Chocolate fudge recipes

Chocolate! The love of so many of our lives. Let's take a look at three chocolate fudge recipes that will knock your socks off! No-bake or stove-top recipe, the choice is yours.

School time, again! Just when it should be summer break, many kids are headed back to school for the summer, and this can cause grumpy kids. I have a solution for the grumpiness. Fudge! Check out these easy recipes to whip up a smile on your back-to-summer-schooler:

No-Bake Fudge recipe

1, 12 oz. package of semi-sweet chocolate chips

1 can sweetened condensed milk

1 Tablespoon vanilla extract

Line 8x8 baking dish with no-stick foil.

Combine chips, milk, and vanilla in a microwave-safe bowl.

Microwave on high for 1 minute and stir.

Continue to microwave in 30-second increments and stirring until melted.

Pour into prepared pan.

Allow to cool in the refrigerator.

Cut into 1-inch cubes.

**Chocolate chips hold their shape until they are stirred. Be sure to stir often.

TIP: Add chopped candy bars, nuts, or other additives after the chocolate is melted to personalize your fudge.

I have an easy, rich, and delightful recipe for you to try. Your family and friends will love it and think you spent hours making it! But, in all honesty, it may take you 15 minutes to prepare this tasty dessert.

No-bake Reese's Peanut Butter Cup Fudge

1 bag semi-sweet chocolate chips

1 can sweetened condensed milk

16 Reese's peanut butter cups

Prepare an 8x8 square baking dish by lining it with no-stick foil.

Line dish with 12 Reese's cups and set aside.

Add into a 4 cup glass Pyrex measuring cup: chips and milk and stir.

Place into microwave for 1 minute (on high heat) and stir.

Place back in for 30 seconds, remove and stir.

Do this until it is completely melted. Be sure you stir it every time you check it because chocolate chips keep their shape until they are stirred. So, it may appear that they are not melted and can easily burn if you do not stir them.

When ready, pour into prepared pan.

Top by crumbling the remaining cups over the top of the fudge and gently press them into the fudge.

Refrigerate a minimum of 3 hours and cut into 1-inch squares.

What is better than chocolate and peanut butter? Not too much, in my opinion! This recipe was given to me by my friend Kathy. We often exchange recipes, and this is one of my favorites.

Ribbon fudge is perfect as a weekend treat or Holiday sweet. You can easily make it as a gift or as an indulgence just for yourself!

Peanut Butter and Chocolate Ribbon Fudge Recipe

(with adjustments made by yours truly)

3 cups sugar

3/4 cup margarine

2/3 cup evaporated milk

6 oz. mini chocolate chips

7 oz. jar of marshmallow creme

1 tsp. vanilla

1/2 cup peanut butter

no-stick foil

Chocolate layer:

Combine 1.5 cups sugar, 6 Tbsp. margarine and 1/3 cup milk in a saucepan.

Bring to a full boil, stirring constantly.

Boil for 4 minutes, stirring constantly.

Remove from heat.

Stir in chocolate chips until melted.

Add 1 cup marshmallow creme and 1/2 tsp. vanilla.

Stir well to combine.

Pour into a no-stick foil-lined 9x13 baking dish.

Peanut butter layer:

Combine 1.5 cups sugar, 6 Tbsp. margarine and 1/3 cup milk in a saucepan.

Bring to a full boil, stirring constantly.

Boil for 4 minutes, stirring constantly.

Remove from heat.

Stir in peanut butter until melted.

Add 1 cup marshmallow creme and 1/2 tsp. vanilla.

Stir well to combine.

Pour over the chocolate layer and cool at room temperature.