My easy Chocolate Fudge Recipe creates a creamy, decadent fudge that’s perfectly sweet (but not too sweet) with rich chocolate flavor. It’s fail-proof and only requires 5 ingredients, so even beginners can whip up a tray without a candy thermometer.
This post may contain affiliate links. Read my disclosure policy.
Easy Chocolate Fudge Recipe
To me, fudge says Christmas, but old-fashioned homemade fudge can be fussy to make. With my shortcut easy fudge recipe, you can make it all year round–Valentine’s Day, Easter, Tuesday–Perfect! This is a basic recipe for the most perfect chocolate fudge that’s decadent, chewy, and chocolatey, but I’ve included ideas for mix-ins and toppings, so you can make it yours.
Holiday baking is one of my favorite parts of the season. I add this fudge to a cookie tray alongside festive recipes, like my Gingerbread Cookies, Thumbprint Cookies, and Crinkle Cookies, giving the chocolate-lovers a decadent treat.
Chocolate Fudge Ingredients
Make this easy chocolate fudge recipe with just 5 ingredients, but be sure to use high-quality ingredients for the best flavor.
- Semisweet chocolate bars – Use high-quality bars of chocolate, coarsely chopped instead of chips, because it melts better. If you only have chocolate chips, they will work in a pinch. This is the time to splurge on a higher-quality brand like Ghirardelli, Guittard, Valrhona, etc, since it makes a big difference in the fudge! I prefer semisweet chocolate so it’s not overbearingly sweet, but if you prefer a sweeter fudge, you can use milk chocolate or a mix of the two.
- Sweetened condensed milk – this binds the shortcut fudge with the perfect ratio of 14oz milk to 16oz chocolate. To scale it, keep this ratio! For consistent results, opt for a better-quality brand, like Eagle Brand, Carnation, Nestlé La Lechera, or Organic Simple Truth.
- Unsalted butter – a little butter adds richness to the fudge as well as keeping it from drying out.
- Flavorings – Adding salt balances the sweetness, and Vanilla Extract helps bring out the chocolatey flavor. Bonus: You can change up the flavor so many different ways (see variations below)
Fudge Variations
To keep your fudge exciting, try these flavorings and mix-ins. You can add up to 1 cup of mix-ins, or sprinkle them over the top right away before the fudge is set.
- Nuts – chopped pecans, walnuts, pistachios, or almonds
- Dried Fruit – cranberries, cherries, apricots, raisins, or unsweetened coconut flakes
- Cookies – crushed gingerbread or shortbread cookies, or graham cracker pieces
- Extracts/Liquers – 1 tsp espresso powder, pinch of flaky sea salt, orange or peppermint extract, or 1 tsp pumpkin pie spice
- Candy – mini chocolate chips, peanut butter chips, mini marshmallows, butterscotch chips, crushed candy canes, toffee bits, or add sprinkles to taste on top.
How to Make Fudge
This no-fail chocolate fudge recipe comes together in no time in a heavy-bottomed saucepan or double boiler.
- Prepare the pan – line an 8″x8″ baking pan with parchment paper or aluminum foil and chop the chocolate bars.
- Melt fudge – Place the chocolate bars, sweetened condensed milk, and butter in a pan on the smallest burner. *See microwave instructions below
- Low heat is key – Melt slowly over low heat while constantly stirring with a spatula. Once it’s perfectly smooth, remove from the heat.
- Add flavorings – Gently fold the remaining ingredients into the melted fudge, and then add any mix-ins (optional). Don’t overmix, or the chocolate will break, and the fudge will be grainy.
- Spread into pan – Pour the mixture into the prepared pan and smooth the top. Sprinkle on any toppings if using, and if they are larger pieces like nuts, press them into the top lightly to adhere. Rest for 3-4 hours on the counter or overnight. *Do NOT refrigerate.
- Slice & serve – Once set, remove the fudge using the parchment liner and cut into small squares.
Can I Make Chocolate Fudge in the Microwave?
You can make this chocolate fudge recipe in the microwave, but it requires patience because you don’t want to overcook the chocolate.
- Melt the fudge – In a glass microwave-safe bowl, mix the chocolate, sweetened condensed milk, and butter. Microwave for 30 seconds at a time for 1 minute and 30 seconds, checking the mixture frequently, until it looks almost completely melted, but with a few softer lumps.
- Add – stir in the salt and vanilla until smooth, and then add any mix-ins.
Troubleshooting Homemade Fudge
If you notice your chocolate fudge isn’t quite right, try some of these tips for the best chocolate fudge.
- Fudge is Too Soft? – it just needs more time to set, so let it rest at room temperature for longer, potentially overnight
- Grainy texture? – If the chocolate was overheated or if moisture (water in the pan or fridge) got into the fudge, you may have a grainy texture. It’s still fine to eat, but next time, remember to heat it on low heat and let it set on the counter, not in the refrigerator.
