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- 1 pound(s) semisweet or bittersweet chocolate finely chopped
- 3 tablespoon(s) unsalted butter cut into pieces
- 1-14 ounce(s) can sweetened condensed milk
- 1/2 cup(s) walnuts, pecans or pine nuts finely chopped
- Paper or foil candy cups
- Line an 8in square metal baking pan with parchment paper so that it hangs over two of the edges by at least 2 inches (for removal). Butter the pan well or coat with butter-flavored nonstick cooking spray, especially on the sides of the pan not covered with parchment; set aside.
- Place the chopped chocolate and butter pieces in the slow cooker. Cover and cook on LOW until melted, about 1 hour.
- Stir with a wooden spoon, then stir in the condensed milk until smooth. Stir in the nuts, if using. Pour the mixture into the prepared pan and smooth the top to make an even layer. Refrigerate, uncovered, until set and firm, about 4 hours.
- When the fudge is firm, dip a knife into hot water and use it to loosen the edges of the fudge that directly tough the pan. Pull on the 2 edges of the parchment paper to lift out the fudge in one piece. With the hot knife, cut the fudge into 1 inch squares. Place in paper or foil candy cups, if desired, or store in an airtight container with the layers of fudge separated by parchment or waxed paper. The fudge will keep for 2 weeks in the refrigerator. Let rest for 30 minutes at room temperature before serving.
This recipe is a personal recipe added by ad5colorado and has not been tested or endorsed by MyRecipes.
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