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Chocolate Fudge Filling

Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.

  • yield: Makes 1 3/4 cups

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Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

Source
The Martha Stewart Show, December 2009

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Reviews (6)

  • 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!

  • 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.

  • 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.

  • 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?

  • 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.

  • 20 Dec, 2009

    totally disappointing - still soupy after hours in the fridge.