Saturday, December 22, 2012

Easy Fudge Recipes

My friend Stacy (Stacy Sews and Schools) and I were talking on Wednesday about easy fudge recipes. She complained that she had never been able to make fudge the "old fashioned" way. I told her of two ways that I knew were easy and tasty.

So, I did a search for easy fudge recipes since all of mine are scattered here and there in my kitchen:)

Eagle Brand has quite a few that look good, here's the Eagle Brand Peanut Butter Fudge:

  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 (12 oz.) package white chocolate morsels
  • 3/4 cup chopped peanuts
  • 1 teaspoon vanilla extract

  1. LINE 8 or 9-inch square pan with foil, extending paper over edges of pan.

  2. HEAT sweetened condensed milk and peanut butter in large heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.

  3. SPREAD evenly in prepared pan. Cool.

  4. CHILL, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Here is the easiest fudge I ever made found on
  • 3 cups semisweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup butter
  • 1 cup chopped walnuts (optional)
  1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
  2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

And I've made this one before, very good! I found mine on a jar of Reese's Peanut Butter, I think:

Peanut Butter Fudge

  • 1¼ cups (10 ounces) unsalted butter
  • 1¼ cups smooth peanut butter
  • Pinch of salt
  • 1½ teaspoons vanilla extract
  • 4½ cups powdered sugar, sifted

1. Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.

2. In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.

3. Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.

4. Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container.

Enjoy Stacy (and anyone else wanting to try them)!


  1. Eileen & Stacy - Here's one I got from Pillsbury's website many years ago - easey-peasey!!


    12 oz chocolate chips
    2 Snickers bars, chopped
    1 can Pillsbury frosting

    Melt chips in medium saucepan over low heat, stirring constantly. Remove from heat. (Or microwave on HIGH for 1 to 2 minutes until chips are melted, stirring occasionally).

    Reserve 2 Tbsp chopped candy. Add frosting and remaining candy to melted chocolate; blend well. Spread in prepared pan (8x8", foil-lined & sprayed). Sprinkle with reserved candy. Refrigerate 1 hour or until firm.

    I like to experiment with different flavor combinations - milk chocolate chips & cream cheese frosting (YUM!) ... Baker's German chocolate & Coconut Pecan frosting (DOUBLE-YUM!!) ... mixi it up!! And with the lighter frostings on the market today, you can make "healthier" fudge - LOL!


    Karen (aka CBear)

  2. PS ... I always use disposable aluminum pans for easy removal!!

  3. YIPPPPPEEEE!!!!!!!!!! Thank you, Eileen and Karen!!! I may actually be able to make fudge!!! OMGOSH!!! LOL

  4. Catherine Shandor BoydDecember 22, 2012 at 12:53 PM

    WOW! My mom makes great fudge. She gave me her recipe but it just isn't the same. I have tried the recipe from the marshmallow FLUFF jar. Gotta try one of these posted though. YUM :)

  5. If you go to Food Network's website and search for Paula Deen's fudge. I make her 'cheese' fudge every year. It is made with Velveeta Cheese and UNBELIEVABLY GOOD!!!! It is easy to make too!

  6. It's never the same as your mother's! I can't make my mom's fudge either.