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Foolproof Chocolate Fudge is creamy, chocolatey, and the perfect holiday gift for chocolate lovers! Made with semi-sweet chocolate, sweetened condensed milk, butter, salt and vanilla extract – no candy thermometer required. Make this homemade chocolate fudge your own by adding chopped nuts, crushed candy canes, or peanut butter chips.
Homemade Chocolate Fudge
The holiday season is here, and in our house that means so many things… including lots and lots of homemade fudge! Cocoa fudge brownies, peppermint fudge cookies, hot fudge sauce, and of course, classic chocolate fudge.
I learned how to make homemade chocolate fudge when I was in the 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.
This Easy Chocolate Fudge is:
- rich in chocolate flavor
- melt in your mouth creamy
- soft but firm enough to hold its shape when sliced
- easy to make – even for beginners
- made with just 5 basic ingredients
Truly the perfect fudge recipe! So without further ado, let me teach you how to make easy chocolate fudge!
Easy Chocolate Fudge Ingredients
- Chocolate: For sweeter chocolate fudge, use semi-sweet chocolate. For bittersweet chocolate fudge, use dark chocolate, 70% to 85% cocoa. I don’t suggest using milk chocolate or cocoa powder instead of melted chocolate. Use high-quality chocolate bars or extremely good quality semi-sweet chocolate chips.
- Sweetened Condensed Milk: I love eagle brand sweetened condensed milk! Unfortunately I do not have a substitution for this ingredient. Please note, sweetened condensed milk is NOT the same as evaporated milk.
- Butter: Unsalted butter is my preference but salted butter will work. I don’t suggest subbing oil for butter.
- Salt: Helps to balance out the sweetness and enhances the other flavors in this fudge! If you use salted butter, you can reduce or omit the salt called for.
- Vanilla Extract: Enhances all the other flavors and adds its signature rich vanilla flavor. Use real pure vanilla extract, not artificial vanilla.
- Extras: You can add in a 1/2 cup of chopped nuts, crushed candy canes, or even peanut butter chips! Stir in your mix-in of choice when you stir in the vanilla extract. Extras are totally optional, and you don’t need to mix in anything.
Tools for Homemade Chocolate Fudge
To make this easy chocolate fudge, you’ll need a few basic kitchen items listed below.
- Parchment Paper: Or aluminum foil, to line the baking dish. This makes removing the chocolate fudge from the baking dish a breeze.
- Baking Dish: You’ll need an 8-inch baking dish. Unfortunately I don’t suggest using a 9-inch baking dish. Because it’ll spread the fudge out too much, creating thin fudge.
- Double Boiler: You can make this at home by placing a glass bowl on top of a pan. The bowl should fit snugly on top of the pan – and not fall in when you let go.
- Airtight Container: To store your fudge, you’ll want to place it in an airtight container at room temperature or in the fridge.
How to Make Chocolate Fudge Recipe
This is what I call “shortcut fudge”, because the method doesn’t require a candy thermometer or tons of stirring.
- Instead you’ll simply combine the chocolate chips or chopped chocolate, butter, and sweetened 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 thick!
- Use a strong spatula to scrape the fudge mixture into the prepared pan and smooth the top. Then you’ll need to place the chocolate fudge in the fridge to chill for at least 2 hours! During this time the chocolate fudge will set.
- Once set, use a large and sharp knife to cut it into small squares and serve.
Does Fudge Need refrigeration?
Nope, almost all fudge recipes will keep at room temperature. While it doesn’t need refrigeration, you can definitely 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 at room temperature. Because cold air will dry out fudge faster. Or freeze your chocolate fudge using my instructions below.
Can you Freeze Fudge?
You sure can, but it’s best to freeze the entire block of fudge. Then slice it into small squares after you thaw it. 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. This chocolate fudge will keep in the freezer for 2 months!
To thaw the chocolate fudge, place the block of fudge in the refrigerator for 12 hours. Then let it sit at room temperature for an hour before slicing. Store in an airtight container at room temperature for up to 2 weeks.
More Chocolate Fudge Recipes:
- Easy Peanut Butter Fudge
- 6-Ingredient Butter Pecan Fudge
- Creamy Kahlua Chocolate Fudge
- Chocolate Caramel Fudge Sauce
Foolproof Chocolate Fudge
Ingredients
- 1 14-ounce can sweetened condensed milk NOT evaporated milk
- 1 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
- 1/2 cup chopped nuts or crushed canes optional
Instructions
- Lightly grease an 8×8-inch baking pan. Line the pan with parchment paper or aluminum foil, 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. 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.
- Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces of chocolate remain, about 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted or there is the possibility of the chocolate separating and producing a greasy fudge.)
- Carefully remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes.
- Stir in any "mix-ins" if using, then scrape the fudge into the prepared pan and spread into an even layer with a spatula.
- Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares.
- 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.
Hello,
Just made this yum but takes like I’m eating chocolate.
How can you make fudge chewy??
Please help
Thank you
You could try adding a little less chocolate, which will make the fudge softer. Fudge is typically more creamy and smooth than chewy.
I finally got down to it today and it was fabulous and so simple ! Thank you Ashley !
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.
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
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.
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?
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!
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?
Hi Irene. You’ll place the ingredients into a bowl, then place the bowl on top of the saucepan which contains the simmering water.
Made this fudge yesterday. Simple to make and tastes delicious. ..Have made it to put in Christmas hampers.
Thank you
Awesome! I’m so happy it was a hit, Teresa 🙂
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!
Can you use salted butter in place of unsalted? I was about to make this and realized I only have salted butter.
Yes! Just don’t add any additional salt 🙂
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…