Reviewed: Nov. 24, 2009

if you use high quality chocolate chips, it makes the recipe infinitely better. this really does taste like traditional fudge--people will rave. It's so easy why not try it!? this was a big hit.

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KateTheGreat1808

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 6, 2009

I am really disappointed in the reviews on this one. It IS easy I will give you that, but this tastes NOTHING like REAL fudge. It set up like fudge, but the texture in your mouth is more like a frosting and it just tastes like super sweet melted chocolate. In a pinch it works, by looking like fudge, but the taste is just NOT even close to fudge, make the real stuff people!

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littlemamaof1

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Reviewed: Oct. 17, 2009

Deliciously smooth...never quite set up like I'm used to, but tasted great enough to make up for that! I used generic store brand chips (didn't even splurge for Nestle), and didn't have any trouble with taste or waxiness. I used 2 c. milk chocolate chips with 2/3 of the butter and condensed milk called for, microwaved them together just until melted, then stirred in ~3/4 c. chopped walnuts and 1 tsp. almond extract. Poured it in a foil-lined, greased 9x9. Then microwaved together 1 c. white chocolate chips with 1/3 the butter and condensed milk called for until melted, and stirred in 1 drop red food coloring, 2 drops yellow food coloring, and 1/2 tsp orange extract. Poured it on top of the milk chocolate layer, then marbled with a knife. Everyone loved it! Can't wait to try an Almond Joy version...

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UDscoobychick

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Oct. 13, 2009

A flexible recipe where you can change the type of chips you're using. It's decandent and has a very smooth consistencty. Thanks for the recipe!

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marenoire

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Reviewed: Oct. 10, 2009

Great recipe-I split the milk and butter in half, and did half semi-sweet chocolate chips, and half butterscotch chips putting the chocolate on the bottom, butterscotch on top to make Holloween fudge~tasty :)

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k8cookz

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Reviewed: Oct. 3, 2009

This was an OK recipe. I should have read all the reviews and bought Ghiradelli chocolate chips instead of Nestle, I guess...other than that, CUT DOWN ON BUTTER! 1/4 of a cup is way too much. So much that when it cooled I had little pools of butter all over the top of my fudge. I won't be making this recipe again because I prefer a more old-fashioned type of fudge, but it didn't taste bad!

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alison c.

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

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Reviewed: Sep. 5, 2009

This is delectably creamy and smooth! I made this for a church function. I did double the batch and made as written except for the addition of vanilla extract as other suggested. Also, please be sure to use salted butter. I think the taste would be blah without that bit of salt in the butter. My Mom taught me a long time ago about adding a pinch of salt to sweet stuff to enhance the flavor. I don't know why it works. I just knows that that pinch of salts makes sweet things taste better. I put it in a 15" baking sheet (small jelly roll pan). Sprayed the pan with cooking oil then lined it with aluminum foil. Coated the aluminum foil with butter. I did use a 2-to-1 ratio with the chips, twice as much milk chocolate as semi-sweet. I also used Ghirardelli milk chocolate chips but Baker semi-chocolate because I already had them on hand. Start out with about 1 1/2 mins. in the microwave. Stir then another 1 1/2 mins. Then carefully add additional 45 seconds to 1 minute times, stirring after each. After the first 3 mins., start checking the true status of the "remaining" chips by squeezing one. You'll be able to tell when those last few chips are soft enough to finish meling. This will keep you from burning the chocolate. I did my mixer to beat the melted chocoate for about 2 minutes. Refrigerated overnight and then cut with a pizza cutter (what a great tip!) after removing from the pan and removing the aluminum foil. I guess I have to agree with the comments that this d

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judymurphy56

Cooking Level: Expert

Home Town: Paducah, Kentucky, USA

Living In: West Chester, Ohio, USA

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Reviewed: Sep. 4, 2009

Delicious! We make fudge every year on the first day the kids go back to school, then send it to teachers on the second day. This will be the recipe we use from now on!

