Okay, kids. Day Two of Fudge Week! Be sure to check out my buddy Gayle’s fudge on Pumpkin n’ Spice! We’re being all coordinated and thematic here. And today she has a fantastic white chocolate peppermint fudge!
If you’ve been reading Gayle’s posts, she opted to make her fudge this week with three different kinds of milk. I love that, and because we might be baking soul mates, I had kind of a similar idea. Each of the fudge options you’re getting this week from me involves a different kind of chocolate.
Monday’s choice, Smoky Salted Almond Fudge, had a dark chocolate base. Today’s fudge is made with milk chocolate. And Friday’s…well, you can probably guess, but wait and see anyway!
This fudge is made with my number one favorite Trader Joe’s product. It’s seasonal, so if you live near a TJs, you have to get there immediately, if not sooner. It’s called Jingle Jangle, and it’s magic. MAGIC.
Jingle Jangle is made up of the following: chocolate-covered pretzels (both milk and dark), mini peanut butter cups (both milk and dark), chocolate-covered popcorn, chocolate drops, and best of all, chocolate-dipped Joe Joes, which are their version of Oreos. Can we say irresistible? I thought not.
Well, I put all that goodness into a milk chocolate fudge base, and voila! The best fudge ever. It’s rich, and chunky, and creamy, and full of mix-ins. This is the Ben and Jerry’s of fudge, y’all.
I give fudge as holidays gifts every year, so I boxed it up all nice for my department. I also wrapped some fudge in cellophane bags and tied them with ribbon for individual gifts. I’m not crafty, but once a year, I can swing it!
This fudge is easy, quick and addictive. If you don’t have Jingle Jangle where you live, you can easily reconstruct the pieces with chocolate-covered pretzels, mini Reese’s, caramel corn, Oreo chunks and M & Ms. It’ll be similar. And either way, you won’t be able to stop eating it!
16 oz. milk chocolate chips
14oz. can sweetened condensed milk (I used fat free)
1/2 container Jingle Jangle
- Line an 8 x 8 pan with aluminum foil, using enough to hang over the sides. Spray it with cooking spray and set aside.
- In a microwave-safe bowl, melt the chocolate chips and sweetened condensed milk together for 2 minutes.
- Remove and stir until smooth.
- At the bottom of the pan, spread some Jingle Jangle around. I like to break the pretzels into pieces so they distribute better.
- Mix the rest of the Jingle Jangle into the fudge, stirring quickly to avoid melting the chocolate-covered candy too much.
- Spread the fudge evenly in the prepared pan. Chill for 2 hours until set. Remove from the refrigerator and let the fudge come to room temperature.
- Cut into squares with a sharp knife. Store in an airtight container.