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Easy Chocolate Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 70 reviews
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes active, plus 4-6 hours setting time
  • Yield: 1 batch (16 to 36 pieces depending on cut size)
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This easy chocolate fudge recipe delivers a rich, creamy treat with minimal ingredients and effort. Made with semi-sweet chocolate chips, sweetened condensed milk, butter, and a hint of vanilla, it comes together quickly on the stovetop and sets at room temperature. Optional chopped pecans or walnuts add a delightful crunch, making this fudge perfect for gift-giving or indulgent snacking.

Ingredients

Scale

Fudge Base

  • 3 cups semi-sweet chocolate chips
  • 1 (14-oz) can sweetened condensed milk
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract

Optional Add-ins

  • 1 cup chopped pecans or walnuts

Instructions

  1. Prep: This recipe works best in an 8×8-inch pan — larger pans will yield thinner fudge. Gather and measure all ingredients before starting.
  2. Prepare the pan: Line the 8×8-inch pan with foil or parchment paper, leaving an overhang for easy fudge removal. Lightly grease the lining with butter and set aside.
  3. Begin melting the chocolate: In a medium saucepan over medium-low heat, combine the semi-sweet chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is about half melted, then remove from heat.
  4. Finish melting the chocolate: Stir in the salt, butter, and vanilla extract. Return the saucepan to medium-low heat and continue stirring until the chocolate melts fully and the mixture becomes smooth and shiny. Be careful not to overcook, as this can cause the fudge to seize and become crumbly. If using, fold in the chopped nuts at this stage.
  5. Pour into pan: Immediately pour the thick fudge mixture into the prepared pan. Spread evenly into the corners. For a decorative touch, you can swirl the surface instead of smoothing it completely.
  6. Set the fudge: Let the fudge set at room temperature for 4 to 6 hours until completely firm. Once set, lift it out using the foil or parchment overhang and cut into squares. You can make 16 larger pieces (4×4 grid), 25 medium pieces (5×5 grid), or 36 smaller pieces (6×6 grid) depending on your preference.

Notes

  • Use an 8×8-inch pan for optimal thickness; larger pans will produce thin fudge.
  • Do not overcook the chocolate mixture to avoid a grainy, crumbly texture.
  • Chopped pecans or walnuts add crunch but can be omitted for a nut-free version.
  • Fudge sets best at room temperature; avoid refrigerating to preserve the best texture.
  • For easy removal, use foil or parchment with an overhang to lift the fudge from the pan after setting.

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Find it online: https://homecookinggenius.com/easy-chocolate-fudge-recipe/