Description
This Easy Chocolate Fudge recipe delivers rich, creamy, and melt-in-your-mouth homemade fudge using simple ingredients like semisweet chocolate and sweetened condensed milk. Perfect for chocolate lovers, the fudge is gently cooked on low heat for a glossy finish and sets overnight for the ideal creamy texture. No candy thermometer needed—just patience and gentle stirring.
Ingredients
Scale
Fudge Ingredients
- 16 oz semisweet chocolate bars, coarsely chopped (high-quality chocolate recommended)
- 14 oz can sweetened condensed milk
- 2 Tbsp unsalted butter, cut into pieces, room temperature
- ¼ tsp fine sea salt
- 2 tsp vanilla extract
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang on the sides to easily lift out the fudge later. Coarsely chop the chocolate bars and set aside.
- Melt fudge ingredients: In a heavy-bottomed saucepan or double boiler, combine the chopped chocolate, sweetened condensed milk, and butter. Be careful to avoid any water contact to prevent the chocolate from seizing.
- Cook over low heat: Place the pan over the smallest burner on very low heat. Stir constantly with a spatula, scraping the bottom of the pan to avoid overheating. If the mixture becomes thick, clumpy, or sticks, remove from heat briefly for about 30 seconds, then continue stirring. Once smooth and glossy without lumps, immediately remove from heat.
- Add flavorings: Stir in the salt and vanilla extract gently until the mixture is smooth and fully combined. If desired, fold in any mix-ins now, but avoid over-mixing to prevent a grainy texture.
- Transfer to pan: Pour the fudge mixture into the prepared pan. Smooth the surface with a spatula. Let it rest at room temperature for 3–4 hours or overnight until completely set. Do not refrigerate as chilling can cause graininess.
- Slice and serve: Use the parchment or foil overhang to lift the fudge from the pan. Cut into 25 squares using a sharp knife. For clean cuts, run the knife under hot water, dry thoroughly, and slice straight down in one smooth motion without sawing.
Notes
- Using high-quality semisweet chocolate bars results in the best flavor and texture.
- Do not add water to the chocolate mixture to avoid seizing.
- Always melt the fudge slowly on very low heat while stirring constantly for smoothness.
- Resist the urge to refrigerate the fudge; it sets best at room temperature and refrigeration can cause graininess.
- Ensure your knife is hot and dry for clean slicing.
- You can customize your fudge by adding nuts, dried fruits, or other mix-ins after adding vanilla.
