Foolproof Chocolate Fudge

/// October 1st, 2016

My foolproof chocolate fudge is rich, creamy, and so decadent!

My foolproof chocolate fudge is rich, creamy, and so decadent!

Happy Saturday! Sharing a personal favorite with you today: FOOLPROOF Chocolate Fudge. This candy shop quality recipe is made in just one pan, always sets (no fudge soup here, thank you very much), and is loaded with pure chocolate flavor.

Ready to sink your teeth into this recipe or what?!

My foolproof chocolate fudge is rich, creamy, and so decadent!

Tips and Tricks for Recipe Success:

  • Use high-quality chocolate for this recipe. I used Ghirardelli semi-sweet chocolate, but Godiva, Lindt, Baker’s, Trader Joe’s Pound Plus, and Scharffen Berger are all great options. Just be sure you don’t use chocolate chips!
  • Due to the sweetness of this recipe, I do not suggest using milk chocolate in place of the semi-sweet chocolate. For a less sweet version, try using a dark chocolate. Anything up to 70% cocoa will work fine.
  • I love topping this foolproof chocolate fudge with flaky sea salt, but this is totally optional. You can leave the fudge plain, or top it with a handful of chopped walnuts, sprinkles, or chocolate chips.
  • The fudge will need two hours to set, so be sure to plan ahead time wise.

My foolproof chocolate fudge is rich, creamy, and so decadent!

Foolproof chocolate fudge for the win! Hope you love this as much as we do.

My foolproof chocolate fudge is rich, creamy, and so decadent!

If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Foolproof Chocolate Fudge

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 20 minutes

Yield: 8x8 pan of fudge, about 32 squares

Serving Size: 1-2 squares

My foolproof chocolate fudge is rich, creamy, and so decadent!

Ingredients

  • (1) 14 ounce can sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract
  • 20 ounces semi-sweet chocolate, roughly chopped
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
  • Flaky sea salt, for sprinkling, optional

Instructions

  1. Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside. In a large, heatproof bowl combine the sweetened condensed milk, vanilla extract, chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt, if using. Refrigerate for at least 2 hours.
  2. Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.
http://bakerbynature.com/foolproof-chocolate-fudge/



41 thoughts on “Foolproof Chocolate Fudge

    1. bakerbynature Post author

      Hi Kimberly! This recipe calls for a little over a pound of chocolate, but definitely still a lot 😉 The large amount of chocolate helps it set into creamy, sliceable fudge. I hope you get a chance to try it out!

      Reply
  1. Kimberly C

    Oh ok , I thought it said it two pounds. Looks super easy, definitely much easier than the fudge I made in pastry school, and I have a can of condensed milk so I’m definitely going to try it!! Thank you!! :)

    Reply
  2. Marjolein G.

    Hi,
    Is it supposed to look oily? I have placed it in the fridge to set but i am not sure it wil turn out oke. I have used 63% chocolate. Love to hear wat you think. Thanks a lot, greetings from the Netherlands, Marjolein.

    Reply
      1. Marjolein G.

        Hi again, it turned out a bit grainy, not creamy at all. Maybe i should have melted it over a double boiler?

        Reply
        1. bakerbynature Post author

          Hi Marjolein. I’m so sorry your fudge didn’t turn out as it should. It sounds like your chocolate may have been over cooked… that’s the only reason I can think of that this fudge would be grainy and not creamy. I will add a note about a double boiler, just in case others have the same problem.

          Reply
  3. Jong Haneke

    It’s perfect time to make some plans for the future and it is time to be happy. I’ve read this post and if I could I wish to suggest you few interesting things or tips. Maybe you can write next articles referring to this article. I want to read more things about it!

    Reply
  4. Vero

    Hello, this sounds like a great recipe and I will try it soon as my first fudge ever! How long and how do you store it? Can you make it ahead and freeze it?
    Thank you in advance,
    V

    Reply
  5. Sierra

    Okay so I was in a hurry and used chocolate chips lol! Just read after I put it in the fridge that I wasn’t supposed to. Hopefully it’s not too bad

    Reply
  6. Noelle

    I am SO excited to try this!!

    I read somewhere that you can substitute 1 cup cream and 1 cup sugar for a 14-oz can of sweetened condensed milk.

    Do you think this would work in this recipe! Seems like it would make it that much more decadent, but I don’t want to ruin it…

    Reply
  7. Meagan

    Oh. My. Goodness. I have been on the search for a good fudge recipe for the longest time. This recipe is SO delicious! I was a little nervous because my chocolate didn’t seem very creamy but in fear of over cooking it I threw it in the fridge with a lick and a promise and it came out with the perfect consistency. Thank you for sharing!

    Reply
  8. Irene

    Looks awesome I have a bit of a language problem. Do you mean to place the mixture (in is bowl) into the saucepan with the hot water on the stove?

    Reply
  9. Jules

    Just tried this recipe, it’s in the fridge setting as I type. I had some trouble with the bowl over the saucepan! The recipe says it takes about 8 minutes to melt and become smooth but I was stirring for about 20 minutes and it still wasn’t melted all the way or smooth. (The water was at a simmer) So I just transferred it directly to a saucepan to get it to melt and it melted very quickly, but is it supposed to be so thick that it plops into the 8X8 in one piece? There was not a remnant of chocolate left in the saucepan! I tasted some of it, very thick, creamy, very good. Just nervous about when it comes out of the fridge! Is there a reason why you have to melt it in a bowl over a saucepan or double boiler and not directly in a saucepan?

    Reply
    1. bakerbynature Post author

      Hi Jules. The double boiler method ensures the chocolate doesn’t burn or become grainy. The mixture is VERY thick, so it sounds like you’re fudge will be perfect!

      Reply
  10. Cindy

    Super grainy and a was sad to have spent so much money on good chocolate. Dumped it all. I think the issue is the chocolate over direct heat, even in the double boiler. Gotta watch that temp. Easier for me to add chocolate after taking it off the stove. Just a suggestion. Anyhow, good luck

    Reply
    1. bakerbynature Post author

      Hi Cindy. The only reason the chocolate would be grainy is if it’s over cooked. The water shouldn’t be touching the bowl for the double boiler, and the water should be simmering, not rapidly boiling, that way there’s no way it burns. I’m sorry yours didn’t turn out. Let me know if I can help troubleshoot anything else for you! Happy holidays.

      Reply
  11. Jan D.

    Glad to see a recipe such as this that doesn’t call for chocolate chips. They are formulated differently than chocolate bars. The process should always be done in a double boiler, never directly on the burner or element. Water doesn’t even have to simmer, just below is safest. Chop the chocolate small and stir often. Overheating causes the mixture to be grainy and to separate. I usually go through about 100 lbs. of Callebaut chocolate at Christmas making bark and truffles and I’ve learned from my mistakes over the years.

    Reply
  12. Maroula Spagnuolo

    Hello,
    Just made this yum but takes like I’m eating chocolate.
    How can you make fudge chewy??

    Please help

    Thank you

    Reply
  13. Freddy

    I tried the fudge, I have it in the freezer, I added fresh cherries and it hasn’t set. It’s been two hours was it the fresh cherries that it doesn’t set???

    Reply
    1. bakerbynature Post author

      Hi Freddy. Adding fresh cherries will definitely change the texture of the fudge. By adding fresh fruit, you add moisture, which is probably why the fudge didn’t set. I would suggest using dried cherries next time.

      Reply

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