It’s that time of year again and we are counting down the days until Christmas in our home. Our refrigerator is filling up with cookies, fudge, and other magical sweets because it is a tradition in our home to share the spoils of the holidays with our friends and family. My oldest son is famous for his Oreo Truffles and he makes them every year to bring into work for his co-workers to enjoy. We also make an assortment of other tasty treats including Snowballs, Molasses Cookies, Sugar Cookies, and more. This year we decided to incorporate fudge into our collection. We decided on Chocolate Almond Fudge and Peppermint Bark Fudge.
Ever since I was a little girl my gramma and my mom always used Eagle Brand, so that is our first choice when using sweetened condensed milk. I have a lot of memories of my gramma in the kitchen. She was the most incredible baker. I remember watching her bake pies and cakes and other yummy confections with her apron on and her flour sifter in hand. Funny how certain brands can trigger memories like that…
The makers of Eagle Brand want to help you sweeten the holiday season via an exclusive giveaway! But first we want to share our new fudge recipes with you to get you in the mood.
Chocolate Almond Fudge
- 2 cups of semi-sweet morsels
- 1 cup of milk chocolate morsels
- 2 T. butter
- 1 can of Eagle Brand Sweetened Condensed Milk
- 1 t. pure vanilla extract
- 3/4 cup of chopped roasted, salted almonds
- In a heavy saucepan add butter, Eagle Brand Sweetened Condensed Milk, and heat over medium heat until melted. Add chocolate and vanilla extract stirring until smooth. Remove from heat.
- Stir in almonds. and spread into a 9 x 9 pan.
- Tip: Spray pan with non-stick spray and line with plastic wrap. It helps in removing the fudge and keeping it from sticking to the pan.
Peppermint Bark Fudge
The good thing about this basic fudge recipe is that you can switch it up and experiment with different flavors. We made a Peppermint Bark Fudge and substituted the semi-sweet chocolate morsels for milk chocolate. Instead of using vanilla extract we used mint extract. This was the first layer in a 9 x 13 pan. We let it cool for 20 minutes. We then made another batch of fudge but instead of the milk chocolate we used white chocolate morsels and vanilla extract instead of the mint. This fudge was put on top of the chocolate layer. Finally we put 6 candy canes into a food processor and chopped them into fine and small pieces to add on top of the white layer of fudge while it was warm. Let it cool completely and enjoy!
- Chocolate Peanut Butter Holiday Fudge
- Snowman Truffles
- Chocolate Peppermint Mousse Cupcakes
- Fudge-Filled Irresistible Peanut Butter Cookies
- Harvest Pumpkin Tarts
- Salted Caramel Cookies
- Pumpkin Gingersnap Ice Cream
- Raspberry Custard Bars
- Perfect Pumpkin Pie
- Chocolate Peppermint Cheesecake Bars
- Caramel Apple Walnut Pie
- Fudge-Filled Holiday Peanut Butter Bars
- Holiday Mint Fudge
- Chocolate Raspberry Cheesecake
- Cranberry Walnut Truffles
For 150 years, Eagle Brand® has always been an essential part of your family’s favorite holiday baking traditions, whether preparing fudge, pies, cookies or cakes. Made from a special blend of milk and sugar that makes baking delicious desserts almost effortless, Eagle Brand provides a “fool-proof base” for endless holiday treats.
Now through December 14 visit Eagle Brand on Pinterest and re-pin your favorite recipes for a chance to win one of over 100 great prizes including a KitchenAid Mixer and other baking essentials! #SweetenTheSeason