I’m sure you’ve seen them. Those packages of teeny tiny mini candies, right there in the grocery store checkout line. I’m not talking about the regular minis that we’re used to seeing at Halloween time, this is whole new generation of uber minis. The candy companies are so savvy…they know that the smaller they make our old favorites the more irresistible they become. Who could pass up an itty bitty Kit Kat, or a Rolo the size of your thumbnail? Not me. I’ve been collecting them because I figured they’d come in handy for a recipe someday. But then I noticed the other day that my husband was starting to break into the bags and I realized I had better get to it.
Why ‘Dorm Friendly‘? This recipe can be made with just a spoon, a bowl, and a microwave. The condensed milk comes with a flip top lid, and the chocolate chips and mini candies require no chopping, making this perfect for a dorm situation. I think it would be fun to package the ingredients along with the recipe and a disposable foil baking pan and send it to your favorite college student. It’s a more effective study aid than one of those energy boost drinks, and I guarantee that a batch of this fudge, brought to any common room, dorm meeting, or campus party will instantly result in a boatload of new friends…(and guys, there aren’t a lot of girls out there who could resist a man who knows his way around a good batch of fudge, just fyi)
I used white chocolate to show off the mini candies embedded inside, but you could easily do this with regular chocolate as well. If you don’t have the new ultra mini candies, chop up the larger sizes, although I can’t imagine you haven’t run across them, they are everywhere.
Mini Candy Bar White Chocolate Fudge
- one 14 oz can of sweetened condensed milk
- 3 cups Nestle white chocolate chips, 18 oz white chocolate
- 1 tsp vanilla extract, optional
- 2 heaping cups mini chocolate candies, I used Rolo, Kit Kat, Milky Way and Reese's
- Line an 8x8 or 9x9 baking pan with foil, waxed paper, or parchment paper with the ends overhanging so you can lift out the fudge easily when it is cooled. This will allow you to cut it neatly. (This is optional)
- Arrange one cup of the candy evenly across the top of the foil and set aside.
- Pour the condensed milk into a microwave safe bowl and then put in the chocolate.chips. If using bar chocolate, make sure to chop it into small pieces so it will melt easily.
- Microwave the bowl of milk and chocolate for 30 seconds.( If your microwave has a 50% power setting, use it.) Stir. Microwave for another 30 second and stir again. Let the heat of the milk melt the chocolate. If necessary microwave again for 10 seconds, just enough to melt the chocolate. Don't over do it or the chocolate will seize up into a hard ball.
- When the chocolate has melted completely, add in the vanilla, if using.
- Immediately pour the fudge into the pan, over the candies. Spread it out evenly and then scatter the rest of the chocolate over the top, gently pressing the pieces down into the fudge.
- Let the fudge cool until firm before cutting. You can refrigerate it if you like.
This recipe was inspired by Shauna’s delicious fudge, here.
I like to line my pans with parchment paper (you could also use foil) so that I can remove the fudge from the pan for easier cutting. This isn’t necessary, though, you can cut and eat directly from the pan.
The little mosaic of minis is even more tempting than the grocery checkout line. Have fun collecting!
I’ll be traveling for the next couple of weeks but I lined up a whole bunch of great recipes to share while we’re gone. Today we’re in Massachusetts helping one daughter move into her dorm room so I figured this was a good one to lead off with. I’ll definitely going to leave her with the makings for a batch or two.