This chocolate fudge recipe is ridiculously easy to make and dangerously good! With just a few ingredients and one saucepan, you get rich, smooth, perfectly chocolatey fudge. It’s a go-to treat and perfect for holiday gifting too!
Why You’ll Love This Chocolate Fudge Recipe
If you’ve ever wanted to make homemade fudge without the fuss, this recipe is a dream! It’s rich, chocolatey, and comes together with just one saucepan and a few simple ingredients. It’s one of the best chocolate fudge recipes I’ve tried. Perfect for the holidays, gifting, or when you just need a little chocolate fix.
Easy
This easy fudge recipe requires no candy thermometer, no tricky steps — just melt, pour, and set! It’s the kind of recipe that anyone can make, and it turns out perfect every single time.
Rich
Every bite is smooth, creamy, and packed with deep chocolate flavor and just the right amount of sweetness. It’s the ultimate melt-in-your-mouth treat that feels indulgent with minimal effort.
Simple Ingredients
You only need four simple ingredients for this recipe — chocolate, condensed milk, vanilla, and a pinch of salt to create the most luscious, silky fudge.
Fun Mix-Ins
One of the best things about this fudge is how easy it is to customize! You can stir in chopped nuts like walnuts or pecans, crushed candy canes, mini marshmallows, or even a swirl of peanut butter or caramel before it sets. It’s the perfect base recipe to get creative with
Perfect for Gifting
Cut it into neat squares, wrap them up, and you’ve got an easy, delicious homemade gift that everyone will love.
How to Make Chocolate Fudge
You can find the full list of ingredients for this chocolate fudge recipe at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Start by lining an 8×8-inch square pan with parchment paper so that the bottom and all sides are covered. I like to use two overlapping sheets placed in opposite directions and leave a little overhang on the sides to make it easier to lift the fudge out later.
Next, place a saucepan over low heat and add the condensed milk, chopped chocolate, vanilla, and a pinch of salt. Gently stir the mixture as it melts, making sure to stir frequently so it doesn’t burn and melts evenly. Once everything is smooth and glossy, immediately remove it from the heat. You don’t want the mixture to simmer, boil or overheat.
Pour the melted mixture into your prepared pan and smooth out the top. Give the pan a few strong taps on the counter to help even out the surface.
Let the fudge set uncovered at room temperature for about 2 hours, then loosely cover it with cling wrap or aluminum foil and transfer it to the fridge for another 2 hours to firm up completely.
Once set, use the parchment overhang to lift the fudge out of the pan, then slice it into small squares while it’s still cold. You can store the fudge in an airtight container at room temperature or in the fridge for a firmer texture.
How to Store This Chocolate Fudge Recipe
Once your fudge is set and cut, store it in an airtight container to keep it fresh and creamy. It will last for about a week at room temperature in a cool, dry spot. Just make sure it’s away from any direct sunlight or heat.
If you prefer a firmer texture, you can keep it in the refrigerator instead. It’ll stay fresh for up to two weeks and slightly soften again once brought to room temperature.
For more no-bake dessert recipes, check out my classic tiramisu and no-bake cheesecake!
Rich Chocolate Fudge Recipe (So Easy!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2 cups (610 g) sweetened condensed milk
- 3½ cups (595 g) semi-sweet chocolate - I use 50% dark chocolate, roughly chopped
- 1 tsp vanilla extract/essence
- 1 pinch salt
Instructions
- Start by lining an 8x8-inch square pan with parchment paper so that the bottom and all sides are covered. I like to use two overlapping sheets placed in opposite directions (see video for demonstration) and leave a little overhang on the sides to make it easier to lift the fudge out later.
- Next, place a saucepan over low heat and add the condensed milk, chopped chocolate, vanilla, and a pinch of salt. Gently stir the mixture as it melts, making sure to stir frequently so it doesn’t burn and melts evenly. Once everything is smooth and glossy, immediately remove it from the heat. You don’t want the mixture to simmer or overheat.
- Pour the melted mixture into your prepared pan and smooth out the top. Give the pan a few strong taps on the counter to help even out the surface.
- Let the fudge set uncovered at room temperature for about 2 hours, then loosely cover it with cling wrap and transfer it to the fridge for another 2 hours to firm up completely.
- Once set, use the parchment overhang to lift the fudge out of the pan, then slice it into small squares while it’s still cold. You can store the fudge in an airtight container at room temperature or in the fridge for a firmer texture.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
2 Comments
Thank you, my friend, for another delicious (not to mention super simple) recipe! Oh my! Rich and decadent! One question… I read about keeping it in the fridge… can it be frozen without ruining the texture?
Gorgeous heavenly little bites of joy may U stay healthy aameen and good luck with your baby x