Dessert • Fudge
Trail Tater Butt Crack Fudge
Ridiculously easy sweetened-condensed-milk fudge. The name stayed. Of course it did.
Ingredients
- 1 1/2 bags (12 oz each) chocolate chips — 18 oz total
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- Optional: pinch of salt
- Optional add-ins or toppings to match the flavor you want
📄 Printable Trail Tater PDF
The matching new-design printable is in the Trail Tater recipe library. We’re wiring the website download buttons to the cleaned-up library as the Kitchen expands.
The matching new-design printable is in the Trail Tater recipe library. We’re wiring the website download buttons to the cleaned-up library as the Kitchen expands.
Trail Tater Method
- Line an 8×8-inch pan with parchment paper, leaving enough overhang to lift the fudge out later.
- Put the chocolate chips and sweetened condensed milk in a heavy saucepan.
- Heat over low heat, stirring constantly, until the chips are fully melted and the mixture is smooth. Do not boil.
- Remove from the heat and stir in the vanilla. Add sturdy mix-ins now. For marshmallows, cookies, pretzels or candy, let the fudge cool for a couple of minutes first.
- Spread the mixture evenly in the prepared pan and add any toppings.
- Refrigerate overnight for the best set.
- Lift out by the parchment, cut into small squares and serve.
Options
- Peanut butter
- Vanilla / white chocolate
- Mint
- Salted caramel
- Maple
- Dark mint
- Pistachio
Trail Tater rule: no butter in this base. Use sweetened condensed milk — not evaporated milk.