This homemade fudge recipe is so creamy and is a fun holiday treat to make with the kids and it only takes 15 minutes! Bonus - this is the best tasting homemade fudge ever!
Keyword: Christmas, fudge
Author: Jennifer Fishkind
2 ⅔cupwhite chocolate chips
14ounce cansweetened condensed milk
½tablespoonvanillaclear vanilla if you have it
12Mini Reese’s Peanut Butter Cups
24Mini chocolate chips for the eyes
36Mini red M&Ms for the buttons or can use circle candy sprinklesfor the buttons or can use circle candy sprinkles or red hots
Prepare your 9x13 sheet by lining it with foil sprayed with nonstick cooking spray. Or you can line your pan with parchment paper. You can use a quarter size baking pan or a 9x13 cake pan. Make sure the foil/parchment paper comes up the sides to make removal of the fudge easier (ask me how I know that!)
Prepare your snowman parts so they are ready because you have to move fairly fast when the fudge is still soft.
To prepare the hats cut a Reese’s cup in half and “stick” them back together by just placing them on top of each other like shown in the process shots. They stay together fairly well just from the chocolates touching. You can chill the Reese’s cups for easier cutting (don’t freeze, they will break when you try to slice them).
Break the pretzel sticks in half for shorter arms.
Place the white chocolate chips and the sweetened condensed milk into a large, microwave-safe bowl. Heat for one minute on high and then stir. Continue heating in 30-second increments, stirring after each session, until the chips are mostly melted. When there are a few chips remaining that have not melted, you are done and can stir until those chips melt. You don’t want to microwave the chips too far and they burn and get stiff.
Stir in the ½ tablespoon of vanilla and the pinch of salt. Pour into the prepared 9x13 pan.
Now “dress” your melting snowman however you desire! PRO-TIP: Keep in mind as you place the hat/face/ buttons that you need to leave space to be able to cut around them when the fudge hardens.
Place in the refrigerator to chill for at least 4 hours.
Remove from the refrigerator and remove the foil/parchment paper from the pan.
Place on a cutting board/surface. Using a small, sharp knife make your straight cuts remembering to watch where you want one cut to end and another line to start. If you don’t trust yourself with your cuts, you can lightly score the fudge to draw your lines and then cut.