Fudge. It’s been on my mind since Thanksgiving ended. I’ve never made fudge before. I’m not saying I haven’t made it in a while, I mean, I’ve NEVER made fudge before. I’m not sure why, I’ve eaten plenty of fudge in my time though. I’m not sure what my hang up was. It always seemed time consuming to me but I really couldn’t have been more wrong. I will try to make a classic batch of fudge sometime and I’m excited to try my friend TJ’s grandma’s recipe but in the meantime I tried this “foolproof” method out and I’m in love. Let’s just say I was building up my confidence.
Yesterday my husband took the kids out to see a friend because there was no school so I actually had a few hours of kid free time. At first I was in a panic trying to figure out what I would do first but after cleaning my kitchen and getting a load of laundry started I busted out the baking supplies and did some more holiday baking. I turned the Christmas music on and got to baking. It even started to snow a bit while I worked. It just felt like Christmas!!!
This fudge combines my favorite things, sweet and salty. When my husband came home he had a piece and he went cross eyed! Do people ever make weird faces when you try out a new recipe? I wasn’t sure what that face meant but then he let me know that he loved it. Once I told him how I made it he couldn’t believe it! He said that I have to name it Ridiculously Easy Fudge but I couldn’t leave out the pretzels and caramel, right?
What recipes do you want to try but haven’t yet?
- 14 oz. sweetened condensed milk
- 3 c semi sweet chocolate chips
- 1/2 t salt
- 1 t vanilla
- 1 cup of salted pretzels, crushed with some big pieces
- 11 oz. caramel bits or squares
- 2 T water
- line an 8 x 8 baking pan with foil or wax paper so that it hangs over the edges
- melt chocolate chips and condensed milk together
- once melted remove from heat and add salt and vanilla
- pour into baking dish and smooth out into an even layer
- sprinkle evenly with 1/2 of crushed pretzels
- press gently into the fudge
- in a small saucepan melt caramel with water until smooth
- pour over fudge and pretzels and spread into an even layer
- sprinkle remaining pretzels over caramel in an even layer
- place in fridge and cool for 2 hours
- remove and cut into 1 inch pieces