Traditional, old-fashioned stovetop chocolate fudge is not that hard to make. One day I’ll prove that by posting a recipe and tutorial. But the process is a little time consuming.
And there are days that you don’t want to wait for your delicious homemade concoction to boil, set and cool to creamy perfection. There are days that you just want to bite into a decadent piece of melt-in-your-mouth goodness as quickly as possible.
At times like that, my best chocolate fudge recipe is all you need. Chocolate bliss is just two ingredients and two steps away.
As quick as you can mix your favourite chocolate chips and sweetened condensed milk, you’re ready to enjoy some creamy, dreamy fudge. And the variations of this recipe are pretty much limitless.
Use dark chocolate chips and stir in a cup of walnuts before spreading the fudge into the pan, or use white chocolate chips and coconut extract for a tropical treat. I added one teaspoon of peppermint extract to my fudge to satisfy my craving for mint chocolate.
Pecans, crumbled cookies, raisins or crushed candy canes can all be stirred into your fudge before it’s pressed into the pan to set. The end result is always perfect and will satisfy the cravings of the most die-hard chocoholic. With fudge this easy, you may never want to bother with traditional stovetop fudge!
Looking for more great chocolate recipes? Check out these AMAZING Double Reverse Chocolate Chip Cookies!
Best Ever Two-Ingredient Chocolate Fudge
Mouth-watering quick and easy fudge recipe that can be customized in a snap.
Ingredients
- 3 cups Chocolate Chips
- 1 10- oz. can Sweetened Condensed Milk
Instructions
- Combine chocolate chips and sweetened condensed milk in bowl. Microwave at 50% power for approximately three minutes, stirring after each minute until smooth. Alternatively, combine chips and milk in saucepan and stir constantly over medium-low heat until smooth.
- Pour into greased foil-lined eight-inch square pan and let cool until set. Lift fudge out of pan using the edges of the foil as handles and cut into one-inch squares.
Notes
Fudge can be wrapped and frozen for up to three months. Thaw unwrapped at room temperature before serving.
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Nutrition Information:
Yield: 64 Serving Size: 64 piecesAmount Per Serving: Calories: 58Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 8mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g
MrDisco says
I would make it a 3 ingredient recipe and add walnuts. ok maybe 4 and add a splash of cognac. and chocolate frosting. oh and some espresso. what were we talking about again?
Kathryn says
Mmmmm, espresso!
Marilyn Comber says
I’m liking the espresso idea
Tracy says
My husband came up with a GREAT idea for this fudge….
WARNING IT IS ADDICTING!
He bakes brownies and then he puts the fudge on top of the brownies, and sprinkles pecans on top. It’s great hot with vanilla ice cream, or let it sit overnight. The next day it’s perfect! It’s amazing!
Let me know what you think about it..??
Kathryn says
Oh my goodness, this DOES sound amazing! I’ll definitely be giving it a try and will let you know how we like it. Though with chocolate, chocolate and more chocolate, I can pretty much already be sure this is my kind of treat. Lol
Jan Buchanannan says
Frosting would be an over kill even I like alot of chocolate but that would be to much 😉
Melissa says
I agree!!!
Karla says
Does adding liquid change the consistency? I like the espresso idea as it always intensifies the chocolate flavour!
Kathryn says
Hi Karla! Adding a tablespoon or two of certain liquids doesn’t make too much of a difference, but rather than brewed espresso, I would add a teaspoon or so of instant espresso powder to ensure a rich flavour and proper consistency. I agree, it really does bring out the flavour of the chocolate in a recipe like this!
marynikki says
You had me at cognac..?
PBaker says
Yummm vanilla or peppermint flavoring? In other words, just make it your own….
John carr says
This was so easy and tasty ! And with 3 kids and 4 adults in the house, Im surprised it lasted a week….
John carr says
Adeed matshmallows to the second batch. Can’t wait to try them. Thanks !
