Dessert – Page 13 – Family Feast

About 70% of people prefer homemade treats as gifts, so fudge is a smart choice for anyone. You can make classic chocolate, peanut butter swirl, or bright lemon cream cheese in one pan, then cut and wrap them neatly. Each recipe uses simple ingredients and clear steps, and you’ll learn quick tips for texture, flavor swaps, and packaging. Keep going to get the full list and easy instructions. Classic Chocolate Fudge Rich, creamy chocolate fudge that melts in your mouth — pure dessert comfort. Ingredients: 2 cups granulated sugar 2/3 cup evaporated milk 4 tablespoons unsalted butter 2 cups semi-sweet chocolate chips (or chopped chocolate) 1 teaspoon vanilla extract Pinch of salt Optional: 1/2 cup chopped nuts (walnuts or pecans) How to Make: Line an 8-inch square pan with parchment or foil and lightly grease it. In a medium saucepan, combine sugar and evaporated milk over medium heat. Stir constantly until mixture comes to a full boil, then reduce heat and boil gently for 5 minutes, stirring. Remove pan from heat and immediately add butter, chocolate chips, and salt. Let sit 1–2 minutes, then stir until smooth and glossy. Stir in vanilla and nuts if using. Pour mixture into the prepared pan and spread evenly. Let cool at room temperature until set, then chill for at least 1 hour. Lift fudge from pan, peel off lining, and cut into squares. Enjoy each decadent bite — perfect with coffee or when you need a sweet pick-me-up! Peanut Butter Swirl Fudge Peanut Butter Swirl Fudge — rich chocolate fudge with a dreamy ribbon of creamy peanut butter. Ingredients: 3 cups (540 g) semisweet chocolate chips 1 (14 oz / 396 g) can sweetened condensed milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon fine salt 1/2 cup smooth peanut butter, warmed slightly for drizzling Optional: flaky sea salt or chopped peanuts for topping How to Make: Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang for easy removal. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until chocolate is fully melted and mixture is smooth, about 3–5 minutes. Remove from heat and stir in vanilla and salt. Pour two-thirds of the chocolate mixture into the prepared pan and smooth the top. Spoon dollops of warmed peanut butter over the chocolate layer. Pour the remaining chocolate mixture over the peanut butter dollops. Use a butter knife or skewer to gently swirl the peanut butter into the chocolate, making a marbled pattern. Sprinkle with flaky sea salt or chopped peanuts if using. Chill in the refrigerator until firm, at least 2 hours. Lift fudge from pan using the parchment overhang and cut into squares. Enjoy a square (or two) — peanut-buttery bliss in every bite! White Chocolate Raspberry Fudge Creamy white chocolate fudge studded with tangy raspberries — a sweet and pretty treat for any occasion. Ingredients: 2 cups white chocolate chips (about 12 oz) 1 (14 oz) can sweetened condensed milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract Pinch of salt 1 cup freeze-dried raspberries, crushed (or 1 cup fresh raspberries, lightly mashed) Optional: red food coloring (a drop or two) for a pink hue Optional garnish: fresh raspberries or white chocolate shavings How to Make: Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal. In a medium saucepan, combine white chocolate chips, sweetened condensed milk, and butter over low heat. Stir constantly until the chocolate is melted and the mixture is smooth and glossy, about 4–6 minutes. Remove from heat and stir in vanilla extract and a pinch of salt. Fold in crushed freeze-dried raspberries (or gently fold in fresh raspberries), reserving a tablespoon to sprinkle on top. If you want a pink tint, stir in a drop or two of red food coloring until evenly colored. Pour the mixture into the prepared pan and smooth the top with a spatula. Sprinkle the reserved crushed raspberries or garnish over the top, gently pressing them in. Chill in the refrigerator for at least 2 hours, or until firm. Use the parchment overhang to lift the fudge from the pan and cut into squares. Store in an airtight container in the fridge. Enjoy these creamy, fruity bites — perfect for gifting or nibbling with a cup of tea! Salted Caramel Fudge Creamy Salted Caramel Fudge — rich, buttery bites with a kiss of sea salt. Ingredients: 2 cups (400 g) granulated sugar 1 cup (240 ml) heavy cream 1/2 cup (115 g) unsalted butter, plus extra for pan 1/2 cup (160 g) sweetened condensed milk 1/2 cup (160 g) light corn syrup or golden syrup 1 teaspoon pure vanilla extract 1/2 to 1 teaspoon flaky sea salt (adjust to taste) How to Make: Line an 8-inch square pan with parchment and butter the paper. In a medium heavy-bottomed saucepan, combine sugar, heavy cream, butter, and corn syrup. Stir constantly over medium heat until the butter melts and the sugar dissolves. Bring mixture to a gentle boil, reduce heat to medium-low, and simmer, stirring often, until it reaches 234–240°F (soft-ball stage) or thickens and pulls slightly away from the pan (about 10–15 minutes). Remove from heat and immediately stir in the sweetened condensed milk and vanilla until smooth and glossy. Whisk in 1/2 teaspoon flaky sea salt, taste, and add more if you like a stronger salted contrast. Pour the caramel fudge into the prepared pan, smooth the top, and sprinkle a pinch of extra flaky sea salt over the surface. Let cool at room temperature until set, then refrigerate for at least 2 hours to firm up. Once firm, lift fudge from the pan using the parchment, cut into squares with a sharp knife, wiping the blade between cuts for clean edges. Enjoy these buttery, chewy salted caramel squares — perfect for a sweet-salty treat or sharing with friends! Cookies and Cream Fudge Cookies and Cream Fudge — nostalgic, creamy, and studded with crunchy cookie bits. Ingredients: 3 cups white chocolate chips 1 (14 oz) can sweetened condensed milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract 10–12 chocolate sandwich cookies (e.g., Oreos), finely chopped Pinch of salt Optional: 1–2 tablespoons crushed cookies for topping How to Make: Line an 8×8-inch pan with parchment paper, leaving an overhang to lift the fudge out later. In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate melts and the mixture is smooth, about 3–5 minutes. Remove the pan from heat and stir in vanilla extract and a pinch of salt. Fold in most of the chopped cookies, saving a few tablespoons for the top. Pour the mixture into the prepared pan and spread it evenly with a spatula. Sprinkle the reserved cookie crumbs over the top and gently press them into the fudge. Chill in the refrigerator until firm, at least 2 hours. Lift the fudge from the pan using the parchment overhang and cut into squares. Enjoy creamy, crunchy cookies-and-cream bliss with every bite! Maple Pecan Fudge Sweet, nutty maple pecan fudge that’s rich, creamy, and perfect for sharing. Ingredients: 3 cups (600 g) granulated sugar 3/4 cup (180 ml) unsalted butter 2/3 cup (160 ml) evaporated milk 1/2 cup pure maple syrup 1 teaspoon vanilla extract 1/4 teaspoon salt 2 1/2 cups (about 280 g) semisweet chocolate chips or chopped chocolate 2 cups (about 200 g) toasted pecan pieces Optional: 1/4 teaspoon ground cinnamon for a warm hint How to Make: Line an 8×8-inch (20×20 cm) baking pan with foil or parchment, leaving an overhang; lightly butter the lining. In a heavy-bottomed saucepan, combine the sugar, butter, evaporated milk, and maple syrup. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Continue boiling and stirring for 4–5 minutes, keeping it at a steady boil; this helps reach the right fudge set. Remove the pan from heat and stir in the vanilla and salt. Immediately add the chocolate and stir until completely melted and smooth. Fold in 1 3/4 cups of the toasted pecans (reserve the rest for topping). Pour the fudge mixture into the prepared pan and spread evenly. Sprinkle the remaining pecans (and cinnamon if using) over the top, pressing lightly so they stick. Let the fudge cool at room temperature until set, about 2 hours, or speed up by chilling for 1 hour. Use the foil/parchment overhang to lift the fudge from the pan; cut into squares with a sharp knife. Store in an airtight container at room temperature for up to a week, or refrigerate for longer. Enjoy each buttery, maple-kissed bite—perfect for gifting or snacking! Mint Chocolate Chunk Fudge Bright, minty and studded with gooey chocolate chunks — a cool twist on classic fudge. Ingredients: 2 cups white chocolate chips 14 oz sweetened condensed milk (about 1 can) 1/4 teaspoon peppermint extract 1/8 teaspoon salt 1/2 cup mini chocolate chips or chopped dark chocolate chunks 1/2 cup crushed peppermint candies or candy canes (optional, for topping) Green food coloring (optional, a few drops) Butter or nonstick spray (for pan) How to Make: Line an 8×8-inch pan with parchment paper and grease lightly. In a medium saucepan, combine white chocolate chips and sweetened condensed milk over low heat. Stir constantly until smooth and fully melted. Remove from heat and stir in peppermint extract, salt, and a few drops of green food coloring if using. Mix until color is even. Fold in the mini chocolate chips or chopped chocolate chunks, reserving a small handful for the top. Pour the mixture into the prepared pan and smooth the top with a spatula. Sprinkle reserved chocolate and crushed peppermint candies on top if desired, pressing lightly to adhere. Chill in the refrigerator for at least 2 hours, or until firm. Lift the fudge from the pan using the parchment paper and cut into squares. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy these mint-choco squares chilled — perfect for sharing (or keeping all to yourself!). Rocky Road Fudge Creamy, chocolatey Rocky Road fudge studded with marshmallows and nuts — a nostalgic treat in every bite. Ingredients: 3 cups semisweet chocolate chips 1 (14 oz) can sweetened condensed milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract 2 cups mini marshmallows 1 cup chopped walnuts or pecans (toasted if you like) Pinch of salt How to Make: Line an 8-inch square pan with foil or parchment, leaving an overhang for easy removal; lightly butter the lining. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy. Remove the pan from heat and stir in the vanilla and a pinch of salt. Fold in the mini marshmallows and chopped nuts until evenly distributed. Pour the fudge mixture into the prepared pan and spread it into an even layer with a spatula. Press a few extra marshmallows or nut pieces on top if you want a pretty finish. Chill in the refrigerator for at least 2 hours, or until firm. Use the foil overhang to lift the fudge from the pan, then cut into squares with a sharp knife. Store in an airtight container in the fridge for up to 2 weeks. Enjoy a square (or two) — this Rocky Road fudge is perfect with coffee or as a sweet pick-me-up! Bourbon Brown Butter Fudge A rich, boozy bite of caramelized butter fudge with a warm hint of bourbon — dangerously irresistible. Ingredients: 2 cups (400 g) granulated sugar 2/3 cup (160 ml) whole milk 1/2 cup (115 g) unsalted butter (for the fudge mixture) 6 tablespoons (85 g) unsalted butter (for browning) 1/2 cup (120 ml) heavy cream 1 teaspoon pure vanilla extract 3 tablespoons good-quality bourbon 1/4 teaspoon fine sea salt (plus a pinch for finishing, optional) 1 1/2 cups (170 g) mini marshmallows or 7 oz (200 g) marshmallow creme 1 cup (115 g) chopped toasted pecans or walnuts (optional) Nonstick spray or butter and parchment for the pan How to Make: Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang, and lightly grease the paper. In a medium heavy-bottomed saucepan, melt 6 tablespoons butter over medium heat until it foams and the solids turn golden brown and smell nutty, about 3–5 minutes; remove from heat and set aside to cool slightly. In a separate saucepan, combine the sugar, milk, and 1/2 cup butter (for the mixture) and bring to a gentle boil over medium heat, stirring constantly so sugar dissolves. Clip a candy thermometer to the pan and cook, stirring occasionally, until the mixture reaches soft-ball stage (238–240°F / 114–116°C). Remove the pan from heat immediately and stir in the browned butter (including any browned bits), heavy cream, vanilla, salt, and marshmallows (or marshmallow creme) until smooth and glossy. Stir in the bourbon and chopped toasted nuts if using; mix quickly but thoroughly so the alcohol disperses and the nuts are evenly distributed. Pour the fudge into the prepared pan, smooth the top with a spatula, and sprinkle a tiny pinch of sea salt over the surface if you like a salty-sweet contrast. Let the fudge cool at room temperature until firm, about 2–3 hours, then chill in the refrigerator for 30 minutes to set fully. Lift the parchment out of the pan, trim edges if desired, and cut into squares using a sharp knife warmed under hot water and wiped dry for clean cuts. Store in an airtight container between layers of parchment at cool room temperature or in the fridge for up to 2 weeks. Enjoy a piece with your coffee or a small glass of bourbon — decadence approved. Espresso Chocolate Fudge Espresso Chocolate Fudge — rich, silky chocolate fudge with a bold espresso kick. Ingredients: 3 cups semisweet chocolate chips (about 18 oz) 14 oz sweetened condensed milk (1 can) 2 tbsp unsalted butter 2 tsp instant espresso powder (or more to taste) 1 tsp vanilla extract 1/4 tsp fine sea salt Optional: 1/2 cup chopped toasted pecans or walnuts Optional garnish: flaky sea salt or cocoa powder How to Make: Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is fully melted and mixture is smooth. Remove from heat and whisk in instant espresso powder, vanilla, and sea salt until evenly blended. If using nuts, fold them in now. Pour the fudge mixture into the prepared pan and smooth the top with a spatula. Sprinkle with flaky sea salt or dust with cocoa if you like. Chill in the refrigerator for at least 2 hours or until firm. Use the parchment overhang to lift the fudge from the pan, then cut into squares. Store in an airtight container in the fridge for up to 2 weeks. A bold little bite of chocolate and espresso — enjoy every rich, caffeinated square! Lemon Cream Cheese Fudge Bright, tangy lemon meets silky cream cheese in a melt-in-your-mouth fudge that’s impossible to resist. Ingredients: 2 cups granulated sugar 3/4 cup whole milk 4 tablespoons unsalted butter 1 teaspoon vanilla extract 8 ounces cream cheese, room temperature Zest of 1 lemon (about 1 tablespoon) 2 tablespoons fresh lemon juice Pinch of salt Yellow food coloring (optional) 1/2 cup powdered sugar (optional, to taste/texture) How to Make: Line an 8×8-inch pan with parchment and set aside. In a medium saucepan over medium heat, combine sugar and milk; stir until sugar dissolves. Bring to a gentle boil and cook, stirring often, until mixture