Nancy's Kitchen Quick and Easy Recipes
Two Ingredient Fudge and Variations
(Canned Frosting and Chocolate Chips)
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This page is all the variations of the 2 ingredient fudge recipe.  The original recipe started out with one 12 ounce bag of chocolate chips (melted) and one can of frosting mix. 

This is to Connie in TX. As to the caramel chips, I used them with the regular frosting and the candy did not set. Thanks for the info for the low-sugar frosting. Also, thanks to, you, Nancy for your input also.
Zelda in Kemp, TX

Hi Nancy,
I hope you are having a great Christmas. I went to my Mom's last night and had fresh shrimp my daughter had brought from Florida and I decided to make 2 ingredient. fudge. I used coconut/pecan frosting and Ghirardelli bittersweet chocolate and WOW! was it good. I also made some with fudge frosting and PB swirl chips and added a big spoon of PB and it was good too a little sweet. I also added 1 teaspoon of vanilla to each and a dash of salt. I love the dark choc. one best. Taste like some gourmet chocolates. The better chocolate makes a difference.
I wish everyone a happy, safe and prosperous new year!
Brenda/Alabama

Calorie Table and Nutritional Information

Good Morning Nancy ~ This is in reply to Betty from Tyler, Texas who requested the Easy Fudge Recipes. I am enclosing my collection I have collected from your Recipes . I have not tried all of them, but perhaps these suggestions will help her. I realize it is quite long, so if you do not want to publish all if it, feel free to edit it to fit your space.
Sunshine in South Texas

Fast Easy Fudge - 3 minutes with 2 ingredients. (canned frosting & chips) I made one layer with peanut butter chips and cream cheese frosting and the top layer with choc. chips and coconut/pecan canned frosting.

Additional information:
The directions for frosting & chips fudge is simple. I have used Hershey & Nestles chips, and they both turn out. The difference there is Hershey's are 12 oz and Nestles are 10 oz. but it doesn't seem to make a difference. The directions are: using a microwaveable dish, spread the chips over the bottom of dish and cook for 90 seconds. Then put the whole can of frosting on top of the chips in the dish and cook that for 90 seconds. The frosting will be melted. Now stir it real well to mix and pour into an 8x8" pan that has been buttered. I put foil in the pan and buttered that to make it easier to take out after it set. This is so cool and I thank the person who sent it in. You probably saved me days of standing to make the candy for Christmas.

Nancy?s Easy Fudge
1 (12-ounce) package of baking chips?chocolate, mint, butterscotch, white, or peanut butter
1 (16-ounce) tub of prepared frosting
1/4 teaspoon salt
1/2 teaspoon extract of your choice
3/4 cup nuts of your choice

1. Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter pan. Set aside.
2. Melt the baking chips in the microwave in a medium bowl.
3. Stir in the frosting, salt, extract, and nuts until well combined.
4. Scrape into the prepared pan and refrigerate for at least 1/2 hour or until firm. Cut it into squares to serve.

Baker?s notes: Your baking chips need to be of the finest quality. You may substitute wafers. Try these suggested combinations: Chocolate Walnut Mint, Butterscotch Vanilla Pecan, and Chocolate Macadamia Cream Cheese.

In our testing we used both Betty Crocker? and Pillsbury? brands of frosting. We preferred Betty Crocker frosting since it made a firmer fudge.

Easiest Peanut Butter Fudge
Put one bag of Reese's peanut butter chips (I believe it was 12 ounces) in a glass bowl, and spread them so that they are not all in the middle of the bowl and they will melt easier.
Cook in microwave for 1 minute and a half.

Get out and stir, then stir in one can of vanilla cake frosting, stir real good and put in microwave and cook for 1 minute and a half, get out and
stir, then put in 9 x 9 grease plate or pan, let cool, cut and eat.
Enjoy-Carolyn from Loveland

Another member added this comment:
I also used milk chocolate and cream cheese frosting very, very good.

Also 3rd member added this comment;
Just a note about the frosting fudge. I have made several different flavors in the last few years. I add 1/2 to 1 teasp. vanilla and a pinch of salt to the melted mixture. It gives it a fresher, more homemade taste.
Carolyn in Loveland

I just tried the fudge with German chocolate (coconut & pecan) frosting and milk chocolate chips, plus a little vanilla. It is set up and looks good. My husband is going to "sample" it tonight before I send some to a friend.
Robin

To Roz in Indy, newsletter 11/3, I was going to try the chocolate and coconut pecan frosting and I was going to call it German Chocolate Fudge. I am making this for my husband later this week. It will be a surprise for him. I was going to get white chocolate chip and cream cheese frosting and chop up red cherries and green ones for Christmas. You will need to drain the cherries very well and put them on a couple of paper towels to get the last drop of liquid out of them. This fudge will be called Christmas Fudge.