John carr says
Added marshmallows to the second batch. Can’t wait to try them…
Kathryn says
So glad you enjoyed it, John! It’s one of our favourites here too, but I have to hide it to get it to last a week! Lol
Beva says
Can this recipe be doubled?
Kathryn says
Absolutely it can, Beva! 🙂 Just make sure the chocolate is fully melted, so with more chips it may need a little more time and stirring.
Lottie says
Mine never seem to harden. It is always sticky
Kathryn says
Hi Lottie! Sorry to hear that you’ve been having problems! First off, you may want to check the measurement of the sweetened condensed milk. Here in Canada, the standard can size is 10 oz, or 300ml. In the United States, I believe the standard cans are often 14 oz, so if that’s your can size, I’d either measure out ten ounces, or add an extra cup of chocolate chips.
You could also try melting the chocolate in a small saucepan over VERY low heat. A too-hot microwave may be seizing the chocolate and changing the consistency. Finally, you may want to try letting the fudge sit at room temperature to set instead of chilling it. If the fridge has moisture or condensation in it, it may be affecting the firmness of the fudge when you chill it.
Hope one of these helps, and good luck! 🙂
Court says
Can you freeze it?
Kathryn says
You can absolutely freeze it! If you’re going to serve it all around the same time, I wouldn’t even cut it into squares. Just wrap the whole block in foil once it’s completely cool and then either pack it in a large ziplock bag or wrap it in plastic wrap. I usually make so many treats that I only take out a portion each time throughout the holidays, so I’ll cut it into squares before I pack it up and then take out what I need each time. Either way, it thaws at room temperature pretty quickly; under ten minutes I’d say for the pre-cut squares and in less than an hour if you’re thawing the entire block. Hope this helps!
Jason White says
Hi, here into the USA, the 14oz can is by weight, when I measured it out it came out to 10 fluid oz. or 300 mls. Hope this helps!
Kathryn Gignac says
Sorry for my super late reply, Jason! This is SO helpful and makes so much sense; I thought it was strange the US would have a different can size but it seems it’s the same after all and just measured a different way!
Dianne says
Cans in Australia come in 397gm, how much chocolate would you add in that case?
Thanks a bunch.
Kathryn says
Hi Dianne! Our cans in Canada are 300ml or 10 fluid ounces, which is just over a cup. It looks like ml and grams are a straight conversion, so your 397g can is probably around a cup and a half or 400 ml, is that right? If so, about 4 1/2 cups of chocolate chips would be what you need! 🙂
paula says
great!!!!
Jennifer Chaires says
Also you can make fudge recipe with a vanilla frosting or any flavor frosting,chips or peanut butter,melt 2 in microwave and mix line pan w foil+ pan spray, refrigerate for 2 hours
Betty Nix says
This recipe originally appeared in a magazine ad some 15 years ago. It contains sweetened condensed milk, chocolate chips, vanilla flavoring, dash of salt. May add nuts if desired. It was an ad for either Eagle Brand Milk or Nestles Chocolate chips. I have been making this every year for my family.
Kathryn says
Hi Betty! I’ve actually been making this recipe for well over twenty years now, and my mom made it before me, so it’s been around much longer than that! I’m sure variations of it have been around ever since the debut of sweetened condensed milk. 🙂
Elaine says
Hey! It’s new to me! It’s easy! I’ll try it and nit tell anyone how easy it is. Thank you everyone!
Bev says
LOL
Nancyt Peterman says
I, too have made it for decades. The original recipe called for 1 1/2 Tb vanilla extract and 1 1/2 cups chopped walnuts. A variation I made is to add about 3/4 cup chopped dried Montmorency cherries and 1 1/2 Tb almond extract. It’s is so versatile and yummy.
Jennifer says
yum! I’ll add nuts and marshmallows and call it a day!
Kathryn says
Ooh, marshmallows is a great idea! I’m actually tempted to make more today with butterscotch chips and pecans; Butter Pecan fudge is one of my favourites!
C M says
If it takes the CHOCOLATE to make it set up, wouldn’t doing butterscotch pcs not set up? Cuz I like the butterscotch idea too.
