fudge Archives | Self Proclaimed Foodie

Eggnog Fudge

November 28, 2016 By Krissy 2 Comments

The holidays just aren’t the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.

Day 6 of my 12 Days of Holiday treats already? Its not even December yet! Trust me, I’m not normally this prepared. Except when it comes to food. Food rules my life in the best way possible.

Every year I make some kind of fudge during the holidays. First year was my five minute fudge that was wildly popular and even mentioned on The Tonight Show! Next year was my Easy Brown Butter Pecan Fudge which arguably may have been the best thing I’ve ever made. I was all about browned butter that year. This year I present to you eggnog fudge. Kinda perfect for Christmas, dontcha think?

You ever look on the back of a marshmallow creme jar and there’s a fudge recipe? Its a very popular recipe that has been around for years and years that basically tells you how to make fudge with sweetened condensed milk, marshmallow creme, and chocolate. This recipe basically uses that one as a starting point but I also referred to my friend Jaime Lyn of I Heart Naptime because she made a beautiful Eggnog Fudge. The end result was this rather easy to make holiday calorie cube, as I like to call it!

Besure to scroll past the recipe below to see all of my holiday treats from 2014 and 2015. Warning – very high sugar and fat content below!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Eggnog Fudge

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

The holidays just aren't the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.

Author: Krissy Allori

Recipe type: Dessert

Yields: 100 pieces

Ingredients

2 cups sugar
1/2 cup butter, cut into small pieces
3/4 cup eggnog
11 ounces white chocolate chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Instructions

Line an 8 inch square pan with parchment paper. Set aside.
In a medium sized pot over medium high heat, combine sugar, butter, and eggnog. Allow to come to a full boil while stirring to avoid scorching until the mixture reaches 234 degrees F. As soon as the mixture hits temperature, remove it from heat and stir in the white chocolate until it has fully melted. Add the marshmallow creme, vanilla extract, and nutmeg and stir until smooth.
Immediately pour into prepared pan and allow to fully cool at room temperature. When ready to cut, transfer to a cutting board and use a sharp knife to cut into 10x10 rows. You can soak the knife in a glass of hot water and wipe clean in between cuts, if desired.
Store in an airtight container in the refrigerator or freeze. Best if eaten within three weeks.

To see all of 2014’s holiday treats, click the links below:

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Easy Candy Cane Chocolate Truffles | Cherry Almond Thumbprints | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies | Salted Vanilla Bean Caramels | Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers | Mini Pecan Pie Bites | Eggnog Poundcake

Christmas Tree Corn Flake Treats | Devil’s Food Crinkles | Chewy Brown Sugar Cookies

20 of my Favorite Holiday Recipes

November 16, 2016 By Krissy Leave a Comment

‘Tis the season when all friends and family come together to celebrate the holidays and there’s no better way than with 20 of My Favorite Holiday Recipes.

'Tis the season when all friends and family come together to celebrate the holidays and there's no better way than with 20 of My Favorite Holiday Recipes.

The holidays are a time for catching up with loved ones, sledding, wrapping gifts, making crafts, and spending an obscene amount of time in the kitchen. I actually prefer to cook most during the summer when the fresh produce is abundant, but there’s something magical about warming the kitchen with your oven and seeing a poof of flour fly through the air as you attempt to make that fifth batch of cookies. We through all of our healthy judgement out the window, knowing we can once again redeem ourselves at the gym in January. Oh, how I loathe how crowded the gym gets in January. I’ve actually been really good these past few months with my sugar intake, but I’m about to totally let loose and enjoy myself all the way through January 1st like I do every year at this time. I think you should too!

German Chocolate Cake Cookies

Tangerine Glazed Ham

Cream Cheese Cookies

Eggnog Thumbprint Cookies

Whipped Ricotta Spread

1-Hour Dinner Rolls

Chocolate Peppermint Cheese with Chocolate Ganache

Hot Chocolate Cookies

Crockpot Candy

Five Minute Fudge

Italian Ricotta Cookies

Red Velvet Peppermint Thumbprint Cookies

Country Cinnamon Apple Dumplings

Toffee Almond Snowballs

Asiago Cheese Ball

Loaded Mashed Potato Casserole

Pumpkin Turtle Cheesecake

Cranberry Cream Cheese Pound Cake

Best Sugar Cookies

Eggnog Sugar Cookie Bars

Chocolate Covered Mint Patties

'Tis the season when all friends and family come together to celebrate the holidays and there's no better way than with 20 of My Favorite Holiday Recipes.

