This is a really easy, good fudge recipe. I added walnuts because I like them in fudge and that’s getting harder to find in the stores. I use 2 cups, dark chocolate chip and one cup, semi sweet because I really like dark chocolate.

Yes, that would be okay.

In reply to Kevin.

Easy and delicious! For those who struggled to get it right, be sure to use Low heat. It says medium but some stoves run hot and medium setting is too much. Also, use quality ingredients. I’ve had great luck with Nestlé (semi sweet) and Eagle condensed milk. Used Aldi’s brand condensed milk today, no issues. But I try to stay away from store brands because I bought some that were runny and inconsistent in texture. If you have good ingredients, this recipe is fool-proof. Low heat, stir often, add butter at the end to control the amount of fat. If fudge is too thick, add a little more. Another important difference, milk and semi sweet chips are not the same in terms of texture when melted. I recommend semi-sweet for fudge, especially for this recipe since you can’t control the temperature and amount of sugar. But you can adjust the fat content and it should help.

Hi, Danielle! You could probably add some to the fudge, I just wouldn’t recommend adding very much (probably no more than 1/4 cup) or the fudge will end up being very soft. You could make a layer of caramel to go in the middle or spread it on top though, similar to how I make my turtle fudge.

Yes, that would be fine. Some brands of coconut condensed milk come in smaller cans though, so just be sure to use 14 ounces.

Did you just not melt the chocolate chips enough? Or was the mixture smooth and then turned lumpy?