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October 1, 2016

Foolproof Chocolate Fudge

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 with bite taken out.

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!

fudge on plate.

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!

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

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.

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!

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 ♥

chocolate fudge with bite taken out.

8 votes

Print

Foolproof Chocolate Fudge

Prep 10 mins

Cook 10 mins

Inactive 2 hours

Total 2 hours, 20 mins

Author Ashley Manila

Yield 8" Pan

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!

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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1-2 squares

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

15K Shares

Filed Under: Candy, Chocolate, Christmas

Reader Interactions

Comments

  1. Miranda says

    October 1, 2016 at 9:50 pm

    I love how easy this fudge is to make! I might have to go try some right now!

    Reply
    • bakerbynature says

      October 2, 2016 at 11:00 am

      It’s dangerously easy, Miranda! Let me know if you give it a try 🙂

      Reply
      • Chloe AH says

        December 20, 2016 at 9:42 pm

        I will give it a try and let you know how it turns out! I was looking for a simple recipe and I think I found it! Thanks Bakerbynature1

        Reply
  2. Kimberly C says

    October 2, 2016 at 2:52 am

    Holy wow, two pounds of chocolate!!! That seems like a lot but it sounds good!!

    Reply
    • bakerbynature says

      October 2, 2016 at 11:01 am

      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
      • Veronica says

        December 18, 2016 at 8:15 pm

        How about Gharardelli chocolate chips?

        Reply
        • bakerbynature says

          December 19, 2016 at 4:06 pm

          I find for best results chocolate bars work best for this recipe.

          Reply
  3. Jan says

    October 2, 2016 at 8:17 pm

    Can I add some chopped walnuts for inside the fudge? About how much would I use? Thanks!

    Reply
    • bakerbynature says

      October 2, 2016 at 8:54 pm

      Hi Jan! Yes, but I wouldn’t add more than 3/4 cup.

      Reply
  4. Kimberly C says

    October 3, 2016 at 2:44 am

    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
    • bakerbynature says

      October 3, 2016 at 5:53 pm

      Yay! Can’t wait to hear how it turns out 🙂

      Reply
  5. Marjolein G. says

    October 8, 2016 at 8:58 am

    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
    • bakerbynature says

      October 9, 2016 at 9:24 pm

      Hi Marjolein! How did it turn out?

      Reply
      • Marjolein G. says

        October 18, 2016 at 5:23 am

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

        Reply
        • bakerbynature says

          October 18, 2016 at 11:32 am

          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
  6. Jong Haneke says

    October 13, 2016 at 10:04 am

    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
  7. Kayle (The Cooking Actress) says

    October 17, 2016 at 1:24 am

    YES-a dark chocolate version of this fudge is exactly what I need!

    Reply
  8. Vero says

    November 8, 2016 at 6:42 pm

    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
  9. Sierra says

    November 24, 2016 at 2:37 am

    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
    • bakerbynature says

      November 24, 2016 at 10:49 am

      Hi Sierra. It happens to the best of us haha. I think the fudge should still turn out 🙂 Let me know! xoxo

      Reply
  10. Christina k says

    November 29, 2016 at 12:53 am

    Is this a good bake sale item

    Reply
    • bakerbynature says

      November 29, 2016 at 10:15 am

      Definitely!

      Reply
  11. Noelle says

    December 6, 2016 at 9:43 pm

    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
  12. Krista says

    December 13, 2016 at 7:48 pm

    Can you use salted butter in place of unsalted? I was about to make this and realized I only have salted butter.

    Reply
    • bakerbynature says

      December 13, 2016 at 8:44 pm

      Yes! Just don’t add any additional salt 🙂

      Reply
  13. Meagan says

    December 14, 2016 at 1:35 am

    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
  14. Teresa Stratford says

    December 18, 2016 at 9:30 pm

    Made this fudge yesterday. Simple to make and tastes delicious. ..Have made it to put in Christmas hampers.
    Thank you

    Reply
    • bakerbynature says

      December 19, 2016 at 4:07 pm

      Awesome! I’m so happy it was a hit, Teresa 🙂

      Reply
  15. Irene says

    December 21, 2016 at 8:16 am

    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
    • bakerbynature says

      December 21, 2016 at 12:28 pm

      Hi Irene. You’ll place the ingredients into a bowl, then place the bowl on top of the saucepan which contains the simmering water.

