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Chocolate Fudge Filling

Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.

  • Yield: Makes 1 3/4 cups
Chocolate Fudge Filling

Source: The Martha Stewart Show, December 2009


  • 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. Place 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.

  2. Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.

Reviews (6)

  • wonderboxcreations 11 Nov, 2013

    I made the filling only for a chocolate fudge cake and it is wonderful! Make sure to add evaporated milk. I also made a batch using the condensed milk method left by another person in the comments here, another great way to make it!

  • sfcookguy 24 Nov, 2010

    One shortcut I also tried was making the Eagle's Sweetened Condensed Millk fudge recipe for the filling: 1 12oz package choc chips, 1 can Eeagle's milk, 1 tsp vanilla, dash of salt. Mix all together in glass bowl, microwave for 2 minutes, stir well, then continue heating 30 second at a time until consistency is smooth and chips are melted, no more than an additional minute. Much easier and perfect consistency.

  • Nuzman 28 Dec, 2009

    Recipe worked 100% Lovely consistency and flavour. For the 2 who state that theirs remained "soupy" - you probably didn't use the correct milk. The recipe does specifically state that you need EVAPORATED milk, which is a different texture to regular bottled milk.

    As an extra hint - putting the fudge in the freezer stirring it every 5 minutes makes it ready for use within 30 minutes.

  • W1FEY 24 Dec, 2009

    This fudge filling recipe worked perfectly for me. It firmed up nicely after just over an hour in the fridge. It spread well on the cookies and hardened a bit once they were left out at room temp. I followed this recipe to the letter and had no problems/mess at all. Maybe the soupy results reported were due the milk not being hot enough when poured over the chocolate or the mixture not combined enough prior to refrigeration?

  • Patsfan86 20 Dec, 2009

    I had the same poor results with the fudge filling...still soupy after hours in the fridge. The cookies are a mess! Marta, I am disappointed.

  • cmmom2011 20 Dec, 2009

    totally disappointing - still soupy after hours in the fridge.

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