Kathryn says
Hi CM! Luckily butterscotch chips are made to have the exact same consistency as chocolate chips, so you can absolutely substitute one for the other! 🙂 Just make sure to use the full 3 cups to ensure the correct texture. (About two bags of chips, I believe.)
Cindy says
I wonder how peppermint schnapps would taste mixed in with the fudge.
Jean says
Butterscotch chips ooh x we can’t get them over here 🤦♀️
Kathryn says
Oh that’s so sad! I LOVE them for a few different recipes, but they’re especially yummy as fudge!
Monique L. S. says
Ummmmm….fudge….
😀
Kathryn says
Right? This fudge was from a few days ago and it is long gone; I may just have to make more! Lol
CJ says
I only have 10 ounce can of sweetened condensed milk. Can I adapt the fudge by using less chocolate?
Dee says
10 oz. Is west the recipients calls for…
Randa @ The Bewitchin' Kitchen says
Oh wow! That’s really easy! Sometimes simple is best.
Maria Reaser says
I made this with 2 cups peanut butter chips and 1 cup chocolate chips yummy
Kathryn says
Oh that sounds awesome, Maria! I’ll have to give it a try for my peanut butter-loving boys!
Geraldine says
Hi when it says chill does that mean the freezer? As it hasn’t set by placing it in the fridge. Thank you ????
Kathryn says
Hi Geraldine! That’s very strange, how long have you had it in the fridge? It honestly doesn’t even need the fridge usually, it just speeds up the firming process a bit. As soon as it cools, the chocolate should start to harden and gradually firm up your fudge. You can store it in the freezer once it’s set, but you shouldn’t need the freezer to set it.
Geraldine says
Hi Kathryn
Thanks for your reply I used a bar of cooking chocolate with the condensed milk and mixed in a saucepan. I placed it in the fridge overnight when I cut into it, it was a semi solid gooey mess. So I place in the freezer for 3 hours, with the same result, the chocolate was firmer but the inside still stuck to the knife in a gooey mess. So I’ve obviously done something wrong! Not to worry, but thanks for your help ????
Kathryn says
Hmm, how many ounces was the bar? I believe a standard box of cooking chocolate is about 8 oz, and 3 cups of chips is about 12 oz, so the fudge might have been a little low on the necessary chocolate it needed to firm up. From what I’ve found, the best technique if the fudge isn’t setting is to reheat it and reblend everything again to try to get the proper consistency (potentially mixing in more melted chocolate if that was the problem). Sorry I was too late to help with this batch, but hopefully this might help for next time!
Donna says
Baking chocolate is not the same as chocolate chips..they are not interchangeable.. try it again with the chocolate chips!
I have made peanut butter fudge with equal parts peanut butter and a can of vanilla fudge! Yummy ?
Val says
I put this recipe on the net many years ago.3.5. Cups of chocolate and add favourite booze to the mixture Sabra_1
Mary lind says
What type of chocolate % is to be used.semi sweet, ?
Kathryn says
Hi Mary! I’ve made this fudge with white chocolate, milk chocolate, dark chocolate and semi-sweet! One of the great things about this recipe is how versatile it is. You can make it with your favourite type of chocolate to suit you! 🙂
Annie says
You can make Reese cup fudge with a layer of peanut butter fudge then add chocolate on top after hard . Cut in small pieces. I make dreamcycle fudge by using white chips and orange flavor . White chips can be used for any flavor .. green for St Pats Day
Sheila says
White chocolate chips with dried cranberries and chopped pistachios Mmm.. Very festive looking.
Valerie says
I have a peanut butter lover in my family. Can I substitute peanut butter chips in place of chocolate chips
Kathryn says
Absolutely you can, Valerie! I’ve done this before as well!
