Easy Texas Fudge

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Have you ever tried Texas Fudge? It’s not your typical chocolatey dessert recipe. Texas Fudge, also known as Southern Fudge or Mexican Fudge, is similar to a crustless quiche but with a denser, fudgier texture. And, it’s super tasty and easy to make.

If you’re looking for spicy chocolate fudge, check out our recipe for Mexican Fudge here.

This easy appetizer is a real crowd pleaser. How can you go wrong with bacon, cheese, and pickled jalapeños? The magic of this recipe happens in the oven when the flour settles to the bottom and creates a crust. Meanwhile, the eggs and cheese transform into a delicious custard. It’s something between a quiche and a cheese bake, with a texture that is unique and satisfying.

Why you’ll love this recipe

• This appetizer comes together with just minutes of prep-work and a short bake in the oven.
• The hot honey drizzle on the top takes it over the edge and adds a sweet and spicy finish.
• The texture of this recipe is really unique. It’s dense and fudgy, but similar to a quiche with a more substantial bite.
• You can’t go wrong with the flavor combination of cheese, bacon, pickled peppers and hot honey.
• You can customize the mix-ins and add different cheeses, meats or vegetables if you’d like.
• You can make this for a variety of occasions (game day, brunch, holiday gatherings, etc.).

Ingredients Needed

• Eggs – eggs are the base of this recipe, binding everything together and giving it the custard-like texture
• Evaporated milk – do not substitute with regular milk or the texture won’t be right. Evaporated milk creates a rich base that is the key to the dense and fudgy consistency.
• Flour – you only need a small amount of flour to create the subtle crust on the bottom.
• Sharp cheddar cheese – for the best results, use freshly shredded cheese. Pre-shredded cheese can have anti-caking agents that affect the texture. 
• Monterey Jack cheese – this cheese melts beautifully and adds nice contrast to the sharp cheddar.
• Bacon – you can use store-bought bacon bits but freshly cooked tastes a lot better. 
• Pickled jalapeños – we always have a jar of these in the fridge. They’re easy to find at the supermarket or you can make your own pickled jalapeños.
• Hot honey – this topping adds the sweet heat and really takes this recipe to the next level.

How to Make Texas Fudge

Preheat the oven to 350°F and grease a 9×13 baking dish with butter or cooking spray.

Add the eggs, evaporated milk, and flour to a large mixing bowl. Whisk until the mixture is smooth and well combined with no lumps of flour remaining.

Add the shredded cheddar cheese, shredded Monterey Jack cheese, chopped cooked bacon, and chopped pickled jalapeños to the bowl. Mix everything together until the cheese and mix-ins are evenly distributed throughout the egg mixture.

Pour the mixture into the prepared baking dish. Use a spatula to spread it out evenly across the pan, making sure the cheese and bacon are distributed throughout.

Bake at 350°F for 35 minutes, or until the top is golden brown and the center is set. The edges should be slightly puffed and the whole dish should jiggle just slightly when you gently shake the pan.

Let the Texas fudge cool for about 5 minutes, then slice into even squares. Drizzle generously with hot honey and serve warm.

Storage and Serving

This Texas Fudge can be stored in an airtight container in the refrigerator for up to 4 days. Leftovers are delicious as well. You can reheat individual portions in the microwave for 30-45 seconds or warm the whole dish in a 300°F oven until heated through.

For longer storage, you can freeze for up to 2 months. It’s best to slice it into portions first, then wrap each piece individually in plastic wrap before placing in a freezer-safe container or bag. To easily reheat from frozen, thaw overnight in the refrigerator then warm in the oven at 300°F for about 15 minutes.

This dish is best served hot. The cheese should be soft and creamy, not cold and firm.

You can serve this Texas Fudge in various ways:

• Cut into small squares for an appetizer at parties. 
• Cut into large portions for brunch or breakfast.
• Serve with salsa or sour cream (our favorite way to eat this).
• Pair with fresh fruit or hash browns for a heartier breakfast.
• Top it off with extra pickled peppers or green onions.

Recipe Tips and FAQs

• Whisk the egg mixture thoroughly to ensure the flour is completely incorporated with no lumps remaining.
• Use freshly shredded cheese instead of pre-shredded for the best melting texture and flavor.
• Don’t overbake. The center should be just set but still slightly jiggly when you remove it from the oven. It will continue to firm up as it cools.
• Let it rest for 5 minutes before slicing to make cutting cleaner and easier.
• Adjust the heat level by using more or less pickled jalapeños, or add fresh jalapeños for extra kick.
• Make sure your bacon is crispy before chopping and adding it to the mixture.

Can I make this ahead of time?

You can prepare the entire dish up to 24 hours in advance. Just cover and refrigerate, then warm in a 300°F oven for about 20 minutes before serving.

Can I use different cheeses?

Absolutely. Pepper Jack, Colby, Mexican cheese blend, or even Gruyere would work as well. Just make sure to use cheeses that melt well.

Can I make this less spicy?

Omit the pickled jalapeños or replace them with diced bell peppers or green chiles for a milder version. You can also use regular honey instead of hot honey.

Can I double this recipe?

You can double the recipe, but you’ll need two 9×13 pans. Doubling in one larger pan will affect the baking time and texture.

Why is it called “fudge”?

The name comes from the dense, fudgy texture of the finished dish. Despite being savory, it has that characteristic thick, rich consistency similar to chocolate fudge.