Chocolate Fudge Recipe
Baker's chocolate fudge recipe is extremely easy and quick to make. This fudge is great for enjoying at special get-together s and is a wonderful idea for holiday gift giving.
We found this recipe on the inside of a Baker's semi-sweet chocolate box and gave it a try. It was a big hit with all of the moms and children at our weekly home school co-op and again at our family Christmas party so why not give our chocolate fudge recipe a try yourself.
There are times when it is best to use real vanilla as opposed to imitation vanilla. Although the recipe didn't specify using real vanilla, this is definitely one of those times when the flavor of the vanilla can make a real difference.
We didn't include the nuts in our brownies and they turned out great. Nuts are often considered optional in a recipe due to the allergies many people have to all kinds of nuts.
We also used a 9-inch pie dish instead of a square pan, but it didn't seem to be a problem.
To give you an idea of how easy this chocolate fudge recipe really is, the total time you'll spend making it is roughly 10-15 minutes. Refrigeration time is a few hours, but the actual hands-on time you spend mixing up the fudge is really quick!
Chocolate Fudge Ingredients
- 2 packages (8 squares each) of Baker's Semi-Sweet Chocolate
- 1 can (14 ounces) of sweetened condensed milk
- 1 cup chopped nuts (optional)
- 2 teaspoons real vanilla
- Microwaveable bowl
- 8-inch square pan
- aluminum foil
Baker's Classic Chocolate Fudge Recipe
Preparation time: 10 minutes
Yield: 24 squares or so
Line the 8-inch pan (or the pan of your choosing) with aluminum foil. Make sure the foil goes up and over the sides of the pan.
In the microwaveable bowl, heat the chocolate squares and sweetened condensed milk on high for 2 to 3 minutes. Every microwave is different, so watch the chocolate to see if it looks to be almost melted at around 2 minutes. Stir the chocolate at the 2 minute mark.
If the chocolate is almost melted, continue stirring until the chocolate is completely melted.
Add the real vanilla and nuts (if so desired). Mix it all together until it is well blended. The chocolate fudge will begin to form a thicker consistency. That's ok, but be sure to mix the fudge and spread it into the pan pretty quickly after the chocolate melts. Otherwise, you may have a difficult time forming it into the pan evenly.
Spread the chocolate fudge into the foil-lined pan until it is distributed evenly.
This chocolate fudge recipe requires refrigeration time of at least 2 hours, but possibly a bit longer. When it's firm to the touch, it's ready to remove from the refrigerator and cut into squares.
Lift the fudge out of the pan by gripping the sides of the foil and lifting upward. The foil should peel easily away from the bottom of the fudge.
Cut the fudge into squares and place on a serving tray or directly into a tin for gift giving. If you're putting into a container for storing, be sure to place a layer of wax paper in between the layers of fudge to keep them from becoming one huge chocolate mess.
Store the fudge in the refrigerator for best results.
Go to Sour Cream Chocolate Cake Recipe HERE!
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