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Desserts

BAKER'S Classic Chocolate Fudge

BAKER'S Classic Chocolate Fudge recipe
photo by:kraft
I've used this recipe before but I do it on the stove-top instead of the microwave. I was at a chocolate store and they had pumpkin pie bark... they put pumpkin pie spice ...read more
posted by
Lizzydc
on 11/27/2013
time
prep:
10 min
total:
2 hr 10 min
servings
total:
24 servings

What You Need

4
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1
can  (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1
cup  chopped PLANTERS Walnuts
2
tsp.  vanilla

Make It

LINE 8-inch square pan with foil. 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 completely melted. Stir in nuts and vanilla.

SPREAD onto bottom of prepared pan.

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

EAGLE BRAND is a registered trademark of The J.M. Smucker Company.

Kraft Kitchens Tips

Size-Wise
One serving is all that is needed to provide big chocolate flavor.
Storage Know-How
Fudge can be stored in airtight container in refrigerator for up to 1 week. For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.
Variations
Prepare as directed, using one of the following flavor options: Rocky Road Fudge: Add 2 cups JET-PUFFED Miniature Marshmallows along with the vanilla. Peanut Butter Fudge: Omit nuts; spread fudge mixture into prepared pan. Immediately drop 1/2 cup peanut butter by teaspoonfuls over fudge; cut through peanut butter with knife several times for marble effect. White Chocolate Layered Fudge: Immediately melt 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.) as directed on package. Stir in 1/2 cup canned sweetened condensed milk. Spread over fudge layer in pan before refrigerating as directed. Coconut Fudge: Substitute toasted BAKER'S ANGEL FLAKE Coconut for the chopped nuts.
K:2450 v0:57398
RecipeDetail
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