If you’re craving a rich, melt-in-your-mouth treat that’s ridiculously simple, you’re going to love this Easy Chocolate Fudge Recipe. I absolutely adore how this fudge turns out silky smooth without any fancy equipment or complicated steps. When I first tried making fudge, I struggled with texture and timing, but this recipe is foolproof—perfect for both beginners and seasoned chocolate lovers alike. Stick with me, and I’ll walk you through how to get that perfectly creamy chocolate fudge every single time.
Why You’ll Love This Recipe
- Simple Ingredients: Uses common pantry staples that you probably already have on hand.
- No Candy Thermometer Needed: Achieve perfect fudge texture without any fuss or special tools.
- Customizable Mix-ins: Easily add nuts, sea salt, or anything you love for extra flavor and crunch.
- Perfect for Gifts and Parties: Makes a beautiful, tasty treat that your family and friends will rave about.
Ingredients You’ll Need
The magic of this easy chocolate fudge recipe lies in its few, high-quality ingredients that come together beautifully — no artificial nonsense here! When shopping, be sure to grab a good-quality semi-sweet chocolate because it truly makes a difference in flavor.
- Sweetened condensed milk: This is what gives the fudge its creamy, dense texture — don’t substitute evaporated milk here or the fudge won’t set properly.
- Pure vanilla extract: Just a touch brightens and deepens the chocolate flavor beautifully.
- Semi-sweet chocolate: I like to roughly chop it so it melts evenly; good quality chocolate means better fudge taste.
- Unsalted butter: Adds richness and helps the texture stay smooth — make sure it’s at room temperature to blend in well.
- Flaky sea salt (optional): Gives a lovely contrast to the sweetness and enhances the chocolate.
- Chopped nuts or crushed candies (optional): Adds delightful texture and a little something extra for your personal touch.
Variations
I love to customize this easy chocolate fudge recipe depending on the season or the mood of my family. Once you get comfortable with the base recipe, mixing in different flavors or textures is a lot of fun. Here are some ideas I’ve tried and enjoyed.
- Peanut Butter Swirl: I melt some creamy peanut butter and gently swirl it into the fudge before refrigerating; my kids go nuts for it.
- Mint Chocolate: Adding peppermint extract instead of vanilla creates a refreshing twist that’s fantastic around the holidays.
- Nutty Fudge: Toss in toasted pecans, walnuts, or almonds for crunch and an earthy flavor contrast.
- Dairy-Free Version: I’ve had success using coconut butter instead of unsalted butter, paired with dairy-free chocolate for a vegan-friendly treat.
How to Make Easy Chocolate Fudge Recipe
Step 1: Prepare Your Pan Like a Pro
Start by lightly greasing an 8×8-inch baking pan. Then line it with parchment paper or aluminum foil, making sure the paper hangs over the sides. This little trick makes it super easy to lift the fudge out when it’s set, saving you any struggle when you’re ready to slice.
Step 2: Combine Your Ingredients
In a heatproof bowl, combine the sweetened condensed milk, vanilla extract, chopped semi-sweet chocolate, and the room temperature butter pieces. Set this bowl aside while you get your double boiler ready.
Step 3: Melt Gently Over Simmering Water
Fill a saucepan with about 1/4 full of water and bring it to a boil, then reduce the heat to the lowest simmer. Place your bowl with the fudge ingredients on top of the saucepan, creating a gentle double boiler effect. Stir gently with a rubber spatula, focusing on melting the chocolate without overheating. This usually takes about 4 minutes, and you want to stop when just a few tiny chocolate pieces remain—trust me, patience here means silky fudge!
Step 4: Stir Until Smooth and Add Mix-ins
Carefully remove the bowl from the heat and continue stirring off the heat for about 2 minutes, until the chocolate fully melts and the mixture looks glossy and smooth. Now is the time to fold in any nuts, crushed candy canes, or your favorite mix-ins if you’re using them.
Step 5: Chill and Cut Your Fudge
Scrape the luscious fudge mixture into your prepared pan and smooth the top with a spatula. Pop it into the refrigerator and let it set for at least 2 hours — this is where the magic happens and your fudge firms up perfectly. When ready, run a butter knife around the edges to loosen it, lift the fudge out by the parchment and slice it into bite-sized squares. If you want, sprinkle with a pinch of flaky sea salt — I promise it elevates the flavor!
Pro Tips for Making Easy Chocolate Fudge Recipe
- Use a Double Boiler: Melting chocolate gently avoids burning and keeps your fudge silky smooth; I learned this the hard way after scorching chocolate once!
- Don’t Overheat: Taking the bowl off the heat before the chocolate fully melts prevents greasy or grainy texture—stir patiently to finish melting.
- Room Temperature Butter: Butter that’s too cold won’t incorporate evenly, so I always leave it on the counter a bit before starting.
- Line Your Pan for Easy Removal: The parchment overhang is a game-changer; no scrapping fudge off the pan and no crumbling edges.
How to Serve Easy Chocolate Fudge Recipe
Garnishes
I love finishing off my fudge with a sprinkle of flaky sea salt—it adds a subtle crunch and heightens the chocolate’s sweetness. Sometimes I add a few chopped toasted nuts across the top before chilling for a pretty, rustic look that tastes amazing. If you want extra indulgence, a dusting of cocoa powder on top can be beautiful and bittersweet.
