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
Scale
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
