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This Foolproof Chocolate Fudge is made with semi-sweet chocolate, sweetened condensed milk, butter, salt and vanilla extract. Nuts are optional! A great holiday gift for chocolate lovers!
Chocolate Fudge
It’s the holiday season! And in our house that means so many things… including lots and lots of homemade fudge!
I learned how to make chocolate fudge when I was in first grade! And have been making it ever since. I joke that my mom can credit this easy chocolate fudge recipe for turning me into the chocoholic I am today. It’s rich in chocolate flavor and melts in your mouth! But it’s not crumbly or soupy. It’s truly the perfect fudge recipe! So without further ado, let me teach you how to make it!
How to make Chocolate Fudge
To make this recipe you’ll need:
- Chocolate: you may use semi-sweet chocolate or dark chocolate. If you want milk chocolate fudge, I suggest using a combination of milk and semi-sweet, so that it’s not overly sweet. But this is up to you! You could also use semi-sweet chocolate chips, but I suggest sticking to high-quality chocolate if possible.
- Sweetened Condensed Milk: I love eagle brand! Unfortunately I do not have a substitution for this ingredient.
- Butter: unsalted or salted will work.
- Salt: to balance out the sweetness! Don’t skip it.
- And vanilla extract: which enhances all of the other flavors.
You can also add in a 1/2 cup of chopped nuts! Stir in the nuts and vanilla at the same time, if using.
This is what I like to call “shortcut fudge”, because the method doesn’t require a candy thermometer or tons of stirring. Instead the method is super simple and straightforward. You’ll simply combine the chocolate chips, butter, and condensed milk into a large heatproof glass bowl. Then place the bowl over a large bowl of gently simmering water. Essentially you’re making a double-boiler.
Once the chocolate and butter have completely melted, you’ll remove it from heat and stir in the vanilla.
The mixture will be very thick! Use a strong spatula to scrape the fudge mixture into the prepared pan and smooth the top.
You’ll need to place the fudge in the fridge for at least 2 hours! During this time the fudge will set. Once set, simply cut into small squares and serve!
Does fudge have to be refrigerated?
Nope! Almost all fudge recipes will keep at room temperature. So it does not need to be refrigerated. But you definitely can keep it in the refrigerator! Especially if you enjoy biting into a cold square of chocolate fudge! Just be sure you store it in an airtight container. Because cold air will dry out fudge faster.
Can you freeze fudge?
You sure can! It’s best to freeze the entire block of fudge. Then slice it into small squares after it has been thawed. To ensure your fudge stays fresh in the freezer, be sure to Fudge tightly wrapped the block in two layers of plastic wrap, then placed in a freezer bag. It will keep for 2 months!
To thaw, place the block of fudge in the refrigerator for 12 hours, then let it sit at room temperature for an hour before slicing.
More Fudge Recipes:
- 6-Ingredient Butter Pecan Fudge
- Creamy Kahlua Chocolate Fudge
- Chocolate Caramel Fudge Sauce
- Easy Peanut Butter Fudge
If you try this Foolproof Fudge 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
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
- 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.
- 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.
White chocolate will not set in this recipe because it is only made with cocoa butter and no cocoa solids.
Recipe sounds great. I’m going to add some moonshine. Should I put it in while melting and stirring? I had moonshine fudge in Tennessee and I would love to make some.
Made this fudge several times and every time it won’t harden. I followed to directions to a tee and still won’t harden. The only thing that is different is that I used white chocolate chips.
I’ve been making this recipe since I was a kid, too.
It’s the “Magic French Fudge” recipe from the back of the package on Flickettes chocolate chips. Soooo long ago.
For a long while, I lived next to a lake. The humidity there would always make this recipe sieze up, which drive me crazy. I found that a big dollop of marshmallow cream prevented that from happening. It also made the fudge slightly softer and puffier tasting.
I made this Christmas Eve with homemade sweetened condensed milk( from Pinterest- and only because my marshmallow fluff was missed in my grocery order). I’ll probably not ever use a different recipe! This was easy, and delicious. The directions have me great confidence( I’ve had fudge you had to eat with a spoon before- delicious but not what I was hoping for!) Thanks for a great recipe!
This comment made my day, Lisa! I’m so happy you enjoyed this… and that it might be your “forever fudge” recipe.
This recipe is honestly in the top 5 for my list of truly easy and simple to make and serve.
This fudge also sets beautifully with the perfect shine and also tastes as if I bought it from an online speciality fudge boutique.! I hope that who ever reads this enjoys every aspect of this recipe and the fudge as much as my family and myself did. Happy holidays
I’ve been using this recipe for 60 yrs. It has never failed me. But I’ve always add Pecans. Very good.
I just finished making a batch and it’s siting in the fridge now. It was oily and I fear it got over cooked somehow. We’ll see how it turns out. I did make sure my water wasn’t boiling and that the bowl wasn’t touching the water over the saucepan, but I worry condensation on the bowl may have caused some issues.
I was wondering also how you got the top so perfectly smooth. Maybe that wouldn’t be a question if I hadn’t somehow overdone the chocolate…