Festive Fudge

Festive Fudge


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The perfect fudge recipes, easily adapted to make peanut butter, marshmallow or other kinds of fudge.

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Serving Size / Yield

2 lbs.


  • 3 C. semi-sweet chocolate chips
  • 1 (14-oz.) can Eagle(r) Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/8 tsp. salt
  • 1 C. chopped nuts, optional
  • 1 1/2 tsp. vanilla extract

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Line 8- or 9-inch square pan with foil. Butter foil; set aside.

Line medium-sized heavy saucepan, over low heat; melt chips with Eagle Brand and salt. Remove from heat; stir in nuts if desired and the vanilla. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

Yield: about 2 pounds.

Peanut Butter Glazed Fudge:

Omit nuts. Stir 3/4-C. peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2-C. peanut butter flavored chips with 1/2 C. whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.

Marshmallow Fudge:

Omit nuts. Stir 2 Tbs. butter in with vanilla. Fold in 2 C. miniature marshmallows. Proceed as above.

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