Easy Brown Butter Pecan Fudge

November 29, 2015 By Krissy 4 Comments

This Easy Brown Butter Pecan Fudge is full of the flavors of candied pecans and buttery caramel. This easy to make candy is the perfect dessert treat.

What? We’re at Day 3 of my 12 Days of Holiday Treats Series? Its not even December yet!

It shouldn’t surprise anyone that I’m jumping the gun on posting my holiday treats. For as long as I can remember, I’ve gotten my Christmas tree the day after Thanksgiving. Black Friday shopping? Who cares. To me, Black Friday is all about filling the house with the wonderful aroma of a freshly cut Oregon Noble Fir, Christmas decorations, lights – lots and lots of lights, and enough treats to have to make me work twice as hard during the month of January to not have to go out and buy a whole new wardrobe that’s a couple sizes bigger.

I rarely stray from making my five minute fudge because its so darn easy and is one of my favorite naughty treats to indulge in, but this year I wanted some variety so I made this pecan fudge. Oh my word. It is soooooooo freakin’ good.

Recently, I’ve been going a little crazy with the browned butter. I’ve made everything from mashed potatoes to blueberry muffins to brownies using brown butter. I’m pretty confident that, going forward, any recipe that calls for melted butter will have me take that melted butter to the next level by browning it.

If you’ve never made brown butter yourself, it basically consists of cooking it past the melting stage until some of the milk solids start to turn a nutty brown. When done correctly, it adds a richness and downright delicious flavor to any recipe.

Fudge on the stove can frighten me if it has to be cooked to a “candy temperature” meaning a temperature above 212 F which is what water boils at. Fortunately, this is not one of those boil-the-sugar-and-prey-I-don’t-burn-myself kind of recipes. This one really is quite easy. You’ll love it!

5.0 from 1 reviews

Easy Brown Butter Pecan Fudge

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

This Easy Brown Butter Pecan Fudge is full of the flavors of candied pecans and buttery caramel. This easy to make candy is the perfect dessert treat.

Author: Krissy Allori

Recipe type: Dessert

Yields: 64 pieces

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter
2 cups brown sugar, packed
1/2 cup evaporated milk
3 cups sifted confectioners' sugar
1 tablespoon bourbon
1 cup raw pecan pieces
64 candied pecan halves (about 1 cup)

Instructions

Line an 8x8 inch square baking pan with foil or a foil/parchment liner. Grease any additional exposed sections of the pan with butter. Add sifted confectioners' sugar and bourbon to the bowl of your stand mixer.
Begin by making brown butter. Add butter to a medium sized sauce pot and cook over medium high heat. Allow to melt and then bubble while frequently stirring to scrape any of the wonderful brown bits off the bottom of the pan. You know when you're done when you see little brown specs and it smells nutty like caramel. Do not overcook. Once done, turn off heat.
Add brown sugar and evaporated milk to the browned butter. Cook mixture over medium heat about 2 minutes, stirring constantly, until sugar is dissolved. Then, heat to full rolling boil and stir 1 minute. Remove from heat. Immediately add to the stand mixer bowl with the powdered sugar.
Using the paddle attachment, beat on low speed 1 minute to combine. Increase speed to medium and beat 6-10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in the raw pecan pieces.
Transfer fudge to prepared pan. Set candied pecan halves on top in rows so that once cut, each piece will have a pecan half on top.
Allow to set. Mine set perfectly well in a cool house after about 4 hours. You can also refrigerate for 2 hours to help firm up, if needed.
Lift the fudge out of the pan and cut into pieces. Store in airtight container.

Pumpkin Chocolate Crunch Fudge

September 9, 2015 By Krissy 8 Comments

Homemade Pumpkin Chocolate Crunch Fudge combines smooth pumpkin spice fudge with a delicious Nestlé® Crunch® bottom for the perfect fall dessert.

Guess what? I roasted my first pumpkin this past weekend. Not my first pumpkin ever, but my first one of the season. I’m always so surprised at how much pureed pumpkin I always get from one seemingly small pumpkin, but all it does is motivate me to make delicious things and this fudge was SO YUM. Do you know what pairs really well with pumpkin? CHOCOLATE!

I’m a big fan of fudge, but I wanted to take this fudge from really good to wow-I’m-in-heaven-this-is-so-freaking-delicious good. That’s when I had my light bulb idea. Why not add delicious texture along with an awesome crunch to pair with the smooth and sweet pumpkin fudge. BAM! Nestlé® Crunch® to the rescue!

