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Fudge

This rich, chocolaty fudge is so easy to make. See more

Fudge

Read Reviews (739)

"I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge." — Dana

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Original recipe makes 8 x8-inch pan Change Servings

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

1/4 cup butter
1 cup chopped walnuts (optional)

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Directions

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

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Reviews More Reviews

Most Helpful Positive Review

Aug 15, 2006

This turned out a little too "dark chocolate" for me. I learned quickly if the mixture is not timed carefully and it boils in the microwave, you will end up with a grainy texture. I remade it with milk chocolate chips and walnuts, it was wonderful. I sprayed the pan with oil, lined it with foil, coated that in butter and then poured in the mixture. When cooled, I pulled the foil right out, put it on the cutting board and used the pizza cutter to make perfect squares. I took the so-so first batch to work and kept the 2nd for myself. :)

—CAT31302

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Most Helpful Critical Review

Jul 07, 2011

It certainly is an easy fudge recipe, and it's very tasty, just not "fudge-like" enough for me. It really just tasted like eating chocolate chips from the bag. To me it just doesn't have the consistency that fudge should. Thanks for sharing though! It's good for a simple quick chocolate fix! :D

—Lara

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905 Ratings

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Nov 30, 2006

I just had to update my review. I've been making this recipe for a couple of years now, and just want to share a couple of my favorite variations. I half the completed mixture prior to adding the nuts, then in half the batch I add coconut either 1/2 cup to 1 cup (the more you put in, the more it tastes like an almond joy), and the other half I'll put half the nuts and a handful of chopped candied cherries. So good!

—RECID68

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Dec 15, 2005

This is such an easy and great tasting fudge recipe. To make it easier, I lined the 8X8 dish with aluminum foil. That way, when the fugde has hardened, you can lift it straight up out of the baking dish, and makes for easier cutting. Also, be sure to press melted chocolate down in dish. My fudge came out with some air bubbles. Still tasted awesome though.

—Lynn

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Jun 06, 2003

This fudge was very easy to prepare and tasted very creamy and good. I used 1 cup of semi-sweet chips and 2 cups of milk chocolate chips and the fudge was still pretty dark. Next time I will use all milk chocolate chips or maybe even try 2 cups of milk chocolate and l cup of white chocolate. It certainly is a keeper.

—HIPGRAM35

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Dec 21, 2004

I used milk chocolate chips instead of semi-sweet morsels. I took this to a Christmas party and everyone loved it!!! This recipe is so easy and so good!!! Thanks for sharing!

—CHRISTYZ3

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Dec 10, 2005

Loved this fudge. I used 1C. bittersweet, 2C. semisweet and an extra TBS of real sweet cream butter. So easy! It tastes like those "Ice Cube" candies that Moritz makes. I don't like the "old fashion" style of fudge that is too sweet and not chocolaty enough. Try crushing pepperment candy canes sprinkled on top for a fancy finish, tasty too!

—Deborah

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Dec 23, 2010

Great, easy fudge recipe. To prevent a grainy texture, pre-melt the butter, then add the chips and milk, stir, then microwave for 30 second intervals and keep stirring. Takes 3 minutes to make, max!!!

—LMTrowbridge

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Nutrition

Calories
407 kcal
20%

Carbohydrates
46.2 g
15%

Cholesterol
16 mg
5%

Fat
22.5 g
35%

Fiber
0.5 g
2%

Protein
6.3 g
13%

Sodium
52 mg
2%

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

Nutritional Information

Fudge

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 407
Calories from Fat: 203

% Daily Value *
Total Fat 22.5g 35 %
Saturated Fat 11.6g 58 %
Cholesterol 16mg 5 %
Sodium 52mg 2 %
** Potassium 124mg 3 %
Total Carbohydrates 46.2g 15 %
** Dietary Fiber 0.5g 2 %
Protein 6.3g 13 %
** Sugars 13.5g
** Vitamin A 3 %
** Vitamin C 1 %
** Calcium 10 %
** Iron 3 %
** Thiamin 5 %
** Niacin 6 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 6 %

* 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.