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  • Writer's pictureMadison Koutrouba

Fudge 4 Ways

Servings: About 36 pieces of fudge


  • 2 cups semi-sweet chocolate chips

  • 14 oz. can sweetened condensed milk

  • 1/4 cup pretzels, broken up into pieces

  • 1/4 cup caramel candy pieces

  • 3 Tbsp. mini M&M's

  • Holiday spindles (optional)

  • 1/4 cup marshmallows

  • 1/4 cup peanuts

  • 1/4 cup peppermint pieces


  1. Lightly grease and line with parchment paper a 9" x 9" pan. Leave two sides of the parchment hanging over the sides of the pan so it's easier to pick the fudge out of the pan later on.

  2. Cut and fold parchment paper into a rectangle so it fits inside your pan. Tape the sides so it's sturdy. Do this one more time so you have two pieces of folded parchment that fit inside your pan. Cut the center of one of these pieces in the middle but do not cut it all the way through. Place the other piece of parchment through the cut to create a +. This will create the 4 quarters you need to help divide the fudge easier.

  3. In a large bowl, mix together the chocolate chips and condensed milk until fully combined.

  4. Microwave for 30 seconds, then mix again. Microwave for an additional 30 seconds or until the chocolate chips are completely melted and the mixture is nice and smooth.

  5. In a small bowl, add about 1/2 cup of the fudge mixture. Start by making the salted caramel pretzel fudge. Mix in the pretzels and caramel pieces until it is fully combined. Add this to one quarter of the prepared pan. Use a silicone spatula to press the fudge down into the pan.

  6. Use the same small bowl to mix the next type of fudge. Moving onto the M&M fudge, mix in the M&M's until fully combined then transfer to another quarter of the prepared pan.

  7. Repeat these steps with the next two fudge combinations, the rocky road fudge with marshmallows and peanuts then the peppermint fudge with peppermint pieces.

  8. Top each section of fudge with additional toppings, for example, top the M&M fudge with more M&M's and holiday sprinkles (optional), or top the rocky road fudge with additional marshmallows and peanuts.

  9. Let the fudge sit in the fridge for 3-5 hours.

  10. Once the fudge is completely set, remove the parchment paper dividers.

  11. To slice the fudge, use the excess parchment over the sides of the pan to pick up and release the fudge from the pan.

  12. Now you can slice into squares. I cut each quarter of fudge into 9 pieces.

  13. Enjoy!


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