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Easy Chocolate Fudge
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Easy Chocolate Fudge

2 Hr(s) 10 Min(s)
10 Min(s) Prep
2 Hr(s) Cook
Use our Easy Chocolate Fudge recipe to make divinely delicious fudge! Customize this chocolate fudge recipe with peanut butter, marshmallows and more.
What You Need
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25 servings
Original recipe yields 25 servings
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-ins (See Tips.)
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Let's Make It
1
Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.
2
Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.
3
Stir until chocolate is completely melted. Blend in vanilla and add-ins.
4
Spread into prepared pan.
5
Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.
Kitchen Tips
Tip 1
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.
Tip 2
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.
Tip 3
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.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 20mg
1%
Total Carbohydrates 17g
6%
Dietary Fibers 1g
4%
Sugars 15g
30%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
25 servings, 1 square each
* 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.
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