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

Scale

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

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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