Like Fudge? Christmas Candy Recipes

Peppermint Sandwich Fudge

What You Need:

• 1 1/2 t butter, softened

• 1 (12 oz) pkg. semisweet chocolate chips
• 1 (14 oz) can sweetened condensed milk, divided
• 2 t vanilla extract
• 1 C white chocolate chips
• 3 t peppermint extract
• Red food coloring

• Line a 9 inch square pan with a piece of aluminum foil.
• Cover the foil with the butter on the bottom and up the sides.
• Place the chocolate chips into a saucepan.
• Pour in the milk.
• Place the pan over low heat and stirring constantly cook 5 minutes or until the mixture becomes smooth.
• Remove the pan from heat.
• Add the vanilla extract and continue stirring 3 minutes or until the mixture becomes creamy.
• Spread half of the chocolate mixture into the bottom of the prepared pan.
• Set the remaining chocolate mixture aside for later use.
• Place the white chips into another saucepan.
• Pour in the remaining milk and cook over low heat like above.
• Be sure to stir continuously until the chips have completely melted.
• Remove from the heat and add the peppermint extract.
• Spread 1/2 of the mixture over 1/2 of the chocolate in the prepared pan.
• Add 1 to 2 drops of red food coloring to the remaining mint mixture and stir to color.
• Spread that over the remaining chocolate in the prepared pan.
• Spread the remaining chocolate mixture over the top of the entire pan.
• You may need to warm the chocolate mixture slightly over low heat to reach a spreadable consistency.
• Cover the fudge and place in the refrigerator for at least 4 hours or until firm.
• Remove the fudge by the foil and cut into squares.

A Bit of Frosty Fudge

What You Need:

• 1 (14 oz) can sweetened condensed milk

• 1/8 t salt
• 3 C semi sweet chocolate chips
• 2 T butter
• 1 1/2 t vanilla extract
• 2 C mini marshmallows

• Pour the milk in to a large saucepan and set the pan over low heat.
• Sprinkle in the salt.
• Add the chocolate chips and stirring continuously melt the chips until the mixture becomes smooth.
• Remove from the heat.
• Quickly stir in the butter until it is completely melted.
• Stir in the vanilla extract until completely incorporated.
• Use a rubber spatula to fold in the marshmallows being sure they are completely covered with the chocolate mixture.
• Line a square baking pan with wax paper extending over the edges.
• Spread the mixture into the prepared pan.
• Place the fudge into the refrigerator 2 hours or until firm.
• Remove the fudge by using the wax paper handles.
• Cut the fudge into bite size servings.

Whipped Peanut Butter Glazed Fudge

What You Need:

• 3 C semi sweet chocolate chips

• 1 (14 oz) can sweetened condensed milk
• 1/8 t salt
• 1 C peanut butter chips, divided
• 1 1/2 t vanilla extract
• 1/2 C whipping cream

• Place the chocolate chips into a heavy saucepan and place the pan over low heat.
• Add the condensed milk and the salt.
• Stirring often, melt the chips into the milk until the mixture becomes smooth.
• Remove from the heat.
• Quickly stir in 1/2 C of the peanut butter chips and the vanilla.
• Place a piece of wax paper into a square baking pan.
• Spread the mixture evenly into the pan.
• Place the fudge into the refrigerator for 2 hours or until firm.
• When firm make the glaze.
• Place the remaining peanut butter chips in a saucepan.
• Pour in the whipping cream.
• Place the pan over low heat and stirring often melt the peanut butter chips into the cream until smooth.
• Spread the glaze over the top of the chilled fudge.
• Let the fudge stand 5 minutes before cutting.

Maple Syrup Pecan Fudge

What You Need:

• 3 C maple syrup

• 1 C milk
• 1/2 C pecans, chopped

• Pour the maple syrup into a large heavy saucepan.
• Add the milk and place the pan over medium heat.
• Bring to a rapid boil and continue boiling until mixture reaches 235 degrees on a candy thermometer.
• Remove from the heat and allow to cool 3 minutes.
• Beat the mixture with an electric mixer on low speed until it becomes creamy.
• Carefully stir in the pecans.
• Spread the mixture into a square baking pan lined with wax paper.
• Cool until the fudge becomes firm and then cut into bite sized pieces.

Winter Snow Fudge

What You Need:

• 4 C confectioner's sugar

• 1 (8 oz) pkg. cream cheese, room temperature
• 1 1/2 t vanilla extract
• 1 (12 oz) pkg. white chocolate, chopped
• 3/4 C walnuts, chopped

How to Make It:

• Place the sugar into a large mixing bowl.

• Add the cream cheese and vanilla extract.
• Beat with an electric mixer on low speed until very smooth, about 3 minutes.
• Place the chocolate in a double boiler.
• Bring the water of the boiler to a simmer.
• Melt the chocolate, stirring constantly, until the chocolate has completely melted and is a smooth consistency.
• Remove from the heat and allow cooling 1 minute.
• Fold the chocolate into the sugar mixture.
• Add the walnuts and mix until completely incorporated together.
• Spread the mixture evenly into a square baking pan lined with wax paper.
• Refrigerate at least one hour or until the fudge becomes firm.

S’more Christmas Candy Squares

What You Need:

• 1/3 C light corn syrup

• 1 (6 oz.) pkg. semisweet chocolate chips
• 1/2 t vanilla extract
• 4 C graham crackers, broken into small pieces
• 1 1/2 C mini marshmallows

How to Make It:

• Place the corn syrup in a heavy pan.

• Place the pan over medium heat and bring the syrup to a steady boil.
• Reduce heat to the low setting.
• Stir in the chocolate chips and vanilla.
• Continue stirring until the chocolate has completely melted and the mixture is smooth.
• Remove from the heat.
• Stir in the graham crackers and marshmallows.
• Butter a square baking pan on the bottom and up the sides.
• Spread the mixture into the prepared pan evenly.
• Allow the mixture to cool to room temperature.
• Cut into bite size pieces before storing.

Butterscotch Nut Crunches

What You Need:

• 2 (6 oz.) pkg. butterscotch pieces

• 1 C Spanish peanuts
• 1 1/2 C chow mien noodles

• Bring the water in the bottom of a double boiler to just boiling.

• Place the butterscotch into the top of the double boiler and place it over the boiling water.
• Stirring constantly melt the butterscotch pieces until smooth, about 3 minutes.
• Stir in the peanuts and noodles until completely covered.
• Use wax paper to cover a large baking sheet.
• Drop the mixture by teaspoonfuls onto the prepared sheet.
• Refrigerate 2 hours or until firm.