If you’re craving a rich, melt-in-your-mouth treat that’s super easy to whip up, you’ll absolutely adore this Easy Homemade Chocolate Fudge Recipe. I love this fudge because it’s smooth, creamy, and just sweet enough without being overwhelming. Plus, it doesn’t require any fancy ingredients or complicated techniques, so you can have a batch ready in no time. Stick with me here—I promise this recipe is fan-freaking-tastic and perfect for gifting or indulging yourself whenever that chocolate craving hits.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples to make this fudge, making it incredibly accessible.
- No Candy Thermometer Required: The double boiler method gives you perfect texture without fuss.
- Customizable Mix-Ins: You can easily add nuts, sea salt, or even swirl in peanut butter—totally up to your taste.
- Perfectly Smooth Finish: The gentle melting and stirring technique ensures a creamy, glossy fudge every time.
Ingredients You’ll Need
What I love about this Easy Homemade Chocolate Fudge Recipe is how the ingredients complement each other to create that classic fudge texture and flavor. Quality chocolate really shines here, and using sweetened condensed milk is the secret for the creamy consistency that’s so hard to mess up.
- Sweetened Condensed Milk: This is the key for creamy richness and sweetness; do not substitute evaporated milk, as it won’t set properly.
- Pure Vanilla Extract: Adds a subtle warmth and depth to the chocolate flavor.
- Semi-Sweet Chocolate: Using good-quality chocolate bars chopped roughly gives the best texture and melt consistency.
- Unsalted Butter: Adds silkiness and helps bind the fudge without adding extra salt.
- Flaky Sea Salt (optional): Sprinkling a little on top balances the sweetness perfectly and adds a pleasing crunch.
- Chopped Nuts or Crushed Candies (optional): Great for texture and personalization if you want a bit of crunch or extra flavor.
Variations
One of my favorite things about this Easy Homemade Chocolate Fudge Recipe is how easy it is to make it your own. Over time, I’ve experimented with different add-ins that changed the flavor or texture to suit the occasion or mood. Feel free to get creative!
- Nutty Delight: My family goes crazy for chopped pecans or walnuts stirred in—the crunch adds a fantastic contrast to the creamy fudge.
- Sea Salt Finish: Sprinkling a little flaky sea salt on top right after spreading it out gives this lovely sweet-salty vibe that keeps you coming back for more.
- Peanut Butter Swirl: I discovered this trick when I blended a few spoonfuls of peanut butter into the chocolate mixture before it set—absolute game changer!
- Dairy-Free Option: You can substitute dairy-free butter and use vegan condensed milk alternatives, but be mindful that the texture might be slightly different.
How to Make Easy Homemade Chocolate Fudge Recipe
Step 1: Prepare Your Pan and Ingredients
Start by lightly greasing an 8×8-inch baking pan, then line it with parchment paper or aluminum foil with some overhang on the sides. This helps you lift the fudge out easily once it sets, which I always appreciate because fudge can be a sticky customer. Gather all your ingredients so you’re ready to go once you start melting—this makes the process smoother and less rushed.
Step 2: Melt the Chocolate Mixture Gently
In a large, heatproof bowl, combine the sweetened condensed milk, vanilla extract, chopped semi-sweet chocolate, and butter. Now, place this bowl over a saucepan of simmering water—the classic double boiler method. Stir continuously with a rubber spatula until the chocolate is nearly melted but still has a few tiny chunks, about 4 minutes. This step is so important because if you let the chocolate fully melt here, it can separate and make your fudge greasy. Trust me, I’ve learned that the hard way! Once off the heat, keep stirring until every speck of chocolate is smooth and glossy.
Step 3: Mix in Your Extras and Set
If you’re adding nuts or crushed candies, fold them in right now. Then pour the mixture into your prepared pan, spreading it out evenly with a spatula. This is where your parchment overhang becomes your best friend—later, it’s so easy to lift the entire fudge slab out without any mess. Pop the pan into the refrigerator for at least 2 hours to let it fully set.
Step 4: Cut and Enjoy
When it’s set, gently run a butter knife around the edges to loosen the fudge, then lift it out using the parchment overhang. Peel off the paper, place the fudge slab on a cutting board, and slice it into squares. I like to make mine bite-sized because they’re pretty rich. Serve right away or store for later. This recipe makes a generous batch that’s perfect for sharing or nibbling over days—if you can resist!
Pro Tips for Making Easy Homemade Chocolate Fudge Recipe
- Use Semi-Sweet Chocolate Bars: I’ve found that chocolate bars melt more evenly than chips and give a smoother finish.
- Don’t Overheat During Melting: Remove from heat when the chocolate is almost melted; residual heat finishes the job without ruining texture.
- Line Your Pan Properly: Using parchment inside greased pan means no sticky struggles when removing fudge.
- Chill Fully Before Cutting: Cutting fudge too soon leads to messy, uneven pieces, so patience pays off.
How to Serve Easy Homemade Chocolate Fudge Recipe
Garnishes
I like to sprinkle a touch of flaky sea salt right after spreading the fudge for that sophisticated sweet-salty vibe. Sometimes I dust it lightly with cocoa powder or top it with a few chopped toasted nuts for added texture and pretty presentation. If I’m serving guests, a drizzle of melted white chocolate on top adds a lovely contrast.
Side Dishes
This fudge is rich enough to stand alone, but you can pair it with a cup of strong coffee or a glass of cold milk to balance the sweetness. If you’re serving it at a party, fresh berries or a fruit salad alongside add refreshing notes that cut through the richness beautifully.
