Fudge Sampler with FREE PRINTABLES

I can’t think of any other treat that says “Christmas” more than fudge.  It’s so decadent and elegant…I think it make the perfect neighbor gift.  I made three different types of fudge and these adorable printables to serve them in. You’ll find my Hot Chocolate Fudge and Caramel Coconut Fudge recipes here, and I have my Hot Tamale Fudge recipe over at I’m With Cupcake (which I’m totally excited to be guest posting over there, by the way!)

Since I haven’t talked enough about my love of Hot Chocolate, I thought I’d make another dessert based on this wonderful beverage.

Fudge Sampler with FREE PRINTABLES


  • Peppermint Fudge:
  • 6 oz white chocolate chips
  • 1/2 can sweetened condensed milk (14 oz can)
  • 1/2 tsp. vanilla
  • 3 Tbs. crushed peppermint
  • Marshmallow Fudge:
  • 12 oz milk chocolate chips
  • 1 can evaporated milk (14 oz can)
  • 1/2 tsp vanilla
  • 1 c. mini marshmallows


  1. Lightly grease a 9X9 inch pan.
  2. To make Peppermint Fudge:
  3. Melt white chocolate chips with evaporated milk over medium heat. Add vanilla once it is melted. Cool for about one minute and add peppermint and add to the greased pan.
  4. To make Marshmallow Fudge:
  5. In another pot, melt milk chocolate with evaporated milk. Once it is melted, add vanilla. Add it to a medium sized bowl and let it cool for one to two minutes. Test the fudge by placing one marshmallow in the middle of it. If it doesn't melt, add the rest of the marshmallows and add on top of the peppermint fudge.
  6. Let it set overnight, then cut into 2" squares and serve.

This recipe is based on a fudge I used to eat from a shop in my hometown…I to this day haven’t had better fudge than this place…but since I can’t have it everyday, this is an amazing substitute!

Fudge Sampler with FREE PRINTABLES


  • 2 12 oz. bags milk chocolate chips
  • 2 14 oz. cans sweetened condensed milk
  • 1/2 c. shredded coconut
  • 1 c. caramel cubes
  • 1/4. c. chopped walnuts


  1. Lightly grease a 9X9 inch pan.
  2. In a small bowl, combine 1/4 c. evaporated milk and coconut. Set aside.
  3. Melt chocolate chips with the remaining evaporated milk. Add to greased pan.
  4. Melt caramel for about 30 seconds and QUICKLY fold it into the fudge.
  5. Fold in coconut mixture and top with chopped walnuts. Let set overnight then serve.

Also, check out my Hot Tamale Fudge on the I’m With Cupcake blog…it’s unique and looks beautiful in the box :)

This looks impressive and tastes like you spent hours on it, but it only takes about 15 minutes to make and about 5 minutes to clean up…WIN/WIN!  Also, I’ve make these adorable little printable boxes so you can take them to your neighbors.  You’ll get 3 different designs in two sizes, plus hang tag printables…for FREE!

Download Christmas Boxes

To create these gorgeous gift boxes:

After you download, unzip the file, print out on heavy card stock (my favorite is mohawk 100 lb smooth cover), cut them out and fold along the lines.  I like to fold the flaps with my Martha Stewart Scoring Board and glue the ends over the sides with a hot glue gun.  Line the bottom of the boxes with Tissue paper and saran wrap.  Place fudge in treat or cupcakes cups and fold the tissue paper over.  Wrap the boxes with matching ribbon and use hot glue to attach the tags. I gave the large boxes to families and the small boxes to individuals.

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  1. Kim Hutchinson says

    Could you please share your Hot Tamale fudge recipe with me? The I’m With Cupcake website does not seem to be working. Please let me know.


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