Eagle Brand Fudge Recipe (2024)

Last Updated on: March 13, 2024

This Eagle Brand Fudge recipe is a great way to soothe that sweet tooth with minimal effort.

It’s so dense, chewy, and chocolatey, and comes together faster than you can finish this sentence.

The hardest part is waiting for it to chill.

The secret ingredient to this fudge is Eagle Brand sweetened condensed milk.

It delivers such a creamy, milky flavor that pairs perfectly with chocolate.

So, let’s calm that sweet tooth with this easy Eagle Brand fudge recipe.

Eagle Brand Fudge

This fudge recipe is so easy, you don’t need to have any baking skills. You don’t even need to use the stove if you don’t want to.

Despite its simplicity, this fudge recipe is the absolute best. The fudge is so silky and the rich chocolate-ness is so decadent and addictive.

If you want to spice things up a bit, I have some fun variations later on. But this recipe is so tasty, that I doubt you’ll need them!

You’re going to love this fudge so much, you won’t want to share.

Ingredients

Short and sweet, just how I like it. Here’s the very short list of ingredients for this indulgent fudge recipe.

• Semi-sweet chocolate chips. For the best flavor, always reach for semi-sweet chocolate chips. Sweetened condensed milk is sweet on its own, and draws out the flavor from the chocolate.

• Eagle Brand Sweetened Condensed Milk. There’s no substitutes for Eagle Brand! This sweetened condensed milk delivers the best flavor and creamy texture to this recipe.

• Vanilla. With so few ingredients, I recommend splurging on high-quality vanilla. Trust, me, it makes a big difference.

• Salt. A dash of salt helps draw out the sweetness and natural flavor of the chocolate. You don’t want to skip this ingredient! Don’t worry, it won’t taste salty.

How to Make

You won’t believe how quickly this fudge recipe comes together. It requires minimal effort, and maximum patience as it sets.

1. Prepare. Lightly grease a 9-inch pan, and line with wax paper.

2. Heat the ingredients. Under low to medium heat, add chocolate chips, sweetened condensed milk, and salt to a saucepan. Stir frequently until everything melts together.

3. Remove from heat. Take the saucepan off the burner, and stir in the vanilla.

4. Pour into the pan. Using a rubber spatula, pour the fudge mixture into your prepared pan in an even layer.

5. Chill. Place in the fridge, and chill for at least 2 hours to set.

6. Serve. Remove the fudge from the pan, cut into squares, and enjoy!

Tips & Tricks

While this recipe is simple, there are some places where things can go wrong. Check out these quick tips and tricks for the ultimate creamy fudge.

• The microwave method. Combine ingredients in a glass measuring cup or bowl. Cook on high for 3 minutes, stirring halfway through. Proceed as above.

• Chocolate chunk fudge. Freeze half a bag of the semi-sweet chocolate chips and add them in right before you pour your fudge into the pan. This leaves little chocolate chunks throughout. Yum!

• Use full-fat milk. Now’s not the time to count calories! Don’t use low-fat or fat-free sweetened condensed milk. The consistency won’t be as rich and it risks being grainy or less creamy.

• The chocolate matters. Milk chocolate is great, but makes this fudge overly sweet. If you prefer a more chocolatey flavor, go for dark chocolate or bittersweet chocolate. Sometimes I do a mix of semi-sweet and dark.

• ABS (Always Be Stirring). The more you stir, the creamier your fudge will be! For the silkiest, melt-in-your-mouth fudge, remember – just keep stirring.

• Heat low and slow. Resist the urge to knock up the heat! If it heats too quickly, it will separate and become grainy. Be patient and keep stirring, it should melt at around 5 minutes.

• Take it off the heat. When the fudge starts to stiffen and get shiny, that’s when you know it’s done! Take it off the heat immediately.

Add-Ins

There are a lot of different ingredients you can add to this basic recipe. Some of my favorites are:

• Mini marshmallows. Two cups of mini marshmallows add another layer of creaminess.

• Nuts. Add all your favorites, like Walnuts, pecans, pistachios, or peanuts for some crunch. You can even throw in a little peanut butter!

• Cookies and cream fudge. Use white chocolate and add in 1 cup of broken-up Oreos for a tasty cookies and cream variation.

• Make it fruity. Add 1/2 cup of sweetened dried cranberries and 1/2 cup of chopped pistachios. It’s chocolatey, nutty, tart, and perfect for the holidays.

• Christmas fudge. Use white chocolate instead of semi-sweet, and mint extract instead of vanilla. Add in 3 drops of green food coloring to make it extra festive.

• Rocky Road Fudge. Or, how about a combo of all of the above? Add mini marshmallows, nuts, candy pieces, and chocolate chips for ultimate indulgence!

How to Store

Because of its high sugar content, this fudge recipe is much less prone to bacteria growth. This makes it last a lot longer!

Here are a few quick suggestions on how to store homemade fudge.

• To Store. This fudge will have a longer shelf life and won’t soften if you keep it stored in the fridge. Store it covered (so it won’t dry out) in the refrigerator for up to a month. At room temperature, it will last up to two weeks.

• To Freeze. Cover tightly with plastic wrap, or store in another air-tight container. Fudge will last in the freezer for up to three months. When ready to eat, thaw it in the fridge or on the countertop.

Eagle Brand Fudge

Servings

32

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

120

kcal

See Also

See's Fudge - CopyKat Recipes

Eagle Brand Fudge is incredibly smooth, creamy, and oh-so-chocolatey! It requires just four simple ingredients and a little patience as it sets.

Ingredients

• 3 cups semi-sweet chocolate chips (18 ounces)

• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk

• 1 1/2 teaspoon vanilla extract

• dash salt

Instructions

• Line an 8 or 9-inch pan with wax paper. It might help to lightly grease the pan before so it sticks.
• In a heavy saucepan over low heat, warm the chocolate chips, condensed milk, and salt until melted and well combined. Do NOT use high heat, as it will burn the chocolate.
• Remove the pot from heat and stir in vanilla. Then, using a rubber spatula, transfer the fudge to the prepared pan. Spread it as evenly as possible.
• Chill for 2 hours or until firm. Then, grip the excess wax paper and lift the fudge out of the pan. Peel off the paper, cut the fudge into squares and enjoy!

Notes

• For crunch, add 1/2 to 1 cup chopped nuts, such as walnuts or macadamia nuts. Mix them into the fudge just before pouring it into the prepared dish.