Eagle Brand fudge is a simple five-ingredient recipe and is easy to make for a sweet treat packed with chocolate goodness.
If you are a bit nervous about making fudge, don’t be! This recipe is super simple and there are no complicated temperature needs or fears of overcooking.
It is a simple mix and chill recipe that even the most inexperienced cook will master easily.
My mother-in-law used to make this every Christmas. It was one of her favorite recipes and is one of the many that made its way into my kitchen and now my site. Her recipe card was titled festive fudge and fantasy fudge, but it is the same as the fudge recipe that used to be on the back of the Eagle Brand can.
If you don’t know what Eagle Brand is, it was just the name that our grandma’s called sweetened condensed milk. You can use any brand for this recipe.
- Semi-sweet chocolate chips (18 oz.)
- Sweetened Condensed Milk (14 oz.)
- Chopped nuts, optional
You can use a variety of chopped nuts or just choose a favorite for the recipe. But it still works just fine without it so if nuts are a problem, leave them out.
You can try changing the chocolate chips to a mixture of 2 cups milk chocolate and 1 cup semi-sweet if you prefer a softer flavor.
How to Make Eagle Brand Fudge
- Using a heavy saucepan, melt the chocolate chips with the Eagle Brand and the salt over low heat. If you are adding nuts and vanilla, mix these in.
- Spread the mixture onto a square pan 8 inch or 9 inch square that is lined with wax paper.
- Pop in the fridge and chill for 2 hours, until firm.
- Spill the fudge into a cutting board and gently peel off the paper then cut it into squares.
How do you make marshmallow fudge?
My mother-in-law had a note on her recipe card that said she preferred this fudge with marshmallows. It cuts through some of the sweetness.
If you do want to make the marshmallow fudge option, follow the above steps, leaving out the nuts. Add 2 tablespoons of butter or margarine to the mixture after you have removed it from the heat, then fold in 2 cups of miniature marshmallows. Finish the process and you have marshmallow fudge instead.
Where do you store the fudge?
Once the fudge is separated from the paper, store it in an airtight container in the fridge to stop it from going too soft. It is so full of sugar that it is less prone to bacteria than other sweet treats such as cakes and will last 2 to 4 weeks.
You can also store it in the freezer for up to 3 months, simply thaw it prior to serving.
What Kind of Nuts Can I Use in Fudge?
Pecans – My favorite is fudge with pecans but many other nuts can be used.
Walnuts – Walnut fudge is another favorite in the South, walnuts are probably a bit more traditional.
Macadamias – Macadamias can also be used. I would chop those into larger pieces. They tend to be softer than pecans and walnuts.
Almonds – To use almonds in fudge, start with raw slivered almonds and toast them lightly first. Don’t use the roasted and salted almonds found in the store, they are too crunchy and salty for this recipe.
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Eagle Brand Fudge
- Prepare a 9 X 9 or 8 X 8 baking pan by lining with parchment paper or wax paper.
- In heavy saucepan melt chips, sweetened condensed milk, and salt over low heat. Stirring frequently until melted and combined.
- Remove from the heat. Stir in nuts if desired and vanilla.
- Spread evenly into a wax paper lined into prepared pan.
- Chill 2 hours or until firm.
- Turn fudge onto cutting board, peel off paper and cut into squares.
- Store covered in the refrigerator.
- Don’t skip the salt.
- Do not cook over high heat, the chocolate could seize.
- This may be difficult to stir in the beginning, just keep heating and stirring, it will come together.
- Marshmallow Fudge Proceed as above, omit nuts. Add 2 tablespoons butter or margarine to the fudge mixture. Fold in 2 cups miniature marshmallows.