My Mom is pretty famous in our family for her fudges. She makes a chocolate fudge with marshmallows and walnuts that is always a hit at parties and people can’t seem to get enough of her peanut butter fudge. At Christmas time she creates an assembly line and sends bricks of homemade fudge in those small Priority Mail flat rate boxes from the post office. The truth is, she doesn’t really enjoy making the fudge. It’s quite a chore for her with all of the cooking and stirring over a hot stove and watching to be sure you don’t scorch the chocolate or overcook the peanut butter to a dry, crumbly mess. In fact, watching her make fudge over the years made me not want to try it for myself because it seemed like way too much hassle. That is, until the day I read about Dark Chocolate Almond Fudge.
Photo credit: Mary Younkin, barefeetinthekitchen.com
I’ve known food blogger Mary Younkin of Barefeet in the Kitchen for several years and I have always admired her work. Her recipes are delicious and well-tested. She offers a wide variety and includes lots of gluten free options if your family needs them. She also has the perfect recipe for Dark Chocolate Almond Fudge and — get this — it only takes 90 seconds in the microwave!
I figured 90 seconds was within my candy-making skill set and it met my threshold for prep time so I had to try it. It was a hit. Everyone loved it and when I shared how quick and easy the recipe is, my tasters were astonished. This got me thinking about Mom’s peanut butter fudge. What if that could be accomplished in 90 seconds as well? If I used the basic recipe from Barefeet in the Kitchen what other concoctions could I create?
Using Mary’s ratios and method, I created a few more varieties of quick microwave fudge. Check out her blog for the exact recipe and technique.
Dark Chocolate Orange Fudge
This one was a fan favorite among my taste-testers. The consensus was that this reminded them of the chocolate oranges that are popular at Christmas time. The texture was soft and the orange flavor was just right.
You can make this variety by substituting the following ingredients: 1 bag (12 oz) of dark chocolate chips, 1 can of sweetened condensed milk, 1/2 stick of butter, and 1 teaspoon of orange extract
Peanut Butter Fudge
Taste testers really liked this variety, but the consistency was really sticky. I ended up using a chef’s knife to cut this into small squares but I had to run the knife under hot water between each cut. I then loosely wrapped it in parchment and stored it in the fridge. Once cut, the squares dried a bit and became firmer. I think letting this one hang out in the fridge for an extra day exponentially improves the texture.
You can make this variety by substituting the following ingredients: 1 bag (12 oz) of peanut butter chips, 1 can of sweetened condensed milk, 1/2 stick of butter, and 1 teaspoon of Mexican vanilla extract
Mint Chocolate Chip Fudge
This one was a whim and I wasn’t sure how it was going to turn out, but I wanted to re-create the essence of mint chocolate chip ice cream. It worked and everyone loved it. Of all of my experimental batches, this had the firmest texture and cut most easily. While it doesn’t necessarily beat a chocolate craving because mint is the predominant flavor, it is a nice sweet bite after a meal.
You can make this variety by substituting the following ingredients: 1 bag (12 oz) of white chocolate chips, 1 can of sweetened condensed milk, 1/2 stick of butter, 1 teaspoon of peppermint extract, and 3-4 drops of green food coloring. I garnished this with a handful of miniature semi-sweet chips I picked up in the bulk food section to complete the mint chocolate chip ice cream look.
The ease and popularity of these varieties has inspired me to try more. I have plans to try layering flavors to create Dreamsicle and root beer float fudges. Christmastime recipes are dancing in my head and they include dried cranberries and crystallized ginger. The possibilities are endless!
Are you a recipe modifier or do you go by the book? What variations might you try on this tasty recipe? Let us know in the comments below.