Chocolate Fudge
Rich, creamy, and decadent chocolate fudge that melts in your mouth. This foolproof recipe uses just a few simple ingredients and comes together in minutes before chilling. Perfect for holidays, gifts, or a sweet treat anytime.
For 12 servings
7 steps. 10 minutes total.
- 1
Step 1
- a.Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving a 2-inch overhang on two opposite sides. This will create a 'sling' to easily lift the fudge out later. Lightly grease the paper and any exposed parts of the pan.
- 2
Step 2
- a.In a medium, heavy-bottomed saucepan, combine the sweetened condensed milk, semi-sweet chocolate chips, cubed unsalted butter, and salt.
- 3
Place the saucepan over medium-low heat
- a.Stir constantly with a heatproof spatula, scraping the bottom and sides, until the chocolate and butter are fully melted and the mixture is completely smooth and glossy. This should take about 5-8 minutes. The mixture will thicken and start to pull away from the sides of the pan as you stir.
- 4
Once smooth and thick, immediately remove the pan from the heat
- a.Quickly stir in the vanilla extract until it's fully incorporated. Work fast as the fudge will begin to set.
- 5
Pour the fudge mixture into the prepared pan
- a.Use your spatula to spread it into an even layer, pushing it into the corners.
- 6
Let the fudge cool at room temperature for about 20-30 minutes
- a.Then, transfer the pan to the refrigerator and chill for at least 3 hours, or until completely firm to the touch.
- 7
Step 7
- a.Once firm, use the parchment paper overhangs to lift the entire block of fudge out of the pan. Place it on a cutting board. For clean cuts, use a large, sharp knife dipped in hot water and wiped dry between each slice. Cut into 36 small squares (a 6x6 grid).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed saucepan to ensure even heat distribution and prevent the bottom from scorching.
- 2For the smoothest fudge, use a high-quality chocolate bar finely chopped instead of chips, as chips often contain stabilizers that can affect melting.
- 3Do not increase the heat to speed up the melting process. Low and slow is key to preventing a grainy or separated texture.
- 4Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 3 weeks. Separate layers with parchment paper.
- 5For best flavor and texture, allow refrigerated fudge to sit at room temperature for 15 minutes before serving.
Adapt it for your goals.
Nutty Fudge
Stir in 1 cup of toasted, chopped walnuts or pecans along with the vanilla extract.
Rocky Road FudgeRocky Road Fudge
Fold in 1 cup of mini marshmallows and 1/2 cup of chopped almonds with the vanilla extract.
Peppermint FudgePeppermint Fudge
Substitute the vanilla extract with 1 teaspoon of peppermint extract. You can also top with crushed candy canes before chilling.
Sea Salt FudgeSea Salt Fudge
After spreading the fudge in the pan, sprinkle the top with 1/2 teaspoon of flaky sea salt before chilling.
Why this is on our healthy list.
Mood Booster
Chocolate contains compounds like phenylethylamine and theobromine, which can trigger the release of endorphins and serotonin in the brain, leading to feelings of pleasure and improved mood.
Source of Antioxidants
The cocoa in chocolate is rich in flavonoids, a type of antioxidant that helps protect the body from damage caused by free radicals. Using dark chocolate with a higher cocoa content increases this benefit.
Frequently asked questions
One serving, which is about 3 small pieces, contains approximately 260 calories. This can vary based on the specific brands of ingredients used.