Posted by: Kathy | December 18, 2009

Christmas Traditions – Fudge Recipe

Christmas is coming…and quick.

I’ve been trying to take some time each day to remember why we celebrate this season. And with these quiet times, comes memories. Lots and lots of memories of Christmases past.

While doing the Great Christmas Bake (Round 1) on Tuesday, I was having one of these reflective times while I was making fudge. Fudge = reflective? Well, yes when you consider the fact that I’ve been making this same fudge for at least 25 years. That’s a little freaky to say, but it’s true. Same fudge recipe for 25 years. I’m not even sure if it’s written down anymore. I just make it. And it’s SO easy.

You know it’s easy because I started making it in middle school. I’m not as old as you were thinking am I. 🙂 My grandma taught me this recipe, and I started making it every year for teachers’ gifts. I even made it as gifts for my teachers in high school, but by then I had started making it for my friends too. I seemed to have a lot of friends around the holidays….Hmmmm…

I made it this year for my co-workers. It was again a hit. I’m making another batch for my volunteers at church for Sunday. I figure, why mess with a good thing. I’ll just keep making my same old fudge.

And, I thought I’d share the recipe with you.

To make a single batch (I made a double batch when these pictures were taken.), you need:

1 bag of peanut butter chips, 1 6oz bag chocolate chips, 4 tbsp butter, and one can of sweetened condensed milk

Line and 8×8 pan with parchment paper and have a space cleared in your fridge before you begin.

Melt the peanut butter chips, 2 tbsp butter, and one CUP of the milk in a medium saucepan. Be sure to stir continuously to get it melted evenly.

Place the peanut butter chip mixture in the pan and spread out evenly. Stick the pan in the fridge to cool.

Melt the chocolate chips, 2 tbsp butter, and remaining milk in a small saucepan. Be sure to stir continuously to get it melted evenly. Be careful as the chocolate chips melt faster than the peanut butter ones.

Spread the chocolate chip mixture over the peanut butter mixture evenly. Place in the fridge and let cool for several hours.

Take pan out of the fridge and transfer the whole block to a cutting board. This is much easier to do if you’ve used parchment paper. Let it soften a little bit and then cut into desired size pieces. You want them to be relatively small as it’s sweet. I use a pizza cutter to cut my fudge. So easy.

Then place them in a fun Christmas container, and you’re ready to give it away. OR, you could take that container, sit on the couch with a Christmas classic on TV and just enjoy.

What’s one of your traditional recipes?



  1. That looks delicious!! And so pretty too in the container:) I made some earlier this week, but I think I need to try your recipe out!!

  2. […] also made another batch of my Peanut Butter Chocolate Fudge that I talked about here. It’s always a favorite, and I know it will go quick tomorrow. Peanut Butter Chocolate […]

    • what size bag of peanut butter chips?

    • what size bag of peanut butter chips please??

      • Kathy – I’ve only ever seen PB chips by Reeses in the 10 oz bag. So, that’s what I use.

  3. […] Peanut Butter/Chocolate Fudge […]


  5. 6 oz bag of chocolate chips? I make fudge with the Sweetened condensed milk and I use a 12 ounce bag. 6ounces would not firm up and I have never seen a six ounce bag. Is this a typo? It looks good. I make mine in the microwave! Even easier!

    • Linda,

      Not a typo – I use a six ounce bag. It’s usually only Nestle brand that you can find a 6oz bag. I typically just use half a 12 oz bag/one cup. It does firm up because there is SO little sweetened condensed milk left in the can after you pull the 1 cup out for peanut butter part. So, it works out great.

      Thanks for double checking.

      And, yes, the microwave makes it easier, but I typically do it on the stove since that’s how I did it with Grandma (before microwaves). I think I do it that way to remember her. 🙂

  6. Can coconut oil (expeller pressed, doesn’t smell or taste like coconut) be substituted for the butter?

    Can I use peanut butter instead of peanut butter chips? thanks

    • I have never tried either one of those things. I’m thinking the coconut oil might be able to be used, but I’m not sure about totally replacing the chips all together. There are too many things in the chips besides just peanut butter that you wouldn’t get the same consistency or flavor with just peanut butter. If you try with the oil, I’d love to hear how it turned out.

      This recipe is so old, it was WAY before we started thinking about eating healthy! LOL

  7. if not eating right away, is it best to store in the fridge? or will they be okay on the counter? they look so yummy! thanks for sharing

    • I do typically keep it in the fridge. That’s a good point. I should add that to the post! Thanks.

  8. My can of milk wwas just one cup so how much do I use for the chocolate?

    • I’ve never run out of milk. It’s always been use one cup of milk from the can and the bit that’s left, I use for the chocolate.

      Now, I don’t know if they’ve changed the size of the can in the last couple years. I haven’t made it this year yet (2012).

  9. You use one can condensed milk right? First part says use one cup of milk. Second part says remaining milk. Please confirm…

    • I use one cup for the peanut butter chips and then the remaining from the can for the chocolate chips.

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