Baker's Fabulously Flawless Fudge

READY IN: 2hrs 25mins
Recipe by Saturn

This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time)

Top Review by godbreathed01

Hi Saturn: This is fabulous fudge! I make it even lower calorie by using unsweetened chocolate. Still very rich. I also often add 1 tsp espresso powder to the recipe to make it even richer. If I don't want to eat the whole tray myself, I make it for 1 as follows: 1 square unsweetened chocolate 2 T sweetened condensed milk 1/8 tsp espresso powder 1/2 tsp vanilla 1 T water Melt chocolate in micro; stir in milk and rest of ingr. Then add: 1/4 C nuts (I like walnuts) spread into small pan and let cool cut into squares Thanks Judy in WA

Ingredients Nutrition

Directions

  1. Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
  2. Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
  3. Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
  4. Chill 2 hours or until firm. Cut into squares.
  5. VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
  6. WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.

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