Much as I love to dive into a lengthy baking project (and oh, do I ever!) sometimes simple is best. There’s no better example of this than our long-standing holiday favorite – fudge. This recipe uses just four ingredients and it’s super quick to make. I always use my microwave to make this candy, but if you don’t have one then a stove top will work just fine, too.
You’ll need an 8x8x2-inch square pan for most fudge recipes, and this one is no different. However, I love using my mini Le Creuset 7 x 5-inch baking dish, too. If you have one, this recipe fits in it just fine.
The great thing about fudge is that one batch makes many servings (about 32 pieces), so there’s plenty to share. When I make fudge for stocking stuffers, I divvy the pieces up 6 per cellophane bag.That’s about 5 stocking stuffers with a few pieces leftover for snacking.
This is one of the easiest fudge recipes I’ve ever made, and it’s pretty, too! It’s silky smooth and its flavor is reminiscent of a peanut butter cup.
I love getting creative with the packaging of holiday treats. As I mentioned earlier, I usually opt for a simple cellophane bag with festive ribbon, but a pretty candy tin works well for gifting an entire batch of fudge.
Want more giftable goodies?
Last year’s fourth day advent recipe was
Easy Chocolate Peanut Butter Swirl Fudge
- 12 ounce bag 2 cups semisweet chocolate chips
- 4 tablespoons salted butter divided
- 1 can 14 ounces sweetened condensed milk, divided
- 1/2 cup 3.5 ounces peanut butter baking chips
- Grease an 8x8x2-inch square baking pan with butter or shortening and line with parchment paper that overhangs all four sides of the pan (the grease will make the paper stick to the pan).
- Combine the semisweet chips, 2 tablespoons of the butter and 1 cup of the milk in a large microwave-safe bowl. Heat at 30 second increments at 100% power until the mixture can be stirred smooth, about 1 minute 30 seconds.
- In a separate bowl, combine the peanut butter chips, the remaining 2 tablespoons butter, and the remaining sweetened condensed milk. Use a small rubber spatula to efficiently remove all of the milk from the can. Heat in the microwave in 30 second increments at 100% power until the mixture can be stirred smooth, about 1 minute.
- Pour the chocolate mixture into the prepared pan followed by the peanut butter mixture on top. Use a butter knife to swirl the peanut butter portion into the chocolate portion.
- Refrigerate until firm, about 2 hours. Lift the candy from the pan using the overhanging parchment paper. Cut into 2-inch squares.
- Package in a festive air-tight tin or in cellophane bags tied with ribbon for gift-giving.