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Easy and Delicious Foolproof Fudge

Carol Day, New England Cooks Co-Host (and Tony's "old" sidekick). 

Although this is a Christmas recipe, I'm sure it would be just as good for Valentine’s Day... or Easter... or my birthday in June!

Isn't everyone looking for the perfect fudge recipe?  Gone are the days when we had to stir and stir and stir and then sometimes it was still "mush.”  I clipped this recipe out of a magazine before Christmas and it is called "Foolproof Fudge" …and it is!  I would be ashamed to say how many batches I made over the holidays.  If you weren't on my list to receive a batch, maybe next year!  


3 cups (18 oz.) semi-sweet chocolate chips
1 14-oz. can sweetened condensed milk (not evaporated milk)
1/2-to-1 cup chopped nuts (absolutely required!)
Dash salt
1 1/2 teaspoons vanilla

Line an 8- or 9-inch square pan with aluminum foil.  Butter the foil, and set aside.

In a heavy saucepan, melt the chocolate chips with the sweetened condensed milk and salt. 

Remove from heat, stir in nuts and vanilla, and spread evenly in the pan.

Chill in the fridge for about 2 hours, or until firm.

Turn the fudge out onto a cutting board, peel off foil, and cut into squares.

Store covered in the fridge.

P.S.  You can omit the nuts and add 2 tablespoons of butter with the vanilla, and then fold in 2 cups of miniature marshmallows.  Proceed as above.

Like the "My Pillow" man says… "I know you're going to like it!"