cooking / desserts

Dad's Christmas Fudge

serves about 2 lbs (24-36 pieces) · 2.5-4.5 hours (15 minutes active) · 10 minutes hands on · easy

Ingredients

  • 1 can (14 oz) sweetened condensed milk
  • 2 cups (~12 oz) chocolate chips or chopped chocolate
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: chopped nuts (walnuts, pecans)

Method

  1. Prepare the pan. Line an 8x8 or 9x9 baking pan with parchment paper, leaving overhang for easy removal.
  2. Melt. Combine the chocolate, condensed milk, and butter in a saucepan. Melt over low heat, stirring constantly, until smooth — then remove from heat. Don't overheat; chocolate can seize.
  3. Finish. Stir in the vanilla and salt, fold in nuts if using, pour into the pan, and smooth the top. Tap the pan on the counter to release air bubbles.
  4. Chill and cut. Refrigerate until firm, 2-4 hours. Lift out by the parchment overhang, cut into squares, and store airtight.

Notes

  • Chocolate choice: semi-sweet chips are the classic; dark is less sweet and more intense; milk is sweeter and creamier; mixing varieties adds complexity.
  • Texture troubleshooting: grainy means the chocolate was overheated; too soft means it needs more chill time.
  • Variations: peppermint extract for mint fudge, a peanut butter swirl before chilling, sea salt flakes on top, or dried cranberries or cherries.
  • Storage: 1 week airtight at room temperature, 2-3 weeks refrigerated, up to 3 months frozen — so it's a perfect make-ahead holiday gift, cut into small squares and packaged in tins.