My favorite thing about this fudge recipe is it’s versatility. To change up the flavors, simply substitute any variety of chocolate for the white chocolate, but within these guidelines:
- For chocolate fudge, I suggest using 2 cups of chocolate chips + 1 cup melting chocolate (like Wilton’s or Almond Bark). The melting chocolate will help make the fudge smoother. Otherwise, I’ve found the chocolate chips thicken too quickly to pour smoothly.
- Substitute 1 1/2 cups of any Hershey Kisses. The remaining 1 1/2 cups of chocolate should be any type of baking chips (chocolate chips, white chocolate chips, butterscotch chips, cinnamon chips, etc). Hershey Kisses on their own will make the mixture too thin, and it won’t firm up properly.
- Experiment with mix ins! My favorites are Nutella and Marshmallow Cream.