- Greasy fudge? – This is the oil separating from the mixture and can be caused by overmixing or overheating. Next time, remove the fudge from the heat before it’s fully melted and stir it gently and sparingly.
This easy Chocolate Fudge Recipe comes out perfectly delicious every time! It’s rich and decadent with the perfect velvety texture and deep chocolate flavor. You won’t believe how easy it is to make this shortcut fudge.
Easy Chocolate Fudge
This easy, no-fail fudge is rich, creamy, and perfectly balanced—not too sweet, with deep chocolate flavor from a blend of sweetened condensed milk and semi-sweet chocolate. It has just 5 ingredients, requires no candy thermometer, melts together easily, and sets beautifully every time.Makes: One 8×8 pan
Ingredients
Servings: 25 servings
- 16 oz semisweet chocolate bars, high-quality chocolate bars work best *
- 14 oz can sweetened condensed milk
- 2 Tbsp unsalted butter, cut into pieces, room temperature
- ¼ tsp fine sea salt
- 2 tsp vanilla extract
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper or foil, leaving overhang on the sides for easy lifting later. Coarsely chop your chocolate bars.
- Melt Fudge: Combine the chocolate, sweetened condensed milk, and butter in a heavy-bottomed saucepan or in a double boiler. Avoid getting any water in the pan, which can seize the chocolate.
- Low Heat is Key: Slowly melt the mixture over very low heat on the smallest burner, stirring constantly with a spatula and scraping the bottom to ensure it doesn’t overheat. If it looks thick, clumpy, or seems to be sticking to the bottom, remove from heat for 30 seconds and stir. (If you prefer to microwave, see instructions below) Once the mixture is perfectly smooth and glossy without lumps, immediately remove from the heat.
- Add flavorings: Add the salt and vanilla and fold gently until the mixture is smooth and fully combined, then immediately add any mix-ins, if using. Avoid over-mixing after vanilla is added—too much stirring can make the texture grainy or gritty.
- Spread into pan: Pour fudge into the lined pan and smooth the top with a spatula. Allow fudge to rest at room temperature for 3–4 hours, overnight, or until fully set. It may take longer with mix-ins. Do NOT refrigerate to speed this up—chilling can make fudge grainy.
- Slice & serve: Lift out using the parchment/foil overhang. Cut into squares with a sharp knife. Tip: Run the blade under hot water. Wipe it fully dry. Slice straight down in one smooth motion—don’t saw back and forth.
Notes
*Opt for semi-sweet chocolate bars instead of chips for a velvety, melt-in-your-mouth fudge. Chocolate chips can be used in a pinch, but they will result in firmer fudge. Semi-sweet provides the perfect chocolatey flavor to sweetness, but if you prefer more sweetness, substitute all or half of the semi-sweet chocolate for milk chocolate. If using milk chocolate, reduce the butter by half.
Microwave Fudge Instructions:
Combine the chocolate with the sweetened condensed milk and butter in a glass or microwave-safe bowl, and then heat in the microwave for 1:30, stirring after each 30 seconds, until it is ALMOST melted. Once there are only soft lumps, remove from the microwave and add the vanilla and salt. Be careful not to overheat!
Make Ahead and Storage Instructions
If preparing for future use, store fudge in large blocks instead of cutting into small pieces. Once cut, fudge tends to dry out faster, so slice only when ready to serve or package.
- Room temperature: store in an airtight container for up to 1 to 2 weeks if tightly sealed. After about a week, the texture starts to decline.
- Refrigerate: after fully set, wrap tightly in plastic wrap to prevent it from drying out. Store in the fridge for 3-4 weeks.
- Freeze: for up to 3 months. To freeze, wrap tightly in plastic wrap, then wrap in foil, and place inside a freezer-safe bag or container. Thaw it in the fridge overnight, then bring it to room temp before cutting.
Nutrition Per Serving
165kcal Calories18g Carbs2g Protein9g Fat
Nutrition Facts
Easy Chocolate Fudge
Amount per Serving
Calories
165
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
3
g
Cholesterol
9
mg
3
%
Sodium
45
mg
2
%
Potassium
163
mg
5
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
2
g
4
%
Vitamin A
79
IU
2
%
Vitamin C
0.4
mg
0
%
Calcium
57
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Filed Under
More Homemade Treats Recipes
When it comes to a quick treat, this fudge recipe definitely hits the spot. Check out more of these easy homemade treat recipes:
- Candied Pecans
- Cream Cheese Mints
- Zeppole (Italian Donuts)
- Christmas Coconut Balls
- Sugared Cranberries
- Churros
- Candied Walnuts
Followed the instruction to a tea and fudge didn’t set overnight! More like a chocolate spread, delicious but not what it supposed to be. Not so fail-proof afterall. Shame, as I was really looking forward to this.
Hi Elena, I’m sorry to hear that and I haven’t had that happen, but I’d love to help troubleshoot. Did you make any changes or substitutions?
