If you’re craving a rich, creamy chocolate treat that’s ridiculously simple to make, you’re going to love this Easy Chocolate Fudge Recipe. I absolutely love how this fudge turns out every single time — smooth, buttery, and perfectly sweet without any fuss. Whether you’re a fudge newbie or a veteran looking for a foolproof method, stick with me here because this recipe is the real deal, and I’m sharing all the tips I’ve learned along the way to help you get it just right.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples, making it easy to whip up anytime.
- No Baking Required: The double boiler method ensures smooth melting without turning on your oven.
- Perfectly Creamy Texture: The combination of chocolate, butter, and sweetened condensed milk creates indulgent fudge every time.
- Customizable: Add nuts, sea salt, or your favorite mix-ins to tailor it exactly how you like.
Ingredients You’ll Need
The beauty of this Easy Chocolate Fudge Recipe lies in its simplicity. Each ingredient plays a key role in creating that classic fudge texture and deep chocolate flavor. Here are a few tips to keep in mind when picking your ingredients to get the best results.
- Sweetened Condensed Milk: Not evaporated milk! This is crucial because it adds sweetness and a creamy consistency without needing extra sugar.
- Pure Vanilla Extract: Just a little bit elevates the chocolate flavor and adds warmth.
- Semi-sweet Chocolate: I use chopped chocolate bars for smooth melting, but quality chips work helpfully too.
- Unsalted Butter: Room temperature butter blends better, giving the fudge a silky finish.
- Flaky Sea Salt (optional): Sprinkling on top adds an irresistible contrast that enhances the chocolate.
- Chopped Nuts or Crushed Candies (optional): These give extra crunch and a fun texture to the fudge if you like.
Variations
I love making this fudge as-is, but sometimes I get adventurous with mix-ins or substitutions to suit different occasions or dietary needs. Don’t be shy about tweaking it! Here are a few variations that have worked well for me.
- Nutty Delight: Adding toasted pecans or walnuts creates a lovely contrast and makes the fudge a bit heartier, perfect for gifting.
- Salted Caramel Swirl: Drizzle some caramel sauce on top before refrigerating and gently swirl it in for a decadent twist my family goes crazy for.
- Peanut Butter Chocolate Fudge: Mix in a half cup of creamy peanut butter alongside the chocolate for a rich, nutty flavor that takes it next level.
- Vegan-Friendly: Substitute the butter with coconut oil and use dairy-free chocolate; the fudge will still set nicely with this adaptation.
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. I always line it with parchment paper or aluminum foil that hangs over the edges — trust me, this little trick makes it a breeze to lift out the fudge later. Set it aside, and you’ll be ready to pour your delicious fudge mixture in as soon as it’s ready.
Step 2: Melt Ingredients Gently Using a Double Boiler
Grab a large heatproof bowl and toss in your sweetened condensed milk, vanilla extract, chopped chocolate, and butter. Set this bowl over a saucepan filled with about a quarter of water, simmering gently — this is your double boiler. Stir frequently with a rubber spatula. The chocolate should be mostly melted in about 4 minutes, but here’s the key: don’t wait until it’s fully melted while sitting on the heat, or your fudge might turn out greasy. Remove the bowl, then stir off heat until smooth and glossy.
Step 3: Stir in Optional Mix-ins and Spread Evenly
If you’re like me and love texture, now’s the time to fold in your chopped nuts or crushed candy. Pour the fudge mixture into your prepared pan and spread it evenly with a spatula. You want it nice and smooth on top so the fudge will set beautifully.
Step 4: Chill and Cut Like a Boss
Pop your pan into the refrigerator and let it chill for at least 2 hours until firm. When it’s ready, gently run a butter knife along the edges to loosen the fudge, lift the whole slab out using the parchment overhang, peel off the paper, and cut into bite-sized squares. This part feels like magic every time — from gooey goodness to perfectly cut pieces!
Pro Tips for Making Easy Chocolate Fudge Recipe
- Watch Your Heat: Keeping your simmer gentle prevents scorching or graininess—a common fudge fail I learned the hard way!
- Use Good Chocolate: Semi-sweet baking bars melt smoother and give better flavor than chips coated with stabilizers.
- Room Temp Butter: Soft butter blends faster into the warm chocolate, creating that silky texture everyone raves about.
- Don’t Skip the Parchment: It makes removing fudge a simple lift rather than a sticky mess, saving you a lot of frustration.
How to Serve Easy Chocolate Fudge Recipe
Garnishes
For a simple finishing touch, I highly recommend sprinkling flaky sea salt on top right after spreading the fudge in the pan — that salty hint really makes the chocolate pop. I’ve also tried a dusting of cocoa powder or a scattering of mini chocolate chips on top for a fun visual and extra chocolate kick.
Side Dishes
This fudge is fantastic on its own, but I love pairing it with fresh berries or a dollop of lightly whipped cream for balance. It’s also great alongside coffee or a glass of cold milk, which brings out the fudgy richness even more.
Creative Ways to Present
When I’m gifting fudge during the holidays or for birthdays, I like to cut it into festive shapes using cookie cutters or layer pieces in pretty boxes with wax paper. Wrapping individual squares in colorful foil or parchment with a cute tag makes it feel extra special and homemade, which always impresses.
