If you’re craving something rich, creamy, and absolutely melt-in-your-mouth, I can’t recommend this Easy Chocolate Fudge Recipe enough. It’s one of those foolproof sweets that makes you feel like a dessert pro, even if you’re a kitchen newbie. Seriously, the first time I made this, my family went crazy and I swear that fudge disappeared faster than I could blink. So grab your apron, and let’s dive into why this recipe might just become your new go-to treat.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: You only need a handful of pantry staples to create rich, velvety fudge.
- Perfect Texture Every Time: The method ensures a smooth, creamy bite without any graininess.
- Customizable Mix-Ins: Add nuts, sea salt, or your favorite extras to make it truly yours.
- Quick and Effortless: Ready in just a couple of hours (most of the time is set and chill) — perfect for last-minute dessert plans.
Ingredients You’ll Need
The magic behind this Easy Chocolate Fudge Recipe is in how a few simple but high-quality ingredients come together to create something utterly decadent. I always recommend using good semi-sweet chocolate — it really makes a difference in flavor and texture. And trust me, sweetened condensed milk is a key player here, not evaporated milk, so don’t swap it out!
- Sweetened Condensed Milk: This adds the perfect amount of sweetness and a creamy texture that helps the fudge set smoothly.
- Pure Vanilla Extract: Just a splash brightens up the chocolate flavor and adds depth.
- Semi-Sweet Chocolate: Using roughly chopped quality chocolate ensures it melts evenly for that luscious fudge.
- Unsalted Butter: Room temperature butter blends effortlessly and adds richness without making it greasy.
- Flaky Sea Salt (optional): A sprinkle on top elevates the chocolate and adds a nice contrast if you’re feeling fancy.
- Chopped Nuts or Crushed Candies (optional): Great for texture and extra flavor—pecans or walnuts are my favorites.
Variations
I love making this recipe my own depending on what mood I’m in or what I have on hand. You’ll find that swapping in different mix-ins or tweaking flavors can take this Easy Chocolate Fudge Recipe from classic to extraordinary in seconds.
- Nutty Delight: Adding toasted pecans or walnuts gives the fudge a lovely crunch; my family always asks for extra nuts.
- Sea Salt Caramel Twist: Drizzle a bit of caramel sauce on top before it sets and sprinkle some flaky sea salt — a total game-changer!
- Spicy Kick: Throw in a pinch of cayenne or cinnamon for a subtle warm heat that pairs beautifully with chocolate.
- White Chocolate Version: Swap semi-sweet chocolate for white chocolate, but be extra careful when melting so it doesn’t seize.
How to Make Easy Chocolate Fudge Recipe
Step 1: Prep Your Pan Like a Pro
Start by lightly greasing an 8×8-inch baking pan, then line it with parchment paper or foil with a good overhang on the sides. This little trick makes it so much easier to lift out the fudge for cutting later—trust me, it saves you from a sticky, frustrating mess!
Step 2: Melt Your Ingredients Gently
In a heat-safe bowl, mix your sweetened condensed milk, vanilla, chopped chocolate, and room-temperature butter. Next, set up a double boiler by simmering a bit of water in a saucepan (about 1/4 full). Place your bowl on top, making sure it doesn’t touch the water. Now stir consistently with a rubber spatula—here comes the secret: remove the bowl as soon as the chocolate is nearly melted but still has some spots to avoid it turning greasy. Then stir off heat until smooth.
Step 3: Add Mix-Ins and Chill Out
Once your mixture is silky smooth, fold in any nuts or extras you like. Scrape it all into your prepared pan and use a spatula to smooth it out evenly. Pop it in the fridge and let it set solid for about 2 hours—this is the hardest part because the anticipation builds here, but the wait is worth it.
Step 4: Cut and Enjoy
When your fudge has firmed up, gently run a butter knife around the edges to loosen it. Use the parchment overhang to lift it out, peel the paper away, then slice into perfect little squares. Pro tip: warm your knife under hot water and dry it before cutting to get clean cuts without crumbles.
Pro Tips for Making Easy Chocolate Fudge Recipe
- Use a Double Boiler: Melting chocolate gently over simmering water prevents scorching and ensures smoothness.
- Don’t Overheat the Chocolate: Removing the bowl just before fully melted prevents your fudge from turning oily or grainy.
- Fresh Ingredients Matter: Use fresh butter and good-quality chocolate for the best texture and flavor.
- Room Temperature Butter: This melts evenly into the fudge without creating lumps or greasy spots.
How to Serve Easy Chocolate Fudge Recipe
Garnishes
I love sprinkling flaky sea salt on top right before the fudge sets—it creates such a beautiful balance of salty and sweet. Sometimes I also dust a bit of cocoa powder for a more intense chocolate kick or toss on crushed peppermint candies around the holidays for extra festive fun.
Side Dishes
This fudge pairs beautifully with a scoop of vanilla ice cream, or alongside fresh berries to cut through the richness. I also like serving it with a cup of strong coffee or rich black tea for a real treat time moment.