Here’s an added bonus for you… Halloween is coming up, so plan ahead and pull out all the Nestlé® Crunch® bars from those variety bags that you hand out to trick-or-treaters, or even better, raid your kids’ candy bags and slyly remove any of the Nestlé® Crunch® bars and use them for this recipe. That is, of course, after you go buy a bag this week and make this fudge for the first time this weekend.

My idea was to line the bottom of the pan with the Nestlé® Crunch® bars and then pour the hot fudge over the bottom, thus melting the chocolate to “become one” with the pumpkin fudge. Much to my delight, every single one of those Nestlé® Crunch® fit absolutely perfectly in my baking dish! I had to show some serious restraint not to eat one either!

I didn’t take any photos of the hot bubbly sugar mixture because I was stirring it for the entire time it was over the heat, but this is what my fudge looked like after I poured it over those yummy Nestlé® Crunch® bars.

Because I was right and the hot fudge does melt the Nestlé® Crunch® bars, once the fudge sets, you need to cover it tightly with plastic wrap and cool it down in the refrigerator to get the chocolate to harden once again. If you’re impatient like me, you can bypass the refrigerator and go straight to the freezer.

My trick to getting it to slice nicely is to dip a large sharp knife in a tall glass of super hot, or even near boiling, water in between each slice. I just get a clean dish towel to wash off all that delicious fudge and chocolate in between each cut.

If your taste buds not only crave delicious foods but interesting textures, this fudge will certainly win you over. Like any good fudge, it is rich and incredibly sweet. I love a little crunch to go with my fudge and the Nestlé® Crunch® bars were absolutely the perfect addition to this dessert.

I’m a super busy girl, and thanks to my love of food and cooking, bored I am not. Cooking recipes like this is my #LifeHacktoBoredom. I’m giving $20 away to one person who shares this post on Facebook, Pinterest, or Twitter and comments what the do for a #LifeHacktoBoredom! Will you be the lucky winner?

And because my childhood’s favorite candy, Nestlé® Crunch®, was the real star of this recipe, I encourage you to visit and like their Facebook page.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

5.0 from 1 reviews

Pumpkin Chocolate Crunch Fudge

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

Homemade Pumpkin Chocolate Crunch Fudge combines smooth pumpkin spice fudge with a delicious Nestlé® Crunch® bottom for the perfect fall dessert.

Author: Krissy Allori

Recipe type: dessert

Cuisine: recipe adapted from the Nestlé® baking website

Yields: 50 pieces

Ingredients

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 fluid ounce can) Evaporated Milk
1/2 cups Pumpkin (I used freshly roasted, but canned is fine too)
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) white chocolate chips
1 jar (7 oz.) marshmallow crème (or make your own)
2 teaspoons vanilla extract
NESTLÉ® CRUNCH® Fun Size Bars (11 ounce package)

Instructions

Line 13 x 9-inch baking pan with foil or, even better, parchment lined foil. Unwrap NESTLÉ® CRUNCH® Fun Size Bars and place in bottom of pan.
Combine sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 240º F (soft-ball stage).
As soon as you reach your desired temperature, quickly stir in white chocolate chips, marshmallow crème, and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan, covering the NESTLÉ® CRUNCH® bars. Let stand until completely cooled and refrigerate tightly covered to set the chocolate.
To cut, lift from pan and set on large cutting board, then remove parchment/foil. Place large sharp knife in tall glass of hot water and dip/wipe clean knife in between each slice. Makes about 3 pounds.

Snickers Peanut Butter Fudge

April 12, 2015 By Krissy 5 Comments

This microwave Snickers Peanut Butter Fudge combines all the great flavors of your favorite candy into an easy-to-make dessert everyone will love.

Whoa. Talk about a naughty treat. This outrageous dessert doesn’t actually have any Snickers in it, although they would be easy to incorporate if that’s what floats your boat. No, this dessert is made up of all the best components we love about a Snickers: chocolate, peanuts, caramel.

This recipe came to be because I had some leftover salted caramel sauce. See how one naughty thing can lead to another?

When I was pondering what to do with said caramel sauce, I thought about one of my favorite candy bars. I have fond memories of Snickers. Whether is was pulling one out of my pocket while riding the chairlift at the ski resort or when my sisters and I used to ride down to the corner store and buy obscene amounts of candy and hide them in our pants so our mom wouldn’t find them, the killer combo of chocolate, caramel and peanut will always remain near and dear to my heart.

