How to make Toll House® Famous Fudge – Super Easy Recipe


Fudge is the #1 choice when it comes to sweet treats. No matter what kind of fudge I make, kids will eat it like it’s the last piece of food on earth. I usually try a new recipe almost every month, and if it’s a good recipe, it’s stored in my secret stash of dessert recipes.

Last week I made this great fudge crown recipe. I think it was originally a vacation recipe, but who cares? It’s still delicious! If you thought doing a fudge wrapping with decorations was a little too Christmassy for the occasion, then just do this recipe and chill the fudge on a simple baking sheet instead. Or use these tiny candies – they would make a super cute presentation!

I would have liked to keep this wreath as a decoration a little longer, but it was gone in a few minutes… Maybe I should make two next time, so at least the other one survives until the next day. Yes indeed!

I hesitated to try it at first but I was very surprised. I waited a few hours and then put the pan in the fridge to cool down ~ used baking paper at the bottom of the pan so it was easy to take out. Cut it into 1 inch squares and I must say not a single person said they didn’t like it. In fact, one of the women works in a chocolate store and she even said it was great. I’m just going to make a second batch now. It will be on my candy list for Christmas. Thank you so much for submitting a super easy and really delicious recipe!


  • 1 teaspoon vanilla extract
  • 2 cups (1 bag of 12 ounces) semi-sweet chocolate chips
  • 1 can of sweetened condensed milk (14 ounces)


  1. Butter a square pan and line with parchment paper to easily remove the fondant.
  2. Set aside. In 2-quart microwaveable bowl, heat chocolate chips and sweetened condensed milk on high for 1 minute.
  3. Remove from microwave. Let stand 1 minute, then stir to combine. If necessary, heat an additional 30 seconds.
  4. Stirring until chips are fully melted and chocolate is soft.
  5. Stir in vanilla extract. Pour the fudge into the prepared pan.
  6. Allow fudge to completely cool before you cut it into 1-inch pieces (you can place in the fridge) for 1 hour to accelerate the process.
  7. Store in an airtight container. The fudge does not need to be stored in the refrigerator.


  1. Brian Hawkins

    Why isn’t the ability to print out a recipe available? I was hoping to find the recipe for the fudge and an area where you can click print. Not available why is this?

  2. Lynn Lehmann

    Make it printable.

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