Foolproof Fudge
"This is my wife's fudge recipe, and she's been making it as long as I have known her. The unsweetened chocolate is my idea, but she prefers it without. I like the more bitter flavor. Prep time does not include time to cool and set."
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
64 pieces
- Serves:
- 12
ingredients
- 3 (6 ounce) packages semi-sweet chocolate chips (preferably Nestle’s)
- 2 ounces unsweetened chocolate (optional)
- 1 can Eagle Brand Condensed Milk
- 1⁄4 teaspoon salt
- 1 cup chopped nuts (toasted if desired or more to taste, preferably LOTS MORE)
- 1 1⁄2 teaspoons vanilla extract
directions
- Line an 8" square pan with waxed paper.
- Combine the first 4 ingredients in a medium saucepan, and place over low heat until mixture is melted and combined, stirring regularly.
- When melted, remove from heat.
- Stir in vanilla and then the nuts.
- Spread mixture into the lined pan.
- Cool to room temperature, then refrigerate if necessary until set.
- Turn out of pan, peel off the paper, and cut into 1" squares.
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Reviews
-
This fudge is great. The best one I have found. Grands love it, so make at least once a month. All day job, some want semi-sweet choc.So make both. So easy to make also........Thanks Toby -
this didnt seem so good to me. i added the unsweetend chocolate and it tasted a lot like chocolate chips. i put nuts in and everything and it was very very stiff and solid not soft and smooth like i was hoping. perhaps that is how it is suppose to be but it wasnt for me. it was very smooth though. -
This is the best fudge I have ever had! It was super easy to make and came out perfect. It was very chocolatey without being overly sweet. -
Great, smooth fudge recipe. I made it with homemade condensed milk, and I messed up the measuring there a bit, so the fudge was a little too soft, but still tasted fabulous. A couple of days uncovered in the frige sufficiently firmed it up. I added crushed peppermint candy canes for that fesitve look/flavor. The peppermint tasted just super with the dark chocolate-ness (used 70% cocoa chocolate bars plus the unsweetened chocolate). -
Am giving this one 5 stars, because it is what it says it is, and does what it's supposed to do. My fault for not reading the recipe and reviews more closely - I was simply looking for a very quick fudge recipe to throw together. That it is, just not to our flavor preference - too dark and "un" sweet for us - but those who like that type of fudge will love this recipe. So, 5 stars because it's not the recipe's fault we didn't care for it!
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
