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Easy Chocolate Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 123 reviews
  • Author: Bertha
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 1 8x8-inch pan (about 24 pieces)
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Foolproof Chocolate Fudge recipe offers a rich, creamy, and indulgent treat that is incredibly easy to make. Combining sweetened condensed milk, semi-sweet chocolate, butter, and vanilla extract, this fudge melts smoothly in a double boiler to create a perfectly textured dessert that sets beautifully in the refrigerator. Optional additions like flaky sea salt and chopped nuts add delightful crunch and flavor contrast.

Ingredients

Scale

Fudge Base

  • 1 14-ounce can sweetened condensed milk (NOT evaporated milk)
  • 1 teaspoon pure vanilla extract
  • 20 ounces semi-sweet chocolate, roughly chopped
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature

Optional Toppings

  • Flaky sea salt, for sprinkling
  • 1/2 cup chopped nuts or crushed candy canes

Instructions

  1. Prepare the Pan: Lightly grease an 8×8-inch baking pan. Line it with parchment paper or aluminum foil, letting the excess overhang the edges for easy removal later.
  2. Combine Ingredients: In a large, heatproof bowl, mix the sweetened condensed milk, vanilla extract, roughly chopped semi-sweet chocolate, and room temperature butter pieces. Set aside.
  3. Set Up Double Boiler: Fill a saucepan with about 1/4 full of water and bring it to a boil. Reduce heat to a low simmer to gently heat the water.
  4. Melt Chocolate Mixture: Place the heatproof bowl on top of the saucepan (double boiler setup). Stir with a rubber spatula continuously until the chocolate is almost completely melted with just a few small pieces remaining, about 4 minutes. Be careful not to overheat or the fudge may separate.
  5. Finish Melting: Remove the bowl from heat and keep stirring until the chocolate fully melts and the mixture becomes smooth, about 2 more minutes.
  6. Add Mix-ins: Stir in any optional mix-ins like chopped nuts or crushed candy canes, if desired.
  7. Transfer and Set: Pour the fudge mixture into the prepared pan and spread evenly with a spatula. Sprinkle flaky sea salt on top if using.
  8. Refrigerate: Chill the fudge in the refrigerator until fully set, approximately 2 hours.
  9. Cut and Serve: Use the parchment or foil overhang to lift the fudge out of the pan. Run a butter knife along the edges to loosen if needed. Peel off the parchment and slice into squares. Serve immediately or store refrigerated for up to 1 month. The fudge can also be frozen in an airtight container for up to two months.

Notes

  • Use sweetened condensed milk, not evaporated milk, for the right texture and sweetness.
  • Do not overheat the chocolate mixture to avoid separation and greasy fudge.
  • For easy removal, ensure the pan is well lined with parchment or foil with overhangs.
  • Fudge keeps well refrigerated up to 1 month or frozen for 2 months.
  • Optional mix-ins and toppings like chopped nuts, crushed candy canes, or flaky sea salt enhance flavor and texture.

Nutrition

  • Serving Size: 1 piece (about 1/24 of pan)
  • Calories: 130
  • Sugar: 18g
  • Sodium: 35mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://grannyeats.com/easy-chocolate-fudge-recipe/