One Bowl Chocolate Fudge Recipe -
One Bowl Chocolate Fudge Recipe

One Bowl Chocolate Fudge

Recipe by  

"For peanut butter squares, drop peanut butter by spoonfuls into chocolate and cut into fudge with knife before refrigerating."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch square dish Change Servings
  • PREP

    15 mins
  • COOK

    3 mins

    2 hrs 18 mins


  1. Line an 8x8 inch square dish with aluminum foil.
  2. Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. Remove from oven and stir until completely smooth. Stir in vanilla and walnuts. Spread in prepared pan.
  3. Refrigerate 2 hours, until firm. Cut into squares.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2007

My mother has made this for as long as I can remember and its fabulous. The only thing to note is storing it in plastic containers will give it a strange taste after several days.

Most Helpful Critical Review
May 03, 2008

Eh...not so much. It was okay, but I think I'm spoiled on real fudge. I like my fudge to taste and feel like fudge regardless of the cooking method. I will make this again, but with different expectations and different chocolate. It was really pretty, though and sliced like a dream! Anyway, not good, not bad, so I gave it a three.

Oct 17, 2006

I've used a recipe much like this for several years. I found adding salt, like 1/4 teaspoon, gives it a buttery flavor. And I always use the milk choc. morsals. very creamy!

Nov 21, 2007

I have had nothing but success with this recipe! I've made it rocky road-style, with walnuts and marshmallows, and I've also made it with just marshmallows to appease my boyfriend. Both times, the fudge came out perfectly. A tip if you're using the microwave-- keep an eye on it and stir a little bit partway through to keep smooth. I've also used fat-free condensed milk, which made no difference to the recipe. I'm heading to the store now to get the ingredients to make it for tomorrow!

Dec 31, 2003

Never made fudge before. The first time I made this, I didn't measure the ingredients because I only wanted to use what I had in the kitchen. The fudge didn't set even when I froze it. I realize I added too much milk! So I melted everything again and added more chocolate. This time it set up just the way it should! Delicious!!! I recommend storing these in an air-tight container coz if left in the fridge just wrapped in foil, the fudge will absorb the odor of other food.

Feb 20, 2008

Fantastic and easy. I stirred my mixture every 30 seconds and cooked it for a total of 2 minutes and it was perfect. I also used semisweet chocolate chips. My only possible critique was that I feel it used a little too much vanilla extract, so I'll probably only put in 1.5 tsp next time. But there will definitely be a next time. :) EDIT: I made this a second time with raspberry-chocolate chips and it came out just as well. I only used one tsp of vanilla and probably could've used none. Just a really good recipe.

Dec 22, 2003

This is FABULOUS, and so EASY!! I have made quite a few batches of this fudge in the past couple of weeks. I made rocky road fudge by adding marshmallows. Then I made peanut butter (with no nuts) by adding about 3/4 cup peanut butter chips to the mix, and sprinkling the peanut butter chips on top. And finally, I made raspberry white chocolate chip fudge (with no nuts) by using raspberry flavored chocolate in place of 10 oz of the regular semi-sweet chocolate, and added white chocolate chips on top. GREAT recipe--everyone loves it! Thanks!

Dec 23, 2003

Simply divine! My 5 and 7 year olds made batch after batch for Christmas presents. I used semi sweet chocolate chips instead of baking chocolate and it was even easier to make


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 6.2 g
  • 9%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 10 mg
  • < 1%

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

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