Now that the holiday season is officially here, it’s time to make homemade gifts and get them all ready to go. In other words, it’s time for fudge!
In a week or so, my kitchen will be overflowing with pans of fudge. I’ve been known to have 20 pans sitting on my counters, getting sliced up and mixed into assortments for family and friends. Somehow, everyone always looks forward to fudge with so much excitement that I have a hard time gifting anything else.
As long as we’re talking holidays, I might as well admit that I have some leftover Milky Way bars left over from Halloween. Or I should say, I had some. Now they’re all in this fudge!
Yesterday I had the most epic of baking fail days. We’ve all had them, and we pray that they’re few and far between. With this one, I actually wound up on the kitchen floor sobbing, while my daughter patted my back and said, “Mommy, just do it again.”
The “it” she was referring to was the cake I made three times in one day. Three. And it was a delicious cake all three times, but it seemed reluctant to get out of the pan without crumbling. On the final try, I was smart enough to use a different pan.
Still, by the time all was said and done, I was covered in a bag of flour (which exploded without any provocation whatsoever), there was a sink piled high with spatulas and mixing bowls, and I’d gone through a couple of pounds of butter. Thank heaven I know people who will eat the failed cakes so they don’t go to waste.
At the end of the day, the kitchen was clean, I had two packaged cakes ready to head to work, and one that didn’t fail. While I was proud of myself for not giving up, it was still way too tempting to stay on the kitchen floor and eat chunks of ugly failed cake.
We all have bad days, and I’m just lucky that when they happen, I have kids to pat me on the back and Kenny to play with them so I can keep on keeping on. Otherwise, the whole operation might fold and crumble.
In all my years of baking, fudge has never let me down, and I don’t expect it to. I love it too much, and I hope the feeling is mutual.
When you make this, be sure to use milk chocolate chips. Anything darker wouldn’t work as well with the creaminess of the Milky Way bars. And also be sure to layer half of the candy bars on the bottom evenly, to ensure a wonderful bite of Milky Way from top to bottom.
As the holidays near and our baking frenzies reach fever pitch, we’re all bound to have a few failures. I hope it doesn’t happen, but if it does, roll with it. Or cry on the kitchen floor, whichever suits you. The important thing is to eventually get up and keep baking!
2 cups milk chocolate chips
14-oz. can sweetened condensed milk (I used fat free)
12 fun-sized Milky Way bars, chopped into thirds
- Line an 8 x 8 pan with aluminum foil, using enough to hang over the sides. Coat with cooking spray.
- Layer half of the chopped Milky Way bars evenly along the bottom of the pan. Set aside.
- In a microwave-safe bowl, melt the chocolate chips and sweetened condensed milk together for two minutes.
- Remove and stir until smooth. Spread the fudge carefully over the Milky Way bars in the pan. Press another layer of Milky Ways on top of the chocolate fudge.
- Chill for 2-3 hours until set. Allow to come to room temperature. Cut into squares. Store in an airtight container.