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Recipe: Chocolate Fudge

Snickers Chocolate Fudge
(Semisweet chocolate with caramel layer and Snickers chunks)

For Christmas, we made several types of fudge to give away as gifts. We made Dark Chocolate, Chocolate Peanut Butter, and Creme-filled (Oreo) White Chocolate fudge. They were relatively easy to make and every one who received them said they were delicious. Unfortunately, I forgot to take pictures of the fudge (and they were so adorably packaged too!) and the leftovers were eaten pretty quickly.

But we had a few melting chocolate leftover and my Mom bought caramel so Dean decided to experiment with the recipe. He made "Snickers Chocolate Fudge" (see above picture) and "Hodge Podge Fudge" by combining all the leftover chocolate and mixed with crushed Oreos.

Hodge Podge Fudge
(Semisweet, white, and peanut butter chocolate with slightly crushed Oreo cookies)

Here is the basic recipe from All Recipes. The instruction stated to melt the chocolate chips using the microwave but we used a double boiler instead. Many of the reviews said there's a fine line between silky smooth melted chocolate and boiled chocolate with grainy texture if not timed correctly. We did not have to worry about that and it only added just a few more minutes to the preparation time.

You can also exchange the flavor of the melting chocolate, use different flavors of extracts (peppermint, raspberry), and/or add your favorite mix-in. The possibilities are endless!

  •  3 cups semisweet chocolate chips
  • 1 (14oz) can sweetened condensed milk
  • 1/4 cup butter
  • 1/8 teaspoon of salt
  • 1 cup chopped walnuts


Grease a 9x13in baking dish with vegetable shortening.

Using a double boiler, combine all the ingredients except the nuts. When the chocolate chips are completely melted, remove from heat and stir in the nuts.

Pour into the well-greased glass baking dish and refrigerate until set, about 2 hours and preferably overnight.