The holidays are always a whirlwind. It’s already November, and I’ve got less than a month to get ready for Thanksgiving and less than two to prepare for Christmas. Sure, that sounds like a lot of time, but I know most of you know the typical holiday time warp.
You know, you blink and suddenly it’s the day before Thanksgiving. If you’re anything like me, you realize you’re out of a few necessary ingredients for baking and cooking. And then I’m busy baking and cooking before I scramble to check out all my favorite websites to grab some good deals before they’re all gone.
And then it will be Christmas in a flash. I’ll be scrambling to wrap presents, send cards, and of course make a lots of yummy goodies.
I love giving my friends homemade treats, but this time of year, I don’t always have time to make recipes with twenty steps and a bunch of specialty ingredients that require me to go to five different stores to find. Easy recipes that taste just as good as if they took me all day to make are my go to in the holiday season.
Enter Microwave Carob Fudge. I’ve already made awesome peanut butter and almond butter fudge recipes in the microwave, but this carob version is my new favorite. As always, feel free to use dark chocolate if you aren’t allergic like me. I wouldn’t use anything sweeter or the fudge will be way too sweet.
This took me less than twenty minutes to whip up. It does have to chill for awhile, but then it’s time to slice and package it. It slices just like all the fancy fudge I’ve seen up in Frankenmuth, about an hour from where I live in Michigan. It’s a fun little town to walk around, and watching them make fudge is so cool. To be able to make something at home that is just as wonderful is awesome and helps me remember my fun trips there.
This treat also happens to be gluten free and nut free, so it’s pretty welcoming to all people who suffer from allergies, making it the perfect gift. I already know I’ll be making a few more batches of this fudge, and you should whip up a couple as well.Print
- 1 stick unsalted butter
- ¼ cup milk (I used almond, use what you love)
- 1 cup carob or dark chocolate chips
- 1 box, about 3 ¾ cup, confectioners’ sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Line an 8 inch square pan with parchment, set aside.
- Place butter, milk, and carob or chocolate chips in a large microwave safe bowl. Microwave in 30 second increments, stirring in between, until fully melted.
- Add confectioners’ sugar and vanilla and whisk until a cohesive mixture is formed and there are no lumps. Pour into the prepared pan. Refrigerate for about 4 hours until firm.
- Cut into pieces and serve or package to give as gifts. Fudge may be stored in an airtight container at room temperature for up to 2 weeks.
Recipe adapted from Land O’Lakes
Additional chilling time is necessary
- Prep Time: 10 minutes
- Cook Time: 2 minutes
Don’t forget to check out the other Sunday Supper dishes!
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- BBQ and Grape Jelly Crockpot Meatballs by Big Bear’s Wife
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Proscuitto Arugula and Cheese Rounds by Food Done Light
- Pull-apart Beer Bread with Mediterranean Vegetables by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- La Grande Zuppa del Costiera Amalfitana (The Grand Soup of the Amalfi Coast) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.