As many of the people who have been following this here website for a while know, I often make sweets and treats at Christmas Time, and almost all of my Christmas Presents are homemade, so here is another Christmas Present waiting to be devoured: this year’s annual Fudge. This year I made two varieties, one a little more traditional and the other a little more unique. I’ll let you figure out which is which: Dark Chocolate Pecan Fudge and White Chocolate Gingerbread Fudge!
For the Dark Chocolate Pecan Fudge
Ingredients
12 oz bitter sweet (72%) chocolate chips (1 bag)
6 oz semi sweet chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
1 1/4 cup chopped pecans
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 and salt, and combine well. Remove chocolate mixture from the heat and stir in half of the chopped walnuts. Save the remainder for sprinkling on top. Press mixture into prepared baking pan. Sprinkle with remaining pecans and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.
For the White Chocolate Gingerbread Fudge
Ingredients
12 oz white chocolate chips (1 1/2 bags)
3 oz butterscotch chips
3 oz cinnamon chips
1 can condensed milk
2 tablespoon butter
1 teaspoon vanilla
1 tablespoon gingerbread spice (ginger, cinnamon, clove, nutmeg)
1/2 teaspoon salt
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), carefully melt chocolate chips. Add in condensed milk and salt. While that is going on, melt your butter in the microwave and add the gingerbread spice and vanilla to let it bloom. Remove chocolate mixture from the heat and stir the spiced butter mixture. Press mixture into prepared baking pan. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.
