Extra Easy Fudge Recipe - Allrecipes.com
Extra Easy Fudge Recipe

Extra Easy Fudge

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"A very, very easy recipe for good fudge."

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Original recipe makes 48 pieces Change Servings
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Directions

  1. Line one 8x8 inch square pan with foil. Lightly butter the foil.
  2. In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2006

THIS FUDGE GET MAJOR POINTS FOR BEING THE EASIEST AND MOST KID FRIENDLY EVER!! I WAS A BIT WORRIED READING SOME OF THE OTHER REVIEWS BUT I DID FIGURE A FEW THINGS OUT ALONG THE WAY AS WE MADE ABOUT 6 BATCHES, JUST TO MAKE DUE TO THE EASE AND AFFORDABILTY. FIRST SPREAD IT A LITTLE THINNER THAN YOU NORMALLY WOULD AND SECOND LET IT COOL IN THE FRIDGE FOR 5-6 HOURS BEFORE YOU CUT IT OR EVEN OVERNIGHT! OHHH AND WE ADDED COCONUT TO ONE BATCH AND IT WAS AWSOME!

 
Most Helpful Critical Review
Jul 18, 2008

Fudge is easy, but the recipe should state how many cans of frosting are needed. 2.5 cups is 2 cans of store bought frosting. Taste is decent - better than store bought but not reminiscent in the least of the old fashioned fudge where there is a hint of butter.

 
Dec 07, 2004

You mean all these years I have been struggling to make good fudge and it's this easy to make GREAT fudge? Yes, it can be too chocolaty...I added a little milk and a few marshmallows to the melted chips...and swirled some peanut butter chips in the mix. I also added peanut butter on the top and swirled it through before refrigerating. Plan to mix lots of ingredients in for a great holiday EASY treat for parties and for gift tins!

 
Jan 16, 2008

I looked at many other recipes before choosing this one and this BY FAR was the easiest and the cheapest. And you don't sacrifice any taste or anything! This was TO DIE FOR! After my friend made it the way the recipe called for I went back tonight and made it with White Chocolate Chips, Cream Cheese Frosting, and Dried Cranberries. OH-MY-GOD!!! This is a very forgiving recipe and possibly the best fudge I have ever had.

 
Dec 13, 2003

My 14 year old daughter made this recipe for a pot luck that she was attending, but used raspberry chocolate chips instead of milk chocolate, and it was very delicious and VERY popular!!

 
Dec 21, 2010

Ok, after making 4 batches, I figured out the BEST way to make this fudge and have it come out as the same consistency of more time consuming fudge, and just as good! Melt your chcolate chips in large bowl in the microwave 30 seconds at a time and stir after each 30 seconds. Once they are completed melted, add 2 huge spoonfuls of Marshmallow Creme and mix it in. It will instantly become thick and hard to stir. Put in microwave for 30 more seconds, stir. Add 2 cans of choclate fudge frosting and stir WELL. It will take a lot of stirring because it will be thick, but go quickly because it will set FAST! Spread into prepared pan, refrigerate for 2 hours, then cover and refrigerate for at least 3 more hours or overnight. Cut and enjoy! Everyone who has tried this version CANNOT tell the difference between this fudge and the fudge I have to slave over and get exactly perfect ot it won't turn out right. Trust me...skip the extra steps and all the prep time to make fudge---this recipe is great!! And best of all, the kids can help! 3 ingredients...who can beat that??

 
Dec 25, 2004

This is a WONDERFUL base recipe for quick and yummy fudge! I used dark chocolate frosting and peanut butter chips and swirled in a bit of marshmallow cream -- it was a huge hit for the holidays!! :-)

 
Nov 27, 2006

I loved this quick, easy recipe. I used dark chocolate fudge frosting, and it was awesome!

 

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Nutrition

  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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