Chocolate Covered Christmas ~ Day 3
My mom is the master of chocolate fudge in our family. She makes it better than anyone I know. I have tried to make her recipe, and I have failed. I just can't get it right. She has that special touch. Lucky for me, I live near her so I just ask her to make it for me when I want some. She doesn't mind at all! Last year, I found a recipe for Cookie Cutter Fudge on the Betty Crocker website. It looked simple, so I tried it. It is now my go-to fudge recipe when I'm in a pinch. It's so easy to make. You don't need a candy thermometer, just a microwave. It's great for giving too. I pour the fudge into copper cookie cutters from Williams-Sonoma and wrap them in a cellophane bag. Perfect hostess gift! The most important thing is that it tastes amazing. It's a great recipe to add to your chocolate collection!
- 1 1/2 cups chocolate chips
- 1 cup peanut butter chips
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- Place cookie cutters on a sheet of foil. Wrap foil securely around bottom and sides of cookie cutter. Lightly spray inside of cookie cutter with cooking spray. Place on cookie sheet.
- In a microwavable bowl mix chocolate chips, peanut butter chips, milk and butter.
- Microwave uncovered on high 1 to 2 minutes, mixing every 30 seconds, until chips are almost melted. Stir in vanilla.
- Pour mixture into cookie cutters, filling to tops of molds OR pour into small rectangular pan.
- Refrigerate uncovered 2 hours or until firm.
- Decorate with icing and candies ( optional ).
- For molded fudge - carefully remove foil and gently press fudge out of molds OR wrap fudge in cookie cutter with plastic and tie with ribbon.
- For pan fudge - cut into squares to serve or package.