Kathi says
Can you do this on the stove to
Kathryn says
Hi Kathi! You absolutely can, but you just need to make sure that you use a low heat on the stove, and make sure the pot is completely dry. Then just melt the two ingredients together until they’re smooth and pour them into the pan. (Moisture is a great enemy of chocolate, so even a tiny amount of water will stop the chocolate from melting properly.) Let me know how it goes!
VooDew says
This is my preferred method for making fudge, the old cocoa recipe just flubs up royally when the humidity is off and just BLECH too much hassle! I love doing Peanut Butter Fudge this way, too, 2 bags Reese’s PB Chips to one can of Sweetened Condensed Milk. OMG or just this morning I made Dark and Milk Chocolate Fudge with 1 and 1/4 cans Sweetened Condensed Milk, 10 oz bag of Dark Chocolate Chips and a 10 oz bag of Andes Creme De Menthe Baking Chips…so much YUM
Kathryn says
Oh my gosh, I LOVE the idea of using Andes Crème de Menthe chips! <3 I usually just add a bit of peppermint extract at times but using the mint chips would definitely add some extra wow. I totally agree; I still make the old cocoa fudge every once in a while when I'm nostalgic, but this is SO much easier and so delicious! 🙂
Mandy says
I want to make some of this fudge for Christmas presents. How long does this fudge keep?
Kathryn says
Hi Mandy! It’s a great Christmas gift for sure! 🙂 It keeps great in the freezer for months, and then can just be thawed and packaged for gifts. At room temperature, the fudge will last 1-2 weeks on average. It doesn’t really go bad because of the high level of sugar, but does dry out left at room temperature too long, so I definitely recommend freezing it if you’re going to use it as a gift later. Hope this helps!
Hannah says
Hello!
How much fudge does this make? Thanks!
Kathryn says
Hi Hannah! It fills an 8″ or 9″ square pan perfectly, and then I usually cut it into 1″ squares. So with an 8″ pan you should get about 64 pieces. If I had to guess, I’d say it’s probably about 2 lbs of fudge in all. Hope this helps!
Kat says
? thanks, answered my question as well! Christmas is few days away and I’m excited to give this a try!!
Edith says
How many ounces in a cup
Kathryn says
A cup is eight ounces. 🙂 Hope this helps!
MIREILLE PANTALACCI says
Hello Kathryn tout d’abord merci pour tes recettes et tes conseils qui sont toujours très appréciés j’aimerais juste savoir a quoi correspondent tes mesures 1 10 oz Peut Lait Condensé Sucré , si j’ai bien traduit cela fait plus de 3 kg de lait concentré , je pense que cela fait un peu beaucoup peut tu avoir la gentillesse de me préciser les mesure en grammes de 3 tasses de pépites de chocolat et 1 10 oz Peut Lait Condensé Sucré , merci pour tout et Bonne Année plein de bzzz
MIREILLE PANTALACCI says
Hello Kathryn tout d’abord merci pour tes recettes et tes conseils qui sont toujours très appréciés j’aimerais juste savoir a quoi correspondent tes mesures 1 10 oz Peut Lait Condensé Sucré , si j’ai bien traduit cela fait plus de 3 kg de lait concentré , je pense que cela fait un peu beaucoup peut tu avoir la gentillesse de me préciser les mesure en grammes de 3 tasses de pépites de chocolat et 1 10 oz Peut Lait Condensé Sucré , merci pour tout et Bonne Année plein de bzzz…Mireil
Kathryn says
Bonjour Mireille! 10 oz. est de 300 ml (300 g). 3 tasses de pépites de chocolat est de 750 ml. Pardonnes toute erreur dans ma frappe; je ne parle pas très bien le français. Merci d’avoir lu mon blog!
Jane says
Hi do you have a recipe for diabetic fudge?
Can you use milk diabetic chocolate? Not sure if sweet condensed milk is allowed
Kathryn says
Hi Jane! Most sugar-free chocolate can usually be used without issue in this recipe. For the sweetened condensed milk, the safest bet might be to make your own. Most people that use this recipe seem to find that it produces the same results as regular sweetened condensed milk. http://www.geniuskitchen.com/recipe/sweetened-condensed-milk-substitute-for-diabetics-143017 I can’t guarantee that it will work perfectly, but it sounds like it should. 🙂 I’d love to hear how it turns out if you give it a try!
