Ingredients

  • 1 14 oz. can Sweetened Condensed Milk
  • 2 cups (12 oz.) semisweet Chocolate Chips
  • 1 cup (6 oz.) Milk Chocolate Chips
  • 2 tbsp. Butter
  • 1 tsp. Vanilla
  • 1 cup chopped Pecans, (optional)
  • 1 cup copped Walnuts
Instructions

  1. Lightly grease a 9-inch square pan; line with plastic wrap or parchment paper about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles" which will help you lift the fudge out of the pan.
  2. In a double boiler or stainless steel bowl over simmering water, combine the sweetened condensed milk, chocolate chips, butter, and vanilla. Stir until the chocolate has melted and the mixture is smooth, around 235 - 245°F. Then cool to 130°F, stirring continuously for roughly 20 to 25 minutes. Stir in nuts, if using;. Pour the mixture into the prepared pan.
  3. Spread gently then cover lightly with the ends of the plastic wrap. Chill in the refrigerator until the fudge is firm.
  4. Lift the chilled fudge out of the pan and cut into small squares.
Variations

Bourbon or Rum Fudge

Stir 1 tablespoon of bourbon or rum into the fudge along with the vanilla.

Peppermint Holiday Fudge

Top the fudge with crushed peppermint sticks or candy canes.

Nut Fudge

Replace the walnuts or pecans with 1 cup of lightly toasted pistachios or chopped toasted macadamia nuts.

Rocky Road Fudge

Stir in about 1 cup of miniature marshmallows and replace the chopped nuts with 1/2 cup of chopped peanuts

Toasted Coconut Fudge

Spread about 1/2 cup of flaked sweetened coconut out in a single layer in a skillet. Place the skillet over medium heat and cook, stirring and turning constantly, until the coconut is lightly browned. Stir the coconut into the fudge along with the nuts, if using.

Dried Fruit Fudge

Add 1/2 to 1 cup of dried cranberries, raisins, or chopped dried cherries to the fudge along with the nuts.

Candied Fruit Fudge

Add chopped red and green candied cherries to the fudge in place of or in addition to the chopped nuts.