Easy Chocolate Fudge

photo by:kraft

This fudge is divinely delicious—and way easier than you'd think. Customize it just for your family, with everything from peanut butter to marshmallow.

time

prep:

10 min

total:

2 hr 10 min

servings

total:

25 servings, 1 square each

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What You Need

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

can (14 oz.) sweetened condensed milk

tsp. vanilla

Optional Add-In's (See Tips.)

Make It

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.

MICROWAVE chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.

STIR until chocolate is completely melted. Blend in vanilla and add-ins.

SPREAD into prepared pan.

REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.

Kraft Kitchens Tips

Note from the Kraft Kitchens

Thank you. We heard your feedback and retested this recipe. We increased the amount of chocolate to eliminate the issues that some of you experienced. Please follow this updated recipe. Thank you for your input.

Add-Ins

Stir in the following ingredients for different flavors of fudge: Cookie Fudge: Measure 1-1/2 cups (about 37) Mini OREO Cookies. Reserve 25 cookies. Cut remaining cookies in half. Prepare fudge as directed, adding the halved cookies with vanilla. Spread into prepared pan. Top with reserved cookies in 5 rows of 5 cookies each. (Use cookies as a guide when cutting fudge into squares.) Peanut Fudge: Measure 1 cup PLANTERS COCKTAIL Peanuts. Reserve 25 peanuts. Prepare fudge as directed, adding the remaining peanuts with the vanilla. Spread into prepared pan. Top with reserved peanuts in 5 rows of 5 peanuts each. (Use peanuts as a guide when cutting fudge into squares.) Marshmallow Fudge: Measure 2 cups JET-PUFFED Miniature Marshmallows. Reserve 25 marshmallows. Prepare fudge as directed, adding the remaining marshmallows with the vanilla. Spread into prepared pan. Top with reserved marshmallows in 5 rows of 5 marshmallows each. (Use marshmallows as a guide when cutting fudge into squares.) Peanut Butter Fudge: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by tablespoons over fudge after spreading into prepared pan. Cut through peanut butter with knife several times for marble effect. Coconut Fudge: Prepare fudge as directed, adding 1 cup toasted BAKER'S ANGEL FLAKE Coconut along with the vanilla.

Note

Fudge can be stored in airtight container in refrigerator up to 1 week. For a creamier texture, remove fudge from refrigerator about 1 hour before serving. Let stand at room temperature to soften slightly.

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a cook

posted:11/17/2008

Recipe would not harden and also stuck to the aluminum foil. The taste was great but no able to cut.

a cook

posted:11/12/2008

I followed the directions and decided not to add any other ingredients (cookies, marshmallows, etc). I refrigerated the fudge for several hours and it did not get solid enough to cut, not to mention that the fudge stuck to the tin foil (there was no mention of doing anything to the foil prior to spreading in the pan) I even froze the mixture overnight and it still didn't get solid enough to cut. Not sure what's missing or what went wrong, but the recipe went into the trash.

besidesearth

posted:11/11/2008

My mom and I did this every year, but we used plain old semi-sweet chocolate chips. It's cheaper and worked like a charm!

a cook

posted:11/10/2008

This fudge ended up more like toffee. I refrigerated for over 2 hours, and it still could not be cut. I had to melt it out of the pan. It didn't taste bad, but it didn't work as traditional fudge.

csmetts

posted:11/9/2008

My fudge would not set up. I placed it in the fridge for the 2 hours and it was soft. I then placed it in the freeze overnight. It was so what hard. I tried to cut it and it returned to the semi soft state.

embsmg

posted:11/6/2008

A little too "mushy" doesn't seem to get firm no matter how long it sits in the fridge.. other then that easy to make!

cnnyl

posted:11/6/2008

Very easy, very sweet but good

alison4123