Fudge is a holiday classic. It makes a great gift, or a fun way to bake something easy with your kids!
The holidays can be such a busy time, but this recipe only takes a few minutes. And once you try it, it’ll be your go to treat every year!
I actually like to make this simple fudge recipe year round. Sometimes I have such a hankering for chocolate, but I don’t want to spend a ton of time in the kitchen. Which is why I love this 15-minute Eagle Brand Fudge recipe. It’s a quick and easy failproof treat.
This fudge recipe only calls for four basic ingredients, which you probably already have in your pantry! You do have to be patient while it sets for a couple hours, but after that you’ve got a creamy, chocolatey treat that everyone will enjoy.
Super Easy Fudge Recipe!
This fudge recipe is so easy, you don’t need to have any baking skills. You don’t even need to use the stove if you don’t want to. You can even make it in the microwave.
It’s also super foolproof with just four ingredients that are sure to turn out delicious. If you want to spice things up a bit, I have some fun variations later on, but this recipe is so tasty, I doubt you’ll need them!
Despite its simplicity, this fudge recipe is the absolute best. The fudge is so silky and the rich chocolate-ness is so decadent and addictive. You’re going to love this fudge so much, you won’t want to share!
But before we get into the recipe, let’s chat a bit first!
First off let’s talk chocolate. This is the most important ingredient in your fudge recipe; the quality and the choice of chocolate will affect both the taste and the texture of your fudge.
This fudge recipe calls for semi-sweet and will result in a pretty sweet dessert. If you prefer a more chocolatey flavor, go for dark chocolate or bittersweet chocolate. Sometimes I do a mix of semi-sweet and dark. Yum!
Another important thing to remember as you start to make your fudge. The more you stir, the creamier your fudge will be! For the silkiest, melt-in-your-mouth fudge, remember – just keep stirring.
When the fudge is starting to stiffen and get shiny, that’s when you know it’s done! As soon as everything is mixed together and the chocolate has completely melted, remove from the heat.
If your fudge isn’t setting, it’s probably because it wasn’t quite cooked long enough. It should only be about five minutes, but make sure you start to see a definite change in texture before you take it off the heat.
How to Store Fudge
Because of its high sugar content, this fudge recipe is much less prone to bacteria growth, especially compared to most other baked treats. This makes it last a lot longer!
This fudge will have a longer shelf-life and won’t soften if you keep it stored in the fridge. Store it covered (so it won’t dry out) in the refrigerator for up to a month.
If you don’t like it cold, that’s okay too! Fudge will last up to two weeks at room temperature.
You can also freeze this fudge recipe. Fudge will last in the freezer for up to three months. Cover tightly with plastic wrap, or store in another air-tight container so it doesn’t get freezer burn or develop strange flavors from the items around it.
When you’re ready to eat it, just stick it in the fridge overnight to thaw out.
Tips & Tricks
- There are a lot of different ingredients you can add to this basic recipe. Some of my favorites are:
- 2 cups mini marshmallows for extra creaminess.
- Substitute half of the semi-sweet chocolate chips for milk chocolate, if you prefer that extra chocolatey, creamy kick..
- Walnuts or peanuts (or peanut butter) for some crunch.
- Use white chocolate and add in 1 cup of broken up Oreos for a tasty Cookies N Cream variation.
- Add 1/2 cup of sweetened dried cranberries and 1/2 cup of chopped pistachios.
- Use white chocolate instead of semi-sweet, and Mint extract in replace of Vanilla. Add in 3 drops of green food coloring to make it extra festive!
- To make in the microwave: Combine ingredients in a glass measuring cup or bowl. Cook on high for 3 minutes, stirring halfway through. Proceed as above.
- Another fun variation: Freeze half a bag of the semi-sweet chocolate chips and add them in right before you pour your fudge into the pan. This leaves little chocolate chunks throughout. Yum!
- Don’t use low fat or fat free sweetened condensed milk. The consistency won’t be as rich and it risks being grainy or less creamy.
- If you forgot the wax paper, no worries! After you chill your fudge and it is totally set,put a couple inches of warm water in your sink and put the pan in it. This will loosen your fudge around the edges, and it will then slip right out of the pan when you flip it over.
How To Make Eagle Brand Fudge
Eagle Brand Fudge
32
servings10
minutes5
minutes120
kcalIngredients
3 cups 3 (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 1/2 teaspoon 1 1/2 vanilla extract
dash salt
Instructions
- Line an 8 or 9-inch pan with wax paper. It might help to lightly grease the pan before this as well.
- In a heavy saucepan, heat the chocolate chips, condensed milk, and salt until melted and well combined. Do NOT use high heat or you risk burning the chocolate.
- Remove from heat and stir in vanilla. Using a rubber spatula, spread your mixture in an even layer into your prepared pan.
- Chill for 2 hours or until firm.
- Remove from pan by lifting the wax paper. Peel off the paper, cut your fudge into squares and enjoy!
This is awesome fudge. Very creamy!!
Making this this week and give to our family and friends!! Marie G.