Easy Chocolate Fudge (2024)

Super Easy Chocolate Fudge that’s quick to make, requires only 5 ingredients and tastes incredibly sweet and delicious! No fancy tools needed, only 10 minutes to make and prep, let it set and enjoy!

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Easy Chocolate Fudge (1)

Chocolate Fudge

Did you know that fudge is incredibly easy to make right at home? In about 10 minutes with no fancy tools needed you can prepare the ingredients, make the fudge, spread it in a pan then all you have to do is wait a couple hours for it to set and then you can enjoy delicious homemade fudge.

Seriously – SO EASY! You will be enjoying the best chocolate fudge before you know it! Dense, rich, chocolatey, decadently delicious! What are you waiting for?

What Is Fudge?

If you’ve never had fudge before, you’re in for a treat! Traditional fudge is a soft candy made from sugar, milk or cream, butter and flavorings. Candy-making though, can be quite tricky and because of that, I have a super quick and easy recipe for you! This fudge recipe is no fail, no special equipment needed such as a candy thermometer, yet you still end up with a delicious and mouthwatering fudge.

This recipe is for a “quick fudge” that can literally be made in minutes, either in the microwave or on the stove-top. Because this fudge is not a traditional fudge made with sugar, you do no need to worry about it having a grainy texture.

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Ingredients You Need To Make Chocolate Fudge

You only need 5 ingredients to make this fudge recipe and one of them is optional. Scroll down for the complete printable recipe. Here’s what you’ll need:

  • Semi-sweet chocolate chipsor bittersweet chocolate chips, it all depends on how sweet you want your fudge. Keep in mind that the sweetened condensed milk is quite sweet.
  • Sweetened condensed milk the other main ingredient in fudge.
  • Vanilla extractI love adding a little bit of vanilla extract to my fudge because like salt, it enhances all the other flavors inthe recipe.
  • Salta little bit goes a long way.
  • Nutswhile I used pistachios, try using walnuts or pecans or skip the nuts entirely.

Can I Use Evaporated Milk For Fudge Instead Of Sweetened Condensed Milk?

No, absolutely not! Do not interchange sweetened condensed milk with evaporated milk which is thinner and has no sugar added. While some fudge recipes do use evaporated milk, it will not work in this recipe.

Since these two types of milk are almost always on the grocery store shelf right next to each other, make sure to choose the correct one.

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How to Make Chocolate Fudge

Making fudge is super easy! Start by liningan 8 inch square baking pan with aluminum foil or parchment paper, leaving a 2 inch overlap on the sides, so you can easily pull out the fudge.

Add the chocolate chips and condensed milk to a medium, heavy-duty saucepan. Warm over the lowest heat possible, stirring until smooth. It should only take a couple minutes. Remove from heat.

Once all is melted together, add the vanilla extract, salt and nuts and combine everything. You’ll notice that the fudge will start to harden quickly.

Spread evenly into the prepared pan. If you really love sweet and salty, add some flaked salt over the top, trust me it’s so good. Refrigerate for 2 hours or until firm. Lift from the pan and cut into small square pieces. Feel free to cut them as small as you want. For the pictures I cut them into 16 pieces, but usually you can cut them into smaller 1 inch pieces, especially if you want bite size fudge.

How To Make This Chocolate Fudge In The Microwave

Start by liningan 8 inch square baking pan with aluminum foil or parchment paper, leaving a 2 inch overlap on the sides, so you can easily pull out the fudge.

Add the chocolate chips and condensed milk in a large microwave safe bowl, stir together then heat at 70% power for 90 seconds.

Let the bowl rest in the microwave for 3 minutes before stirring. This allows the heat in the bowl to help melt the chocolate evenly.

Stir in the rest of the ingredients, then pour the fudge into the lined pan and spread evenly. Refrigerate for 2 hours or until firm. Lift from the pan and cut into small square pieces.

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Can I Use a Different Type of Chocolate?

Yes, you can use semi-sweet chocolate or dark chocolate for this recipe. It all depends on how sweet you like it to be. Keep in mind that there’s plenty of sweetness added from the condensed milk.

If you want to use milk chocolate, the ratio of chocolate to condensed milk is different, you’ll need 3 cups of milk chocolate chips to 14 oz of sweetened condensed milk.

It’s very important to use chocolate that you like to eat. Don’t buy the bland or bad tasting chocolate, because then your fudge is also going to be bland. Use your favorite kind. I find that semi-sweet dark chocolate with 45%-60% cocoa content makes the best tasting chocolate fudge. However, if you’re looking for a more robust flavored chocolate go for the bittersweet chocolate with 70%-90% cocoa content.

How to Store Chocolate Fudge?

You can store fudge in the fridge for up to 1 month. Cut into squares, wrap in tissue and put in a box, or in cellophane bags. Unless you’re gifting them, I just store them in an airtight container in the fridge. Don’t leave them on the counter for too long because the chocolate will start to melt.

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Some Tips For Making Fudge

Here are some tips to help you make the best fudge possible:

  • Do not skimp on the chocolate. If not using enough chocolate chips, your fudge can be too soft and not harden enough. The ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard.
  • Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn’t set, then you’ve gone wrong somewhere else.
  • Make sure to use the parchment paper to line your pan otherwise it might be quite tricky to remove the fudge.
  • Use the right size pan. This really depends on how thick you want your fudge to be. If you’re looking for thicker fudge, use a 6×6-inch pan, otherwise 8×8-inch or 9×9-inch pans work great.
  • If you don’t have any foil or paper to line your pan, use a non-stick pan for easier removal.