Rosemary says
If you put marshmallows in do you add them while it cooking or when You pour it into the dish
Rosemary
Kathryn says
Hi Rosemary, sorry for the delayed response! What I like to do is gently fold marshmallows into the fudge, or even just press them into it, when pouring it into the pan. That way I get chunks of marshmallow in every bite. With chopped walnuts added as well, it’s a tasty Rocky Road. 🙂 (The marshmallows will melt a bit but still stay somewhat separate from the fudge.)
Jattra says
Hi! I have a silly question. I bought the ingredients for the fudge and the sweetened condensed milk is in a 14 fl ounce can how does that work when the recipe calls for 10 oz?
Kathryn says
Hi Jattra! Please forgive my delayed response, I was offline over the holidays. 🙂 I’m in Canada, where a can of sweetened condensed milk is 300 ml, or 10 oz. So if you have the larger 14 oz. can, I would just measure out 1 1/4 cups of sweetened condensed milk for this recipe and save the leftovers for another recipe. (Or just stir it into coffee; it’s delicious!)
Erin says
I used a whole can and I want to say it was 14oz but not 100% sure.
Kathryn says
Yes, the nice thing about sweetened condensed milk is that it’s a little forgiving, so you can get away with adding more of it and still get great results. 🙂
Kari Huber says
Have you ever tried the chocolate sweetened condensed milk? What would the difference be? More chocolatety lol?
Kathryn says
I haven’t heard of chocolate sweetened condensed milk but oh my gosh, that sounds AMAZING! I’m sure it would totally add an extra bit of chocolatey goodness to the fudge! :
Erin says
I made this over Christmas with dark chocolate and semi-sweet and added some marshmallows and it was a hit. It was so easy I will definitely be making this again!!
Kathryn says
That is so great to hear, Erin! I LOVE adding marshmallows; that extra gooiness gets me every time!
Jacqueline says
Do you grease the pan and then line with foil. Or do you grease the foil? TIA
Kathryn says
Hi Jacqueline! You grease the foil to keep the fudge from sticking. I’ll change that wording to make sure it’s clear! 🙂
Bonnie McDaniel says
What about using the low fat sweetened condensed milk? And sugar free chocolate chips?
Kathryn says
Hi Bonnie! The sugar-free chocolate should definitely work and while Eagle Brand suggests only using regular sweetened condensed milk for fudge and candies, other people seem to have substituted low-fat or even sugar-free versions and still had success. So I’d say it could be worth a try! For a simple single serving of “healthy” fudge, I often just blend together cocoa powder, coconut oil and either stevia or a little maple syrup to my desired firmness. Quick and delicious when I want a chocolate fix! 🙂
Caroline says
Délicieux et rapide! Je recommende!!!
Ashleigh says
What would the nutritional info be per serve please? How many carbs
Kathryn says
Hi Ashleigh! The answer to that would vary a little bit depending on the chocolate you choose, but when made with semi-sweet chocolate chips and cut into one-inch squares, a piece of fudge would have 78 calories and about ten grams of carbs. I’ve added a nutritional label above for you as well; hope this helps!
Brenda Marsden says
I just wanted to make a comment. I have lined my 8×8 pan with plastic wrap for years or parchment paper. I just give the pan a light spray with non stick spray so the plastic sticks to the pan. Line the pan with the plastic wrap then pour in the melted fudge. I then top the fudge with another layer of plastic wrap. When chilled tip the pan upside down knocking the fudge out onto the cutting board peeling off the plastic from both sides. Cut while cold into desired sizes. I cut the 8×8 into 4 to wrap to give as a family gift or for daintier gifts I cut into 1″ cubes and set them into candy chocolate wrappers. Just remember 1″ cubes dry out very quickly so do them just before the gift giving.