Also the recipe for the easy fudge is 1- 12 oz bag chips, melt 90 seconds in microwave, take out & stir, add 1 can white frosting, (not whipped) stir, microwave another 90 seconds, take out, stir well, pour into a greased pan (8x8 is size I used) chill till set, about 1/2 hour. Perfect every time. Experiment a bit and have fun, use chocolate chips with chocolate frosting, butterscotch chips with vanilla frosting...peanut butter chips with chocolate frosting, chocolate chips with cream cheese frosting...peanut butter chips with white frosting..etc .It's not as complicated as everyone is making it! Use your imagination a bit!
Sandy/Ohio

From Becky in Magnolia, Arkansas: Since so many of you out there are making that easy and delicious Canned Frosting Fudge, I thought of an idea that could be lots of fun for either a group of friends or family members at a holiday gathering: Have a Different Flavored Fudge Swap! It would work just like a Cookie Swap, except that everyone brings a different flavor of fudge, cut into small bite-size pieces. Then everyone simply swaps pieces of fudge with everyone else and they each take home a variety-plate of fudge to enjoy. I've listed below some of the variations you might make - I'm sure there could be more! :)

-1/2 - 1 c. of chopped pecans, walnuts or peanuts can be added to any of the variations
-Chocolate chips/chocolate frosting ? this is for the die-hard chocolate lovers J
-Chocolate chips/vanilla frosting ? not as chocolate-y
-Peanut butter chips/chocolate frosting ? tastes like a Reese?s Peanut Butter Cup
-Mint chocolate chips/chocolate frosting ? tastes like an Andes mint
-Cherry chips/chocolate frosting ? tastes like a chocolate-covered cherry
-Vanilla chips/any flavor frosting
-Vanilla frosting/any flavor chips

Try layering two different flavors for two different colors: make a batch with chocolate chips/vanilla frosting and let it harden; make another batch of any other combination and spread on top of the first one.

I bought some of the coconut-pecan frosting today, and some butterscotch chips and some toffee/chocolate chips. I will use one or the other of the chips to make this fudge.

I tried the chocolate chips with chocolate fudge icing and pecans this week. It is incredibly good and so easy it's almost sinful. I have a friend who absolutely doesn't cook, but she does have a microwave; I told her about this and gave her the recipe. She is so excited that she can "cook" homemade Christmas gifts for her friends.

I have tried the white frosting with white chips and added coconut and slivered almonds. OH MY GOSH!! Better than my favorite Sees candy.

AnneE from PA asked about suggestions making Coconut-pecan icing candy. I just made a batch adding dark chocolate chips and pecans. It was great. I made 5 different kinds to take to a party and people couldn't believe how simple it was to make or how good it turned out. Now I'm going to make some and freeze it for Christmas gifts.

I made the easy fudge last night with my mother. She is 74 ( I am 56) and she just had to see if it would be good. I used milk chocolate chips and vanilla frosting and added 1 teaspoon vanilla. After it set in the fridge about 15 minutes, my mom and I tried it. I was surprised myself at how good it is. My husband loves it, so it will be a keeper.

I would like some cherry chips. Anyone know where I could get them. My grocery store doesn't carry them. Thanks in advance.
Shirley in Tyler, Texas

Shirley in Texas (I thinK). I have been collecting goodies to make the 2 ingredient fudge for Christmas presents. I found a bag of dries cherries at Target. They are not 'chips' but I think the fruit will be good in a vanilla fudge. Probably would be good in chocolate too but I am not fond of chocolate. I am known as the crazy one amongst my friends.
AnneE from Pa.


Yesterday I made a batch of that two ingredient fudge. I used milk chocolate frosting and semisweet chocolate chips since our family loves chocolate. I was a bit skeptical about how it would turn out, but my goodness, it was fantastic! It was so creamy, dreamy, and chocolaty that you would never have known it wasn't made from scratch! I finally found a fudge recipe I couldn't flunk, LOL. Our whole family loved it. Thanks so much! I will definitely be making more.
~Anna in MO

Fudge
Milk choc frosting & mint chips
Coconut pecan frosting & special dark chips-taste like mounds
Chocolate fudge frosting & semi sweet chips & nuts
Vanilla frosting & peanut butter chips

Lemon Fudge:
1 can lemon frosting
1 pkg white or vanilla chips
crushed lemon drops

Melt the chips in the microwave for 90 seconds, stirring after 60 seconds. Add the lemon frosting and microwave again for 90 seconds stirring after 60 seconds. Place in an 8 or 9 inch greased pan and cool. When set, form into small balls and roll in crushed lemon drops

QUICK FROSTING FUDGE
1 (12oz) pkg (2 cups) semi-sweet chocolate chips
1 can Chocolate Fudge Creamy Supreme Frosting
1-1/2 cup miniature marshmellows
3/4 cup chopped mixed nuts

Line an 8" square pan with pil, extending foil over edges, and lightly butter the foil. Melt chips in large saucepan over very low heat, stirring until smooth. Remove from heat and stir in frosting. Add
marshmallows and nuts, mix until well coated. Spread in buttered pan, and chill until firm (about 1 hour). Remove from pan by pulling up foil, cut into squares.

