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25 servings, 1 square each
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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.
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.
* 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.
I make this recipe with 16 oz semisweet chocolate chips and one can sweetened condensed milk. I add 1/4 amaretto and 1t almond extract, and it's perfect every time! A real life saver for me, as I am in the middle of a kitchen renovation and have no stove!
I've made this recipe for years and can't understand the problems others are having. Ladies, check the recipe again. It's one of the easiest and BEST recipes for fudge I've ever made.
My daughter and I made this last night. We made the plain fudge cause she doesn't like nuts. It came out very dark, almost looked like dark chocolate. It set up good and came out of the foil pretty good, too. It just tasted like vanilla extract to me. It was so strong I didn't even cut up the fudge and I'm about to throw it away.