Chocolate
Old-Fashioned Chocolate Fudge
Rich, creamy old-fashioned chocolate fudge that melts on your tongue. This foolproof recipe uses just a few simple ingredients and makes the perfect holiday gift.
Foolproof Fudge in 10 Minutes
This recipe uses the condensed milk method, which I consider the greatest shortcut in candy making. No thermometer, no soft-ball stage, no beating window to miss. The sweetened condensed milk already contains the sugar in a form that resists crystallizing, so you get reliably smooth, creamy fudge every single time. I make this every holiday season, and wrapped in cellophane it looks like something from an artisan candy shop.
Baker’s Tips
- Keep the heat at medium-low and stir constantly. If the mixture bubbles, the heat is too high and can cause grainy fudge. Remove from heat as soon as it is smooth and pulls slightly from the sides of the pan.
- Toast your walnuts before adding them — raw walnuts taste flat in fudge, but toasted ones add a rich crunch that makes all the difference.
- Work quickly when spreading into the pan and sprinkle flaky sea salt on top while the surface is still tacky.
- For the cleanest cuts, refrigerate at least 2 hours, then press a sharp knife straight down (no sawing) and wipe the blade between slices.
Variations
- Peanut Butter: Stir 1/2 cup creamy peanut butter into the chocolate mixture along with the vanilla for a salty-sweet depth.
- Rocky Road: Fold in 1/2 cup mini marshmallows and 1/2 cup toasted almonds after removing from heat.
- Espresso: Dissolve 2 teaspoons instant espresso powder into the warm mixture to deepen the chocolate flavor dramatically.
Fudge makes a wonderful holiday gift. For an impressive box, combine it with chocolate truffles.
Ingredients
Fudge
Optional Add-ins
Instructions
- 1
Prepare the Pan
Line an 8x8-inch (20x20cm) baking pan with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides for easy removal. Lightly grease the lining with butter or cooking spray.
- 2
Melt the Chocolate Mixture
Combine the chocolate chips, sweetened condensed milk, and butter in a medium heavy-bottomed saucepan over medium-low heat. Stir constantly with a silicone spatula or wooden spoon until the chocolate and butter are completely melted and the mixture is smooth and thick, about 5–7 minutes. Do not let it boil.
- 3
Add Flavorings
Remove the saucepan from the heat. Stir in the vanilla extract and salt until well combined. If adding nuts or dried fruit, fold them in now, reserving a few pieces for topping if desired.
- 4
Pour and Smooth
Pour the fudge mixture into the prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. Work quickly — the fudge starts to set as it cools. If topping with flaky sea salt, walnuts, or other garnishes, add them now while the surface is still slightly warm and tacky.
- 5
Cool and Set
Let the fudge cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours until completely firm. The fudge should feel solid when pressed gently — no give or softness in the center.
- 6
Cut and Serve
Lift the fudge from the pan using the parchment overhang. Place on a cutting board and use a large, sharp knife to cut into 36 squares (6 rows by 6 rows). For clean cuts, wipe the knife between slices with a warm, damp cloth. Serve at room temperature for the creamiest texture.
Nutrition Information
Per serving (serves 36). Values are approximate.
| Calories | 135 calories |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 17g |
| Sugar | 15g |
| Protein | 2g |
| Sodium | 45mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why is my fudge grainy instead of smooth?
The heat was likely too high, which can cause the sugar in the condensed milk to crystallize. Always melt over medium-low heat and stir constantly. If the mixture starts to bubble, it is too hot — reduce the heat immediately.
Can I use dark chocolate instead of semi-sweet?
Yes. Dark chocolate produces a more intense, slightly bitter fudge that is wonderful for adults who prefer less sweetness. Use chocolate in the 60 to 70 percent cacao range. Milk chocolate also works for a sweeter, milder fudge.
How long does homemade fudge last?
Stored in an airtight container, fudge keeps at room temperature for about 1 week, in the refrigerator for 2 to 3 weeks, and in the freezer for up to 3 months.
Reader Reviews
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