Food and Recipes Recipes Christmas Fudge 4.0 (1) 1 Review Among the most beloved holiday treats, fudge holds pride of place in gifted Christmas tins and on holiday party dessert tables. Make no mistake, the diversity of fudge flavors is endless, but when it comes to Christmas Fudge, we have the firm belief that simple and classic chocolate fudge is almost always a better choice than anything elaborate and novel. Our recipe makes the most of bittersweet and unsweetened baking chocolate by letting their flavor stand on their own while including a few other ingredients to enhance the richness and the silkiness of the fudge itself. Sweetened condensed milk and butter are used to transform the melted chocolate into a sweetened and milky ganache, while the salt, espresso powder, and vanilla compliment the flavor of the chocolate and make the depths of that flavor more pronounced. The secret ingredient in this recipe is the corn syrup which prevents any crystal formation in the fudge and allows the finished product to be perfectly smooth with a slight chew rather than a crumbly, powdery, and altogether disappointing piece of crystalized fudge. To keep with the theme of simplicity, the decoration for this fudge is a mix of red, green, and white sprinkles that lend a delightful crunchy contrast to the velvety texture of the fudge. Finally, the flake salt called for in the recipe is optional, but when used, it enhances the fudge squares with a subtle saltiness while also adding the visual appeal of flaky crystals—taking something that looks almost like a kid's treat at Christmas and elevating it to something fun and sophisticated. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on October 2, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Chill Time: 4 hrs 30 mins Total Time: 5 hrs Yield: 16 pieces Ingredients 1 2/3 cups bittersweet chocolate chips (10 oz.), finely chopped 4 ounces unsweetened baking chocolate, finely chopped 1 (14-oz.) can sweetened condensed milk 8 tablespoons unsalted butter 1/2 tablespoon light corn syrup 1/4 teaspoon sea salt 1/2 teaspoon instant espresso powder 1 teaspoon vanilla extract 3 tablespoons red, green, and white sprinkles, for decorating Flake salt (optional) Directions Grease a 7- or 8-inch square baking pan with cooking spray and fit with parchment paper, leaving some overhang on all sides. Lightly grease parchment paper with cooking spray and set aside. Over a double boiler, combine bittersweet and unsweetened baking chocolate and stir occasionally until almost completely melted (very few lumps remaining). Remove from heat and transfer to the bowl of a stand mixer. In a clean bowl over the double boiler, combine condensed milk, butter, corn syrup, salt, espresso powder, and vanilla. Stir until butter is completely melted and mixture is hot to the touch. Transfer mixture to a liquid measuring cup with a spout. Fit stand mixer with paddle attachment and add 1/3 of the condensed milk mixture to the melted chocolate. Beat on medium until fully incorporated. Add another 1/3 condensed milk mixture, and beat until smooth and fully incorporated. Add final 1/3 condensed milk mixture and beat on medium high until fudge becomes glossy and slightly stretchy, 2 to 3 minutes. Immediately transfer to prepared baking pan and spread evenly with a spatula. Evenly cover surface with sprinkles and flake salt, and gently press into the surface of the fudge. Allow to cool to room temperature before covering and refrigerating for at least 4 hours. Remove from baking pan and parchment paper and cut into 16 squares. Micah A Leal Rate it Print