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Desserts

Easy Chocolate Fudge

Easy Chocolate Fudge recipe
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

3
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1
can  (14 oz.) sweetened condensed milk
2
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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