Last Christmas I set out to write a proper fudge recipe that cooked the fudge mixture to just the right temperature on a candy thermometer. I kept ruining it, plus it was a pain to make, so now I do myself a favor and use this easy method. Heat sweetened condensed milk, bittersweet chocolate, and espresso powder on the stovetop until the chocolate has melted, then stir in vanilla extract. Smooth the mixture into an 8-by-8-inch baking pan and let it set up. Slice into squares and serve with other easy-to-make sweets on a Christmas cookie plate. It may not be “real” fudge, but it tastes just as good!