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 8x8 pan
Ingredients
- 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 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.
