By The kitchen is in full winter mode. The oven at 375 (always 375), the crockpot on the counter, the pantry stocked with jars from last August's canning — the evidence of a woman who preserves summer against winter and loss against forgetting and food against everything.
I made Christmas fudge this week — the winter version, the one that fills the kitchen with the smell that means this time of year, this stage of life, this specific Tuesday when the stove is warm and the family is fed and the feeding is the point. Kevin ate seconds. The man always eats seconds. The eating is the approval and the approval is the marriage.
The cookie season has ended and the soup season has settled in. The kitchen smells like broth and thyme and the slow simmer of food that takes hours and rewards the hours with warmth. Winter cooking is patient cooking. The patience is Marlene's gift. The cooking is mine.
That Christmas fudge I mentioned — the one Kevin ate seconds of, the one that means something specific about this season and this kitchen — this is the recipe that sits right beside it in my winter rotation. When the cookies have come and gone and the broth is already on the stove, these fudge-filled strips are what I reach for when I want something that feels indulgent but comes together without fuss. The patience belongs to the soup; the strips are for the moments in between.
Fudge-Filled Dessert Strips
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 24 strips
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, sifted
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 can (14 oz) sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter (for filling)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon flaky sea salt (for topping, optional)
Instructions
- Preheat and prep. Heat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving overhang on the long sides for easy lifting.
- Make the pastry base. Beat the 1 cup softened butter and powdered sugar together until light and fluffy, about 2 minutes. Add flour and salt and mix until a soft, crumbly dough forms. Press evenly into the bottom of the prepared pan to form a smooth, even layer.
- Par-bake the crust. Bake for 12–14 minutes, until the edges are just beginning to turn golden. Remove from oven and set aside while you make the filling.
- Make the fudge filling. In a medium saucepan over low heat, combine the sweetened condensed milk, chocolate chips, and 2 tablespoons butter. Stir constantly until completely melted and smooth, about 4–5 minutes. Remove from heat and stir in the vanilla extract.
- Assemble and bake. Pour the warm fudge filling evenly over the par-baked crust, spreading to the edges with a spatula. Sprinkle with flaky sea salt if using. Return to the oven and bake for 10–12 minutes, until the filling is just set at the edges but still slightly glossy in the center.
- Cool completely. Allow the pan to cool at room temperature for at least 30 minutes, then transfer to the refrigerator for 1 hour before cutting. Lift out using the parchment overhang and slice into strips approximately 1 inch wide and 3 inches long.
Nutrition (per serving)
Calories: 215 | Protein: 3g | Fat: 12g | Carbs: 26g | Fiber: 1g | Sodium: 75mg