      Reply
  16. Jules says

    December 23, 2016 at 5:07 pm

    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
    • bakerbynature says

      December 23, 2016 at 7:31 pm

      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
  17. Cindy says

    December 23, 2016 at 8:57 pm

    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
    • bakerbynature says

      December 23, 2016 at 10:51 pm

      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
  18. Jan D. says

    January 3, 2017 at 2:23 am

    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
  19. Anisha says

    January 22, 2017 at 7:49 am

    I finally got down to it today and it was fabulous and so simple ! Thank you Ashley !

    Reply
  20. Maroula Spagnuolo says

    February 2, 2017 at 9:49 am

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

    Please help

    Thank you

    Reply
    • bakerbynature says

      February 2, 2017 at 2:28 pm

      You could try adding a little less chocolate, which will make the fudge softer. Fudge is typically more creamy and smooth than chewy.

      Reply
  21. Freddy says

    February 19, 2017 at 8:03 pm

    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
    • bakerbynature says

      February 21, 2017 at 3:33 pm

      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
  22. Sam says

    February 23, 2017 at 3:46 pm

    How many grams is the 20 ounces of chocolate

    Reply
  23. Carrie says

    May 10, 2017 at 2:41 am

    I made this and used only 4 chocolate bars (16oz) instead of 5 bars and it still came out good! Fudge was creamy and the recipe was very easy to make. I removed the bowl from heat as soon as the chocolate was melted and it was thick (only took about 5 minutes, but I’m at 4,000ft elevation). I think I prefer the taste of milk chocolate- maybe next time I’ll try half semi-sweet and half milk chocolate?

    Reply
    • bakerbynature says

      May 10, 2017 at 11:00 pm

      Hi Carrie. So glad you enjoyed the recipe and it worked out with your adaptions! I think half milk chocolate will technically work, but it will be VERY sweet. If you don’t mind that, I say go for it 😉

      Reply
  24. Heather says

    July 1, 2017 at 12:13 pm

    I am just about to make your fudge for the second time. It was easy and soooo delicious, even my dairy free husband had to have one little piece. Now I have to make condensed milk from rice milk so that he can have some too. However, this time I am making some as gifts to take on a road trip my sister and I are taking to visit our elderly aunties. I knew right away that this fudge of yours would be my go to recipe. Thank you for it, very much.

    Reply
  25. Juju says

    July 28, 2017 at 1:32 am

    Sounds easy and good. Do you have a fudge recipe that doesn’t require refrigeration? Don’t like cold fudge. 🙂

    Reply
  26. Marcia says

    August 3, 2017 at 2:46 am

    I made this recipe and followed it exactly. It turned out watery!!!! I’m beyond disappointed!! I definitely WON’T make this recipe ever again!!!!

    Reply
    • bakerbynature says

      August 3, 2017 at 4:30 pm

      Hi Marica. I’m sorry you had trouble with this recipe. I’m not sure how you could have had watery fudge though… the recipe calls for 20 ounces of chocolate, butter, and sweetened condensed milk which all solidify when chilled. Please let me know if I can help you troubleshoot this recipe in anyway.

      Reply
    • red says

      November 15, 2017 at 4:20 am

      dont blame bakerbynature. you obviously did something wrong!!

      Reply
  27. Patricia Leuthauser says

    September 3, 2017 at 2:17 pm

    If I wanted to make mint chocolate fudge with this recipe, I’m assuming I could just substitute 1/2 tsp of peppermint extract for the vanilla, right? Of course, you know what assuming does! LOL!

    Reply
    • Annabeth Chase says

      December 7, 2017 at 7:08 pm

      Hello Patricia Leuthauser, I would not Substitute the vanilla for peppermint extract instead I would just make the recipe as is and if you want that mint flavor add a few drops of peppermint oil NOT EXTRACT! i made this mistake when i was making mints for my family last year, they all tasted like tooth paste! The oil will give it flavor without changing the taste. Just be sure not to use too much of it! 🙂

      Reply
  28. Arti says

    September 30, 2017 at 4:34 am

    How do I pack fudge to put it in gift boxes with cavities. Will it form vapour?

    Reply
  29. Ethna says

    November 3, 2017 at 5:23 pm

    Do you think This would work like the filling of a cake? Can’t wait to try it

    Reply
  30. Roxana says

    November 13, 2017 at 4:07 pm

    This fudge is so simple. His fudge is so delicious you can do so much with it in different flavors. There is no reason why you should not enjoy this recipe. It takes more time to sit then to make.

    Reply
  31. Joyce C. says

    November 25, 2017 at 3:51 pm

    OMGoodness. This fudge is easy and so delicious! I made a mistake and bought dark chocolate and my husband said to make that mistake again and again! Thank you! Do you have a peanut butter recipe that is just as easy? Will definitely be making this fudge again and again.

