I spent many years trying to actually make fudge that WORKED. Then I married Dave and learned of this easy, EASY fudge recipe. I think this recipe also came from Mr. Spillars of Karmel Korn fame.
Simple, Easy, Basic fudge
- 1 can of sweetened condensed milk (14 oz.)
- 1 bag of chocolate chips
- 1/2 t. vanilla
In a heavy saucepan, heat the sweetened condensed milk and chocolate chips together until the chocolate is completely melted and the mixture is smooth. Remove from heat. No need to bring this to a boil. Stir in vanilla and pour into buttered baking dish. The shape and size of the dish will determine how thick or thin the fudge is. Cool completely and cut into very small pieces.
The variations are where this fudge gets fun:
Michael’s Special Fudge has broken up candy canes in it.
Jon’s Special Fudge has a cup of chopped nuts in it.
Nate’s Special Fudge has 1/2 t. Grand Marnier and 2 T. grated orange peel.
At other times, I’ve added several kinds of chopped nuts, chopped cranberries, dried blueberries, shelled pistachios, or almond extract. The end result is limited only by your own creativity!
Barb
You mean, no headaches involving marshmallow fluff, boiling, and wondering why it never turns out??? This sounds way too easy – I’m going to try it. Thanks!
This is my basic fudge too, but I like mine a little thicker and more chocolate-y so I add another half bag of choc chips or a couple of squares of unsweetened chocolate to it. It’s a devil to cut unless you let it sit at room temp for a while, but it gives a firm fudge that travels well — it goes in lots of Christmas boxes
In fact, the first time I saw this recipe it was called ‘Soldier’s Fudge’ b/c of it’s shipping friendly nature.
My husband loves it with some mint extract. I like Nate’s version and when I’m lazy I’ll just add some orange extract.
This is what my hubby calls his *Secret Fudge Recipe*. He got it from one of those pull off recipe slips in the grocery store! It’s so tasty and he’s won TWO awards for this fudge…he adds chopped pecans to his and a dash of salt.
Mmmm…
We give this out with our Christmas goodies every year!
~Christy B
Heh, this is similar to the way most Aussies make “Caramel”, either in sauce or thicker forms. I guess fudge is only a few steps away.
But, the caramel recipe leaves the can sealed, and just removes the label and boils it in water. Dangerous? Maybe. Delicious? I think so!
Dylan –> Australia.
Hi, Dylan, I’ve heard of making caramel that way…I’ve never tried it, but I should give it a shot one of these days.
bk
what is the amount of chocolate that you used? I don’t know how much a bag of chocolate chips weighs.
The standard sized bag of chocolate chips weighs 12 ounces. YOu can get small 6 ounce bags and you can get double bags that are 20-24 ounces….but the standard bag should be 12 ounces. If you add 16 ounces, you will end up with a little stiffer fudge. If you add less than 12 ounces, your fudge won’t ever really set up.
hope this helps,
Barbara
Hi,
I worked in a mall during my teenage years. I could not get enough of the chocolate peanut butter fudge from KarmelKorn. I have searched high and low for that recipe. I will try the fudge recipe, but I am wonering how the other kind was made. Does anyone have that recipe?