Side Dishes
This fudge pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. I also like serving it alongside fresh berries to balance that rich chocolate with a little bright acidity. It’s a perfect quick dessert after dinner or a sweet nibble with your afternoon coffee.
Creative Ways to Present
Looking for a crowd-pleaser? Cut the fudge into festive shapes using cookie cutters for special holidays or gift-giving. You can stack the squares in cute little treat boxes, tied with a pretty ribbon. Another fun idea I tried was layering fudge with crushed candy canes for a peppermint bark twist—looks gorgeous and tastes fantastic!
Make Ahead and Storage
Storing Leftovers
I usually store leftover fudge in an airtight container in the refrigerator. It keeps beautifully for up to one month, still retaining its creamy texture and flavor without drying out. Just make sure to layer pieces with parchment paper or wax paper to avoid sticking.
Freezing
Yes, you can freeze this fudge! I wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container—this way, it lasts up to two months without losing taste or texture. When I want a quick sweet fix, thaw it in the fridge overnight or simply let it sit at room temperature for about 15 minutes before serving.
Reheating
Because fudge is best enjoyed chilled or at room temperature, I don’t recommend reheating it in the microwave or oven. If you prefer it a little softer, letting it sit outside the fridge for 10-15 minutes does the trick beautifully without risking meltiness.
FAQs
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Can I use evaporated milk instead of sweetened condensed milk in this fudge recipe?
Unfortunately, evaporated milk won’t work here because it lacks the necessary sugar and thickness that sweetened condensed milk provides. Using evaporated milk will result in fudge that doesn’t set properly and ends up too runny.
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How long does this fudge need to set before cutting?
Allow the fudge to chill in the refrigerator for at least 2 hours to fully firm up. If you’re in a hurry, chilling it longer won’t hurt and will actually make it easier to slice cleanly.
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Can I use milk chocolate or dark chocolate instead of semi-sweet?
Yes! You can experiment with milk or dark chocolate to adjust the sweetness and intensity, but semi-sweet strikes a lovely balance that most palates enjoy. Just be mindful that darker chocolates will make the fudge less sweet and richer.
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Why did my fudge turn out grainy or greasy?
This usually happens if the chocolate overheats or if it melts unevenly. Using a double boiler and removing the bowl before all chocolate is fully melted helps avoid this. Stir off the heat until smooth for the best texture.
Final Thoughts
This Easy Chocolate Fudge Recipe is one I keep coming back to because it’s just so reliably delicious and straightforward. Whether you’re a newbie in the kitchen or a seasoned snack maker, you’ll enjoy how stress-free it is to whip up a batch that always impresses. I can’t wait for you to try it and share it with your loved ones — trust me, your family will be asking for seconds in no time!
Print
Easy Chocolate Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: Approximately 36 small fudge squares (1 8-inch pan)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This foolproof chocolate fudge recipe creates a rich, creamy, and indulgent treat using simple ingredients like sweetened condensed milk, semi-sweet chocolate, and butter. Set in just a few hours, this classic no-bake fudge is perfect for holiday gifting or anytime you want a decadent homemade chocolate delight. The recipe includes optional additions like nuts and flaky sea salt to customize your fudge to your taste.
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 Mix-ins and 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 excess paper to overhang the sides to help lift the fudge out later. Set aside.
- Combine Ingredients: In a large, heatproof bowl, combine the sweetened condensed milk, vanilla extract, chopped semi-sweet chocolate, and unsalted butter pieces. Set aside.
- Set Up Double Boiler: Fill a saucepan about 1/4 full with water and bring to a boil. Reduce the heat to a bare simmer. Place the heatproof bowl with the chocolate mixture on top of the saucepan, ensuring the bowl doesn’t touch the water.
- Melt Chocolate Mixture: Stir the mixture gently with a rubber spatula until the chocolate is almost fully melted but still has a few small pieces, about 4 minutes. Be careful to remove the bowl from heat before the chocolate fully melts to avoid grease separation.
- Finish Melting & Smooth: Remove the bowl from heat and continue stirring for about 2 minutes until the chocolate is fully melted and the mixture is smooth and glossy.
- Add Mix-ins: Stir in chopped nuts or crushed candies if using. Scrape the fudge mixture into the prepared pan and use a spatula to spread it evenly.
- Chill to Set: Refrigerate the fudge until completely set, approximately 2 hours.
- Release & Slice: Gently run a butter knife around the edges of the pan to loosen the fudge. Use the foil or parchment paper overhang to lift the fudge from the pan onto a cutting board. Peel off the lining and cut the fudge into squares.
- Serve or Store: Serve immediately or store in an airtight container in the refrigerator for up to one month, or freeze for up to two months.
Notes
- Do not use evaporated milk in place of sweetened condensed milk for the correct texture and sweetness.
- Be careful not to overheat the chocolate mixture as it can cause the fudge to separate and become greasy.
- Using a double boiler helps gently melt the chocolate and prevents scorching.
- Adding flaky sea salt on top before chilling adds a nice contrast to the sweet fudge.
- If nuts or candies are added, ensure they are chopped into small, even pieces for better texture.
- Store fudge in a cool, dry place or refrigerate to maintain freshness and texture.
Nutrition
- Serving Size: 1 piece (approx. 1/36 of batch)
- Calories: 120
- Sugar: 18g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