Make Ahead and Storage
Storing Leftovers
I keep leftover fudge in an airtight container in the fridge—it stays fresh and tasty for up to a month. Just make sure to layer pieces with parchment or wax paper to prevent sticking, especially if you’ve added nuts or other mix-ins.
Freezing
Freezing fudge works wonderfully if you want to make it in advance. I slice it, wrap pieces individually in plastic wrap, then place them in a freezer-safe container. When you’re ready, thaw the pieces in the fridge overnight to avoid condensation making it soggy.
Reheating
If you want your fudge a bit softer, I gently microwave single pieces for 5-7 seconds—just enough to warm without melting. This makes it extra gooey and decadent, perfect if you’re craving a little melty chocolate fix.
FAQs
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Can I use chocolate chips instead of chopped chocolate for this fudge?
Yes, you can use semi-sweet chocolate chips if that’s what you have on hand. Just be aware that chips often contain stabilizers to hold their shape which might make the fudge slightly less smooth than using chopped baking chocolate. For best results, choose high-quality chips and melt gently.
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Why do I need to use sweetened condensed milk instead of evaporated milk?
Sweetened condensed milk is thick and very sweet, which contributes to the fudge’s creamy texture and signature sweetness. Evaporated milk is unsweetened and thinner, so it won’t produce the same fudgy consistency or taste.
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How do I prevent my fudge from becoming grainy or greasy?
The biggest trick is melting your ingredients gently over low heat and removing the bowl before the chocolate completely melts. Stir off the heat until smooth. Using good quality chocolate and soft butter also helps avoid texture issues.
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Can I add flavor variations like mint or orange extract?
Absolutely! Adding a teaspoon of mint or orange extract along with the vanilla is a lovely way to customize your fudge. Just be mindful – a little goes a long way with extracts.
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How long does the fudge need to chill before cutting?
I recommend chilling the fudge for at least 2 hours in the fridge so it sets firmly. You can chill longer if you like, but cutting too soon might result in a sticky mess.
Final Thoughts
This Easy Chocolate Fudge Recipe has been such a joy in my kitchen—it’s reliable, delicious, and adaptable. I remember the first time I tried it, how impressed I was that something so simple could taste so decadent. When you make it, I’m sure you’ll feel the same way, whether you’re serving it at a party, gifting it to friends, or just treating yourself to a homemade chocolate fix. Give it a try, and let me know how it turns out. I have a feeling this fudge will become a favorite for you and everyone lucky enough to get a piece!
Print
Easy Chocolate Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: Approximately 64 small squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Foolproof Chocolate Fudge recipe offers a rich and creamy treat made with sweetened condensed milk, semi-sweet chocolate, and butter. Melted gently over a double boiler and finished with optional nuts or flaky sea salt, this fudge is perfect for chocolate lovers looking for an easy, no-bake dessert that sets firmly in the refrigerator.
Ingredients
Fudge Base
- 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. Line it with parchment paper or aluminum foil, leaving the excess paper overhanging the sides to easily lift out the fudge later. Set aside.
- Combine ingredients: In a large, heatproof glass bowl, combine the sweetened condensed milk, vanilla extract, chopped semi-sweet chocolate, and butter pieces. Set the bowl aside.
- Set up double boiler: Fill a saucepan about one-quarter full with water and bring it to a boil. Reduce the heat so it barely simmers. Place the heatproof bowl with your ingredients on top of the saucepan, ensuring the bottom of the bowl does not touch the water.
- Melt chocolate mixture: Stir continuously with a rubber spatula for about 4 minutes until the chocolate is almost fully melted, leaving just a few small pieces. Remove the bowl from the heat before the chocolate is completely melted to prevent separation and greasiness.
- Smooth the fudge: Off the heat, keep stirring for about 2 more minutes until the chocolate mixture is fully melted and smooth.
- Add mix-ins: If using, fold in chopped nuts or crushed candies now. Then scrape the fudge mixture into the prepared pan and spread evenly with a spatula.
- Set the fudge: Refrigerate the pan until the fudge is fully set, about 2 hours.
- Cut and serve: Run a butter knife around the edges of the pan to loosen the fudge. Use the overhanging parchment or foil to lift the fudge out of the pan. Peel off the parchment and cut the fudge into small squares. Serve immediately or store in the refrigerator for up to one month.
- Storage tip: For longer storage, freeze the fudge in an airtight, freezer-safe container for up to two months.
Notes
- Use only sweetened condensed milk, not evaporated milk, for the correct texture and sweetness.
- Make sure the chocolate does not overheat to prevent separation; remove it from the heat when still a few small chunks remain.
- Line the pan with parchment or foil for easy fudge removal and cleaner cuts.
- Optional toppings like flaky sea salt or nuts add texture and flavor contrast—feel free to customize.
- Properly stored, fudge lasts about 1 month refrigerated or 2 months frozen—thaw before serving.
Nutrition
- Serving Size: 1 square (approx. 20g)
- Calories: 110
- Sugar: 15g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