Can You Freeze Chocolate Fudge?

Yes, you can totally freeze fudge. I do it all the time. First, wrap the fudge in plastic wrap, then in aluminum foil and lastly place them in a freezer bag. Make sure to press out all the air from the bag before sealing, then place it in the freezer for another time.

Frozen fudge will last several months. When you’re ready to enjoy, take the wrapped fudge from the freezer and leave it at room temperature for a couple hours then it’s ready to be devoured.

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Craving More Deliciousness? Try These Recipes:

  • Classic Pancakes
  • No Bake Peanut Butter Chocolate Bars
  • Peanut Butter Cookies
  • Chocolate Swiss Roll Cake

Easy Chocolate Fudge (7)

Recipe

4.67 from 9 votes

Easy Chocolate Fudge

Super Easy Chocolate Fudge that's quick to make, requires only 5 ingredients and tastes incredibly sweet and delicious! No fancy tools needed, only 10 minutes to make and prep, let it set and enjoy!

Prep: 5 minutes mins

Cook: 5 minutes mins

Total : 10 minutes mins

Chill time : 2 hours hrs

Print

Rate

serves: 16

Ingredients

US Customary - Metric

Instructions

  • Line an 8 inch square baking pan with aluminum foil or parchment paper, leaving a 2 inch overlap on the sides, so you can easily pull out the fudge.

  • Add the chocolate chips and condensed milk to a medium, heavy-duty saucepan. Warm over the lowest heat possible, stirring until smooth. Remove from heat.

  • Stir in the vanilla extract, salt and nuts of your choice, if using.

  • Spread evenly into the prepared baking pan. Refrigerate for 2 hours or until firm. Lift from the pan and cut into squares.

Tips & Notes:

What is sweetened condensed milk: It is milk that has been pasteurized and condensed and then sweetened with sugar. The sugar is what adds sweetness to the fudge and also helps to thicken it.

Storing: You can store fudge in the fridge for up to 1 month. Cut into squares, wrap in tissue and put in a box, or present in cellophane bags. Unless you're gifting them, I just store them in an airtight container in the fridge. Don't leave them on the counter for too long because the chocolate will start to melt.

Freezing:First, wrap the fridge in plastic wrap, then in aluminum foil and lastly place them in a freezer bag. Make sure to press out all the air from the bag before sealing, then place it in the freezer for another time.Frozen fudge will last several months. When you're ready to enjoy, take the wrapped fudge from the freezer and leave it at room temperature for a couple hours then it's ready to be devoured.

nutrition facts

Serving: 1piece Calories: 258kcal (13%) Carbohydrates: 26g (9%) Protein: 4g (8%) Fat: 15g (23%) Saturated Fat: 6g (38%) Cholesterol: 9mg (3%) Sodium: 106mg (5%) Potassium: 251mg (7%) Fiber: 2g (8%) Sugar: 21g (23%) Vitamin A: 75IU (2%) Vitamin C: 0.7mg (1%) Calcium: 92mg (9%) Iron: 1.7mg (9%)

Author: Joanna Cismaru

Course:Dessert, Snack

Cuisine:American

before you go! Did you try this recipe?Leave us a recipe rating below + tag @cravinghomecooked on instagram and hashtag it #cravinghomecooked!

Easy Chocolate Fudge (2024)

FAQs

What is the secret to perfect fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

How do you know when fudge is beaten enough? ›

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

Why won't my 3 ingredient condensed milk fudge set? ›

This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Should you stir fudge while it's cooking? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

What makes fudge moist? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

What happens if you over stir fudge? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture.

How long do you let fudge cool before beating? ›

Fudge 102 – newb's guide to getting started
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

Can I fix fudge that didn't set? ›

It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

What happens if I use sweetened condensed milk instead of evaporated milk in fudge? ›

Don't Substitute One for the Other

Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.

Why isn t my chocolate fudge setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What not to do when making fudge? ›

Only beat your fudge after it's cooled One of the mistakes people make with fudge is beating it too prematurely or over-beating it. If you start mixing the fudge shortly after it has crystallized, you'll find that the texture is grainy rather than silky smooth.

What is the key to making fudge? ›

The secret to good fudge lies in the precise cooking process. It's essential to heat the mixture to the correct temperature and then cool it down to the right consistency. This process requires patience and attention to detail, as even a slight deviation can result in fudge that is too soft or too hard.

Why does my chocolate fudge taste grainy? ›

Why did my fudge turn out grainy? Sugar crystallization is the main culprit. Stirring the mixture too much after it starts boiling can cause this. Avoid stirring the fudge once it starts boiling. Also, you can brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

How do I get my fudge to harden? ›

If your fudge fails to harden in the fridge, it means that you probably didn't cook it to the right temperature. Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled.

Can you overbeat fudge? ›

It's easy to overbeat fudge, especially when you first begin making this candy. Salvage it by scraping the mixture out of the saucepan and kneading it with your fingers until it's pliable enough to shape into logs that can be sliced into rounds or rolled into bite-size balls.

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