Kathryn says
Thanks so much for sharing, Brenda! I’ve used parchment paper instead of foil before as well, but I wouldn’t have thought to use plastic wrap! I like the idea of covering the top to be able to turn the whole block of fudge out onto a cutting board. 🙂
Brenda Marsden says
Welcome Kathryn. I sink the top layer of wrap right into the fudge then smooth with my offset spatula for a smoother looking fudge as well pushing the sides and corners evenly into the pan. Works far better than the spatula or spoon on the fudge directly. Mind you then you don’t have a mucky spoon to lick clean!! ha ha
Deb says
Hi, this looks delicious. What are the UK measurements – ml and g? Also can it be made in batches and frozen? Thanks Debs
Kathryn says
Hi Deb! 3 cups of chocolate chips is 525g, and a 10 oz. can is 300 ml. And absolutely it can be frozen! I’ll often make fudge early and freeze it for the holidays by wrapping it first in plastic wrap and then again in aluminum foil. Hope this helps, and let me know if you have any other questions! 🙂
Tay says
This is truly great recipe. I have been making it for years and have aslways used the 14 ounce s.c. milk and have never had a problem, even with every flavor add-in I’ve tried…. Maybe 20!! Half butterscotch half semi sweet chocolate is my favorite.
Kathryn says
That is great to know, Tay! Here in Canada, 10oz is the standard size of a can, so I wasn’t sure how it would turn out with those extra four ounces. I know I’ve seen recipes with both amounts, though! Sweetened condensed milk is such amazing stuff 😀
Lemonade says
Sounds like a delicious recipe and I am definitely going to have to try it sometime… I’ve never tried fudge before so I’ excited…
Kathryn says
Oh you will LOVE it, Lemonade! 🙂 My favourite thing about this recipe is that I can switch it up to another flavour so easily. Making it with peanut butter chips instead of chocolate and then stirring in Reese’s Pieces is heaven!
Lemonade says
I’m pretty sure we don’t have Reese’s in Australia and I am allergic to nuts…. what else do you suggest?
Kathryn says
Oh the possibilities are endless. 🙂 Using white chocolate with either rainbow sprinkles or Smarties candy stirred into it is another fun one. And using butterscotch chips makes an amazing butterscotch fudge. Or an amazing fudge can be as simple as adding a bit of orange or mint extract to the traditional chocolate fudge. Lots of times, that’s all I’ll do to add a little gourmet touch to my regular recipe!
Lemonade says
Thank-you! ?
Cathy Siracuse says
Do you have a recipe for an easy vanilla fudge?
Kathryn says
Hi Cathy! You can actually buy vanilla flavoured chips that you could use in this recipe to create a vanilla fudge! I would add an extra teaspoon of real vanilla extract for even more creamy vanilla flavour. 🙂 If you give it a try, please do let me know how it turns out!
Linda says
I just made this fudge with 2 bags(4 cups)of semi sweet chips…1 can(14oz)condensed milk & 3/4c chopped walnuts?
I TURNED OUT PERFECT???
Linda Lagnada says
I just made this fudge with 2 bags(4 cups)of semi sweet choc chips…1 can(14oz)condensed milk & 3/4c of chopped walnuts
It turned out PERFECT???
Kathryn says
I’m so happy to hear that, Linda! And I LOVE the walnut addition; they add such a great classic flavour. 🙂
Linda Lagnada says
I have made 3 batches all different from the walnut fudge…4 total batches? I made white choc cinnamon…
peanut butter &
choc peppermint
I plan on making 4 more…all different batches for a total of 8 batches of assorted fudge…
I plan on making asst fudge plates as little gifts for my girls at work & hostess gifts to different Christmas party invites….this turns out so creamy & delicious & is the easiest fudge I have ever made….I was always so skeptical with only 2 or 3 ingredients…
Finally at 69yrs old I decided to give it a try & have been kicking myself for not doing it a long time ago…
So happy I saw this on Pinterest & gave it a try?
