Christmas fudge
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A two-layer chocolate fudge dotted with holiday candy-coated chocolates. Cut into small squares for cookie trays and gift tins.
Ingredients
- 14 oz can sweetened condensed milk divided
- 1 1/2 cups white chocolate chips
- 1 teaspoon vanilla extract divided (1/2 teaspoon per layer)
- 1 cup candy-coated chocolate divided (holiday M&Ms, or Sixlets for gluten-free)
- 1 cup semi-sweet chocolate chips
Equipment
- microwave-safe bowl
- baking sheet
Directions
- Line an 8-inch square pan with wax or parchment paper.
- Microwave half of the condensed milk with the white chocolate chips in intervals of 30 seconds to 1 minute, stirring every 15–20 seconds, until smooth. Stir in 1/2 teaspoon vanilla.
- Spread into the pan, press in half of the candy, and let it set a little.
- Melt the semi-sweet chips with the rest of the condensed milk in the same way, then stir in the rest of the vanilla.
- Pour over the white layer, spread to the edges, and press in the rest of the candy.
- Let cool completely (about 1 hour in the fridge speeds it up), then cut into squares 1 to 1 1/2 inch wide.
Notes
Airtight at room temperature up to a week, refrigerated a couple of weeks, or frozen up to two months. Keep sealed while thawing so condensation doesn’t melt the candy shells.
Nutrition
Serving: 29g | Calories: 124kcal | Carbohydrates: 17g | Protein: 1.7g | Fat: 5.9g | Saturated Fat: 3.6g | Trans Fat: 0g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 93mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 42IU | Vitamin C: 0.4mg | Calcium: 53mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 36 pieces; candy-coated chocolate (the first choice counted). Brands and portions vary, so use it only as an approximation.