Comida Kraft
Recipe Box

Easy Chocolate Fudge

Easy Chocolate Fudge is rated 2.9875 out of 5 by 80.
Prep Time
10
min.
Total Time
2
hr.
10
min.
Servings

25 servings, 1 square each

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 25 servings, 1 square each

Nutritional Information

Serving Size 25 servings, 1 square each
AMOUNT PER SERVING
Calories 120
Total fat 6g
Saturated fat 3.5g
Cholesterol 5mg
Sodium 20mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 15g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %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 5 out of 5 by from I had no problems and had many many compliments. I had no problems and had many many compliments. I made chocolate peanut butter, the Oreo and the marshmallow. I had no problems at all. I used the individually wrapped Baker's chocolate and I also used Carnation brand of condensed milk. I only used the microwave to melt for 2 minutes. The rest was done by gentle stirring. I also didn't prep my pans until I was ready to pour the "goo" into them, instead of first like the recipe says to do. I agree that the marshmallow looks nothing like the picture, but maybe using less marshmallows would work. I hope my "tips" help :-)
Date published: 2008-12-18
Rated 5 out of 5 by from UPDATE! UPDATE! As i stated in my last review, i only used half the amount of milk recommended (or you could use same amount of milk and double the amount of chocolate) and mine turned out perfectly and completely set up in the fridge in less than 2 hours. I tried one and it is fudgy-more dark chocolately than milk chocolate though. It has complex flavors too, surprisingly, with a hint of vanilla and the flavor changing as you chew and then the aftertaste w/ swallowing. Definately easy to make and I will make again! In fact, I'm going to make the peanutbutter ones now!
Date published: 2008-12-09
Rated 1 out of 5 by from I made the peanut butter fudge. I made the peanut butter fudge. It is absolutely delicious, however it not the traditional nice fudge squares like the pictures show. Mine like many of the other reviewers turned out ooey gooey. I left it in the fridge for 7 hours attempting to get it to set. Mine also stuck to the tin foil making it even more of a disaster. It kills me that they show children making it in the magazine - I am a fairly experienced baker I this recipe turned out a disaster. This definetly is not a confidence booster recipe for children!!!!
Date published: 2008-12-20
Rated 1 out of 5 by from I followed the directions and decided not to add any other ingredients (cookies, marshmallows,... 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.
Date published: 2008-11-13
Rated 5 out of 5 by from I can't believe how easy it is! I can't believe how easy it is! My husband loved it! I used all of the condensed milk and it did fine. It came out great but I did not use foil because it sticks. (I have made that mistake before.) I just rubbed butter on the bottom of my pan so it wouldn't stick. I let mine refrigerate over night before I cut mine also. I did the peanut butter one but next time I am going to do the marshmallow one because I didn't think it was sweet enough.
Date published: 2008-12-14
Rated 1 out of 5 by from This was a terrible recipe. This was a terrible recipe. I followed it to the letter, but the "fudge" was too gooey to handle without it being frozen. It stuck to the foil terribly and made a huge mess. I had to man-handle each piece to get it off the foil. I'm in a pinch for gifts & have to send this fudge to out-of-town family & friends tomorrow, and I'm really embarrased to do so. My husband said, "It tastes like chewed up Tootsie Rolls and the texture is weird."
Date published: 2008-12-18
Rated 3 out of 5 by from I didn't think I'd make this receipe, I left the fudge in the fridge for the 2hrs as required, but... I didn't think I'd make this receipe, I left the fudge in the fridge for the 2hrs as required, but it was still gooey and would not separate from the foil, nor cut very well. I continued to leave it in the fridge (and pick at it since it was still good), by the 4th day, it separated from the foil and cut very nicely. So it works if you make it a few days in advance. It was very very simple though.
Date published: 2008-12-03
Rated 1 out of 5 by from I too wish I would have read the comments before making this. I too wish I would have read the comments before making this. Mine never hardened at all and all I have is a big blob of chocolate. I might be able to melt it down and bit and put it over some ice cream. I would like to know how those that got it to set made it happen? something is seriously wrong with this recipe. I had hope to hand them out for the holidays and wasn't able to.
Date published: 2008-12-09
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