Chocolate Fudge (Pretzels)

Of all the sweet treats we enjoy during the holiday season, fudge is perhaps the most iconic. Soft, chocolaty, and oh-so-sweet, fudge can be made the old-fashioned way, with careful temperature monitoring and lots of beating by hand to achieve the perfect texture. Or, take advantage of our easy fudge recipes that rely on marshmallows to create smooth, foolproof results. Whichever recipe you choose, be sure to make enough for sharing!  Condensed milk gives this fudge its smooth richness, while pretzels add crunch and a touch of salt. Feel free to use trail mix, your favorite chopped candy, or crushed cookies in place of pretzels.

nonstick cooking spray
2 Tbsp. butter, cut into small pieces
3 cups semi-sweet chocolate chips (16 oz)
1 (14 oz) can sweetened condensed milk
½ tsp. pure vanilla extract
1/8 tsp. sea salt
2½ cups miniature pretzels, roughly chopped

Coat an 8” square baking pan with cooking spray and line with parchment paper, leaving a 2” overhang on all sides.

Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8-10 minutes.

Remove from heat and stir in 2 cups pretzels.

Transfer mixture to pan and smooth top; press ½ cup pretzels on top.

Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.

Makes 36.

How to Store Fudge Made with Condensed Milk:

• Homemade fudge made with condensed milk is quite soft compared to traditional fudge. This means it should be kept in the refrigerator, if left at room temperature it will soften further.
• You can store this lemon fudge in the fridge in an airtight container for up to 2 weeks.
• You could also store it in the freezer for up to 3 months in an airtight container.

Variations: Use trail mix, your favourite chopped candy, or crushed cookies in place of pretzels.