Easy chocolate fudge turns five ingredients into creamy, sliceable squares without a candy thermometer. Sweetened condensed milk supplies both sugar and dairy, while chocolate chips and butter create a smooth texture that firms in the refrigerator.
Preparation takes about 15 minutes, followed by at least two hours of chilling. An 8-inch square pan makes 24–36 pieces depending on how small you cut them, which works well for dessert trays and gifts.
Choose the chocolate
Semi-sweet chips produce a balanced fudge, milk chocolate makes it sweeter, and dark chocolate gives a more intense finish. Use chips or chopped chocolate that melt smoothly and do not substitute evaporated milk for sweetened condensed milk; they behave differently.
Melt gently
- Line an 8-by-8-inch pan with parchment, leaving an overhang for lifting.
- Combine one 14-ounce can sweetened condensed milk, 2 cups chocolate chips, and 1/4 cup butter in a heavy saucepan.
- Cook over medium-low heat for 5–7 minutes, stirring constantly, until glossy and smooth. Do not boil.
- Remove from the heat and stir in vanilla plus a pinch of salt.
Spread the mixture evenly in the lined pan and tap it gently on the counter to settle air pockets. Refrigerate for at least two hours, or overnight for the cleanest cuts.
Clean cuts and variations
Lift the firm slab out by the parchment and use a sharp knife warmed under hot water, wiping it clean between cuts. Add toasted nuts, dried fruit, or sprinkles after pouring the fudge into the pan; avoid adding watery ingredients that can make chocolate seize.
Storage
Keep fudge in an airtight container at room temperature for up to one week or refrigerated for 2–3 weeks. Freeze well-wrapped pieces for up to three months and thaw them in the refrigerator. For another giftable bake, try cranberry orange bread, or see soft and chewy chocolate chip cookies.
FAQs
What makes this chocolate fudge recipe so easy?
This Easy Chocolate Fudge recipe is incredibly simple because it uses sweetened condensed milk, which eliminates the need for a candy thermometer and complicated sugar cooking. You just melt and mix a few ingredients for a perfect, creamy fudge every time.
Can I use different types of chocolate chips for this Easy Chocolate Fudge?
Absolutely! While semi-sweet chocolate chips are common, you can use milk chocolate for a sweeter fudge, dark chocolate for a richer, less sweet version, or even white chocolate for a different flavor profile. The key is to use good quality chocolate chips for the best results.
How should I store homemade Easy Chocolate Fudge?
Store your Easy Chocolate Fudge in an airtight container. It will keep well at room temperature for up to 1 week, or in the refrigerator for up to 2-3 weeks. For longer storage, you can freeze it for up to 3 months; just thaw it in the refrigerator before serving.
What are some popular variations for Easy Chocolate Fudge?
There are many delicious variations! You can add chopped nuts (pecans, walnuts), a swirl of caramel, a sprinkle of flaky sea salt, a dash of peppermint extract and crushed candy canes, or even instant espresso powder for a deeper chocolate flavor. Experiment to find your favorite!
Easy Chocolate Fudge
Indulge in the simplest yet most decadent Easy Chocolate Fudge recipe! Made with just a few ingredients, this foolproof fudge is creamy, rich, and perfect for gifting or a sweet treat.
- Total Time: 15 minutes (plus 2 hours chilling)
- Yield: 24-36 pieces
Ingredients
14 ounces (1 can) sweetened condensed milk
2 cups (about 12 ounces) semi-sweet chocolate chips (or milk/dark chocolate)
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Instructions
Step 1: Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Set aside.
Step 2: In a heavy-bottomed saucepan, combine the sweetened condensed milk, chocolate chips, and butter. Place the saucepan over medium-low heat.
Step 3: Cook, stirring constantly, until the chocolate chips are fully melted and the mixture is smooth and glossy. This should take about 5-7 minutes. Do not let the mixture boil.
Step 4: Remove the saucepan from the heat. Stir in the vanilla extract and the pinch of salt until well combined.
Step 5: Pour the fudge mixture into the prepared 8x8 inch pan and spread evenly with a spatula. Gently tap the pan on the counter a few times to smooth the top and release any air bubbles.
Step 6: Refrigerate for at least 2 hours, or until the fudge is completely firm. For best results, chill overnight.
Step 7: Once firm, use the parchment paper overhang to lift the fudge out of the pan and onto a cutting board. Cut into 1-inch squares using a sharp knife.
Step 8: Store the Easy Chocolate Fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2-3 weeks. It also freezes well for up to 3 months.
Notes
For a smoother cut, run your knife under hot water and wipe clean between each slice. This makes for cleaner edges. You can also add a variety of mix-ins like nuts, dried fruit, or sprinkles once the fudge is poured into the pan.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 20g)
- Calories: 180 kcal
- Sugar: 25 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
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