Pina Colada Fudge
1(12-ounce) package (2 cups) white vanilla chips
1 (3.25-ounce) jar macadamia nuts, chopped, toasted
1 (16-ounce) can Creamy Supreme Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract

Line 8- or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on high for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
Reserve ? cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares.
Makes 36 squares.

NOTE: To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 degrees for 5 to 8 minutes, or until light golden brown, stirring occasionally.

Candy Bar Fudge
1 can Chocolate Frosting
2 Snickers bars(3.7 oz.) ,chopped
1 (12 oz) pkg. semisweet chips

Line an 8 inch square pan with foil, extending over sides. Spray with non stick spray, and set aside.
Melt chips in a microwave and stir in frosting. Pour half of this mixture in pan. Place all candy except a few pieces to garnish over this. Pour remaining chocolate over and garnish with remaining
candy. Refrigerate 1 hour or until firm.

Toffee Butterscotch Fudge
1 12 oz. pkg. butterscotch chips
1 can Pillsbury Creamy Supreme Caramel Pecan Frosting
1/2 cup chopped peanuts
1/2 cup almond brickle bits

Line an 8 inch square pan with foil, extending over sides. Melt butterscotch pan in a saucepan over very low heat, stirring until smooth. Add peanuts. Remove from heat; stir in frosting. Add brickle chips and
stir well. Pour in pan and refrigerate 1 hour.

Favorite Cookies and Cream Fudge
1 (12 oz.) pkg. vanilla chips
1 can cookies and cream frosting
10 oreos, cut in quarters
3 oreos, crushed

Line an 8 inch square pan with foil. Melt chips over low heat. Remove from heat. Add frosting. Stir in quartered oreos, and mix until well coated. Quickly spread into pan. Sprinkle with crushed cookies.
Refrigerate 1 hour until firm.

Funfetti Fudge
1 (12 oz.) pkg. vanilla chips
1 can Funfetti Frosting
1-1/2 cups miniature marshmallows

Line an 8 inch square pan with foil, spray with nonstick spray. Melt chips over low heat. Add frosting and marshmallows. Stir until blended. Pour in pan. Sprinkle with funfetti sprinkles. Refrigerate 1 hour. Cut
into squares.

Hope this is a help to all requesting the Easy Fudge Recipes.
Sunshine in South Texas

To Nancy all the "Fudgites" out there,
I'd like to add a comment about the fudge as I have made 4 different combinations since this great and EASY recipe was posted in the newsletter and plan to make more to give to my neighbors for Xmas. I had no trouble at all and all four kinds came out creamy and delicious.
I made one batch using Cherry chips and White Chocolate Almond frosting. I added a few toasted pecans to this batch. After it set, I made a batch with the dark chocolate chips and chocolate frosting and put it on top of the Cherry batch. If there's anyone out there that likes Choc. Covered Cherries this is one to make! Today I used Peanut Butter Chips and Choc. frosting. Another winner! I have been freezing my fudge in plastic baggies which really does it no harm. In fact, it doesn't freeze too hard and you can eat it right out of the freezer. I know this for a fact. LOL!

My baking cupboard has all kinds of baking chips and now it's time to go to the store and check out the different frosting flavors.
Thanks to whoever sent this fudge recipe in to Nancy's newsletter..
Bev in NC

Hello Nancy and friends, this is for Betty in Texas in the Nov. 27 newsletter she asked about different flavors for the easy fudge. My family loves peanut butter fudge, so I use either creamy or chunky peanut butter to go with the icing (the 18oz. peanut butter), I also use different flavors of icing with the peanut butter) (chocolate, etc.) They love everyone of them. Everyone have a Merry Christmas.
Sharron in Ind

I have made three batches of the 2 ingredient fudge so far; One with semi-sweet chocolate chips and vanilla frosting (added some chopped pecans) and it was really good. Then I made one with chocolate and toffee bit chips and milk chocolate frosting and it was wonderful. The third one was with chocolate/peanut butter chips and milk chocolate frosting. It was really good and got sent to one of our friends in Iraq. I hope it makes the trip ok. I did check the temperature there and it is in the upper 60's so hopefully it won't be a chocolate puddle when it arrives. I am having a blast trying all the different variations. The next one I plan to make is Peppermint crunch baking chips and milk chocolate chip frosting. We'll see how that one turns out. This is so much fun.
Joyce, Killeen, TX (turned 66 in July)

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