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+ servings
Several cubes of fudge stacked on parchment paper.

Fudge Recipe

This easy chocolate fudge recipe comes together in less than 10 minutes with only a few ingredients and it's SO delicious!
Course Dessert
Cuisine American, British
Prep Time 3 minutes
Cook Time 5 minutes
cooling time 1 hour
Total Time 1 hour 8 minutes
Servings 34 pieces
Calories 198kcal


  • 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


  • 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.



  • 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.


Serving: 1piece | Calories: 198kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 208mg | Fiber: 2g | Sugar: 21g | Vitamin A: 75IU | Vitamin C: 0.6mg | Calcium: 79mg | Iron: 1.4mg