Chocolate Fudge
This Chocolate Fudge delivers rich, creamy, melt-in-your-mouth perfection with just five simple ingredients and minimal effort. The combination of chocolate chips and sweetened condensed milk creates an incredibly smooth texture that sets perfectly without any complicated candy thermometers or tricky techniques. It's the kind of dessert that looks impressive but comes together in minutes.
Equipment
- 8x8-inch baking pan The perfect size for creating thick, substantial fudge squares
- Parchment paper or aluminum foil Lines the pan for easy removal and cleanup
- Medium saucepan For melting the chocolate mixture evenly over low heat
- Wooden spoon or silicone spatula Essential for stirring the mixture until smooth
- Sharp knife For cutting the fudge into clean, even squares once it's set
Ingredients
- 3 cups semi-sweet chocolate chips Provides the perfect balance of sweetness and deep chocolate flavor
- 1 can (14 oz) sweetened condensed milk Creates the creamy texture and adds sweetness while helping the fudge set properly
- 1/4 cup butter Adds richness and helps create a smooth, glossy finish
- 1 teaspoon vanilla extract Enhances the chocolate flavor and adds depth to the overall taste
- 1/4 teaspoon salt Balances the sweetness and makes the chocolate flavor more pronounced
- 1 cup walnuts Chopped; optional. Adds a pleasant crunch and nutty flavor that complements the chocolate beautifully
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for handles. Lightly spray with cooking spray or brush with butter.
- Add chocolate chips, sweetened condensed milk, and butter to a medium saucepan over low heat. Stir continuously until completely melted and smooth, about 5 minutes.
- Remove from heat and stir in vanilla extract and salt. Fold in walnuts or other mix-ins if using, reserving a few for topping. Work quickly as fudge begins to set.
- Immediately pour warm fudge into prepared pan and spread evenly into all corners. Tap pan gently on counter to release air bubbles. Press reserved nuts into top if desired.
- Refrigerate uncovered for at least 2 hours until firm to the touch. For faster setting, freeze for about 1 hour instead. Avoid covering while warm.
- Lift fudge out using parchment overhang and place on cutting board. Cut into 36 squares (6 rows by 6 rows), wiping knife clean between cuts for neat edges.
Notes
- Use low heat when melting chocolate to prevent scorching and ensure a smooth, glossy texture without any graininess.
- Stir constantly to distribute heat evenly and prevent the bottom from burning while the top stays unmelted.
- Work quickly after melting; once removed from heat, the fudge begins setting up, so have your pan prepared and ready to go.
- Don't skip the parchment paper—it makes removal incredibly easy and prevents any sticking, even if you butter the pan first.
- Let it set completely; rushing the chilling process results in fudge that's too soft to cut cleanly, so patience pays off here.
- Store at room temperature after the initial setting for softer, more enjoyable fudge rather than refrigerating.
- For cleanest cuts, dip your knife in hot water and dry it thoroughly before each slice.
- For peppermint fudge variation, replace vanilla extract with peppermint extract and fold in crushed candy canes.
- For peanut butter fudge variation, stir in 1/2 cup creamy peanut butter with the vanilla.
- Freezer storage: Wrap individual pieces in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw overnight in refrigerator before serving.
Nutrition
Serving: 1PieceCalories: 95kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 5mgSodium: 25mgSugar: 11g
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