Fudge filling

This is really nice chocolate fudge filling, the salt adds a lot of flavor and its not verryyy sweet, but really fudgy. Again from martha


  • 1 (12-ounce) bag semisweet chocolate chips
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon coarse salt
  • 3/4 cup evaporated milk
  • 1/2 teaspoon pure vanilla extract


  1. lace chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
    Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.

Comments (4)


I found this recipe a few months ago and have used it quite a few times. It is incredible! I tend to omit the salt, as the coarse salt doesn't dissolve and so sometimes you get a very salty bite, that I didn't like. I concocted a variation of this recipe the other day and it was to die for! Instead of using all chocolate chips I got a package of the Andes mints, and then supplemented with chocolate chips. It was SO good! Thanks for the recipe!


I was disappointed in the consistency of the filling. I followed the recipe, minus the salt, and I refrigerated it for more than 2 hours, but it broke through the dam and slid all down the side of my cake.

The taste was excellent, but perhaps in the future I'll have to add more powdered sugar or chocolate to make it thicker.