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Guest Post by Martha Thompson

Taste of the Holidays: Easy Fudge Recipes

The holiday gift-giving season is just around the corner. If you are having trouble figuring out what to give some of the people on your gift list, maybe this is the year to get personal and offer a homemade gift from your kitchen. Here are a couple of my favorite homemade fudge recipes that are not a huge time investment and come together quickly with easy ingredients. Whether you prefer dark chocolate or white chocolate, homemade fudge is sure to deliver a taste of the holidays!

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Peppermint Fudge

It’s hard to resist the combination of creamy fudge and refreshing peppermint flavor! This quick fudge is always popular around my house and makes great gifts for family and friends.


4 cups bittersweet chocolate chips (two 12-ounce packages)
Two 14-ounce cans sweetened condensed milk
2 tablespoons cold unsalted butter
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
2/3 cup crushed peppermint candy

  1. Line two 8-inch square baking pans with parchment paper, leaving an overhang on 2 sides.
  2. In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, stirring constantly until the butter melts.
  3. Spread the chocolate mixture evenly into the prepared pans and sprinkle with the peppermint candy, gently pressing it into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.
  4. Using the overhangs, transfer the fudge to a cutting board and cut into 1-inch pieces. Makes approximately 98 pieces.

White Christmas Fudge

Dotted with red cranberry bits, toasted almonds, and orange zest, this White Christmas Fudge is always a hit with white chocolate and fruit lovers.


4 packages (6 squares each) Baker’s white chocolate
1 1/2 cups sweetened condensed milk
2 cups coarsely chopped almonds, lightly toasted
1 cup dried cranberries
2 tablespoons grated orange peel

  1. Line two 8-inch square baking pans with parchment paper, leaving an overhang on 2 sides.
  2. Microwave chocolate and condensed milk in large microwave-safe bowl on medium 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
  3. Add almonds, cranberries and orange peel. Stir until well blended.
  4. Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
  5. Lift fudge from pan using parchment paper overhang. Cut into 1-inch pieces and store in tightly covered container in refrigerator up to 2 weeks. Makes about 98 pieces.

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