Chocolate Fudge Recipe

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Easy stovetop fudge recipe with sweetened condensed milk, quality chocolate, a pinch of salt, and vanilla. 15 minutes to prep!

Prep Time10

Cook Time5

Cool Time4

Total Time4 15

Course: Dessert

Servings: small pieces

Calories: 142kcal

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

Prepare an 8x8 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!

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.