    Reply
  32. Cory Reed says

    December 6, 2017 at 9:19 pm

    Can I make this into a wreath shape.. like Rachael Ray’s “fudge wreath?” Her recipe is TOO sweet.

    Reply
  33. Danielle says

    December 20, 2017 at 9:58 pm

    Thank you so much for sharing the recipe! I made this, this past weekend with my mom and it came out great! I wrote all about it on my blog and shared your recipe!
    http://mysimplysplendidlife.blogspot.com/2017/12/homemade-christmas-candies-and-where-to.html

    Reply
  34. Lin says

    December 22, 2017 at 7:57 am

    Hey ,
    I do not eat butter, can I replace it with something else?

    Reply
  35. themadscientiststskitchen says

    January 17, 2018 at 3:06 pm

    Thanks a lot for this awesome fudge. It is simple and yet delicious. I used dark chocolate Morde as that is all that is we get. I showed my niece the pictures she has loved them and I will be sending her some. Thanks once again. I am writing a blog post for Valentine and this is the what I am writing about.

    Reply
  36. Kleine Feldmaus says

    March 5, 2018 at 3:46 pm

    Hi!
    I don’t have sweetened condensed milk, can I do it also with non sweetened condensed milk?
    Thank you!

    Reply
  37. Julia says

    April 14, 2018 at 4:00 pm

    Can i use ganache for this recipe? Will it still taste good?

    Reply
  38. Tracy says

    June 8, 2018 at 4:08 am

    Can you do it with coco powder if you don’t have chocolate bark?

    Reply
    • bakerbynature says

      June 9, 2018 at 11:33 am

      Unfortunately, that won’t work.

      Reply
  39. Jacqueline says

    July 31, 2018 at 1:36 am

    Yummy, I am going to ROCK that fudge recipe in my kitchen Right NOW! Thank u for sharing.

    Reply
  40. drishti says

    August 20, 2018 at 12:06 pm

    any tips for cutting them . in the picture they are so perfectly cut.

    Reply
    • bakerbynature says

      August 21, 2018 at 1:53 pm

      I cut them with a very sharp knife right after I take the fudge out of the fridge 🙂

      Reply
  41. Carolyn says

    November 25, 2018 at 2:21 am

    I made this. It was so easy and it’s so good. However my husband prefers hard set fudge. Would there be a way to modify this to make it set harder?

    Reply
    • bakerbynature says

      November 25, 2018 at 1:04 pm

      You could add a little more chocolate 😉

      Reply
  42. Madalina says

    December 11, 2018 at 7:48 pm

    Hi! Can you put meaurements also in grams? Thanks

    Reply
  43. Audra says

    December 11, 2019 at 2:09 am

    Hi! Very nice blog. I was excited to make this recipe, but when I was finished, the mixture was very runny!! I used 20 oz chocolate chips, and because I had a 12 oz can of condensed milk, I put in a splash of regular milk to compensate. Would that have been it? The mixure was like thin ganache consistency when I put it in the fridge. Do you think it will turn out ok??

    Reply
  44. Lily says

    December 3, 2020 at 5:41 pm

    Made this the other day and making again today! EXCELLENT!!! I used semi sweet chocolate chips from Costco, Eagle brand sweetened condensed milk and quality vanilla. Sprinkled Maldon salt on top. Even my hubby who typically doesn’t touch fudge couldn’t stop eating it!
    I put in fridge to set, but stored on countertop. Thank you soooo much for this recipe!!!!

    Reply
  45. Evelyn Smith says

    December 20, 2020 at 7:39 pm

    Hi Ashley, the fudge tastes awesome, the only problem I had was that the mixture looked a bit oily. I used a double boiler and 58% chocolate. Was the fudge overcooked?

    Reply
  46. Lauren says

    December 25, 2020 at 12:21 pm

    I just made these and they turned out great! I’ve never made fudge before so I was nervous but it went so well the first go I was amazed. I used 2 (10 oz) bags of the semi-sweet Belgian chocolate chunks from aldi and they came out so luxurious. My mom is going to be delighted, fudge is her favorite sweet and the only thing she can’t seem to make herself!

    Reply
  47. Archana says

    February 6, 2021 at 9:05 am

    Hi! I redid this recipe of foolproof chocolate fudge many times. It is only this time I managed to take pictures to redo the recipe on my blog. I love this fudge and so do the girls, in fact, I could take pictures because they are in college. Thanks a lot!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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