Creative Ways to Present
For special occasions, I’ve wrapped individual fudge squares in colorful parchment paper or put them in mini cupcake liners to make them look like little chocolates. They make perfect homemade gifts, too! Another fun idea is layering different fudge flavors in the pan—like adding a swirl of peanut butter or caramel for a stunning marbled effect that impresses every time.
Make Ahead and Storage
Storing Leftovers
I store leftover fudge in an airtight container in the refrigerator to keep it fresh and firm. It holds up beautifully for up to a month, which means you can make a big batch ahead of a party or holiday without worries.
Freezing
Freezing fudge works surprisingly well. I wrap pieces tightly in plastic wrap and then place them in a freezer-safe container. When you want some, just thaw in the fridge overnight. The texture remains just as creamy as fresh—perfect for storing extra batches or gifting to friends far away.
Reheating
Typically, I don’t reheat fudge since it’s best enjoyed chilled or at room temperature, but if it feels too firm after the fridge, just let it sit out for 10-15 minutes to soften up. Avoid microwaving because it can cause the chocolate to seize or turn grainy.
FAQs
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Can I use chocolate chips instead of chopped chocolate in this recipe?
While you can use chocolate chips, I recommend chopped chocolate bars instead because they melt more evenly and give a smoother texture. Chocolate chips have stabilizers to keep their shape that can sometimes affect the final texture of fudge.
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Why can’t I substitute evaporated milk for sweetened condensed milk?
Evaporated milk lacks the high sugar content of sweetened condensed milk, which is necessary for the fudge to set properly. Using evaporated milk will result in a softer, more liquidy fudge that doesn’t firm up.
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How long does the fudge keep in the fridge?
Stored in an airtight container, this fudge stays fresh and delicious for up to one month in the refrigerator.
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Can I make this fudge vegan or dairy-free?
Yes, you can try using dairy-free butter and a vegan sweetened condensed milk substitute, but be aware that the texture and taste may vary slightly. It’s worth experimenting if you have dietary restrictions!
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What’s the best way to cut fudge without it sticking?
I like to use a sharp knife dipped in hot water and wiped dry before each cut. This helps the knife glide through the fudge smoothly and prevents sticking.
Final Thoughts
This Easy Homemade Chocolate Fudge Recipe holds a special place in my heart because it’s truly foolproof—perfect for both beginners and seasoned cooks who want a quick chocolate fix. I remember tasting my first homemade fudge and being amazed at how simple ingredients could create something so decadent. Once you try this, you’ll realize fudge doesn’t have to be complicated or intimidating. So go ahead, give it a whirl, and enjoy sharing it with friends and family. I know you’re going to love the rich, creamy comfort it brings!
Print
Easy Homemade Chocolate Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: About 16 small squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This foolproof chocolate fudge recipe is a rich, creamy treat made with sweetened condensed milk, semi-sweet chocolate, butter, and vanilla extract. Melted gently over a double boiler, the fudge achieves a smooth, velvety texture that’s easy to make and perfect for gifting or enjoying as a decadent dessert. Optional toppings like flaky sea salt and chopped nuts add delightful texture and flavor contrast.
Ingredients
Fudge Base
- 1 14-ounce can sweetened condensed milk (NOT evaporated milk)
- 1 teaspoon pure vanilla extract
- 20 ounces semi-sweet chocolate, roughly chopped
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Optional Toppings
- Flaky sea salt, for sprinkling
- 1/2 cup chopped nuts or crushed candies
Instructions
- Prepare the Pan: Lightly grease an 8×8-inch baking pan. Line the pan with parchment paper or aluminum foil, allowing the excess to overhang the sides for easy removal later, then set aside.
- Combine Ingredients: In a large, heatproof bowl, mix together the sweetened condensed milk, vanilla extract, chopped semi-sweet chocolate, and pieces of unsalted butter. Set this bowl aside.
- Set Up Double Boiler: Fill a saucepan with about 1/4 full of water and bring it to a boil. Reduce the heat to a gentle simmer. Place the bowl with the fudge ingredients on top of the saucepan, ensuring the bottom of the bowl does not touch the water.
- Melt the Chocolate Mixture: Stir continuously with a rubber spatula for about 4 minutes, until the chocolate is almost fully melted with just a few small pieces remaining. Remove the bowl from the heat promptly to avoid the chocolate separating and becoming greasy.
- Smooth the Mixture: Off the heat, keep stirring the mixture for another 2 minutes until the chocolate is completely melted and the fudge mixture is smooth and glossy.
- Add Mix-ins: If using, fold in any chopped nuts or crushed candies now, ensuring even distribution.
- Set in Pan: Pour the fudge mixture into the prepared pan and spread it out evenly using a spatula.
- Chill Until Set: Refrigerate the fudge for about 2 hours until firm.
- Cut and Serve: Once set, run a butter knife around the edges of the pan to loosen the fudge, then use the foil or parchment overhang to lift it out. Peel away the lining and cut the fudge into squares.
- Storage Tips: Serve immediately or store the fudge in an airtight container in the refrigerator for up to one month or freeze for up to two months.
Notes
- Do not use evaporated milk; use sweetened condensed milk for the right texture and sweetness.
- Be careful not to overheat the chocolate as it can separate, giving a greasy texture.
- For easier removal, ensure the parchment or foil overhang is substantial to lift the fudge out without breaking.
- Add flaky sea salt on top before chilling for a wonderful contrast to the sweet fudge.
- Store leftovers refrigerated and bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 square (approximately 1/16 of the batch)
- Calories: 170 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
