One last easy Christmas treat recipe from me and then I’m out ’til after the holidays. This is actually a way for me to write this down somewhere permanent so that I don’t have to search through papers every time I want to make this again. I’m not good with paper and finding this recipe each time I want it has become a painful process.
This is an adaptation of a fudge recipe that I saw Rachel Ray make years ago and I’ve been making it ever since. She shaped it into a wreath using a bundt pan or round cake tin, but I’m not that keen on the extra work. I just make several batches of this, cut it up, put it in tins and give it away. I probably don’t give enough of it away. The fact that I currently have saddle bags with carry-on luggage speaks to that.
5-Minute Fudge
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups butterscotch chips
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- 3/4 cup chopped walnut pieces
- 1/2 cup (a couple of handfuls) currants
Slowly melt chocolate chips, butterscotch chips and condensed milk together over medium low heat (no double boiler needed, just stir constantly to avoid burning). Add vanilla, currants and nuts. Scrape into a 9″ square pan (either use a silicone pan or a pan lined with plastic wrap – it’ll come out easier). Chill in fridge until set.
Cut into small pieces to serve – it’s very rich, so a little goes a long way.
Variations for this recipe:
- Replace the butterscotch chips with peanut butter chips, the walnuts with peanuts and the currants with raisins.
- Replace nuts and currants with Skor bits.
And for a slightly more adult version of this:
Grand Marnier Fudge
- 1 can condensed milk
- 3 1/2 cups chocolate chips (I use semi-sweet)
- 1/3 cup Grand Marnier
- 1 tsp coconut oil or butter (gives a nice shine to the fudge)
- 1/2 to 1 cup of chopped walnuts (optional)
Slowly melt chocolate and condensed milk together over medium low heat. Add Grand Marnier and nuts. Scrape into a 9″ square pan (either use a silicone pan or a pan lined with plastic wrap – it’ll come out easier). Chill in fridge until set.
Cut into small pieces to serve – it’s very rich, so a little goes a long way.
Variations: replace Grand Marnier with Bailey’s Irish Cream or Chambord
Linked to Frugally Sustainable, Wildcrafting Wednesday, Simple Lives Thursday
lightlycrunchy 