Quick Recipes and Easy

Milk Chocolate Fudge Recipe – Easy Milk Chocolate Fudge

Here is a fantastic tasting chocolate chip fudge recipe that’s as simple as pie to make. Whip up a batch of this chocolate fudge when you need to make a quick dessert.

2 (6 oz.) packages semisweet chocolate chips
1 (6 oz.) package milk chocolate chips
1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)
1/2 to 1 cup nuts, chopped
1 1/2 teaspoon vanilla extract


Line an 8-inch or 9-inch square baking pan with wax paper.

In a heavy saucepan, cook chocolate chips and milk over low heat until thoroughly melted. Remove pan from heat. Stir in the nuts and the vanilla. Spread fudge pan and chill in the refrigerator for 2 hours, or until firm.

Cut into squares before serving.

=> Chocolate Marshmallow Fudge Recipe: Best Chocolate Marshmallow Fudge

Kids especially like this marshmallow fudge and this recipe can be a tasty treat to make on a weekend or for a bake sale.

2 1/4 cup granulated sugar
1/2 cup evaporated milk
2 cups miniature marshmallows
1/4 cup butter
1/4 teaspoon salt
1 cup chocolate chips
1 cup pecans, chopped (optional)
1 teaspoon vanilla


Grease a 9-inch square baking pan.

In a 3-quart saucepan, combine the sugar, milk, marshmallows, butter and salt. Cook over low heat – stirring constantly – until the mixture bubbles. Reduce the heat to a low setting and cook for another 5 minutes until the marshmallows are melted; stir constantly. Remove pan from heat.

Stir in the chocolate chips, pecans and vanilla. Cook and stir until the chocolate chips are melted and all is well blended.

Pour fudge mixture into baking pan. Chill in the refrigerator for 30 minutes, or until firm. Cut into Squares before serving.

=> Chocolate Mint Fudge Recipe: Irresistible Chocolate Mint Fudge

This is a fantastic fudge recipe to make for the holidays. Since this recipe involves layering of fudge, you might want to cook the chocolate layer in 2 separate batches instead of one batch (which might cool down too much for simple use).

1 (12 oz.) package semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)
6 oz. white chocolate
2 teaspoon vanilla
1 tablespoon peppermint extract
Green food coloring


Line wax paper in an 8×8-inch baking pan.

In a saucepan, combine 1 cup of milk and the chocolate chips; stir over low heat until melted. Stir in the vanilla. Pour 1/2 of the mixture into the prepared baking pan and let cool for 10 minutes.

In another saucepan, cook the white chocolate and remaining milk over low heat until chocolate is melted. Stir in the peppermint and green food coloring. Spread into baking pan over first layer. Let cool 10 minutes.

Pour remaining chocolate mixture into baking pan over the mint layer. Let cool. Cut into squares before serving.

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