Festive Fudge

Festive Fudge


"This sweet chocolaty fudge is easy to make and makes a great addition to party trays."

Ingredients 2 h 10 m {{adjustedServings}} servings 315 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
  2. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator
Tips & Tricks


  • Peanut Butter Glazed Fudge
  • Omit nuts. Stir 3/4 cup peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2 cup peanut butter flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.
  • Marshmallow Fudge
  • Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2-cups miniature marshmallows. Proceed as above.
Rate recipe

Your rating


Reviews 67

  1. 81 Ratings


This is a wonderful recipe for those who like candy making but not with all the fuss. I've made it for 20 years-tried snipped, dried cherries, toffee bits or crushed candy canes for the nuts...tried orange, peppermint or coffee extract instead of vanilla... You really can't go wrong!


I really like these condensed milk recipes because EVERYONE gets a container of cookies and candy from me during the holidays. I want to share what I have done with these fudges. I add 1/2 of a 7 ounce container of marshmallow creme. If you try it, you will never use the original recipe again.

Lindsay Jones

I've been making a virtually identical fudge for several years now, with fat-free condensed milk instead of full strength. My guinea pigs- ahem, friends and family- actually like the reduced fat version better, since it's not so rich as to prevent you eating a second piece! I like to use Ghirardelli chocolate chips for extra yummy chocolate flavor. Also, I pour the fudge into a loaf pan; this makes the fudge block a bit easier to handle and takes up less fridge space. Be warned, once you make this fudge for Christmas, everyone and their cousin is going to want a batch!