I grew up on old school chocolate fudge, y’all, the kind where folks would pull out a candy thermometer and babysit the pot. But ain’t nobody always got time for that! This fudge recipe is the one I keep coming back to because it’s soo easy. Just four ingredients, and the flavor really comes down to using good chocolate. Stir it up, let it set, and you have smooth squares ready to share… Or sneak straight off the pan. I don’t judge, boos! Make along with my fave divinity candy and peanut brittle for the holidays.
This post may contain affiliate links. Read our disclosure policy.
How to Make Chocolate Fudge
Step 1: Prepare an 8×8 square pan by laying two pieces of parchment paper across each other in the shape of a cross and pressing them into the corners of the pan. Spray the bottom and sides generously with nonstick spray.
Step 2: Combine the chocolate, sweetened condensed milk, and salt in a large saucepan over low heat, stirring constantly until thick and smooth, ensuring that nothing scorches on the bottom. Remove from heat, stir in the vanilla, and you’ll have a dense, fudge-like mixture.
Step 3: Quickly pour the mixture into your prepared pan, then spread it evenly.
Step 4: Set aside at room temperature or chill in the refrigerator. Once set, slice into small squares and enjoy!
PRO TIP: Y’all know I love some crunch. Stir in about ½ cup of toasted walnuts or pecans with the vanilla, then press another handful on top once the fudge is spread in the pan. Give them a gentle push so they stick. It’s an easy way to turn a simple chocolate fudge recipe into something that feels bakery-made!
Chocolate Fudge Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- Medium Sauce Pan
Ingredients
- 18 ounces premium baking chocolate chips or finely chopped chocolate about 3 cups
- 2 14- ounce containers sweetened condensed milk
- 1/4 teaspoon kosher salt heaping
- 1 teaspoon vanilla extract
Instructions
- Prepare an 8×8 square pan by laying two pieces of parchment paper across each other in the shape of a cross and pressing them into the corners of the pan. Spray the bottom and sides generously with nonstick spray.
- In a large saucepan, combine the chocolate, sweetened condensed milk, and salt. Place over low heat, stir constantly, and cook until the mixture is thick and smooth. Be sure to pay special attention to stirring the bottom of the pan to make sure the chocolate doesn’t scorch. This takes about 6-7 minutes. The fudge will be very thick and look like a big pan of Tootsie Roll. Remove from the heat and stir in the vanilla.
- Quickly pour this mixture into your prepared pan, then spread it evenly. Set aside at room temperature for 4 hours or chill in the refrigerator for 4 hours or overnight.
- Once set, slice into small squares and enjoy!
Notes
How to Store
- Room Temp: Fudge does just fine sitting out for a few days. Pop it in an airtight container, stack the pieces with parchment in between, and keep it in a cool spot. You’ll get about 5 days before it starts losing that fresh bite.
- Fridge: If your kitchen runs hot, seal it up tight in a container and it’ll last up to a week in the fridge. Just make sure it’s covered.
- Freezer: Layer the squares with parchment in a freezer-safe container. It’ll last up to 3 months. When you’re ready, let it thaw in the fridge overnight or just leave it on the counter for a couple hours.
Nutrition
Recipe Tips
- Get that pan ready first. Line it with parchment and give it a good spray, because once the fudge comes off the heat you’ll need to move QUICK.
- Use the good stuff, boos. High-quality baking chocolate like Ghirardelli or Guittard. Regular cookie chips don’t melt the same.
- Stick with Eagle brand condensed milk. It really makes a difference in flavor and texture for this easy chocolate fudge.
- Take it slow on the stove! Keep the heat low and stir nonstop.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
You probably didn’t heat it long enough. Melt it back down and give it more time. But if it smells burnt… Toss it out, boos. This is an easy fudge recipe, so you can whip up another batch in no time.
Let the fudge chill completely, then grab a sharp knife. Dip the blade in hot water, wipe it dry, and slice. Wipe and reheat between cuts.
pinterest 
facebook 
twitter 
email