Description
This best chocolate fudge recipe delivers rich, decadent homemade fudge with silky smooth texture in just 15 minutes of active time. Made with just five simple ingredients and no candy thermometer required, this easy chocolate fudge tastes bakery-quality while being surprisingly simple to make at home.
Ingredients
Scale
- 1 can (14 ounces) sweetened condensed milk
- 8 ounces semi-sweet or dark chocolate, chopped into small pieces
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Optional Add-Ins (choose up to 1 cup total):
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- 1 teaspoon fleur de sel or sea salt for salted fudge
- ½ teaspoon espresso powder for deeper chocolate flavor
- ¼ teaspoon chili powder for subtle heat
- ½ teaspoon cinnamon for warming spice
- ½ teaspoon peppermint extract for minty version
- ½ cup shredded coconut for tropical variation
Instructions
- Prepare baking pan. Line an 8×8-inch baking pan with parchment paper, allowing paper to overhang the sides for easy removal later. The parchment prevents sticking and makes cutting and removing fudge much easier. Ensure all corners are covered.
- Chop chocolate into small pieces. Chop chocolate bars or use chocolate chips. Smaller pieces melt more evenly and quickly than large chunks. The smaller size ensures smooth, even melting without chunks remaining.
- Combine ingredients in saucepan. Place sweetened condensed milk, chopped chocolate, and butter in a saucepan. Use medium heat, not high heat, which can cause the mixture to become grainy or separate. The combination of condensed milk (which contains moisture) and the other ingredients will melt together.
- Heat gently, stirring frequently. Place the saucepan over medium heat. Stir frequently with a wooden spoon, ensuring ingredients combine smoothly. The mixture should warm gradually, not rapidly. Heat for about 5-7 minutes until chocolate is completely melted and the mixture is smooth and uniform. Don’t let the mixture boil or simmer vigorously – gentle heat creates smooth fudge.
- Check mixture consistency. The fudge mixture should be smooth, glossy, and uniform in color. If you see any lumps of chocolate remaining, continue heating gently and stirring until completely smooth. The texture should be thick but pourable – not stiff, but not runny.
- Remove from heat and add vanilla and salt. Once the mixture is smooth and uniform, remove from heat. Stir in vanilla extract and salt, mixing well. The vanilla and salt should be thoroughly incorporated throughout the mixture.
- Add optional mix-ins if desired. If using nuts, espresso powder, or other add-ins, fold them in now using a rubber spatula. Stir just enough to distribute add-ins evenly throughout the fudge. Don’t overstir – you want ingredients distributed but still have relatively smooth fudge.
- Pour into prepared pan. Quickly pour the warm fudge mixture into the prepared pan, spreading evenly with a rubber spatula. Work quickly while the mixture is still warm – it will begin to set quickly. Smooth the top to create an even layer. If mixture has begun to set, briefly reheat over low heat to make it pourable again.
- Cool at room temperature. Allow the fudge to cool at room temperature for about 30-60 minutes until firm enough to handle but still slightly warm. The fudge should be set on top and pulling away slightly from the pan edges when ready.
- Refrigerate until completely set. Transfer the pan to the refrigerator and chill for at least 2-3 hours, or up to overnight, until the fudge is completely firm and cold. Properly set fudge should break cleanly without crumbling when cut.
- Cut into squares. Once completely set, remove the fudge from the pan using the parchment paper overhang to lift it out. Place on a cutting board and use a sharp knife to cut into squares or rectangles. Dip the knife in hot water and wipe clean between cuts for cleaner edges.
- Store and serve. Store finished fudge in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Fudge can be served cold straight from the refrigerator or allowed to come to room temperature.
Notes
- Use gentle heat – Medium heat prevents the mixture from becoming grainy or separating
- Stir frequently – Frequent stirring ensures even heating and smooth texture
- Don’t overheat – The mixture should never boil or simmer vigorously
- Room temperature cooling first – Initial room temperature cooling helps fudge set properly before refrigerating
- Refrigerate fully – Complete refrigeration ensures fudge is firm enough to cut cleanly
- Hot water for knife – Dipping knife in hot water between cuts creates cleaner edges
- Add-ins are flexible – Use any mix-ins you prefer up to about 1 cup total
- Freezer-friendly – Fudge freezes beautifully for months of grab-and-go indulgence
- Prep Time: 5 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 0.5 ounces)
- Calories: 110
- Sugar: 10g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg