Rich Chocolate Fudge Recipe (So Easy!)
Print Pin VideoThis 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!
IMPORTANT: 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
Note 1: Use good-quality chocolate. Since chocolate is the star ingredient, using a good-quality semi-sweet or dark chocolate makes a big difference in both flavor and texture.
Note 2: Chop the chocolate finely. Smaller pieces melt more evenly and prevent the mixture from overheating.
Note 3: Avoid high heat. Keep the stove on low the entire time to prevent the mixture from burning or becoming grainy.
Note 4: Don’t rush the setting time. Allowing the fudge to set fully (both at room temperature and in the fridge) gives it that perfect, smooth, melt-in-your-mouth texture.
Nutrition
Calories: 146kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 152mg | Fiber: 1g | Sugar: 15g | Vitamin A: 51IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 1mg
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.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)