Chocolate Fudge | Two Variations on a Recipe

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Hopefully everyone is further along in their holiday preparations than I am!  Sigh…I’m so far behind it’s getting embarrassing.  I seem to be having trouble getting all decked up this holiday season. Thankfully one of my favorite recipes has come to the rescue and served me well for giving as a homemade hostess gift this year.  At least I have been able to find the time to do something festive!  Nothing says the holidays for me like homemade chocolate fudge.

chocolate fudge

Two versions of a simple-to-make chocolate fudge. Chocolate marshmallow and chocolate hazelnut with sea salt.

This recipe originally came from the Washington Post Food section, perhaps as many as a dozen years ago.  I’ve tweaked and adapted it over the years to suit myself.  This year I’ve incorporated my love of chocolate-hazelnut spread (as you may remember from last year) into the basic recipe with very good results.

Posted below are the two variations I’ve been making and giving away this year.  Click the titles for a printer-friendly version.

Chocolate Fudge

  • 10 oz semi-sweet chocolate (either chips or chopped, whichever you prefer.)
  • 14 oz. condensed milk
  • 2 tbsp. unsalted butter
  • 1 tsp. vanilla extract
  • optional: 2 cups mini marshmallows

Prepare an 8×8 inch cake pan by lining with foil or wax paper and lightly greasing.  Over low heat, in a medium saucepan, melt together the chocolate, condensed milk, butter, and vanilla.

Once it is all melted to a smooth and shiny liquid you have a decision to make.  Either pour it into the pan as is and then cool…this makes a really dense and extremely rich fudge.  Or fold in the marshmallows and then cool until set. Personally, I prefer to add the marshmallows.  But honestly, either way is good. 🙂  Cut into very small squares.

Chocolate Hazelnut Fudge

  • 8 oz. semi-sweet chocolate (chips or chopped, your preference.)
  • 14 oz. condensed milk
  • 1 1/2 cups chocolate-hazelnut spread (homemade or if making a recipe to add to a recipe isn’t your thing, then Nutella is fine.)
  • 1 tsp. vanilla
  • 1/2 tsp. sea salt (I went with fleur de sel, but any coarse grained salt is fine.)

Prepare an 8×8 inch cake pan by lining with foil or wax paper and lightly greasing.  Over low heat, in a medium saucepan, melt together the chocolate, condensed milk, Nutella, and vanilla.

Again, melt it all together to a shiny, luscious liquid, then pour into the prepared pan.  Level the top, then sprinkle with the salt.  Set in the fridge to cool.  Cut into really small squares.

Additional Important Information and a Disclaimer!

Wrap up your chocolate fudge bounty in some pretty packaging…Pinterest is an awesome source of inspiration if you need a little help..and make sure to give most of it away.  Otherwise you’ll be spending a lot of time on the treadmill come January 1.

PS

I’ve got to confess I really struggled with this post; it seems so inconsequential at the moment. Generally I stay away from commenting on news and politics on Silver Magpies, but last Friday’s senseless tragedy in Newton, CT simply cannot be ignored.  My heart goes out to the victims, their families and the entire community.  Words seem so incredibly inadequate…I’m at a loss, as I’m sure are so many others, as to how to convey my shock, grief and outrage.

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