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4 Fudge Recipes You Need to Make This Holiday Season

Fudge is one of my favorite holiday treats to make.  Mostly because everybody loves it.  But, if I’m honest… it’s also because it’s so easy to make!  With all of the demands that the holiday season brings, fudge can seriously lighten the load.  

Need a last minute neighbor or hostess gift?  Fudge.  Need something for a cookie exchange party?  Fudge.  Need a potluck dessert?  Fudge.  

The four fudge recipes below have only a few ingredients and require little finesse.  Simply heat a few ingredients, melt in some chocolate, and let it set in the fridge.  Voila!  

From Classic Chocolate Fudge sprinkled with salt to Vanilla, Cranberry & Pistachio Fudge, there’s a fudge recipe for every holiday occasion.  Which one will you be making this season?

Classic Chocolate Fudge

Ingredients:

  • 14 oz. Harris Teeter Sweetened Condensed Milk
  • 3 Tbsp. Harris Teeter Unsalted Butter
  • ½ tsp. Harris Teeter Pure Vanilla Extract
  • 20 ounces Harris Teeter Semisweet Baking Chips
  • Flaky sea salt, for sprinkling

Directions:

Line an 8x8 baking pan with parchment paper, ensuring extra paper hangs over each side, so that you can easily lift out the fudge once set.  Coat the parchment paper with cooking spray.

In a heavy-bottomed pan, warm milk, butter and vanilla over medium heat.  Shortly before the mixture comes to a simmer, add the chocolate.  Stir constantly, off the heat until smooth.  

Pour the mixture into the prepared pan and smooth the top.  Sprinkle with salt. 

Refrigerate for two hours to set, then remove from the pan and cut into small squares.  Serve at once or refrigerate for up to 1 month.

Vanilla, Cranberry & Pistachio Fudge 

Ingredients:

  • 14 oz. Harris Teeter Sweetened Condensed Milk
  • 1 Tbsp. Harris Teeter Unsalted Butter
  • 20 oz. Harris Teeter Vanilla CandiQuik
  • 1 cup Harris Teeter Dried Cranberries
  • ¾ cup Simple Truth Organic Roasted & Salted Shelled Pistachios

Directions:

Line an 8x8 baking pan with parchment paper, ensuring extra paper hangs over each side, so that you can easily lift out the fudge once set.  Coat the parchment paper with cooking spray.

In a heavy-bottomed pan, warm milk and butter over medium heat.  Meanwhile, microwave the vanilla in 30 second intervals, until just beginning to melt.  Shortly before the mixture comes to a simmer, add the melting vanilla.  Stir constantly, off the heat, until smooth.  

Stir in the pistachios and cranberries, reserving a few crushed pistachios to sprinkle on top.  Pour the mixture into the prepared pan and sprinkle with remaining nuts.  

Refrigerate for two hours to set, then remove from the pan and cut into small squares.  Serve at once or refrigerate for up to 1 month

S'mores Fudge

Ingredients:

  • 14 oz. Harris Teeter Sweetened Condensed Milk
  • 3 Tbsp. Harris Teeter Unsalted Butter
  • 16 oz. Harris Teeter Chocolate CandiQuik
  • 2 cups Harris Teeter Mini Marshmallows
  • 4 sheets Harris Teeter Honey Graham Crackers
  • 2 Tbsp. marshmallow cream

Directions:

Line an 8x8 baking pan with parchment paper, ensuring extra paper hangs over each side, so that you can easily lift out the fudge once set.  Coat the parchment paper with cooking spray.

In a heavy-bottomed pan, warm milk and butter over medium heat.  Meanwhile, microwave the chocolate in 30 second intervals, until just beginning to melt.  Shortly before the mixture comes to a simmer, add the melting chocolate.  Stir constantly, off the heat, until smooth.  

Mix in the mini marshmallows and graham crackers.  Stir until well combined.  Stir in the marshmallow cream, leaving the mixture with streaks.  Pour the mixture into the prepared pan.

Refrigerate for two hours to set, then remove from the pan and cut into small squares.  Serve at once or refrigerate for up to 1 month.

Peanut Butter Chocolate Fudge

Ingredients:

  • 14 oz. Harris Teeter Sweetened Condensed Milk
  • 4 Tbsp. Harris Teeter Unsalted Butter
  • 16 oz. Harris Teeter Semisweet Baking Chips
  • ½ cup Harris Teeter Natural Peanut Butter




Directions:

Line an 8x8 baking pan with parchment paper, ensuring extra paper hangs over each side, so that you can easily lift out the fudge once set.  Coat the parchment paper with cooking spray.

In a heavy-bottomed pan, warm milk, butter and vanilla over medium heat.  Shortly before the mixture comes to a simmer, add the chocolate.  Stir constantly, off the heat until smooth.  

Pour the mixture into the prepared pan and smooth the top.  Place peanut butter in a microwavable safe cup and cook in 15 second intervals until just smooth enough to be able to pour.  

Drizzle peanut butter over the top.  Use a knife to swirl the peanut butter into the fudge.  

Refrigerate for two hours to set, then remove from the pan and cut into small squares.  Serve at once or refrigerate for up to 1 month.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.