Pin-Test: The Perfect Holiday Fudge

Fudge has always been a hit or miss for me. Either I make it and it never sets and just kind of oozes out of the pan, or it sets and is brick hard THE DAY after making it, or then of course there's the soft fudge that just tastes like a blob of monotone lard, SO YUMMY, and so in the trash! So this Christmas I was determined to find the perfect holiday fudge, that had layers of interesting flavors that all worked together to make if I do say so myself, a masterpiece of salty and sweet and crunchy and smooth. You guys, MAKE THIS, I know Christmas is over, but make. this. now. and then name your firstborn child after me.

Maple Peanut Butter Pretzel Fudge (adapted from Sprinkle Bakes)

Crust:

2 cups finely ground pretzels

1 cup (3 oz.) semisweet chocolate chips

8 tbsp unsalted butter

4 tbsp sugar

2 egg, beaten

1. Line a 9x9-inch baking dish with parchment paper, allowing the paper to overhang on all sides.
2. Heat a saucepan filled 1/3 full with water and bring to a simmer.  Put chocolate and butter in a medium heat-proof bowl and place on top of the pan of simmering water. Stir occasionally until the chocolate and butter melts. Add the sugar and egg.  Cook mixture until it is very hot and has thickened slightly. 
3. Remove from simmering pot and stir in pretzel crumbs.  You will use the pan of simmering water again for the ganache, so be sure to keep it handy. Press the mixture into the prepared pan with buttered hands.  Set aside while you prepare the fudge.

Maple-peanut butter fudge:

2  14 oz. cans of sweetened condensed milk

2 10 oz. bags of peanut butter chips (such as Reese's)

1 1/2 tsp. pure maple extract

1. Combine the condensed milk and peanut butter chips in a large microwaveable bowl. Heat at 100% power until melted and smooth, 3-5 minutes.  Stir in maple extract.  Pour mixture over crust and refrigerate for 15 minutes. While you wait for the fudge to chill, make the topping.

Chocolate ganache/ pretzel topping:

2 cups (6 oz) semisweet chocolate chips

6 tbsp heavy cream

50 thick cut pretzels

1. Combine chocolate and cream in a heatproof bowl and set over the simmering water. Stir until melted, smooth and shiny about 3 minutes. Using and offset spatula spread over the fudge and top with 14-15 whole pretzels.  
2. Crush the remaining pretzels and sprinkle over the ganache.  Refrigerate until firm, about 2 hours or overnight.  Cut into squares.  Enjoy!