Foolproof Chocolate Fudge
"This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends."
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
2 pounds
- Serves:
- 24
ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
- 1 dash salt
- 1⁄2 - 1 cup chopped nuts (optional)
- 1 1⁄2 teaspoons vanilla extract
directions
- In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt.
- Remove from heat; stir in nuts (optional) and vanilla.
- Spread evenly into wax paper lined 8- or 9-inch square pan.
- Chill 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares.
- Store covered in refrigerator.
- Notes: Microwave:.
- In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt.
- Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
- Stir in remaining ingredients.
- Proceed as above.
-
Variations:
-
Creamy Dark Chocolate Fudge:
- Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®.
- Proceed as above.
- Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
- Add 1 cup milk chocolate chips. Proceed as above.
-
Rocky Road Fudge:
- Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
- In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine.
- In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
- Stir in chocolate mixture.
- Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have a love hate feeling with this fudge, I love how easy it is to make. I used the microwave directions for milk chocolate fudge. I hate that I have never liked fudge until now. I could get as big as a house eating this stuff. I make fudge every year for my brother, I think he is going to love this version more than my regular recipe, I know I do. I wish I could give this more than 5 stars for ease of the recipe and the taste is fabulous! Thanks so much for posting no more standing at the stove forever making fudge. Thank You, Thank You! -
Very good recipe. This is the first time I've made fudge. I made it for Christmas gifts and added raisins to the fudge and sprinkled chopped walnuts on top. Thanks for making chocolate easy for a non-chocolate person! -
This is great tasting & so easy. I have been using this recipe for years. You can use white chocolate chips or peanut butter chips or some of the blended (swirled) chocolate and caramel chips for other variations, too. I try to make a few kinds, some with and some without the nuts, each year to put into gift tins or boxes. Makes a great homemade gift and allows for some "leftovers" for the family.
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
<a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
