This is what I'll be doing this weekend...making lots and lots of fudge! I use an easy, foolproof, no-need-for-a-candy-thermometer recipe that I tore out of a Woman's Day magazine eons ago. I personally prefer to make milk chocolate fudge. I fill clear cellophane bags tied with ribbon and topped with jingle bells to give as gifts.
1 12 oz. package of semi-sweet chocolate chips
1 12 oz. package of milk chocolate chips
(OR 2 packages of one variety)
1 14 oz. can of sweetened condensed milk
2 tbsps. cream or milk
2 tsps. vanilla extract
1 cup chopped nuts (optional)
In a saucepan, over low heat, melt semi-sweet chips with 2/3 cup sweetened condensed milk, 1 tbsp. cream or milk, and 1 tsp. vanilla. Remove from heat and stir in 1/2 cup nuts if desired. Spread evenly into a foil-lined 9" square pan. In another saucepan, over low heat, melt the milk chocolate chips with remaining sweetened condensed milk, 1 tbsp. of cream or milk, and 1 tsp. vanilla. Remove from heat and add remaining nuts if desired. Spread mixture over the top and chill two hours. OR forget the nuts and use one variety of chocolate chips like I do, and voila, perfect fudge every time. One tip: Never stop stirring because even on the lowest setting, the chocolate mixture can burn. (Makes about 2 1/2 pounds.)
And here are a few more homemade goodies to inspire you to whip up your own batch of goodies this weekend for all the people (and animals) on your list.
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