You are going to love this super-quick and easy chocolate fudge recipe! It’s perfect for sharing or a quick treat for the family! You can mix in your favorite ingredients like toasted or candied nuts, crushed peppermint, or dried fruit.
What You’ll Need for This Recipe
Chocolate Chips: I use half semisweet and half bittersweet chocolate chips but you can use any chocolate you enjoy.
Nuts: You can add a cup of chopped walnuts or pecans to this fudge for some added flavor and texture. Make sure to toast them first!
Sweetened condensed milk: You’ll need two 14 oz cans.
How to make Fudge
1. Line a 9×9 inch baking dish with foil or parchment paper. You can give the surface a spritz of oil for an easier release later.
2. Add chocolate, sweetened condensed milk, salt, and optional espresso powder if using, to a medium heavy-bottomed pot.
3. Melt the chocolate mixture over LOW heat stirring regularly.
4. Once the mixture has melted stir in the vanilla then continue cooking until thickened and glossy. Pour into your prepared container and smooth out with a spatula. If you’re adding nuts to your fudge then you will mix them in with the vanilla.
After the fudge has cooled and set, about an hour, you can remove it from the container, peel foil off, and cut into squares.
Pro Tips for this Recipe
- You need to cook the fudge until it’s thickened up and appears glossy. That’s when you know it’s time to transfer to the dish to set.
- Use semisweet, bittersweet, or a combination of the two depending on personal taste.
- Don’t use high heat! The chocolate will burn and seize.
- Mix in a cup of toasted walnuts once everything has melted for a nice crunchy fudge.
- Use chopped chocolate for best results, chocolate chips do not melt as easily.
Frequently Asked Questions
How do you store fudge?
If you’re not eating the fudge immediately then wrap neatly in parchment paper or in small gift bags that you can seal. If you’d like to make ahead of time to serve at a party just wrap tightly in plastic and refrigerate. You can cut and serve just before guests arrive.
How Long does chocolate fudge Last?
When wrapped properly fudge will keep for one week at room temperature, and 3 weeks if stored in the refrigerator. You can freeze well wrapped fudge for up to six months. Transfer to refrigerator to thaw for at least three hours before eating.
Can I use evaporated milk instead of condensed milk?
While you can normally sub milk out for evaporated milk it is not a replacement for sweetened condensed milk. You can always make it from scratch using milk and sugar if needed though.
If you love this recipe try these out!
If you’ve tried this homemade fudge recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Fudge Recipe
Ingredients
- 2 cups semisweet chocolate chopped, 12oz, 340g
- 2 cups bittersweet chocolate chopped, 12oz, 340g
- 28 oz sweetened condensed milk 2 cans
- 1 tsp sea salt
- 2 tsp vanilla extract 10mL
- 1 cup walnuts or pecans optional
Instructions
- Line a 9x9 inch dish with foil or sheets of parchment paper. You can use a larger dish like 9x13, the fudge will just be a bit thinner. Give the foil or paper a spritz of cooking spray or a swipe of melted butter to help it peel off later
- Add all the ingredients except the vanilla extract into a medium heavy-bottomed pot and place on low heat stirring frequently.
- Once the mixture has thickened and become shiny stir in the vanilla and pour into your prepared dish and smooth with a spatula. Set aside to cool completely, at least an hour.
- When your fudge has cooled down remove from dish, peel foil or paper off and cut into squares with a sharp knife.
- You can enjoy the fudge immediately or wrap in parchment or wax paper.
Video
Notes
- You really need to cook the fudge until it's thickened up and appears glossy. THat's when you know it's time to transfer to the dish to set.
- Use semisweet, bittersweet or a combination of the two depending on personal taste.
- Don't use high heat! The chocolate will burn and seize.
- Try adding in a teaspoon of instant espresso to the pot to amp up the chocolate flavor.
