Festive Fudge: Raw chocolate fudge with walnuts

by Sarah Steimer

This was my favorite fudge of the batch! Like Caitlin’s peppermint fudge from yesterday, this used a couple of special ingredients to stay a little more fluffy and less dense than fudge made with condensed milk.

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Festive Fudge: Peppermint fudge

by Caitlin Saniga

Lots of fudge recipes use sweetened condensed milk as a smooth, creamy base, but I liked that this recipe used melted marshmallows and whipping cream instead. The texture seems lighter and chewier, which I liked. And if you’re wondering how in the world even a sharp knife might cut through hard candy, just have a little faith and sharpen your knife immediately before you start. It’s easier than it sounds …

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Festive Fudge: Peanut butter fudge with chocolate chips

by Sarah Steimer

This fudge got a little crumbly on me, quite possibly because I used natural peanut butter. But you’re not the queen of England, you can tolerate a crumb or two.

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Festive Fudge: Salted bourbon-butterscotch fudge

by Caitlin Saniga

Everyone’s all about the salted caramel, but bring this salted, boozy butterscotch fudge to the cookie exchange this year and people will rave. It’s a nice flavor combination surprise that makes a lot of sense. I suppose the nuts are optional here, but the bourbon is definitely not.

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Festive Fudge: Mexican hot chocolate fudge

by Sarah Steimer

I took my fudge a step up and added a little crushed red pepper to the top. It’s totally optional, but I love a nice, spicy chocolate. This is also a little bit of a nod to one of my favorite hot cocoa recipes from our 2011 Loving Cup guide.

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