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Lholdych@yahoo.com

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Reviewed: Jul. 18, 2009

This is such a great recipe - so easy and delicious. Since I only had one bag of chocolate chips on hand, I used that with 3/4 of the can of condensed milk and 3 T of butter as opposed to 4. It came out really well and was so good. You can try this also with the swirly mint/chocolate chips from Nestle. It gives it a minty flavor or you can always add mint extract. Either way, this recipe is so versatile and always comes out perfectly!

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naedwards

Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

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Reviewed: Jun. 2, 2009

I used 2c of chocolate chips and 1c white chocolate chips and pecan pieces instead of walnuts - fantastic!

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jenmc226

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Reviewed: May 20, 2009

i don't know what i did wrong but the chocolate chips did'nt melt properly!It also never set, I'll have to try again i think, so many of you think it's fab.I live in Scotland so i do'nt know if our chips are different from your in the U.S

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khadz

Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

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Reviewed: May 11, 2009

Wow! Really tasty fudge that is really simple to make. And it's kinda addictive.

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taurine_cat

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Reviewed: Apr. 19, 2009

By far the BEST and EASIEST fudge recipe around! I literally made and passed out 20 batches of this stuff at Christmas time. Every batch different - some made w/ peanut butter chips, caramel chips, butterscotch, etc... But mostly I LOVED the ones made with MILK chocolate chips. I added everything from walnuts, pecans, almonds, coconut, marshmallows, peanuts, crushed candy canes, crushed ANDES mints, M&Ms and on and on... Somehow in such a short time I have become famous for my fudge in my small town... haha - (I wish I could take credit for it) I literally get asked a few times a week when Im making it again, and Im certainly always happy to pass the recipe along!

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KRAZYKEL028

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Reviewed: Apr. 3, 2009

My hole family loved it.My nieghbors are begging for the recipe.

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grhines

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Reviewed: Mar. 28, 2009

I tried this first as written and really liked the results. Tried a second time with milk choc. chips and went crazy over it. I lined the 8x8 pan with foil, then sprayed with Pam. I also melted the chips in a double boiler instead of the microwave. Chilled before cutting. Came out perfectly! This has to be the best and easiest fudge. Thanks!

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Brooke

Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 28, 2009

super easy, super fast! And it's quite tasty too. not the best tasting fudge out there, but when you are in a hurry it's good enough. My brother in law requests this fudge all the time, so it's gotta be at least better than just okay :o) Line your pan with aluminum foil and pull out easy and cut up even easier. Good luck!!

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SRTSTP09

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

Fab, fab, fab!!!!! Decided to perform a little experiment with this recipe and a recipe that called for the typical marshmallow cream. This by far beat that recipe. The other recipe was very soft and sticky, and overbearingly sweet. This one had the perfect consistency that you expect of smooth and creamy fudge. Not overly sweet either. The best part was that it took 1/2 the time to make compared to the other recipe, and had better results. I used Ghirardelli chocolate and the only change a made was adding a 1/2 C of hazelnuts. Beats out some of the fanciest Chocolater fudge that I have had. Planning on making another batch tomorrow!

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INFINITELOLA

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Reviewed: Feb. 21, 2009

I'm only a student, but I love to cook and bake, especially bake. I made this fudge for the first time for our class Christmas party and they were DELICIOUS!! My friend couldn't get her fingers out of the box. They melt easily, so it's good to keep them out but put them into the fridge when they start to soften too much. I will definitely make this again, it was delicious!

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caitlynpop

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Reviewed: Feb. 19, 2009

The recipe was indeed simple and very easy to make. However, it was a tad too sweet for me. Next time, maybe I'll reduce the condensed milk. My fudge didn't quite set as well too. I'm not sure why.

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modgurl

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Added marshmallows and it was great. came out a little dry the second time. Make sure to follow the measurements exactly and do not speed the chill time in the freezer.

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