Ever since I made my Baileys, White Chocolate & Pistachio Fudge, I've been wanting to make MORE FUDGE! I hadn't realized that making fudge could be so easy. And let me tell you, it doesn't get much easier than this recipe.
This one's for sure a keeper, because it can be customized to suit your tastes by switching out some of the chips and putting in whatever kind of nuts you like. I'm thinking next time I'm going to do peanut butter chips and peanuts. Or maybe white chocolate and almonds! Yum!
It's the perfect gift or addition to a holiday cookie platter, too. We made it this past Christmas and I think I'll be making some again for Valentine's Day for my loves!
- butter, softened (for greasing the pan)
- 12 oz semi-sweet chocolate chips
- 1 cup butterscotch chips (or peanut butter chips, or white chocolate chips, or whatever you like!)
- 1 (14oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 8 oz chopped nuts (I used pecans)
- Grease an 8 inch round cake pan or an 8 x 8 glass baking dish with the softened butter.
- In a medium saucepan, combine the chocolate chips, butterscotch chips, condensed milk and vanilla and heat over low, stirring continuously until the chips have melted.
- Remove from the heat and stir in the nuts.
- Pour the fudge in to the prepared pan/dish and refrigerate until firm. Remove from the fridge and cut into small pieces.
- I preferred this once it had returned to room temperature after firming in the fridge.
- Source: Adapted from Fabulous 5-Minute Fudge Wreath by Every Day with Rachel Ray.
- Shared at Love Bakes Good Cakes All My Bloggy Friends link party.