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Foolproof Chocolate Fudge

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"This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends." — EAGLE BRAND®

Ingredients Edit and Save

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Types of Salt

Vanilla Extract vs Vanilla Bean

Original recipe makes 2 pounds Change Servings

3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
Dash salt

3/4 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

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Directions

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

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Footnotes

Variations
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Rocky Road Fudge: Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla. In saucepan, melt chocolate chips with sweetened condensed milk and 2 tablespoons butter or margarine. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds)
Microwave: In 1-quart glass measure, combine chocolate chips with sweetened condensed milk and salt. Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

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Reviews More Reviews

Most Helpful Positive Review

Dec 22, 2007

A small tip - after chilling for 2 hrs this is very hard to get out of the pan. Put a couple of inches of hot water in your sink and let the pan sit in it for 15 minutes. You can then flip it over and it will pop right out.

—Joni

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Most Helpful Critical Review

Jun 15, 2010

Sets up nicely, very easy with great texture, however, this fudge tasted like chocolate chips and nothing more. It definitely has potential, I might try it again with better chocolate....

—Mama's Kitchen

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160 Ratings

Feb 18, 2009

Awesome fudge. I use one bag of milk chocolate chips and add 1/2 bag of semi-sweet also. This leaves a very nice creamy texture. Here's a little tip that everyone loves. Freeze the remaining 1/2 bag of semi-sweet chocolate chips. At the end of stirring, pour in the frozen chocolate chips, give the mix one good, quick, final stir, pour into pan and refrigerate. (I like it cold!) The mixture is hot enough to melt part, but not all, of the frozen chips. It will leave tiny chocolate chunks throughout. Want another tip? After preparing as I did above, add one cup of peanut butter to this recipe before the final stirring and refrigerate. Mmmm!! (If adding the frozen chocolate chips, always add them last to prevent them from melting totally.) Having trouble getting it out of the pan? Line the pan with foil. After it sets, simply lift it out, remove the foil, and place the fudge on a dish or cutting surface to cut.

—Alan & DeeAine W.

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Dec 13, 2007

This recipe is wonderful.... I have made it for years.. A wonderful way to present this as a gift is to place the empty can wrapped in plastic wrap in the middle of a glass pie dish, then pour the fudge around it. When it sets it makes a wonderful wreath that you can adorn even more.

—mrssfoster

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Dec 22, 2007

Excellent recipe.. I got a little creatived and used white choclate in stead of dark and Mint extract instead of vanilla then added 3 drops of green food coloring. My family thinks it the best think since Andie's mints. I'm sure this will become a new Christmas tradition on my party table. Jeanette

—Jeanette117

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Dec 30, 2008

I tried this recipe, thought it was a little too chocolatey for my taste. Took the advice of a reviewer, used 2 cups semi and 1 cup milk choc. PERFECT! I ended up making 5 batches for gifts. Everyone loved it! So easy and good! Thank you.

—SPAZIN19

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Dec 18, 2007

This is a great recipe! It makes a good, quick, inexpensive gift for teachers, neighbors, etc. It is also something nice to bring to parties or set out when unexpected guests drop by. I make it in lots of different varieties, from butterscotch to white chocolate, and I mix in all kinds of things to make it more interesting. My family's favorite varieties are peanuts & raisins, peanuts & marshmallows, oreos & white chocolate and white chocolate & crushed peppermint. Mix in the candies at the end and then refrigerate. One more thing. Rachel Ray was on Oprah recently and she made a recipe like this one but she made it in the shape of a wreath. I tried it that way (used a jello mold) and it came out fabulous! It was my gift to each of my neighbors.

—Nick's Mom

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Aug 31, 2009

This is DELICIOUS and truly foolproof. I made it extra yummy by using Hershey's Special Dark Chocolate Chips.

—Ellie K

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Nutrition

Calories
146 kcal
7%

Carbohydrates
14.3 g
5%

Cholesterol
4 mg
1%

Fat
7.2 g
11%

Fiber
1.2 g
5%

Protein
1.6 g
3%

Sodium
31 mg
1%

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

Nutritional Information

Foolproof Chocolate Fudge

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 146
Calories from Fat: 64

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 3.8g 19 %
Cholesterol 4mg 1 %
Sodium 31mg 1 %
** Potassium 74mg 2 %
Total Carbohydrates 14.3g 5 %
Dietary Fiber 1.2g 5 %
Protein 1.6g 3 %
Sugars 12.6g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium 1 %
** Iron 6 %
** Thiamin 1 %
** Niacin 3 %
** Vitamin B6 < 1 %
** Magnesium 9 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.