Chocolate Fudge Recipe

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 10

Set Time: 1

Total Time: 1 15

Servings: squares

Calories: 234kcal

Author: Becky Hardin

Chocolate Fudge is a classic treat that is surprisingly easy to make. You only need 5 ingredients and 10 minutes! This easy homemade fudge recipe is simple, foolproof, and absolutely delicious. Everyone will love this rich, chocolatey dessert!

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Equipment

Kitchen Scale (optional)
8x8-inch Baking Pan

Ingredients

4 cups semisweet chocolate chips 680 grams
14 ounces sweetened condensed milk 396 grams (1 can)
4 tablespoons unsalted butter 57 grams, melted (½ stick)
½ teaspoon pure vanilla extract 2 grams
¼ teaspoon kosher salt

Instructions

Line an 8x8-inch baking pan with nonstick aluminum foil or parchment paper and set aside.
Add the chocolate chips and sweetened condensed milk to a saucepan set over medium heat and stir until it starts to melt. Pour in the butter, vanilla, and salt.
4 cups semisweet chocolate chips, 14 ounces sweetened condensed milk, 4 tablespoons unsalted butter, ½ teaspoon pure vanilla extract, ¼ teaspoon kosher salt
Stir until the chocolate is fully melted.
Gently press the mixture into the prepared pan and let it set up at room temperature or in the refrigerator for 1 hour.
Slice into 1-inch pieces and serve topped with flaky sea salt if desired.

Video

Notes

Stir chocolate consistently until it melts for best results.
Make sure the stove is set to medium heat. Too high and it’s likely to burn, too low and it will be difficult to properly heat, melt, and mix.
Line the baking pan with parchment paper to make it easy to remove the fudge from the pan when it’s done.
Let the fudge set at room temperature for best results.
It’s easy to mix extra ingredients into this recipe to create your own flavor variations. Or add your favorite toppings at the end before it sets.

Storage: Store chocolate fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.

Nutrition