A universally adored treat, fudge has a reputation for being difficult to make. But, I’m here to tell you that it’s super easy to create the most luscious chocolate candy with only three simple ingredients! My recipe for homemade fudge, is a culinary marvel that promises perfectly creamy fudge with a hassle-free preparation that even a kitchen novice can master. The secret ingredient? Sweetened condensed milk.
As if that weren’t enough to love, this recipe for fudge candy is a blank canvas for your favorite toppings or crunchy mix-ins like toasted nuts, sprinkles, crushed peppermint, or dried fruit. Whether you’re craving dark chocolate fudge or looking for a fudgy treat to add to your spread this holiday season, my easy homemade fudge recipe is perfect for you! For more homemade candy recipes, try my recipe for peppermint patties, peanut butter fudge recipe, and homemade chocolate truffles.
What You Need To Make This Recipe
Butter – I used salted butter. If you only have unsalted, add a pinch of salt or two to taste. You’re also welcome to swap in plant-based butter if you’re dairy-free.
Chocolate – I like to use a combination of semi-sweet chocolate chips and bittersweet chocolate, but you can use any variety of chocolate you like!
Sweetened condensed milk – this is the key ingredient for giving this easy chocolate fudge recipe its supremely creamy texture. Make sure you don’t accidentally pick up evaporated milk, as it will not work the same!
How To Make Fudge
1. Fully line an 8×8-inch square baking dish with aluminum foil or parchment paper so the bottom and sides are covered and excess hangs over the sides of the pan. Rub the butter all over the foil or parchment to help it peel off later.
2. Add the chocolate chips and condensed milk to a medium saucepan.
3. Place over low heat and cook, stirring constantly with a wooden spoon, until the chocolate is melted and the mixture is smooth and thick, about 5 minutes.
4. Scoop the chocolate mixture into your prepared pan and smooth it with a spatula or the back of a spoon. Set aside to cool completely and set, for about 3 hours, or chill for 2 hours. When your fudge has set, remove the slab from the baking dish by lifting up the foil, using the excess as handles. Peel off the foil and cut the fudge into squares with a sharp knife. You can enjoy the fudge immediately or wrap it in parchment or wax paper and store it in an airtight container for up to two weeks. Enjoy!
Pro Tips For Making This Recipe
- Get Creative! Perhaps my favorite thing about this recipe is how flexible it is. Here are just a few ideas to get you started.
- Feel free to swap in white chocolate chips, milk chocolate, or vegan chocolate as needed.
- For a nutty fudge, stir in 1 cup of toasted, chopped walnuts or pecans with the vanilla.
- Feel free to add an extra boost of warm flavor with a splash of vanilla extract, or try fun flavor combinations like chocolate peppermint fudge or mocha fudge by adding mint or coffee extract.
- Add some texture and a bit of pizzaz by stirring in toasted nuts, sprinkles, cookie bits, crushed peppermint candies, dried fruit, or chopped pretzels or sprinkling them on top of the fudge before it sets.
- Instead of cutting it into squares, you can use small cookie cutters to make seasonally-appropriate shapes (e.g. trees for Christmas or hearts for Valentine’s Day!).
- Use low heat. Don’t be tempted to crank it to medium heat to speed the process, or you risk overheating the chocolate and breaking the mixture.
- Use chopped bar chocolate. It will melt more smoothly than chocolate chips, which have stabilizers to help them hold their shape in cookies.
Frequently Asked Questions
Absolutely! Just be sure to wrap it well in several layers of plastic to ward off freezer burn, then freeze for up to 6 months. To serve, allow to defrost in the fridge for a minimum of 3 hours before serving.
It doesn’t need to be refrigerated, but refrigerating will extend the shelf life. Stored at room temp in an airtight container, fudge will last about a week. If you place it in the fridge, you’ll get about 2 weeks out of it.
If you’re looking to get perfectly smooth edges, consider warming your knife under hot water, then dry thoroughly before making your slices.
Unlike a traditional fudge recipe that requires you to boil sugar to the “soft ball” stage on a candy thermometer, my easy chocolate fudge recipe makes life easier by using sweetened condensed milk. You don’t need a thermometer, just keep cooking and stirring until it thickens up and looks smooth and glossy.
If you love this recipe try these out!
If you’ve tried this Fudge Recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Fudge Recipe
Video
Equipment
- 8” square pan
- Medium pot
- Spatula
- Aluminum foil or parchment paper
Ingredients
- 1 teaspoon butter softened
- 4 cups chocolate chips* (720g)
- 2 (14-ounce/396g) can sweetened condensed milk
Instructions
- Fully line an 8×8-inch square baking dish with aluminum foil or parchment paper so the bottom and sides are covered and excess hangs over the sides of the pan. Rub the butter all over the foil or parchment to help it peel off later.
- Add the chocolate chips and condensed milk to a medium saucepan. Place over low heat and cook, stirring constantly, until the chocolate is melted and the mixture is smooth and thick, about 5 minutes.
- Scoop the chocolate mixture into your prepared dish and smooth it with a spatula or the back of a spoon. Set aside to cool completely and set, about 3 hours, or chill for 2 hours.
- When your fudge has set, remove the slab from the baking dish by peel lifting up the foil using the excess as handles. Peel off the foil and cut the fudge into squares with a sharp knife. You can enjoy the fudge immediately or wrap it in parchment or wax paper and store it in an airtight container for up to two weeks.
Notes
- Get Creative! Perhaps my favorite thing about this recipe is how flexible it is. Here are just a few ideas to get you started.
- Feel free to swap in white chocolate chips, milk chocolate, or vegan chocolate as needed.
- For a nutty fudge, stir in 1 cup of toasted, chopped walnuts or pecans with the vanilla.
- Feel free to add an extra boost of warm flavor with a splash of vanilla extract, or try fun flavor combinations like chocolate peppermint fudge or mocha fudge by adding mint or coffee extract.
- Add some texture and a bit of pizzaz by stirring in toasted nuts, sprinkles, cookie bits, crushed peppermint candies, dried fruit, or chopped pretzels or sprinkling them on top of the fudge before it sets.
- Instead of cutting it into squares, you can use small cookie cutters to make seasonally-appropriate shapes (e.g. trees for Christmas or hearts for Valentine’s Day!).
- Use low heat. Don’t be tempted to crank it to medium heat to speed the process, or you risk overheating the chocolate and breaking the mixture.
- Use chopped bar chocolate. It will melt more smoothly than chocolate chips, which have stabilizers to help them hold their shape in cookies.
