Long time followers of my website know that the other thing that I have a tendency to make around Christmas Time (in addition to the mountains of cookies) is candy, chocolates or fudge. Sometimes Caramels, sometimes Fudge, sometimes Truffles. So this year, I went with another couple of types of fudge: Coffee Toffee Crunch Fudge and Cookies+Cream Fudge. It’s a super-simply, absolutely foolproof fudge recipe that turns out great every time. And ready in a very short time frame. Try it!
For the Coffee Toffee Crunch Fudge
Ingredients
12 oz bitter sweet chocolate chips (1 bag)*
6 oz semi sweet chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1 tablespoon instant espresso powder
1/2 teaspoon salt
1 cup Toffee Heath Bar Crunch (aka “Bits of Brickle”)
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, butter, salt and espresso powder, and combine well. Remove chocolate mixture from the heat and stir in 1/2 cup of the toffee bits. Save the remainder for sprinkling on top. Press mixture into prepared baking pan. Sprinkle with remaining toffee bits and press down gently. Refrigerate for 2 to 4 hours before lifting sling from pan and cutting into pieces.
* If you can find espresso chips, even better.
For the Cookies + Cream Fudge
Ingredients
12 oz semi sweet chocolate chips (1 bag)
6 oz butterscotch chips (1/2 bag)
6 oz white chips
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup Oreos, filling removed and pounder to larger crumb sizes
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt chocolate and butterscotch chips. Add in 3/4 of the can condensed milk, butter and salt, and combine well. Remove chocolate mixture from the heat and stir in vanilla, followed by 3/4 cup of the oreo pieces. Save the remainder for sprinkling on top. Press mixture into prepared baking pan. Wash out the melting bowl (or use another one of the same size) and return to over the water bath. Melt the white chocolate and remaining condensed milk. Pour over the milk chocolate layer and spread evenly. Sprinkle with remaining and press down gently. Refrigerate for 2 to 4 hours before lifting sling from pan and cutting into pieces.
