Chocolate Chewy Fudge

I was going to be so good this year.

I had determined that I would not fill the house with all kinds of Christmas goodies that entice me but would leave me looking at the scale in horror come January.

Notice the past tense in those sentences? I was good for 5 whole days in December. FIVE! But then I caved. Not just caved – I jumped in with both feet. I went through my recipe file and now have a stack of recipes on my counter waiting to be made.

I even interrupted school this morning to make these family favorites. Sometimes a craving just can’t wait for a grammar lesson. 🙂

Yummy Chocolate Fudge

The original recipe for these little goodies came from my mother-in-law – which is unusual since she doesn’t really like chocolate. (Poor thing – she’s missing out on so much!) Actually – I think it’s the only chocolate recipe I have from her.

She clipped it out of a newspaper years ago and makes it once a year at Christmas time for my chocolate-loving father-in-law.

They are so simple to make – Angel Girl and I had them finished and on racks cooling in less than 30 minutes. Now I just have to keep little hands away from them until I can get them hidden!

Chocolate Chewy Fudge

1 – 12 ounce package chocolate chips (I always use semi-sweet, but you could experiment!)
3 Tablespoons butter
1 can sweetened condensed milk
1 cup flour
1/8 teaspoon salt
1/2 teaspoon vanilla
Optional – chopped nuts (pecans, walnuts, or almonds), peppermint sprinkles

Melt together in a sauce pan over medium heat the chocolate chips, butter and sweetened condensed milk.

Remove from heat and stir in flour, salt and vanilla.  You can add up to 1 cup of nuts to the dough if you would like.

Drop by small teaspoonfuls on a foil lined baking sheet. (I always get about 65 little cookies – my mother-in-law can stretch them to about 75 – but I don’t think she snitches dough!) Go ahead and use your hands to form them into nice little balls, they are very pliable. You may sprinkle with nuts or peppermint sprinkles at this point.

Bake for 7 minutes at 350 degrees or until the top is no longer shiny. (Mine took more like 10 minutes.)

Let sit on the tray for about 5 minutes before removing them to cool completely on wire rack.

They are firm on the outside but gooey and yummy inside!

These freeze very well – which is good – because the freezer is the best place to hide them! 🙂


I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam, Tuesdays at the Table over at All the Small Stuff and Tempt My Tummy Tuesday over at Blessed With Grace.

Peanut Butter Ball Bars

Peanut Butter Cup BarsAs I’ve confessed before, peanut butter balls are almost a staple at our house during the Christmas season.

They are one of the first things I make after Thanksgiving and we enjoy them through-out the holidays.

Imagine my shock when I discovered <gasp> that we had run out before Christmas.

Time was slipping by and I didn’t see how I could possibly make another batch. But a quick flip through my recipe file yielded this yummy substitute. The peanut butter base is very similar to the innards of a peanut butter ball and it was super quick to whip together!

Peanut Butter Bars
(recipe from my sweet and wonderful niece Sarah!)

1 cup butter
1 cup peanut butter
1 cup crushed graham crackers
4 cups powdered sugar
2 cups chocolate chips

Melt the butter. Add the peanut butter, graham crackers and powdered sugar.

Spread out on an ungreased jelly roll pan. (Your hands work best for this part!)

Melt the 2 cups of chocolate chips and spread over the peanut butter base.

Cool in refrigerator for about an hour or until the chocolate is set. Cut into small squares.


Cookie Dough Truffles

Cookie Dough TrufflesDecember is a chocolate lover’s dream come true! The kids and I start making candy and treats just as soon as the Thanksgiving left-overs are put away.

Every year I try at least one new recipe -and believe me, the search for that recipe is a lot of fun!

This year’s recipe is a truffle with a yummy cookie dough inside covered with a rich chocolate coating. Honestly now – who doesn’t love cookie dough?!

Although they didn’t turn out as pretty and nice as I would have liked – they taste heavenly! I’ll just have to keep making them until I get them just right. 🙂

Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup brown sugar
2 cups flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1/2 cup miniature chocolate chips (I used semi sweet)
1/2 cup chopped walnuts
1 1/2 pounds semi sweet chocolate candy coating, chopped

Cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla. Mix well. Stir in the chocolate chips and walnuts.

Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Refrigerate for 1-2 hours. (This was a very hard step! The dough is very soft and hard to form. I ended up using the smallest cookie scoop I had, but they still seemed too big. Maybe I should have refrigerated the dough before making into balls and again after?)

Melt the candy coating in the microwave and dip the balls in the coating. Place on waxed paper lined sheets and refrigerate until firm.

Store in the refrigerator – although I kept mine in the freezer (they’re harder for the children to find!)

Absolutely delicious!


