Holiday baking

I love holiday baking! The fudge, candies, cookies, everything! It's so much fun! This year I'm making the usual fudges, peanut brittle, peanut butter crunchies, as well as Holiday Cheesecake Squares. The kids and I are going to bake Candy Cane Cookies to go with their candy cane unit study.


As you can see, the kitchen is well stocked and ready!



Today I made dark chocolate walnut fudge, double decker fudge, and peanut brittle. Tomorrow I plan on making more fudge, cookies with the kids, and maybe one or two other things.

Dark Chocolate Walnut Fudge

2 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
dash salt
1/2 to 1 cup chopped nuts
1-1/2 tsps vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into wax-paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature. Makes 2 pounds.


Double Decker Fudge

1 cup peanut butter chips
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Combine peanut butter chips and 2/3 cup sweetened condensed milk, heat until chips are melted and mixture is smooth. Stir in 1/2 tsp vanilla. Spread evenly into foil-lined 8 inch square pan. Combine remaining sweetened condensed milk and chocolate chips. Heat until chips are melted and mixture is smooth. Add remaining 1/2 tsp vanilla. Spread evenly on peanut butter layer. Chill 2 hours or until firm. Turn onto cutting board, peel off foil and cut into squares. Store covered in refrigerator. Makes 1-1/2 pounds.

I never have luck using wax paper or foil with my fudge so I just spray my pan lightly with Pam non-stick spray. I also store all my fudge in the refrigerator. Next up: Rocky Road Fudge....