We love fudge at our house and it is an important part of our annual Cookie/Candy Making day. My mom and mother in law have always been the fudge makers in our house. Christmas wouldn’t be Christmas without my mom making her Rocky Road Fudge and my mother in law is famous for her mint fudge at the holidays.
If you have ever made it before you know it can be a bit tricky. A few years ago we had an epic fudge fail at our annual Cookie/Candy Making day. I am not sure if it was the weather or a bad candy thermometer but every batch failed! It was so disappointing. If not cooked at the right temperature it can get gritty and not set up.
This year I decided to forgo the candy thermometer when it came to fudge making and use a few recipes I found over at the Eagle Brand website. The best part about these recipes is that there is no candy thermometer required! They are quick and easy and you are guaranteed a nice smooth fudge every time! A fail proof fudge recipe.
My first batch was Cookies & Cream.
I love white chocolate fudge and the addition of some cookies made it even better. This recipe is so easy! So easy in fact that there are only 3 ingredients – white chocolate chips, chocolate sandwich cookies and Eagle Brand Sweetened Condensed milk! Actually four – there is a little salt too.
Just combine your white chocolate chips, salt and sweetened condensed milk in a pan and heat on the stop top until the chocolate melts. Stir until smooth.
Remove from heat and add in crushed cookies. Pour into prepared pan and allow to chill.
The fudge has amazing flavor and the texture is perfect – smooth. Just what good fudge should be.
Since the first batch turned out so well and was so yummy I decided to try another batch. It looked like the Failed Fudge curse had lifted!
The next recipe was also from the Eagle Brand website. This time I went for a peanut butter and chocolate combination – pretty much a match made in heaven.
This recipe was easy too – just a couple more steps.
I melted the peanut butter, white chocolate and part of the sweetened condensed milk in a bowl in the microwave and then stirred in some peanuts.
In another bowl I melted chocolate chips and the remaining sweetened condensed milk. Alternate spoonfuls of each of the mixtures into a prepared pan and then use a knife to swirl the two together.
Then you top them off with a sprinkling of chopped peanuts.
I am excited to team up with Eagle Brand. Be sure and check back tomorrow for an exciting giveaway sponsored by Eagle Brand and their #sweetentheseason holiday campaign! You are going to want this one!!
Here’s a hint!
Disclosure: I am working with Eagle Brand to help with holiday promotions. All of my opinions are my own. #sweetentheseason
Be sure and check back tomorrow in between all your cooking for an amazing giveaway!!
For more holiday goodies check out these:
- 3 6 oz. packages white chocolate baking squares or 1 bag of white chocolate chips
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
- 1/8 teaspoon salt
- 3 cups about 20 cookies coarsely crushed chocolate creme-filled sandwich cookies
Line 8-inch square pan with wax paper, extending paper over edges of pan.
Melt white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat.
Remove from heat; stir in crushed cookies.
Spread evenly in prepared pan.
Chill 2 hours or until firm.
Remove from pan by lifting edges of wax paper. Cut into squares.
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk, divided
- 1 cup white baking chips
- 1/3 cup Jif® Creamy Peanut Butter
- 1 teaspoon vanilla extract divided
- 1/4 teaspoon almond extract
- 1/3 cup chopped salted peanuts
- 1 cup semi-sweet chocolate chips
- 1/8 teaspoon salt
Line 8-inch baking pan with foil, extending foil up over edges of pan.
Microwave 1/2 cup sweetened condensed milk, peanut butter and white baking chips in medium microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred.
Stir in 1/2 teaspoon vanilla and almond extract until blended.
Stir in peanuts.
Microwave remaining sweetened condensed milk, chocolate chips and salt in medium microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred.
Stir in remaining 1/2 teaspoon vanilla until blended.
Spoon peanut butter and chocolate mixtures into prepared pan, alternating heaping tablespoonfuls of both mixtures.
When complete, with table knife or metal spatula, swirl mixtures to create a marbled appearance. Pat evenly to flatten top surface.
Chill 1 hour or until firm. Remove fudge from pan by lifting edges of foil. Remove foil.
Cut into 1-inch squares.
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