Top
Comida Kraft
Recipe Box

BAKER'S ONE BOWL Million Dollar Fudge

Prep Time
25
min.
Total Time
25
min.
Servings

60 servings

This rich, pecan-studded fudge is easy to whip up and makes a generous 6 pounds of fudge - plenty for holiday gift giving.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Bring butter, sugar and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook an additional 5 min., stirring constantly.
  • Remove from heat. Gradually add chopped chocolate, stirring after each addition until chocolate is completely melted. Add remaining ingredients; mix well.
  • Pour into 15x10x1-inch pan sprayed with cooking spray. Cool completely.

Rocky Road Fudge

Prepare recipe as directed, stirring 2 cups JET-PUFFED Miniature Marshmallows into the hot fudge mixture before pouring into prepared pan.

Make Ahead

This creamy fudge can be stored in airtight container in refrigerator up to 1 week. Or for longer storage, wrap tightly in foil and freeze up to 1 month. Refrigerate overnight before cutting into squares as directed. For creamier fudge, remove from refrigerator and let stand at room temperature 1 hour before serving.

Servings

  • 60 servings

Nutritional Information

Serving Size 60 servings
AMOUNT PER SERVING
Calories 190
Total fat 9g
Saturated fat 4.5g
Cholesterol 5mg
Sodium 20mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 25g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I thought this was going to be my new go-to recipe after I had completed the fudge and poured it... I thought this was going to be my new go-to recipe after I had completed the fudge and poured it into the pan to cool. Tasting it warm it was awesome. But when it cooled and I was cutting it, it all just kind of crumbled as I was cutting it into squares. The taste was still good, just not the texture. Incase you're wondering, I make 4-5 types of fudge each year around Xmas so I am definitely experienced, and I followed the recipe exactly. I will not make this one again.
Date published: 2009-12-27
Rated 5 out of 5 by from I have made both this recipe and another similar one twice, "Fantasy Fudge." Both were awesome, but... I have made both this recipe and another similar one twice, "Fantasy Fudge." Both were awesome, but I favor this one because the second time I made the Fantasy Fudge, it clumped up and cooled terribly. It was still good, but it was kind of grainy. I'm not sure if it just tends to happen with all fudge, but I like the taste of this fudge better too. Just make sure when you take it off the heat to put it into the pans to be cooled quickly, and not to let it cool too much before you get it into the baking pans!
Date published: 2005-02-24
Rated 5 out of 5 by from I have made this recipe 3 times in a week and half. I have made this recipe 3 times in a week and half. It is awesome. Everybody has just loved it and said it has the best texture. My mom even asked if I would make it for her work. I've made this recipe as is (12oz evap. milk is fine) and with milk chocholate peanut butter swirl chips; both are great. I highly reccomend this recipe to everyone.
Date published: 2007-05-02
Rated 4 out of 5 by from Beware! Beware! New cans of evaporated milk only have 12 ounces! I ruined a batch of fudge using "1 can". Next batch, I opened an additional small can and measured 13 ounces of evap. milk. (What a waste! What do you do w/ 4+ oz. of evap. milk left over? I don't normally use it.) I also toast the pecans prior to adding to fudge. Perfect! <<< Response from Kraft Kitchens Expert, Sarah ~ A 12 oz. can of evaporated milk is fine to use in this recipe. >>>
Date published: 2006-11-29
Rated 5 out of 5 by from This fudge was FANTASTIC! This fudge was FANTASTIC! I made it without nuts since a few of my family members don't care for them, and everyone LOVED the fudge. It has a great consistency and marvellous flavor. The only thing that I'd do different next time is half or quarter the recipe (unless I was planning on taking it to a party or something)--the recipe listed here makes a great deal of fudge! Overall, an amazing recipe! Highly recommended!
Date published: 2007-06-17
Rated 5 out of 5 by from I made this recipe this morning to try; I have never been successful at making fudge until I tried... I made this recipe this morning to try; I have never been successful at making fudge until I tried this recipe, it is the best in the world, and trust me I am always first in line at some of the most famous chocolatiers,and thought I had eaten some of the best until I tried this. Thank you very much for bringing us this recipe
Date published: 2004-12-20
Rated 5 out of 5 by from A wonderful variation to this for those that aren't Choco-holics is to use peanut butter chips in... A wonderful variation to this for those that aren't Choco-holics is to use peanut butter chips in place of the Baker's and either use peanuts or leave them out. There is alot of fun flavors that you can create by adding other components such as cookie bits.
Date published: 2005-12-05
Rated 5 out of 5 by from YUM! YUM! This fudge is so... good.Everyone loved it! Although i did changed a small part. Instead of 36oz. of semi-sweet chocolate chips, i did 24oz. semi-sweet chocolate chips + 12oz. peanut butter chips.
Date published: 2009-09-06
  • y_2017, m_1, d_20, h_17
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_18, tr_59
  • loc_en_US, sid_51965, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:174 v0:51965

>