The recipe starts with a chocolate layer. Just melting pure chocolate is boring and it cools too hard. Your best bet is to soften it up with some fat. That’s what I did when I made my triple threat peppermint brownie bites last Christmas, only then I used butter. This time I went all out and mixed the chocolate with crunchy peanut butter. The best part is getting to lick the bowl after you transfer it to the pan.

In the middle you have your homemade salted caramel sauce and freshly toasted peanuts. Before you get too upset over me lying about how easy this recipe is to make, you can always buy a jar of caramel sauce and roasted peanuts. If you have the time and energy to make your own, however, this sinful dessert will taste even better.

And finally on top you have a creamy and super easy to make peanut butter fudge. You can always just make this on its own, but I highly recommend you go that extra mile and turn it into Snickers peanut butter fudge. If you’ve ever eaten peanut butter cookie dough, and I’m guessing you have, then you have an idea of what this fudge tastes like (without the egg and flour, of course). It is GOOD. So, whether it be for a special occasion, a holiday like Father’s Day, Easter, or Christmas, or you just have a killer craving, you have to make this stuff. Pure peanut butter heaven!

5.0 from 1 reviews

Snickers Peanut Butter Fudge

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Prep time

20 mins

Cook time

8 mins

Total time

28 mins

This microwave Snickers Peanut Butter Fudge combines all the great flavors of your favorite candy into an easy-to-make dessert everyone will love.

Author: Krissy Allori

Recipe type: dessert

Yields: 16 pieces

Ingredients

chocolate layer

6 ounces dark chocolate
1/2 cup peanut butter

caramel layer

1/2 cup salted caramel sauce (you can use more but this is all I had left)
1/4 to 1/2 cup raw peanuts, toasted with skins removed

fudge layer:

1 cup (2 cubes) unsalted butter
1 cup peanut butter
16 ounces powdered sugar (measures a little more than 4 cups)
1 teaspoon vanilla extract

Instructions

Prepare an 8x8 cake pan by lining with parchment or foil. I actually have this paper that is parchment on top and foil on the bottom - highly recommended.

chocolate layer:

Combine chocolate and peanut butter in microwave safe bowl. Microwave for 2 minutes at 50% power, stir, and repeat until just melted. My chocolate was frozen and in pretty good chunks and it took a total of 4min at 50% power to melt everything. Pour into prepared pan and use a rubber spatula to spread an even layer on the bottom. Transfer dish to freezer to harden.

caramel layer:

Make some homemade salted caramel sauce and allow to cool. It is totally worth it. Alternatively, you can buy some if you're in a hurry.
I used whole raw peanuts and slightly toasted them in a pan on the stove over low heat. While heating, I shook the pan to avoid burning and when the skins started to fall off, I transferred them to a clean towel. You can then use the towel to rub the peanuts and the skin comes off (this is how I toast hazelnuts too). Discard the skins. Alternatively, you can always buy roasted peanuts.
Remove the pan from the freezer and pour the caramel over the chocolate. Spread to cover. Then sprinkle the peanuts on top. Return the pan to the freezer.

fudge:

Combine the butter and peanut butter in a large microwave safe bowl (I used glass) and cover with a large plate. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. Be extremely careful as this mixture will be very hot.
Add the powdered sugar and stir well until everything is fully combined and smooth. Add the vanilla and stir to combine.
Transfer the warm fudge to the pan and use the spatula to make an even layer. If it gets hard to spread, use the spatula to pat it down - this will give you a nice smooth surface if you pat fast enough.
Cut a square of parchment the size of the fudge and cover completely (you want the parchment touching the fudge). Refrigerate refrigerate until cool, about 1-2 hours.
To cut, lift fudge out of pan and transfer to a cutting board. Pull away parchment. To get a nice clean cut, I boil water and add it to a tall glass. Then I let my largest sharpest knife sit in the hot water. Before every slice, wipe the knife and any excess fudge off for a clean cut, then repeat for each cut.
Cut into 16 two inch pieces for full dessert sized portions or 64 one inch pieces if you prefer bite sized treats. Store in an airtight container at room temperature for up to a week or store in airtight freezer bag in the freezer for longer.

Notes

I used crunchy peanut butter with no added sugar. There's enough sugar in this fudge that I personally feel a sweetened peanut butter would be gross. I also really liked the little chunks throughout.

Red Velvet Fudge

January 16, 2015 By Krissy 10 Comments

This two bite mouthwatering M&M’s Red Velvet Fudge is the perfect Valentine’s sweet treat to share with friends and family.

