Happy National Fudge Day! Many people may think of fudge as a winter treat, but today we learned it can be great in summer too, after all, that is when we celebrate it. Jolene Ketzenberger of The Signature Table and Eat Drink Indy joined us with recipes for both a, “Spicy Dark Chocolate Fudge” and an “Easy Peanut Butter Fudge.”
Spicy Dark Chocolate Fudge
- 14 ounces (1 can) sweetened condensed milk
- 4 tablespoons butter, room temperature
- 1/2 cup lightly packed brown sugar
- 1 teaspoon vanilla
- 12 ounces dark chocolate chips or pieces
- 1 teaspoon chipotle chili powder
- 1 1/4 teaspoons cinnamon
- 2 1/2 teaspoons instant espresso powder
- 3/4 teaspoon ground cayenne
- Line an 8-inch square pan with aluminum foil and lightly grease with butter.
- In a large saucepan, slowly bring condensed milk, butter, and sugar to a simmer, stirring frequently. Remove from heat and stir in the vanilla.
- Mix in the chocolate until completely combined. Stir in spices.
- Spread evenly into the prepared pan and allow to cool. Once cooled, remove from pan and cut into desired size pieces. Store at room temperature in an airtight container.
Adapted from food52.com
Easy Peanut Butter Fudge
- 2 cups granulated white sugar
- ½ cup milk
- 1 cup peanut butter (smooth or chunky)
- 1 teaspoon vanilla extract
- Line an 8-inch square baking pan with aluminum foil and lightly grease with butter.
- In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2 minutes, stirring regularly, and then remove from heat. Add the peanut butter and vanilla and stir until smooth.
- Pour the mixture into the pan and allow to cool until set. Remove from pan and cut into squares. Store in an airtight container at room temperature.
Adapted from parade.com