't find low fat, simply use the regular sweetened condensed milk keeping in mind it is full of fat!).  
• Stir a little bit then microwave on high for 1 minute.
• Stir well and then microwave on high for another minute.
• Stir well and then microwave on high for 1 1/2 minutes and then put on counter to begin cooling while stirring constantly to make sure all chips are melted thoroughly. 
•  Add in the pure vanilla extract and stir well. 
• Line an 8x8 inch baking pan with waxed paper/parchment paper.
• Pour mixture into pan and smooth with a flat spatula.
• Place in fridge for about 3-4 hours.
• Take out of fridge about a half hour before serving and cut into squares, peeling off the paper as you do so.
• Keep leftovers in the fridge! The fudge is good for about 10 days in the fridge.  This recipe does not do well if you freeze the fudge. 

TIPS:  I typically spray the square pan before lining it with parchment paper.  Then once the fudge has completely cooled for a few hours in fridge, I place the pan upside down on the cutting board and the large sqaure of chocolate comes right out.  THEN i peel off the paper and cut fudge into small squares before serving. 

NOTE:  Here in the  Turner home, we love chocolate orange flavored items.  I have replaced the pure vanilla extract with pure orange extract (both contain minimal amounts of alcohol).  I've also used pure peppermint extract, pure maple extract, and pure coconut extract.  Have fun with experimenting with your family's fave flavors!

NOTE:  this is NOT a vegan recipe due to the sweetened condensed milk but if you want even less fat, please note that you can substitute vegan chocolate chips for the semi-sweet ones. This recipe does not do well with milk chocolate chips. 

More tips:  if hosting a Xmas Eve or Xmas Day luncheon or dinner, the fudge looks nice on a cookie platter and has less sugar than the typical cookie recipes. 

You can give out small tins of fudge as gifts for work colleagues or as stocking stuffers.  Just keep in fridge until day of giving. Remind the recipient that the fudge needs to be in the fridge otherwise it turns rancid. 

ENJOY!!

Ps as with all of the recipes under the faithfixes label, you do have permission to copy, download and print.  The copyright on this blog does not include the recipes!!