If you’ve ever wanted to make chocolate fudge but felt intimidated by candy thermometers or precise sugar stages, this chocolate fudge recipe is for you. It’s fast, foolproof, and made with ingredients you probably already have in your kitchen. You won’t need a thermometer, you won’t need a candy-making degree, and you definitely won’t need a ton of time. Just 15 minutes, a saucepan, and some pantry basics — that’s it.
This is the kind of chocolate fudge you can whip up for last-minute holiday gifts, quick potluck treats, or late-night cravings. It’s rich and creamy, with just the right balance of sweetness and chocolate depth. Whether you’re a beginner or a seasoned cook, this recipe delivers consistent, delicious results without the usual fuss. No flaky steps, no “hope this sets” moments — just real-deal chocolate fudge that works.
Table of Contents
Why You’ll Love This Recipe
➲ Ready in 15 minutes — no long waiting or complicated steps
➲ No thermometer needed — just stir, melt, and pour
➲ Beginner-friendly — clear instructions, common ingredients
➲ Perfect texture — creamy, smooth, and sliceable
➲ Customizable — add nuts, sea salt, espresso powder, or extracts
➲ Stores and freezes well — make ahead or save for later
Ingredients
Here’s everything you need to make classic chocolate fudge, plus some options if you want to customize it:
• 2 cups (340g) semisweet chocolate chips
You can use dark or bittersweet chips for a less sweet fudge
• 1 (14-ounce) can sweetened condensed milk
Don’t use evaporated milk — it won’t set
• 2 tablespoons (28g) unsalted butter
Adds richness and smooth texture
• 1 teaspoon vanilla extract
Optional but recommended for flavor
1/4 teaspoon salt
Balances the sweetness
• Optional Add-ins:
• 1/2 cup chopped walnuts or pecans
• 1/2 teaspoon espresso powder (for deeper chocolate flavor)
• Flaky sea salt for topping
Pan Size: Use an 8×8-inch square pan for thicker fudge or a 9×9 for thinner squares. Line it with parchment paper for easy removal.
Storage Notes: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. Store in a freezer-safe container for up to 3 months.
Step-by-Step Instructions
➲ Prepare your pan
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the fudge out later. For even easier release, lightly grease the paper.
➲ Melt the chocolate and condensed milk
In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Using a silicone spatula or wooden spoon, stir constantly until fully melted and smooth. This takes about 5 minutes. Don’t walk away — chocolate can scorch quickly.
➲ Add salt and vanilla
Once melted, turn off the heat and stir in the salt and vanilla extract. Mix until fully incorporated. If you’re using espresso powder or other flavorings, add them here too.
➲ Fold in add-ins (optional)
If you’re adding chopped nuts or other mix-ins, fold them in now while the fudge is still warm and pourable. Don’t over-stir — just enough to distribute evenly.
➲ Pour into pan
Quickly transfer the mixture to your prepared pan. Use a spatula to smooth the top. If using flaky salt or decorative toppings, sprinkle them on now before the surface sets.
➲ Let it set
Let the fudge to sit at room temperature for 2 hours, or refrigerate for 1 hour if you’re in a hurry. It should be firm enough to slice cleanly but not rock-hard.
➲ Slice and serve
Lift the fudge out using the parchment paper overhang. Use a sharp knife to cut into small squares — this stuff is rich, so smaller pieces work best. Clean the knife between cuts for neater edges.
Pro Tips
• Use low heat only. Don’t try to speed things up with high heat — it can burn the chocolate and make the texture gritty.
• Avoid over-stirring. Once melted and smooth, take it off the heat. Overmixing can cause seizing or make the fudge oily.
• Use parchment with overhang. This makes lifting the set fudge clean and easy — no digging or prying from the pan.
• Clean cuts matter. Dip your knife in warm water and wipe dry between slices for professional-looking squares.
• Flavor smartly. A pinch of cinnamon or cayenne can elevate the flavor — use sparingly and taste as you go.
FAQs
➲ Can I freeze chocolate fudge?
Yes. Wrap it tightly in plastic wrap and place it in an airtight container. It freezes well for up to 3 months. Thaw in the fridge overnight.
➲ Can I use milk chocolate instead?
You can, but the result will be much sweeter and softer. Dark or semisweet chips work best for a balanced flavor and firm texture.
➲ What if I don’t have sweetened condensed milk?
Unfortunately, this recipe depends on sweetened condensed milk for structure and sweetness. Substituting it will require a different method.
➲ How do I double the recipe?
Double all ingredients and use a 9×13-inch pan. The setting time may be slightly longer, but the process is the same.
➲ My fudge turned oily or grainy. What went wrong?
This usually means the heat was too high or it was overmixed. Use low heat and stir just until melted. Don’t keep it on the burner too long.
Conclusion
This chocolate fudge recipe is the kind of thing every home cook should have in their back pocket — fast, reliable, and endlessly flexible. It’s rich, satisfying, and ridiculously easy to pull off. Whether you’re making a holiday gift box, prepping for a bake sale, or just craving something sweet without the hassle, this fudge gets it done.
If you liked this recipe, you might also want to try:
• Marry Me Chicken Pasta: 30-Min Prep, Insanely Creamy & Easy
• Hot Chocolate Bombs Made Simple: 5 Ways to Nail It
• Chocolate Covered Pretzels: Easy No-Bake Treat in 15 Minutes
If you made this fudge, drop a comment below and let me know how it turned out. Ratings help others find the recipe — and I’d love to hear your spin on it.
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