Make Your Fudge and Eat it Too: A Lower-Calorie Recipe for Boardwalk Fudge

This post was written by Emily Rubin, RD, a Clinical Dietitian in the Jefferson Department of Gastroenterology and Hepatology. 

a closeup shot of a stack of homemade chocolate fudge on a wood cutting board.It is tradition for our family and many families to go “down the [Jersey] shore” for vacation.  After a long day on the beach, we look forward to the activities on the boardwalk including tasting  the indulgent foods. There are multiple shops providing free samples of fudge, luring us in to buy their wares. Since I am a dietitian and my twins enjoy cooking, baking and eating, we put together this easy and healthier fudge recipe. My son, Nate, took the time to perfect the recipe.

We have made multiple batches of this fudge – bringing them to baseball games, parties and even in to my office to be taste-tested. The fudge was highly approved and was given a thumbs up by our testers.

This fudge is gluten-free, half the calories and fat of boardwalk fudge, and provides the same great consistency and taste.

Nate’s “Better than Boardwalk” Chocolate Fudge


  • 1 cup semi -sweet  chocolate morsels*
  • 1 cup milk chocolate morsels*
  • 1 cup sweetened condensed milk
  • 1 1/2 tablespoons evaporated fat free milk
  • 1  teaspoon  vanilla extract
  • 1 cup  chopped  nuts – optional


  • Spray 8- or 9-inch square baking pan with  cooking spray and line with parchment paper
  • Combine morsels, sweetened condensed milk, and evaporated milk in a microwave safe bowl
  • Microwave choose the microwave option to melt chocolate (and choose this option twice). It should be about 40 seconds between intervals (totaling 2.5 minutes) stir between intervals  until smooth. If there is no microwave option to melt chocolate, microwave on high for 60 seconds, stir, adding an additional 10 seconds and stirring until smooth
  • Remove from microwave; stir in vanilla extract and add nuts (optional)
  • Stir fudge vigorously (about 75 strokes) until smooth and  fudge comes off spoon – the key to fudge is the consistency
  • Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; Cut into 24 pieces
  • Store fudge in an air tight container

*You can use any 2 cups of your favorite morsel flavor to create fudge
*For peanut butter fudge substitute two cups of peanut butter morsels for the chocolate morsels and use 2 teaspoons of vanilla extract

Nutritional Information:

SERVING SIZE: 1.5 inch cubes, Recipe makes 24 cubes

  • Total Fat 6g
  • Cholesterol 5mg
  • Sodium 10 g
  • Carbohydrates 20g
  • Sugars 19 g
  • Protein  2g
  • Calcium 4%

*Percentage Daily Values are based on a 2000 calorie diet

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