Description
This Foolproof Chocolate Fudge recipe delivers rich, creamy, and perfectly smooth fudge using simple ingredients like sweetened condensed milk, semi-sweet chocolate, and butter. Made using the gentle heat of a double boiler to prevent burning or separating, this classic homemade fudge is easy to prepare and customizable with optional nuts or sea salt for extra texture and flavor. Ideal for chocolate lovers looking for a reliable no-bake treat 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 (optional)
- 1/2 cup chopped nuts or crushed candies (optional)
Instructions
- Prepare the Pan: Lightly grease an 8×8-inch baking pan and line it with parchment paper or aluminum foil, allowing the excess paper to overhang the sides. Set aside for easy removal of the fudge later.
- Combine Ingredients: In a large, heatproof bowl, combine the sweetened condensed milk, pure vanilla extract, roughly chopped semi-sweet chocolate, and room temperature unsalted butter pieces. Set the bowl aside.
- Set up the Double Boiler: Fill a saucepan with about 1/4 full of water and bring it to a boil. Once boiling, reduce the heat to a bare simmer. Position your heatproof bowl containing the fudge ingredients on top of the saucepan, ensuring the bowl does not touch the water.
- Melt the Chocolate Mixture: Stir the mixture continuously with a rubber spatula until the chocolate is almost fully melted with just a few small pieces remaining, about 4 minutes. Be careful to remove the bowl from heat before the chocolate is fully melted to prevent separation and greasiness.
- Finish Melting: Remove the bowl from heat and continue stirring until the mixture is completely smooth and all chocolate pieces have melted, about 2 more minutes.
- Add Mix-ins: If desired, fold in chopped nuts or crushed candies now for texture and flavor.
- Pour and Set: Scrape the smooth fudge mixture into the prepared pan and spread evenly with a spatula. Optionally, sprinkle flaky sea salt on top for a salty contrast.
- Refrigerate: Place the fudge in the refrigerator and chill until firmly set, approximately 2 hours.
- Cut and Serve: Once set, gently run a butter knife around the edges of the pan to loosen the fudge. Lift it out using the foil or parchment overhang, peel off the lining, and cut into small squares. Serve immediately or store in the refrigerator for up to one month, or freeze for up to two months in an airtight container.
Notes
- Use sweetened condensed milk, not evaporated milk, for the right sweetness and texture.
- Do not overheat the chocolate mixture to avoid a greasy or separated fudge.
- Optional nuts or crushed candies add nice texture and variety; you can omit for a smooth fudge.
- Storing fudge in an airtight container in the fridge will keep it fresh up to one month.
- Fudge can also be frozen for up to two months; thaw in refrigerator before serving.
- Sprinkling flaky sea salt on top adds a sophisticated salty-sweet flavor contrast.
Nutrition
- Serving Size: 1 square (approx. 24 servings per pan)
- Calories: 170
- Sugar: 18g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