Chocolate Truffles

Chocolate Truffles Shhh…

What I’m about to tell you is top secret.

I am sharing with you- just in time for Valentine’s Day –  my dad’s famous truffle recipe!

A tradition in my family, these chocolate delicacies will make  any Valentine feel special!

Creamy, and smooth these delightful treats beat their store-bought counterparts hands down!

Papa Jim’s Chocolate Truffles

Melt 1 1/2 pounds of milk chocolate in the microwave.

1/3 c. whipping cream

1/3 c. half and half (can substitute condensed milk.)

1-1/2 tsp. vanilla

12 oz. pkg. chocolate chips (have extra because sometimes need more) Use semi sweet flavor.

1/5 bar paraffin

1 tsp. mint flavoring (optional- but recommended)

Melt chocolate in microwave. Set aside to cool. Combine creams and scald (heat in microwave). Do not boil. Cool to 130 degrees.

Mix melted chocolate and creams together with wooden spoon, then whip with electric mixer until light and fluffy.

Stir in the vanilla and mint flavoring. Put in 8 x 8 pan buttered generously. Cover and freeze.

After candy is frozen, cut into squares. Melt the semi sweet chocolate chips and paraffin in microwave. Put enough hot water in the crock pot to touch the bottom of the bowl with the melted chocolate when placed in the crock pot and set it on low heat. (This will keep the chocolate warm while you are dipping the frozen pieces.)

Dip the squares, keeping them frozen until dipped. Set on waxed paper to let the chocolate harden. Store in air tight container. These can be frozen.


Chocolate Peanut Butter Fudge

Chocolate Peanut Butter FudgeMy 10 year old daughter steps in as guest blogger today to share a yummy fudge recipe that is easiest enough for kids to make! (She even took the picture, too!)

I wanted to make something for Poppa all by myself. I know he likes chocolate and peanut butter so I decided this double decker fudge would be a great gift.

Make sure you read the recipe and follow it exactly because I didn’t and I made a mess! I forgot to add the milk to the peanut butter chips and it burned and stuck badly to the bowl. I think I will never do that again!

This is a very fun and easy recipe! you should try it too!

Chocolate Peanut Butter Fudge

1 cup Reese`s Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk divided
(not evaporated milk)
2 tablespoons butter softened
1 cup HERSHEY`s Semi-Sweet Chocolate chips
1 teaspoon vanilla extract divided

First you line a 8-inch square pan or 9x5x3- inch loaf pan with foil.

Place peanut butter chips and 2/3 cup of sweetened condensed milk and butter in a microwave safe bowl.

Microwave peanut butter chips on high for 1 minute or until chips melted, stir in 1/2 teaspoon vanilla. Stir until smooth. Stir in 1/2 teaspoon vanilla and immediately pour mixture in to prepared pan.

Microwave chocolate chips on high for 1 minute or until chips melted, stir until smooth, stir in 1/2 teaspoon vanilla , immediately pour mixture on top of the peanut butter layer.

Cover and refrigerate until firm. Flip on to a cutting board and peal foil off. Cut in to 1-inch squares, Refrigerate. Makes about 2 dozen pieces.

Chocolate Caramel Bars

Chocolate Caramel CandyA foray into my recipe books for something new and different this Christmas yielded me this wonderful treat.
It just might be my new Christmas favorite! But with a layer of caramel and peanuts sandwiched between layers of chocolate…what’s not to love!

The only downside was the fact that I needed to use the double boiler for all three layers, so it needed to be washed each time.

But they are so yummy- it was well worth the trouble!

Chocolate Caramel Bars

Melt 1 cup of chocolate chips with a 1 tablespoon shortening in a double boiler over hot water.

Spread in a foil-lined 8-inch square dish. Chill until firm.

Melt 30 caramels with 3 tablespoons of butter in double boiler over boiling water. When melted, stir in 1 cup of chopped peanuts.

Spread over the chocolate layer and refrigerator 15 minutes or until partially set.

Melt another 1 cup of chocolate chips with 1 tablespoon of shortening in double boiler over boiling water. Spread over caramel layer.

Chill until firm. Cut into small squares to serve.

Store well covered in the refrigerator.


Mashed Potato Candy

Mashed Potato CandyAs Christmas approaches, my work in the kitchen grows more frantic! The standards, Oreo truffles, peanut clusters,and peanut butter balls, are made and hidden in the freezer.

Now it’s time to branch off into the new and different!

My sister Sandy shared this recipe that, with mashed potatoes in the middle, definitely qualifies for the different! But since I love both mashed potatoes and chocolate, I was game to try it! Believe it or not, they really taste good!

