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Up until last year, I had never really appreciated fudge. It found it to be tooth-achingly sweet, obnoxiously sugary, and kind of grainy.

But then, for some reason, it totally hit me – fudge! It has chocolate! And you can make it by just boiling a couple of flavoring ingredients along with marshmallows (which I adore), or sweetened condensed milk (which Hubby loves and I can absolutely stand), or both, or a variation of either.

I realize that the latter reason might not make sense to anyone but me, so I’ll simply stick to the chocolate reason.

Which is really good enough, don’t you agree?

 

Here are two fudge recipes that are my favorite so far, because other than those, I haven’t made any fudge yet. 😀

But really, they are amazing! Squishy, aromatic, nicely sticky, and verrrry chocolatey. Plus, you don’t need a candy thermometer for either of these recipes.

 

btw: sorry about the weird measurements, I had one of those days…

 

Peppermint Fudge

This fudge is very festive and even kind of refreshing. If you had any crushed sugar canes handy, you should totally sprinkle the fudge with those before it sets.

  • 2-½ ounces, weight Butter
  • 7 ounces, weight Sweetened Condensed Milk
  • 7 ounces, weight Marshmallows (17 regular sized Marshmallows)
  • 7 ounces, weight Dark Chocolate, finely chopped
  • 5-⅓ ounces, weight Milk Chocolate
  • ½ teaspoons Vanilla
  • ¼ teaspoons Peppermint Extract

Line an 8×8 inch baking pan with parchment paper, letting it hang over the sides to make removing the fudge a little easier.

Melt butter, sweetened condensed milk, and marshmallows in a nonstick saucepan. Once everything is nice and smooth, bring it to a rolling boil and boil for 5 minutes, stirring often.

Add the chocolate and both extracts and stir vigorously to melt and combine. Pour your fudge mixture into the prepared pan and let it cool down to room temperature. Let set in the fridge for about 2 hours and cut in 1-inch squares.

 

CBS Fudge (Chocolate Brown Sugar Fudge)

This is Hubby’s favorite. And I have to say, he’s right. The brown sugar adds a distinct caramelly note to it, and it’s really not as cloyingly sweet as it sounds.

  • 70g Butter
  • 125g Evaporated Milk
  • 300g Brown Sugar
  • 225g Marshmallows (about 18 regular sized Marshmallows)
  • Pinch of salt
  • 70g Dark Chocolate
  • 300g Milk Chocolate

Line an 8×8 inch pan with cling film or parchment paper, letting it hang over the sides to make removing the fudge easier.

Finely chop the chocolate. Add butter, evaporated milk, brown sugar, marshmallows, and salt to a nonstick saucepan. Heat on medium-high until completely melted and smooth. Bring to a rolling boil and boil for 5 minutes.

Remove from heat and add chopped chocolate, stirring to melt it into the mix completely. Pour into the prepared pan, tilting it to evenly distribute the fudge. Let stand at room temperature until cool. Then let it set completely in the fridge (about 2 hours).

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