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
Scale
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
