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Quick and Easy

Foolproof Fudge Cutouts


30 Min.
Skill Level:
2 pounds

Hop for joy! This Easter fudge cutouts recipe will make you the champion of Easter desserts. You might think these adorable Easter fudge cutouts are tough to make, but they're great for beginners. You melt all the ingredients in the microwave and then pour them into a baking pan to cool. The finished fudge is silky and decadent from melted HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips, sweetened condensed milk, vanilla and salt. Break out your festive Easter cookie cutters and shape your fudge into bunnies, eggs and more.  You can't go wrong with a simple, easy fudge recipe. Try our Deep Dark Fudge, which uses marshmallow creme and HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips.

Ingredients & Directions

Prep Time
30 minutes


Prevent your screen from going dark while you bake.


  • 3 cups
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (1-1/2 pkgs, 12 oz each)
  • 1 can
    sweetened condensed milk (not evaporated milk) (14 oz)
  • 1/8 tsp
  • 1 cup
    walnuts chopped (optional)
  • 1 1/2 tsps
    vanilla extract

Step-By-Step Directions

Equipment Needed 
Baking Pan 13x9x2-Inch Baking Pan
Foil Foil
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave
Measuring Cups Measuring Cups
Refrigerator Refrigerator
Cutting Board Cutting Board
Cookie Cutters Cookie Cutters

Line 13x9x2-inch pan with foil, extending foil over edges of pan.


Place chocolate chips, sweetened condensed milk and salt in large microwave-safe bowl. Microwave at high (100%) 1 minute; stir. Microwave an additional 15 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Stir in walnuts, if desired, and vanilla. Immediately spread evenly in prepared pan. Cover; refrigerate 2 hours or until firm.


Use foil to lift fudge out of pan; place on cutting board. Peel off foil. With cookie cutters, cut into favorite shapes. Store tightly covered in cool, dry place.


Before placing fudge in refrigerator, top with rainbow sprinkles; cut into rectangular pieces when firm.

Conventional Directions: Melt chips with sweetened condensed milk and salt in heavy saucepan over lowest heat. Remove from heat; stir in walnuts, if desired and vanilla. Spread evenly in prepared pan.

Variations: Use the following instead of chocolate chips:

Butterscotch Fudge: Substitute 3 cups (almost two 11-oz pkgs.) HERSHEY'S Butterscotch Chips.

Peanut Butter Fudge: Substitute 2-1/2 cups (about 1-1/2 10-oz pkgs.) REESE'S Peanut Butter Chips.

White Fudge: Substitute 3 cups (1-1/2 12-oz pkgs.) HERSHEY'S Premier White Creme Chips.

Additional questions?