Wow. This fudge is unreal. You are in for a serious treat. First of all, did you know that M&M’s Red Velvet existed? If you haven’t tried them, you are missing out, my friends. Now pair these wonderful little candies with a red velvet fudge with a cream cheese frosting and your mouth will be thanking you.

Let me tell you why this recipe works. The fudge is soft yet firm and a bit chewy. One can’t properly enjoy the flavors of red velvet without pairing it with cream cheese frosting, right? Then, add the sweet crunch of M&M’s Red Velvet candies to the inside of the fudge as well as on top of the frosting and you have yourself one perfect Valentine’s treat. Of course, you can use any kind of M&Ms as long as the colors match. Start by pouring half your fudge in the prepared pan and then sprinkle about a third to half of your M&M’s on top.

Then cover with the remaining warm fudge. Oh, and you can’t forget the vanilla bean. Of course, you can always just use vanilla extract because most of that always have some on hand, but using real vanilla bean in this recipe really sets it over the edge. See those little black specs? Yum.

Put a perfectly thick layer of cream cheese frosting with even more vanilla bean on top. You’re starting to salivate now, aren’t you?

Finish it off with the remaining M&M’s, that is, the ones you haven’t already eaten.

I’m a little OCD when it comes to properly spacing out the M&M’s as well as properly dispersing the colors. Does it matter? Not one bit, but we all have our quirks, right?

It’s super easy to lift the fudge out of the pan once it has set. The frosting is still pretty soft but the fudge sets firm enough that you can carry it around like a square plate, if you wanted.

I used a very hot, clean, and sharp knife to cut the fudge into 36 pieces. The beauty of this recipe is that its pretty quick and easy to make, yet it puts a smile on 36 people’s faces (or fewer if everyone wants more than one piece which I found to be the case).

First, the joy and excitement came from my kids and my husband. They walked in and saw the wonderful Valentine’s colors and their faces lit up. I’ve never seen my kids’ eat everything on their dinner plates so thoroughly just so they could enjoy a piece of this velvety fudge for dessert. They loved it. Then, I brought this fudge into work. I thought it was pretty darn good, but after seeing everyone’s reactions, I thought it was really good. People loved it! What a perfect Valentine’s treat for both family and friends!

And because you know how much I love my macro photos, I decided to show you what my piece of fudge looked like after I took a huge bite (hopefully the bite part doesn’t gross you out). Besides showing you how straight my teeth are (thanks for the good genes, dad), I wanted to show you how every bite has little pieces of M&M’s and that crunch makes all the difference!

Red Velvet Fudge

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

This two bite mouthwatering M&M's® Red Velvet Fudge is the perfect Valentine's sweet treat to share with friends and family.

Author: Krissy Allori

Recipe type: Dessert

Yields: 36 pieces

Ingredients

Fudge:

2 cups white chocolate chips (11 ounce bag)
1 cup milk chocolate chips
14 ounce can sweetened condensed milk
1 vanilla bean, scraped (can substitute 1 teaspoon pure vanilla extract)
1 teaspoon liquid red food gel
9.9 ounce package M&M's® Red Velvet

Frosting:

4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 vanilla bean, scraped (can substitute 1 teaspoon pure vanilla extract)

Instructions

Line an 8x8 pan parchment paper or aluminum foil (I use stuff that has parchment on one side and foil on the other).
In a medium sized sauce pan over low heat, melt the white chocolate chips, milk chocolate chips, and sweetened condensed milk, stirring occasionally. This may take 5-10 minutes. Add the red food gel and stir until fully combined.
Pour half of the fudge into prepared pan, top with a third to a half of the M&M's® Red Velvet candies, then pour remaining fudge on top. Store in refrigerator while you make the cream cheese frosting.
To make the frosting, cream together the softened cream cheese and butter using stand mixer. Add confectioners sugar and vanilla bean and beat on high speed until light and fluffy, scraping sides and bottom to ensure thorough mixing.
Spread the cream cheese frosting on top of your red velvet fudge. Top with remaining M&M's® Red Velvet candies. Refrigerate until fudge is firm and frosting has firmed up a bit, at least one hour.
Remove fudge from pan and set on cutting board. The best method to cut the fudge is to use a large, sharp, hot knife. I boiled some water and put it in a tall glass that would fit my knife. I submerged the knife to get it nice and hot, wiped it off with a paper towel, made my cut, then repeat.

Five Minute Fudge

November 23, 2014 By Krissy 142 Comments

It doesn’t get much faster, easier, or sinfully delicious than this Five Minute Fudge. Even Jimmy Fallon talked about it on The Tonight Show!

