Easy Chocolate Fudge
easy chocolate fudge — a carefully crafted recipe that balances technique with approachability. Every step is designed to build confidence, not just follow instructions.
Before You Start
- 1Line your pan with parchment before you do anything else. Fudge sets fast and you won't have time to mess with paper once it is ready.
Ingredients
Enhances chocolate flavor.
A light sprinkle on top elevates the fudge.
Step-by-Step Instructions
Line the pan
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
The mixture should be smooth and glossy with no streaks of chocolate.
Melt everything together
Combine the chocolate chips, sweetened condensed milk, and butter in a medium saucepan. Warm over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.
Stirring over high heat can scorch the chocolate. Keep it low and slow.
Add vanilla and spread
Remove from heat. Stir in the vanilla. Immediately pour the fudge into the prepared pan and spread into an even layer with a spatula. Tap the pan gently on the counter to release air bubbles.
This is the fast part — once the fudge is in the pan, resist the urge to smooth it too much.
Work quickly once the vanilla goes in. Fudge sets as it cools.
Chill and cut
Sprinkle the flaky sea salt over the top. Refrigerate for at least 2 hours until completely firm. Lift out using the parchment overhang and cut into 1-inch squares with a sharp knife.
The fudge should be smooth and level in the pan with no air bubbles on the surface.
How to Know It's Done
- Internal temperature reaches your target doneness (see table above).
- A thermometer probe slides in with little resistance.
- The surface has a deep brown crust, not gray.
- The fudge should look glossy and feel firm to the touch when pressed gently. It will continue to set as it chills.
Nutritional Profile
Macros listed below scale dynamically based on the serving size selected in the recipe card.
Kitchen Timer
Quick Facts
Need to scale or convert sizes?
This recipe links with our specialized calculators. Use them to calibrate oven dials, adjust brine salinity percentages, or scale baking pans.
Try the Butter ConverterTechnique Notes
- Store fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for 3 months.
- For chocolate walnut fudge, fold in 1 cup of toasted walnut halves after removing from heat.
- For peppermint fudge, stir in 1/2 teaspoon of peppermint extract and top with crushed candy canes.
Common Mistakes to Avoid
- Using evaporated milk instead of sweetened condensed milk. They look alike but are completely different — evaporated milk won't let the fudge set properly.
Troubleshooting FAQ
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Tools For This Recipe
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Finished Cooking?
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