Baker's Fabulously Flawless Fudge

"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)"
photo by Brenda. photo by Brenda.
photo by Brenda.
photo by LMillerRN photo by LMillerRN
Ready In:
2hrs 25mins
4 dozen




  • Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
  • 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.
  • Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
  • Chill 2 hours or until firm. Cut into squares.
  • 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.
  • 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.

Questions & Replies

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  1. 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
  2. Brenda H.
    I made this 3 times, and all 3 times the fudge did not set up. It was very sticky. Why is it doing this?
  3. um-um-good
    super easy & super yummy. I stored some in the fridge & some at room temperature (both in air-tight containers), the room temperature ones seemed to "dry out" overnight. I'd suggest storing them in the fridge.
  4. coni208
    The only problems I have with recipe is that it is very sticky because of the Vanilla, but you have to add that, it makes all the difference, and this doesn't last more then 3 hours....tops!! You can vary it with mint, broken graham crackers, riced krispies,coconut even toasted is good. This is the best and I don't like fudge...... NOT to sweet, just rich and YUMMY!!
  5. sweetybaby
    I have made it twice now,it is absolutely great.Have not tried the variations though.But simply great.We all loved quick and easy to make too!


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