Maime says
Sinc e every can of condensed milk I found says 14 oz, how much more of the chocolate chips would we need? Hate to waste the milk..
Kathryn says
Hi Maime! Sorry for the delayed response on this! Some people still get good results just using the extra sweetened condensed milk without adding more chocolate, but for the most part, I’ve found an extra cup of chocolate chips (so four cups total) will give you that perfect fudge texture when using the larger 14oz. can. 🙂 Hope this helps!
LaVerne says
I don’t quite understand, you said to melt choc. chips & S.C. Milk in microwave till smooth. Then you said to alternatively combine chips & milk in saucepan over medium-low heat until smooth. Couldn’t you just cook everything in the saucepan over med.-low heat?
Kathryn says
Hi LaVerne! Alternatively basically means “instead of, if you prefer.” So you just choose the method you like best, stove-top or microwave, and use that one. 🙂 Hope this helps!
Christine says
Isn’t this the Rachel Ray recipe?
Kathryn says
Nope! It’s actually an old recipe my mom used to make when I was a child. Since there are only two ingredients, I’m sure there are many variations of it out there, though. 🙂 Hope you enjoy this one!
Bwilliams says
I add a pinch of sea salt and a tsp vanilla, plus pecans or black walnuts. Fast & Fabulous.
Kathryn says
Love the added nuts; definitely a must for me too! 😀
Zuhrie says
Can i use nutella instead of chocolate chips?
Kathryn says
Hi Zuhrie! Unfortunately that wouldn’t work because you need the firmness of the chocolate to make the fudge set properly. However, if you’re craving that Nutella flavour, you can make a delicious fudge by melting two cups of Nutella with two cups of semi-sweet chocolate chips!
Jan says
If I want to add some peanut butter to this, would it still set? Only want to add a small amount, or should I just use a small amount of peanut butter chips instead of chocolate?
Kathryn says
Hi Jan! You can absolutely add peanut butter even up to a full cup and it will still set. Sweetened condensed milk is kind of a magic ingredient that way, it really helps the chocolate keep its perfect texture. 🙂 Hope this helps!
Jim b says
Quick, easy, granddaughter loved it,
Kathryn says
So happy to hear that! It’s a favourite with my chocolate-loving toddler too. Lol
Nancy D says
Made gingerbread fudge for the 1st batch. So far, so good. My 2nd batch is the Mexican chocolate. I used dark chocolate chips, the can of sc milk, and added the 2 T butter. Just like the gingerbread only dark chocolate instead of white. The chocolate started to get soupy, separating. Not sure if the butter wouldn’t mix with the dark chocolate or what. Will see if it sets up or not. It’s very thick.
Kathryn says
Oh shoot, that doesn’t sound good! Even the slightest bit of moisture in the chocolate can cause it to seize up so that it doesn’t melt together properly. Was the butter in the fridge, possibly? I wonder if it had a bit of condensation that interfered with the melting. If it didn’t set properly, adding a tablespoon or so of coconut oil or lard to the mixture and reheating it can sometimes un-seize the chocolate and get it properly melted again. Personally, I prefer coconut oil but both will work!
Nancy D says
I will try the coconut oil and remelt the two that did not work. My Mexican chocolate came out as good as the gingerbread! Unfortunately, the chocolate caramel with butter is hard like a block of chocolate. I used butter in that one. The Irish Cream flavored chocolate chips I did not add any butter and it turned out the same as the chocolate caramel.
Debbie Beattie says
This recipe looks so easy to make and I bet it’s yummy
Donna says
How do you make rasberry chocolate fudge?
Kathryn says
Hi Donna! You can do it a couple of different ways. Either stir 1/4 cup raspberry jam into the chocolate and condensed milk mixture before spreading it in the baking pan, stir in 1/2 tsp. of raspberry extract or, for maximum raspberry flavour, do both!
Jancie says
Actually a 12 oz bag of Nestle’s chocolate chips is only 2 cups. Need 1 1/2 bags for 3 cups of chips