Every year, right around the holidays, I try my hand at making another variety of chocolate truffles or fudge. Fudge is my old standby though, as I have a great base recipe that I have been using since high school and it is very easy to adapt with some new flavors. This year, I made Winter Spice Fudge, which has a lot of gingerbread and cinnamon flavors and Irish Cream Coffee Fudge, which isn’t very boozy but ended up very yummy. Very easy to make and very foolproof with just a few ingredients.
Winter Spice Fudge
Ingredients
12 oz semi-sweet chocolate chips (1 bag)
6 oz butterscotch chips (1/2 bag)
1 can condensed milk
2 tablespoons molasses
1/2 teaspoon cinnamon, plus more for dusting (optional)
1/2 teaspoon ground ginger
1/4 teaspoon all spice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 tablespoon butter
1/2 teaspoon salt
Directions
Prepare a 9×9 inch baking pan with a foil sling. Spray lightly with baking spray.
In a metal bowl over simmering water (or a double boiler), melt chocolate and butterscotch chips. Add in condensed milk, molasses, spices, butter, and salt and combine well.
Remove chocolate mixture from the heat. Press mixture into prepared baking pan; dust with additional cinnamon (optional). Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into 1 1/2-inch pieces.
Irish Cream Coffee Fudge
Ingredients
12 oz semi-sweet chocolate chips (1 bag)
6 oz butterscotch chips (1/2 bag)
1 can condensed milk
1 tablespoon Espresso Powder, dissolved in 1 tablespoon boiling water
1 1/2 tablespoon Irish Cream extract
1 tablespoon butter
1/2 teaspoon salt
Directions
Prepare a 9×9 inch baking pan with a foil sling. Spray lightly with baking spray.
In a metal bowl over simmering water (or a double boiler), melt chocolate and butterscotch chips. Add in the dissolved espresso powder Add in condensed milk, butter, salt and Irish cream extract and combine well.
Remove chocolate mixture from the heat. Press mixture into prepared baking pan. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into 1 1/2-inch pieces.
