College Christmas Fudge

I am home for the holidays. And it just passed the year anniversary of this blog.

So, I am going to do a post that exemplifies the stated purpose of Once Upon a College Kitchen. A simple, cheap recipe, that can be made easily, but which is also kick-ass.

Although I have not made this fudge in my college kitchen, I believe this fits the bill.

College Christmas Fudge

  • 3 cups of Dark Chocolate Chips
  • 1- 14 oz can of Sweetened Condensed Milk
  • 1/4 teaspoon Salt
  • 1 teaspoon of the Extract of your choosing (I used Vanilla, but I believe BF would love this with mint)

Yep, that’s it. These 4 ingredients will make smoother, tastier fudge than you can get with all sorts of messing around with marshmallow fluff.  

 Start by covering an 8 by 8 pan with aluminum foil. Don’t worry about anything else, the foil will come out just fine. 

Melt the chocolate chips until mostly melted.

 Add the sweetened condensed milk and salt, then stir until combined.  

Once combined, allow the chocolate to melt completely. Mix in vanilla and nuts if you would like. I don’t like nuts in my fudge.

 Spread fudge into the foil covered pan, then refrigerate for 20 minutes. Cut into little pieces, this is a very rich fudge.

Enjoy! This a very easy way to make fudge. Great for presents. 🙂 

Yukon Gold Cinnamon Rolls

So, I’ve been a very bad blogger. I only have 3 weeks of Winter Quarter before break, and my professors are trying to squeeze all they can out of me before Christmas.

Plus, I was hosting the Knitting Club’s holiday party last  night. I was on my feet from 9 am until 2 am. Tired panda.

For this party, I decided to make Cinnamon rolls. Everybody loves cinnamon rolls, right? I used this Bon Appétit recipe, for Yukon Gold Cinnamon rolls. 

The potatoes in the dough makes them so moist you can’t dry them out, and so tender, people will think you bought them.


I highly recommend this recipe to anyone who wants to make cinnamon rolls, with a few pro tips.


1. Have a lot of extra flour on hand, this recipe, while making very tasty, tender rolls, they do take about twice as many cups of flour as the recipe states.


2. They do not need to bake as long as state, my rolls were quite thoroughly baked through after 9-11 minutes. 


3. Cut the recipe in half. I made a full batch and it made 3 dozen large rolls. I have no idea who can use this recipe to make 12 rolls. This is what happened to me with one batch…

You have been warned.


I do love these rolls, and I hope you all can use this recipe for your holiday celebrations. 


Enjoy!