Mashed Potato Candy

Combine in mixing bowl: 4 cups powdered sugar, 4 cups coconut, 3/4 cup of cold mashed potatoes (without butter or milk), 1 1/2 tsps. vanilla and 1/2 tsp. salt.

Line a 9 inch square cake pan with foil and butter it. Spread the coconut mixture into the pan. Cover and chill overnight.

Cut into 2 inch by 1 inch rectangles. Cover and freeze.

Melt 1 pound of dark candy coating. Dip the bars in the coating and place on waxed paper to harden. Store in airtight containers.

These do freeze well, so they are perfect to make ahead and hide until you need them!

Velveeta Cheese Fudge

I know that Velveeta Cheese Fudge may sound just a little bit odd, maybe even a little bit crazy. But believe me, it sure tastes good!

It all started with my families annual “Iron Chef” competition at our spring family get-together. Every year my mom chooses a secret ingredient and all family members are encouraged to bring a dish using it. Then we appoint judges and have a taste testing. It really is a fun family tradition.

This year’s secret ingredient was cheese.

Now being the very creative person that I am, and with my love of chocolate, I wanted to find a recipe that would amaze everyone. A recipe that would be so unique that my family with just gaze in awe. I wanted to win.

But I had no new amazing ideas and I was running out of time. Then I remembered a fudge recipe that my husband’s aunt had shared with us several years earlier using Velveeta cheese. I scoured the recipe file and when I found it, I had Buddy help me make it.

It was a hit! Rich and creamy, it just melts in your mouth before settled on your hips for the rest of your adult life.

Velveeta Cheese Fudge

In microwave carefully melt 1/2 pound of Velveeta Cheese and 1/2 pound butter.

Sift in 2 pounds of powdered sugar and 1/2 cup of cocoa.

Add 1/2 tsp. vanilla and chopped nuts.

Spread evenly into a buttered 9 x 9 pan.

Cool then cut into pieces. Makes about 3 pounds of candy.

I doubled the recipe with no trouble. I would recommend sifting the powdered sugar and cocoa. Buddy and I didn’t do that and we did have a few sugar clumps in the final product.

I’ve been told it never fails as some fudges do. I do know it never fails to get attention and raving reviews from all who try it!

Chewy Chocolate Fudge: The Last of the Christmas Treats

It looks so lonely sitting there in the midst of the crumbs; it is the last of the Christmas treats. Here it is mid-January, in the midst of sub-zero temperatures and wind chill factors and we are down to one lone Christmas treat. It was a great holiday but it went by much too quickly. Now all that remains is this one last treat.

At least it’s a really good treat! It was an experiment that Lola and I tried that was wildly successful! I took one of my favorite recipes, Chewy Chocolate Fudge (delicious as is) and substituted Nestle Swirled Dark Chocolate and Raspberry Chips for the regular semi-sweet chips in the recipe. They were wonderful and reminded me of a cordial cherry! Here’s the recipe:

Chewy Chocolate Fudge

Melt: 1-12 oz. package chocolate chips (or substitute 1 bag Nestles Dark Chocolate Raspberry Chips), 3 Tablespoons butter and 1 can sweetened condensed milk.

Add: 1 cup flour, dash salt, dash vanilla and 1 cup nuts (optional).

Drop on a foil lined pan and bake 7 minutes at 350 degrees. Let cool slightly before removing. These freeze well for up to 3 months, but will disappear in hours if left on the counter unattended.

So simple and so delicious! Chocolate and raspberries go so well together….. they remind me of Valentine’s s Day, which is just around the corner….. maybe it’s time to eat this last Christmas treat and move on to the next holiday! I think it’s time for a fresh batch!

Can It Be Christmas Without Peanut Butter Balls?

Several Christmas’s ago, my oldest sister was having a very stressful holiday and hadn’t done any baking or candy making.

I remember her bemoaning the fact that it simply could not be Christmas without Peanut Butter Balls.

These have been a tradition in my family for years, and a huge favorite!

Thankfully they are also very easy to make! We made two batches this year, one for ourselves and one to add to our goody plates that we shared with others.

The filling can be made in advance and dipped later, but it really doesn’t take too long from start to finish, and it’s worth the effort!

Peanut Butter Balls

Combine: 1 1/3 stick of melted butter or oleo, 1 cup peanut butter, and 3 1/2 cups powdered sugar. Form into balls. Melt 6 oz. of chocolate chips with 1 Tbsp. of shortening. Dip each ball into the chocolate using a fork. Let harden on waxed paper. Store in a cool dry place and enjoy! Makes about 50 pieces depending on how much you snitch while dipping! I sometimes need more chocolate but if you have extra just dip in anything that’s handy to finish it up: raisins, pretzels, almonds, marshmallows, your fingers…

Enjoy a chocolate covered Christmas!