This is the Eagle Brand recipe — the one that has appeared on cans of sweetened condensed milk for generations and launched countless batches of holiday fudge across American kitchens. Eagle Brand dates to 1856, when Gail Borden developed condensed milk as a shelf-stable food source, but it was in the 1950s and ’60s that the company began printing this simple fudge formula on its labels. Melt chips with milk and salt over low heat, stir in vanilla and nuts, spread in the pan, chill two hours. Makes 2 pounds.
Ingredients
3 c (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash of salt
½–2 c chopped nuts (optional)
1½ tsp vanilla extract
Instructions
Line an 8 or 9-inch square pan with foil. Butter the foil and set aside.
In a heavy saucepan over low heat, melt the chocolate chips with the sweetened condensed milk and salt, stirring frequently. Keep the heat low to prevent scorching.
Remove from heat as soon as chips are fully melted and mixture is smooth.
Stir in the chopped nuts (if using) and vanilla extract.
Spread evenly in the prepared pan.
Chill for 2 hours, or until firm.
Turn the fudge out onto a cutting board, peel off the foil, and cut into squares.
Store covered in the refrigerator. Makes approximately 2 lbs.
