In light of the holiday season being filled with sweets, songs and favorite movies, I’ve made the decision to dedicate the month of December to desserts in relation to well-known Christmas pop culture.

Naturally, my mind went straight to the all too well-known movie, “A Christmas Story.” Every holiday season, when my family gets together to put up and decorate the tree, I get to watch this movie while eating cheese and chocolate fondue by the fireplace. I’m sure that most of you, just like myself, know the iconic line from the movie having to do with — you guessed it — fudge: “Oh, fudge!”

Of course, in the movie they’re not talking about literal fudge.

So, while I’ve made fudge on here before, I haven’t done it quite like this. Say goodbye to boring old chocolate fudge, and say hello to fancy fudge.

Let’s get started.

Fudge two ways

Start to finish: 2 hours

Servings: 25 per pan

Here’s what you need:

For the peanut butter fudge:

1 cup peanut butter

12 ounces sweetened condensed milk

½ teaspoon vanilla extract

1 ¼ cups powdered sugar

For the white chocolate peppermint fudge:

15 ounces white chocolate (not chips, bakers chocolate will works)

12 ounces sweetened condensed milk

1 ½ teaspoons peppermint extract

Here’s the fun part:

Grease two 9-inch-by-9-inch pans with nonstick baking spray. Line with parchment paper to make releasing easier.

In a microwave safe bowl, heat the chocolate and sweetened condensed milk on 70% power in 45 second bursts, mixing between bursts until melted and combined.

In another microwave safe bowl, heat the peanut butter and sweetened condensed milk on 70% power in 45 second bursts, mixing between bursts until well combined.

Add the vanilla extract to the peanut butter bowl and mix until well combined.

Add the peppermint extract to the white chocolate bowl and mix until well combined.

Mix the powdered sugar into the peanut butter mixture until well combined.

Spread each mixture into a pan and press into a firm layer.

If you’re adding any toppings, like crushed peppermint, do so now and press into the fudge slightly.

Allow the fudge to cool in fridge or on a counter until firm, for 1 – 2 hours.

Pop out of pan using the parchment paper and cut into 25 squares each.

Here are some tips:

• If you can’t use parchment paper, run the pan under hot water and run a knife around the edge of the pan to release the fudge
• For toppings, use sprinkles, crushed peanuts, more chocolate or crushed candy canes
• Or, instead of topping your peanut butter fudge for texture, use crunchy peanut butter to add texture to the fudge itself

It’s so simple and is sure to shut up those (possibly) pesky relatives come Christmas time. Of course, I have absolutely none of those to worry about … since I probably am that relative.

Happy holidays, fellow foodies.

Junior Laken Wagner has been spending time in the kitchen since she was five years old, where both baking and cooking have always filled her extra time. She enjoys baking more than anything else and can frequently be found decorating cakes or trying out new recipes.