Foolproof Chocolate Fudge
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.
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 8x8-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.
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