reaches a soft-ball stage (about 235–240°F) or for about 8–10 minutes if you don’t use a thermometer. Remove from heat and stir in butter until melted. Beat cream cheese in a separate bowl until smooth. Pour a small amount of the hot syrup into the cream cheese, stirring to temper it, then slowly add the rest while mixing until smooth and glossy. Stir in lemon zest, lemon juice, vanilla, pinch of salt, and food coloring if using; taste and add powdered sugar if you want it a bit firmer or sweeter. Immediately spread the fudge into the prepared pan and smooth the top. Chill in the refrigerator for at least 2 hours or until fully set. Cut into squares and serve. Enjoy a bright, creamy bite—perfect for gifting or sneaking from the plate! Coconut Almond Fudge Coconut Almond Fudge — a creamy, nutty treat with a tropical twist. Ingredients: 2 cups sweetened condensed milk 12 oz white chocolate chips 1 cup shredded sweetened coconut, plus extra for topping 3/4 cup chopped toasted almonds 1 tsp pure vanilla extract Pinch of salt Optional: 1/4 tsp coconut extract for extra coconut flavor How to Make: Line an 8×8-inch pan with parchment paper, leaving an overhang to lift the fudge out later. Place the white chocolate chips and sweetened condensed milk in a medium, heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until melted and smooth; alternatively, melt over a double boiler. Stir in the vanilla extract, pinch of salt, and coconut extract if using. Fold in the shredded coconut and half of the chopped toasted almonds until evenly distributed. Pour the mixture into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining toasted almonds and a little extra shredded coconut over the surface, pressing gently so they stick. Chill in the refrigerator for at least 2 hours or until firm. Lift the fudge from the pan using the parchment overhang and cut into squares with a sharp knife. Store in an airtight container in the fridge for up to 2 weeks. Enjoy these tropical, nutty squares whenever you need a sweet little escape! Pumpkin Spice Fudge Creamy Pumpkin Spice Fudge — a cozy, melt-in-your-mouth fall treat. Ingredients: 3 cups white chocolate chips 1 (14 oz) can sweetened condensed milk 1/2 cup pumpkin puree (not pumpkin pie filling) 1 teaspoon vanilla extract 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon ground cinnamon (extra for sprinkling, optional) Pinch of salt Optional: 1/2 cup chopped pecans or walnuts How to Make: Line an 8×8-inch pan with parchment paper or lightly grease it. In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove the pan from heat and stir in pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt until evenly combined. Fold in chopped nuts if using. Pour the mixture into the prepared pan and spread it evenly with a spatula. Sprinkle a little extra cinnamon on top if you like, then press gently so it sticks. Refrigerate for at least 2 hours or until firm. Once set, lift the fudge from the pan using the parchment, cut into squares, and enjoy. Serve chilled or at room temperature — perfect with a cup of coffee or as a festive gift! Red Velvet Cheesecake Fudge Decadent red velvet cheesecake fudge — creamy, chocolatey, and irresistibly festive. Ingredients: 2 cups white chocolate chips 1 (14 oz) can sweetened condensed milk 1/4 cup unsalted butter 1 tbsp red velvet cake mix (dry) 1/2 tsp vanilla extract 1/4 tsp salt 4 oz cream cheese, softened 1–2 drops red food coloring (optional, for brighter color) 1/2 cup crushed chocolate sandwich cookies (optional, for topping or swirl) How to Make: Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal. In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter; stir constantly until smooth and melted. Remove from heat and stir in vanilla extract, salt, and red velvet cake mix until evenly combined. In a small bowl, beat the softened cream cheese until smooth; fold in food coloring if using. Spoon about two-thirds of the white chocolate mixture into the prepared pan and smooth the top. Dollop spoonfuls of the cream cheese mixture over the fudge base, then gently swirl with a knife to create a marbled effect. Pour the remaining white chocolate mixture over the swirled layer and smooth the surface. Sprinkle crushed chocolate sandwich cookies over the top, pressing lightly to adhere (optional). Chill in the refrigerator for at least 2–3 hours, or until firm. Use the parchment overhang to lift the fudge from the pan; cut into squares and serve. Enjoy every creamy, chocolaty bite of your red velvet cheesecake fudge! Conclusion You’ve got a dozen and more fudge ideas, so pick one and get to it. Measure ingredients, heat gently, stir until smooth, pour into a lined pan, chill until firm. Trim, slice, and wrap in neat boxes or jars. Like a familiar song, these recipes hit the notes you know—classic, sweet, and easy. Follow the steps, pack with care, and you’ll hand out a homemade gift that’s simple, thoughtful, and ready to enjoy.