Fudge 2I recently made a combo of these two recipes with my Dark Chocolate Peanut Butter Fudge, but I made them on a larger scale for a holiday party, and was getting tons of questions about the recipes individually. So, without further ado, here are the recipes for Dark Chocolate Fudge and Peanut Butter Fudge. These are the basic recipes, but make them with your favorites and add chopped nuts, sprinkles, marshmallows, coconut, or swirl them together for my favorite combo!

 

 

Making fudge traditionally can be a bit of a daunting task, involving precise temperatures, candy thermometers, and a bit of culinary finesse. These recipes are only a few ingredients and can be prepped in less than 5 minutes (plus time to set). It’s no wonder why these easy recipes are my go-to for quick and easy desserts and holiday gifts!

Dark Chocolate Fudge

Ingredients:
12 oz. semi-sweet chocolate chips
14 oz. can condensed milk
Pinch sea salt
1 tsp. vanilla

Peanut Butter Fudge

Ingredients:
12 oz. white chocolate chips
14 oz. can condensed milk
⅔ cup peanut butter
Pinch sea salt
1 tsp. vanilla

Fudge 1For both recipes, place ingredients except for vanilla in microwave safe bowl. Microwave for 20 second increments, until chips are melted and no lumps remain, stirring in between each heating. Stir in vanilla and spread into cookie sheet lined with parchment paper. Add toppings and let set in refrigerator, about one hour for dark chocolate fudge, a bit longer for fudge made with white chocolate. Once set, cut into squares and store at room temperature in an airtight container.

Enjoy!

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