Best Very Easy Chocolate Fudge Recipes

SUPER EASY SEE'S FUDGE RECIPE

Super Easy See's Fudge Recipe image

This See's Fudge Recipe is the easiest, most foolproof fudge recipe ever! It is never gets grainy and comes out perfectly every time.

Provided by Erica Walker

Categories Dessert

Time 20m

Number Of Ingredients 6

Ingredients

16 ounces milk chocolate ((I use two 8 ounce Hershey bars broken into pieces))
24 ounces semi-sweet chocolate chips ((I use the Guittard brand))
1/2 cup butter
1 jar marshmallow creme (fluff) ((7-8 ounce jar))
4 1/4 cups sugar
12 ounces evaporated milk

Steps:

Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.
In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.
Pour cooked ingredients over chocolate in mixing bowl in 4 to 6 intervals, stirring constantly until smooth.
Pour into a buttered 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

Nutrition Facts : Calories 252 kcal, Carbohydrate 39 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 28 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving

FOOLPROOF CHOCOLATE FUDGE

Foolproof Chocolate Fudge image

This Foolproof Chocolate Fudge is made with semi-sweet chocolate, sweetened condensed milk, butter, salt and vanilla extract. Nuts are optional! A great holiday gift for chocolate lovers!

Provided by Ashley Manila

Categories Dessert

Time 2h20m

Number Of Ingredients 5

Ingredients

(1) 14 ounce can sweetened condensed milk
1/2 teaspoon pure vanilla extract
20 ounces semi-sweet chocolate, roughly chopped
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Flaky sea salt, for sprinkling, optional

Steps:

Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside.
In a large, heatproof bowl combine the sweetened condensed milk, vanilla extract, chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes.
Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt, if using. Refrigerate for at least 2 hours.
Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board.
Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

HOME

Home image

Categories Fudge & Candy

Yield 48

Number Of Ingredients 8

Ingredients

●3 cups granulated sugar
● 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●1/4 cup (1/2 stick) butter or margarine
●1/2 teaspoon salt
●4 cups miniature marshmallows
● 4 cups (24 ounces) or two 12-ounce packages NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●1 cup chopped DIAMOND OF CALIFORNIA® pecans or walnuts (optional)
●2 teaspoons vanilla extract

Steps:

Line 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.
Combine sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

VERY EASY CHOCOLATE FUDGE

Very Easy Chocolate Fudge image

I only like fudge if is is creamy...I won't eat it if it is gritty or grainy and this recipe comes out perfect everytime...No candy thermometer or testing for soft ball stage here! My son who was a die hard fan of the fudge recipe on the back of the fluff jar has even agreed this is So much better and easier.

Provided by Chris T.

Categories Desserts

Time 10m

Number Of Ingredients 4

Ingredients

2 c semi-sweet baking chips(i use nestles 12oz bag)
1 can(s) ( 14 oz) sweetened condensed milk( i use la lechera because it is always on sale at a local store for half the price of others)
1 c walnuts,chopped( i have made it without and it is still very good)
1 tsp vanilla extract

Steps:

1. LINE 8- or 9-inch square baking pan with foil.
2. COMBINE morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth(P.S. this can be done in the microwave and saves more time and is easier). Remove from heat; stir in nuts and vanilla extract....P.S. this can be done in the microwave and saves more time and is easier
3. SPREAD evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces