Chocolate Fudge

Have you ever tried making fudge and ended up with a grainy, sad mess? Or maybe it turned into a rock-hard brick that could break a tooth. I’ve been there, and it’s frustrating.

For years, I avoided making fudge at home. It just seemed too fussy, with candy thermometers and exact temperatures. But I’m here to tell you there’s a better way.

This recipe is my secret weapon. It’s a simple, no-fail chocolate fudge that comes out smooth and creamy every single time. Forget the complicated steps; this is fudge made easy.

Easiest Chocolate Fudge Ever

This recipe skips the scary parts of candy making. You don’t need a special thermometer or any fancy skills. If you can stir things in a pot, you can make this fudge.

What You’ll Need

It only takes a few simple things to make this delicious fudge. You probably have most of them in your pantry right now.

• Semi-Sweet Chocolate Chips: The main star. Good quality chips make a big difference.
• Sweetened Condensed Milk: This is the magic ingredient for a smooth texture.
• Unsalted Butter: Adds richness and helps the fudge set up nicely.
• Vanilla Extract: A little bit of vanilla makes the chocolate taste even better.
• Pinch of Salt: Balances out all the sweetness.

Ingredient	Amount	Notes
Semi-Sweet Chocolate Chips	3 cups	Use a brand you enjoy eating.
Sweetened Condensed Milk	1 can (14 ounces)	Do not use evaporated milk.
Unsalted Butter	2 tablespoons	Cut into small pieces.
Vanilla Extract	1 teaspoon	Pure vanilla extract is best.
Salt	1/4 teaspoon	Fine sea salt works great.

Tools You’ll Need

You don’t need any special kitchen gadgets for this.

• A medium-sized saucepan
• A rubber spatula or wooden spoon
• An 8×8 inch baking pan
• Parchment paper
• Measuring cups and spoons

Step-by-Step Instructions

Follow these simple steps, and you’ll have perfect fudge. It’s almost too easy.

Step 1: First, prepare your pan. Line an 8×8 inch pan with parchment paper, leaving some hanging over the sides. This will make it easy to lift the fudge out later.

Step 2: Combine the chocolate chips, sweetened condensed milk, and butter in your saucepan.

Step 3: Place the saucepan over low to medium-low heat. The key here is low heat. If it’s too hot, the chocolate can burn.

Step 4: Stir constantly until the chocolate chips are completely melted and the mixture is smooth. Don’t walk away from the stove.

Step 5: Once it’s all melted and smooth, remove the pan from the heat.

Step 6: Immediately stir in the vanilla extract and the salt. Mix it well.

Step 7: Pour the fudge mixture into your prepared pan. Use your spatula to spread it out evenly.

Step 8: Let the fudge cool at room temperature for about 30 minutes, then move it to the refrigerator.

Step 9: Chill in the fridge for at least 3 to 4 hours, or until it’s firm. You can also leave it overnight.

Step 10: Once the fudge is firm, use the parchment paper handles to lift it out of the pan. Place it on a cutting board and cut it into small squares.

Pro Tips

After making this fudge more times than I can count, I’ve picked up a few tricks. These will help you get it right on the first try.

• Low and Slow is the Way to Go: Seriously, do not rush the melting process. High heat will scorch the chocolate and make your fudge grainy. Patience is your friend.
• Remove From Heat Before Adding Vanilla: Always add your vanilla extract after you take the pot off the stove. The flavor will be much stronger and won’t cook off.
• For Clean Cuts: Run a large, sharp knife under hot water and wipe it dry before each cut. This melts the chocolate just enough to give you a clean, smooth slice every time.

Substitutions and Variations

This recipe is a great starting point. You can easily change it up to make it your own.

Variation Idea	How to Do It
Nutty Fudge	Stir in 1 cup of chopped walnuts or pecans with the vanilla.
Mint Chocolate	Use mint chocolate chips instead of semi-sweet, or add 1/2 teaspoon of peppermint extract.
Peanut Butter Swirl	Drop spoonfuls of creamy peanut butter on top of the fudge in the pan, then use a knife to gently swirl it in.
Salted Caramel	Drizzle caramel sauce over the top and sprinkle with coarse sea salt before chilling.

You can also use different types of chocolate chips. Milk chocolate will make a sweeter fudge, while dark chocolate will give it a richer, deeper flavor.

Make-Ahead Tips

This fudge is perfect for making ahead of time. You can make it up to a week in advance.

Just follow the recipe, let it set completely, and then store it in an airtight container in the refrigerator. Wait to cut it until you are ready to serve for the best results.

Leftovers and Storage

Got leftovers? No problem.

Store the fudge in an airtight container. You can keep it at room temperature for about 3 days or in the refrigerator for up to 2 weeks.

If you keep it in the fridge, let it sit out for about 15 minutes before serving to soften up a bit. You can also freeze the fudge for up to 3 months.

Frequently Asked Questions

Here are some common questions people have when making this fudge.

Q1. Why is my fudge grainy?
Ans: This usually happens when the chocolate gets too hot. Make sure you melt everything on very low heat and stir it the whole time.

Q2. Why didn’t my fudge set?
Ans: You might not have chilled it long enough. It needs at least 3-4 hours in the fridge to become firm. Also, make sure you used sweetened condensed milk, not evaporated milk.

Q3. Can I double this recipe?
Ans: Yes, you can. Just use a larger 9×13 inch pan and expect the chilling time to be a little longer.

Q4. Can I make this dairy-free?
Ans: You can try using dairy-free chocolate chips, coconut condensed milk, and a plant-based butter substitute. The texture might be a little different, but it should still work.

Wrapping Up

See? Making amazing chocolate fudge at home doesn’t have to be hard. With just a few ingredients and a little bit of stirring, you can have a creamy, delicious treat.

Now it’s your turn. Give this recipe a try and see for yourself how easy it is.

When you’re done, come back and leave a comment below. I’d love to hear how it turned out for you