Rosh Hashanah dish that’s simple to prepare and has a delicious orange glaze.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 24 |
| Yield: | 24 fudge pieces |
Ingredients
- 1 ½ (6 ounce) packages semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- ½ cup peanut butter
Instructions
- Line a 9×13-inch pan with parchment paper.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
- Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
- Remove fudge from pan and cut into squares. Store in an airtight container.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 47 mg |
| Sugars | 15 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Smooth and soooooo easy!!
This was certainly not my mother’s fudge. Hers was delicious, this one not so much. It had an off taste, rather strong. It also did not set up.I will go back to the marshmallow fluff recipe.
I don’t know what happened but this recipe did not work for me. Although very flavorful, the fudge never set up even though I left it overnight in the fridge. I had an issue removing the fudge from the pan. When I finally did get the fudge out, I was unable to remove the parchment paper. The fudge stuck to the paper and immediately started to get mushy. Sorry but I don’t think I will try this again.