I have loved every recipe of yours that I have tried but sorry to say this was not a favorite. I used Ghirardelli semi sweet bars and made it plain and another batch with nuts. I usually make old fashioned fudge with cocoa and a candy thermometer but decided to take a shortcut this year. I just felt it tasted like chocolate chips and had no dimension. Sorry but that’s the truth. Will not be making it again
Hi Pat, this is a quick and easy chocolate fudge but should still have good flavor. Did you make sure to add the salt and vanilla?
Okay, so my amazing Bulgarian running friend is an excellent baker and made this chocolate fudge on the eve of New Years Eve. She shared some with me and my wife today and I absolutely love it! I want some more! I may have to just make some myself!
I’m so glad you got to try the recipe from a friend. Thank you for letting me know you enjoyed it.
This is so good! I have made the fantasy fudge recipe for years. I always leave sugar out because it is just too sweet. This recipe is perfect. Creamy and decadent without being too sweet. It was a hit with my family and i will definitely make it again! I used chocolate chunks as that it what I had on hand, and it still turned out great! Another fantastic Natasha recipe! Whenever I want to make something, I always see if you have a recipe for it!
Thank you so much for your kind words and great feedback! It helps inspire us to do and share more recipes with you all!
Super good and easy to make with my kiddos! It was a hit at our party! Your recipes do not disappoint! 🤎🍫
I’m so glad to hear you loved it, Brittney!
I attempted this recipe. Followed every step, it never got hard have to leave in the fridge within 2 minutes of being out of the fridge it’s like frosting.
Hi Corrie, it sounds like an in-balance of ingredients. Did you make any changes or substitutions.
My fudge looked like it was greasy. Any ideas why? Thank you
Hi Deborah! See the troubleshooting section above for my notes on this.
Very disappointing as it does not take like fudge at all. It’s nothing more than a softer and sweeter dark chocolate. You can maybe call it a knock-off fudge based on texture, but flavour wise it has nothing to do with fudge. Should you still pursue the recipe, I advise to add some nuts, otherwise it’s rather boring and unidimensional.
Hi Barb, I”m sorry to hear it didn’t meet the mark for you. Did you change anything in the recipe? You can make it sweeter with milk chocolate if you prefer and I have a ton of mix-in ideas above to try. I wanted to share this as a base fudge recipe and you can change it up so many different ways to change the flavor profile.
I only have chocolate chips. What amount do I use to replace the bars?
Hi Donna! You can use the same weight in chocolate chips: about 16 oz of semi-sweet chocolate chips and around 2 cups by volume.
Very good fudge, thank you for the recipe. I was wondering if you happen to have peanut butter fudge recipe as well?
So glad you loved it. I do not have a peanut butter version. I think it’s possible to add some but I haven’t tested it so I don’t have specific instructions. You could try melting it and swirling it on top of the fudge after you spread it into the pan.
Can I add peanut butter? If so, how much? My mother made it that way. I have loved all of your recipes. I am not much of a cook, but you give such good instructions, they turn out delicious! Thank you!
Hi Rhonda! I haven’t tested that, but I think it’s possible to melt some and swirl on top after you put the fudge in the pan.
Can this be doubled and placed in a 13×9 pan?
Hi Chris! That would work fine. It will be slightly thicker, which is fine, but it may take a little longer to set.
Uh oh.
These are dangerous.
So glad you enjoyed the recipe!
I never thought I liked fudge before, every recipe I’ve tried is crazy sweet and not the right texture but this recipe changed my mind! It’s ridiculously good and dangerously addicting!
I’m so glad this recipe changed your mind about fudge! This one is such a treat. Thanks for the great review!
Hi Natasha,
You created a monster! So I was waiting for my fudge to set up as it was sitting on the counter. I couldn’t help myself and took a taste then a few spoonfuls I had to stop myself. It was so delicious. I couldn’t even stand waiting. I will try not to eat anymore until it sets up thoroughly. It is the best fudge recipe I have ever tasted in my life. I added chopped walnuts on the top at the end and it was so delicious. I’m afraid I’m gonna eat the whole pan I have your book. I love all your recipes. You’re great thank you.❤️
I’m giggling over your comment! Thank you for the amazing review. I’m so happy you loved the fudge recipe!
Hi! Looking forward to making this recipe!
Can I use salted butter and eliminate adding salt?
Thank you!
Yes! You can definitely use salted butter and omit the salt in the recipe. I usually prefer using unsalted butter so that I can easily control the salt level.
Is it 4 bars of chocolate to make 28 servings?
Hi Trudy! It depends on the size of your chocolate bar. Look at the label, it will state the weight/size. See the image above for reference, my bars were 4 ounces each.
Sounds very easy and delicious! Can I add a little bourbon, when adding the vanilla, or will this have an adverse effect on the chocolate?
Hi Bert! Yes, you can add 1-2 tbsp. Adding more can make the fudge too soft or grainy. I hope you love the recipe!