Edit: I made this fudge last year for the holidays as I do for every year. I popped in to edit the post to show how Jimmy Fallon recently poked fun at it on The Tonight Show. I love Jimmy Fallon and am absolutely thrilled that he mentioned my recipe. That moment will definitely live on as one of my highlights!

I, too, think its hilarious that Pinterest added my prep time and my cooking time to give a total of 9 min. Pinterest obviously doesn’t understand how efficient I am in the kitchen and that my prep time and cooking time usually happen simultaneously!

Okay… back to your regularly scheduled post and check out the VIDEO I made below!

Welcome to day one of my 12 Days of Holiday Treats! What better way to start off than by sharing my fudge recipe with you, right?

I’ve been making and eating this fudge pretty much my entire life. I think its how my grandma made it, or at least that’s what I remember, but I’m not entirely sure. Does it really take five minutes to make? Well, I suppose that depends on how quick you are with a spoon. Did I time myself? No. Did I think Five Minute Fudge was a catchy title? Yes. Is it in any way, shape, or form healthy? Nope. Should you make this fudge and will everyone love it? Duh.

I make Christmas cookies every year. Then, I package them up and send them off to my family. Who are the lucky recipients? I have a waiting list of about 27 people, but the folks who always get them are

1) my grandpa – who is 97 years old and has a bigger sweet tooth than anyone I’ve ever seen

2) my dad – who tells me every year he shouldn’t have them, and I know he shouldn’t, but I send them anyway

3) my sister – who always gives me honest critique and ranks them in preferred order, yet 100% of them never fail to be eaten

4) my stepson – who is a proud young Marine and burns like 16,750 calories a day

When I make these holiday treats to share with family and friends, I try to mix up a few of the recipes I choose to make each year to add some variety, but this fudge happens every single year. Why? Because its delicious, of course. But why else? Because by the time I’m cursing the beautiful, yet ever so time consuming, cookies that I had to mix, refrigerate, roll, cut, shape, frost, and try not to burn because I got distracted… I start cursing the holiday treat making process. But, this quick and easy fudge always restores my faith and redeems the entire process because it yields a ton, people love it, and its downright quick and easy. The biggest problem I have with this fudge is the inability to keep it out of my mouth.

To see all of 2014’s holiday treats, click the links below:

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Easy Candy Cane Chocolate Truffles | Cherry Almond Thumbprints | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies | Salted Vanilla Bean Caramels | Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers | Mini Pecan Pie Bites | Eggnog Poundcake

Christmas Tree Corn Flake Treats | Devil’s Food Crinkles | Chewy Brown Sugar Cookies

If you love sinfully delicious, easy to make, and definitely-not-healthy-but-who-cares treats, be sure to check out these Self Proclaimed Foodie favorites:

4.8 from 24 reviews

Five Minute Fudge

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Prep time

5 mins

Cook time

4 mins

Total time

9 mins

It doesn't get much faster, easier, or sinfully delicious than this Five Minute Fudge.

Author: Krissy Allori

Recipe type: dessert

Yields: ~80 pieces

Ingredients

32 ounce bag powdered sugar (about 8 cups), unsifted
1 cup unsweetened cocoa powder, unsifted
1 cup unsalted butter (2 sticks)
1/2 cup milk
1 1/2 cups raw walnuts
2 tablespoons vanilla

Instructions

Line a baking sheet or casserole dish with foil.
In a large bowl, combine powdered sugar and cocoa powder and stir until they seem reasonably well mixed. If the mixture seems like there are small clumps, you may sift it after its been measured.
Pour milk over sugar mixture but do no mix. Place cubes of butter on top. Microwave on high power 3-4 minutes until the butter has almost completely melted.
Immediately remove mixture from microwave and stir well until very well combined. You need to work fast because you want to spread the mixture while its still hot, but you want every spec of sugar to be well incorporated.
Once chocolate mixture is thoroughly mixed, stir in walnuts and vanilla.
Immediately pour warm fudge into prepared dish and spread to desired thickness. I only used about 60% of the surface of my baking sheet and made a 10x10 inch square with my fudge. It will only spread as far as you want, so make it as thick as you'd like the individual pieces to be.
Allow to fully set at room temperature. Our house is always freezing, so it didn't take much time. If you live in a warm house, it may take several hours or even a bit of refrigeration.
Lift foil out of dish and transfer fudge to a cutting board. Use a sharp knife to cut squares.
Store in airtight container.