Creative Ways to Present
For parties, I like arranging fudge squares on a decorative platter with swirls of caramel drizzled on top or stacking them in a cute jar tied with twine as a sweet gift. Wrapping pieces individually in wax paper also makes them perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover fudge stores beautifully in an airtight container in the fridge for up to a month. Whenever I keep it on hand, it’s like a little chocolate treasure, perfect for those “I need a sweet escape” moments.
Freezing
I’ve frozen fudge dozens of times with great results—just wrap individual squares tightly in plastic wrap and place them in a freezer-safe container. They last up to two months and thaw quickly at room temperature without losing their creamy texture.
Reheating
Usually, I just enjoy the fudge chilled or at room temperature, but if you want to soften it up a bit, leave it out for 10-15 minutes before serving. Avoid microwaving — it can get melty and lose that perfect fudge consistency.
FAQs
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Can I use evaporated milk instead of sweetened condensed milk?
It’s tempting, but I don’t recommend it because evaporated milk lacks the sugar and creamy texture that sweetened condensed milk provides, which is essential for that fudge’s smooth consistency and sweetness.
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Why did my fudge turn out grainy?
Grainy fudge usually happens when the chocolate overheats or if there’s moisture contamination. Make sure to melt gently over a simmering double boiler and avoid over-stirring once the chocolate starts to melt.
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Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can! Milk chocolate will yield a sweeter, creamier fudge, but you might want to reduce any added sugar if your recipe calls for it (this one doesn’t, so it’s perfect as is).
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How do I make this recipe vegan or dairy-free?
For dairy-free or vegan options, try using a plant-based sweetened condensed milk substitute and dairy-free chocolate. Keep in mind texture and flavor might change slightly, so experiment with small batches first.
Final Thoughts
I absolutely love how this Easy Chocolate Fudge Recipe turns out every single time. It feels like such a special treat that’s surprisingly easy to make, and I enjoy sharing it with friends and family because it always brings smiles. I hope you’ll give it a try, whether it’s for a cozy night in or a special celebration—once you do, I bet it’ll become a beloved staple in your recipe box, too.
Print
Easy Chocolate Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: Approximately 64 small squares from one 8×8-inch pan
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Foolproof Chocolate Fudge recipe is a rich, creamy treat made with sweetened condensed milk, semi-sweet chocolate, and butter. It uses a gentle double boiler method to melt the ingredients carefully, ensuring a smooth and glossy texture. Perfectly portioned in an 8×8-inch pan, this classic fudge can be customized with nuts or crushed candies and finished with a sprinkle of flaky sea salt for added contrast. Refrigerate for a couple of hours until firm, then enjoy this decadent, melt-in-your-mouth dessert that’s simple to make and endlessly satisfying.
Ingredients
Base 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
Optional Toppings
- Flaky sea salt, for sprinkling
- 1/2 cup chopped nuts or crushed candies
Instructions
- Prepare the Pan: Lightly grease an 8×8-inch baking pan and line it with parchment paper or aluminum foil, allowing excess paper to overhang the sides for easy removal later. Set aside.
- Combine Ingredients: In a large, heatproof bowl, mix together the sweetened condensed milk, vanilla extract, chopped semi-sweet chocolate, and butter pieces. Set this bowl aside.
- Heat Water for Double Boiler: Fill a saucepan about one-quarter full with water and bring it to a boil, then reduce the heat to maintain a bare simmer.
- Melt Ingredients Gently: Place the bowl with the fudge ingredients over the simmering water, creating a double boiler. Stir constantly with a rubber spatula until the chocolate is almost fully melted, leaving a few small pieces, about 4 minutes. Be careful to remove the bowl before the chocolate is completely melted to avoid the fudge separating and becoming greasy.
- Finish Melting and Smooth: Remove the bowl from the heat, continuing to stir until the chocolate fully melts and the mixture is smooth, about 2 minutes.
- Add Mix-ins and Transfer: Stir in any optional nuts or crushed candies if using. Scrape the fudge mixture into the prepared pan, spreading it evenly with a spatula.
- Refrigerate to Set: Place the pan in the refrigerator and chill until the fudge is firm, approximately 2 hours.
- Cut and Serve: Use the parchment or foil overhang to lift the fudge out of the pan. Run a butter knife around the edges to loosen if needed. Peel off the lining and cut the fudge into squares. Serve immediately or store in the refrigerator for up to one month. For longer storage, freeze in an airtight container for up to two months.
Notes
- Do not use evaporated milk; only sweetened condensed milk will give the right texture and sweetness.
- Keep stirring while melting to prevent chocolate from burning or separating.
- Using a double boiler preserves the delicate chocolate texture and avoids overheating.
- Optional nuts or crushed candies add texture and flavor variety.
- Sprinkle flaky sea salt on top after spreading the fudge to balance the sweetness.
- Ensure the fudge is completely cooled and set before cutting to get clean squares.
- Store refrigerated fudge tightly covered to prevent it from absorbing fridge odors.
Nutrition
- Serving Size: 1 square (approximately 1/64 of the pan)
- Calories: 90
- Sugar: 12g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
