Two Fudges

January 8, 2009 · 6 comments

in desserts/sweets

Phew! We have reached the end of the Christmas postings!  Here’s some fudge!

Yeah…not much else to say, really. I made the white chocolate fudge because I had some extra peppermints from the chocolate peppermint cookies and figured this would be a nice combo. Sort of like bark but much sweeter. These turned out delicious, but next time I will add just a little more peppermint extract to them.

The chocolate butterscotch fudge recipe is from Hershey’s site. This is probably my first time using a microwave as the main appliance for “baking.” I will never do it again. I realize we have a small, craptacular microwave, but damn. This stuff took me ages to microwave. The sun set, rose, and set again and I was still microwaving chocolate. Did I mention that after you microwave something for half an eternity the bowl is so hot you have a hard time picking it up to pour it into the pan? Because it is. So next time this is getting the double boiler treatment.

White Chocolate Peppermint Fudge

1 lb. white chocolate,  chopped (or chips are OK)
1 can sweetened condensed milk
1/4 tsp. peppermint extract (or more, to taste)
3/4 tsp. vanilla extract
10-12 crushed peppermints

In a double boiler or a bowl over  a simmering pot of water, melt the white chocolate with the condensed milk and extracts, stirring frequently. White chocolate will take a while to melt but then will scorch easily, so be persistant–and careful!

Pour the mixture into a foil-lined 8×8 baking dish. Sprinkle with the crushed peppermints. Let set and then slice into small squares.


Chocolate Butterscotch Fudge

Ever so slightly adapted from Hershey’s

1 cup butterscotch Chips
1 can (14 oz.) sweetened condensed milk
2 cups (12-oz. pkg.) dark or semisweet chocolate chips
1 teaspoon vanilla extract

Line 8-inch square pan with foil. 

Place butterscotch chips and 1/3 cup sweetened condensed milk in small microwave-safe bowl; set aside.  Place chocolate chips, remaining sweetened condensed milk and vanilla in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted.  Spread evenly in prepared pan. 

Microwave butterscotch chip mixture at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted. Spread evenly over chocolate layer. Refrigerate until firm.

NOTE: For best results, do not double this recipe.

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