Christmas is coming…and quick.
I’ve been trying to take some time each day to remember why we celebrate this season. And with these quiet times, comes memories. Lots and lots of memories of Christmases past.
While doing the Great Christmas Bake (Round 1) on Tuesday, I was having one of these reflective times while I was making fudge. Fudge = reflective? Well, yes when you consider the fact that I’ve been making this same fudge for at least 25 years. That’s a little freaky to say, but it’s true. Same fudge recipe for 25 years. I’m not even sure if it’s written down anymore. I just make it. And it’s SO easy.
You know it’s easy because I started making it in middle school. I’m not as old as you were thinking am I. 🙂 My grandma taught me this recipe, and I started making it every year for teachers’ gifts. I even made it as gifts for my teachers in high school, but by then I had started making it for my friends too. I seemed to have a lot of friends around the holidays….Hmmmm…
I made it this year for my co-workers. It was again a hit. I’m making another batch for my volunteers at church for Sunday. I figure, why mess with a good thing. I’ll just keep making my same old fudge.
And, I thought I’d share the recipe with you.
To make a single batch (I made a double batch when these pictures were taken.), you need:
1 bag of peanut butter chips, 1 6oz bag chocolate chips, 4 tbsp butter, and one can of sweetened condensed milk
Line and 8×8 pan with parchment paper and have a space cleared in your fridge before you begin.
Melt the peanut butter chips, 2 tbsp butter, and one CUP of the milk in a medium saucepan. Be sure to stir continuously to get it melted evenly.
Place the peanut butter chip mixture in the pan and spread out evenly. Stick the pan in the fridge to cool.
Melt the chocolate chips, 2 tbsp butter, and remaining milk in a small saucepan. Be sure to stir continuously to get it melted evenly. Be careful as the chocolate chips melt faster than the peanut butter ones.
Spread the chocolate chip mixture over the peanut butter mixture evenly. Place in the fridge and let cool for several hours.
Take pan out of the fridge and transfer the whole block to a cutting board. This is much easier to do if you’ve used parchment paper. Let it soften a little bit and then cut into desired size pieces. You want them to be relatively small as it’s sweet. I use a pizza cutter to cut my fudge. So easy.
Then place them in a fun Christmas container, and you’re ready to give it away. OR, you could take that container, sit on the couch with a Christmas classic on TV and just enjoy.
What’s one of your traditional recipes?
Linked to Eat at Home Ingredient Spotlight: Sweetened Condensed Milk.