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
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 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
