Easy Chocolate Fudge
This simple chocolate fudge is rich, smooth, and made without a candy thermometer. A can of sweetened condensed milk keeps the method friendly for beginners and busy holiday cooks.
Total
20 min
Servings
36 small squares
Level
Easy
Fudge has a cozy, old-fashioned feel, but it does not have to be tricky. This version skips the boiling sugar syrup and uses sweetened condensed milk, chocolate chips, and a little butter for a smooth set.
It is a good recipe for gifting, bake sales, or keeping in the fridge for a small sweet bite after dinner. The hardest part is waiting for it to chill before you cut it.
Use a chocolate you enjoy eating on its own. Since there are only a few ingredients, the flavor of the chocolate really comes through.
01What you'll need
Ingredients
6 items · 36 small squares
- 1 tablespoon unsalted butter, plus more for greasing the pan
- 3 cups semi-sweet chocolate chips, about 18 ounces
- 1 can sweetened condensed milk, 14 ounces
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans, optional
02How to make it
Step-by-step
1. Line the pan
Lightly butter an 8-inch square pan. Line it with parchment paper, leaving some overhang on two sides so you can lift the fudge out later. Butter the parchment lightly too.
2. Combine the base
Add the chocolate chips, sweetened condensed milk, 1 tablespoon butter, and salt to a medium heavy-bottomed saucepan. A heavy-bottomed pan helps spread heat evenly and lowers the chance of scorching.
3. Melt gently
Set the pan over low heat. Stir often with a rubber spatula until the chocolate is fully melted and the mixture looks thick, smooth, and glossy. This usually takes 4 to 5 minutes. Do not let it boil.
4. Add the flavorings
Remove the pan from the heat. Stir in the vanilla extract. If you are using nuts, fold them in now. Folding means gently stirring so the nuts are mixed through without working the fudge too much.
5. Spread in the pan
Scrape the fudge into the prepared pan. Spread it into an even layer with the spatula. If the top is hard to smooth, lightly grease the spatula or use a piece of parchment to press it flat.
6. Chill until firm
Refrigerate the fudge for at least 2 hours, or until it feels firm all the way through. For the cleanest slices, chill it longer if your kitchen is warm.
7. Cut into squares
Lift the fudge out of the pan using the parchment overhang. Place it on a cutting board. Use a sharp knife to cut it into 36 small squares, wiping the knife clean between cuts if needed.
03From our kitchen
Cook's tips
- Make-ahead: Fudge is a great make-ahead dessert. You can prepare it up to 1 week before serving and keep it covered in the fridge.
- Storage: Store fudge in an airtight container with parchment between layers. It keeps for about 1 week at room temperature in a cool kitchen, or 2 weeks in the fridge.
- Freezing: Freeze well-wrapped fudge for up to 2 months. Thaw it overnight in the fridge before serving.
- Chocolate swaps: Semi-sweet chocolate gives a balanced flavor. For sweeter fudge, use milk chocolate for up to half of the chips. For a deeper flavor, use dark chocolate chips.
- Nut-free option: Leave out the nuts, or replace them with crushed pretzels, mini marshmallows, or chopped dried cherries.
- Troubleshooting: If the fudge looks greasy, it may have been heated too quickly. Stir off the heat for a minute to bring it back together, then spread it in the pan. Use low heat next time.
Cook's note
Sweetened condensed milk is not the same as evaporated milk. Condensed milk is thick and sweet, and it is what helps this fudge set properly. Evaporated milk will not work as a straight swap in this recipe.
04Frequently asked
Questions & answers
Do I need a candy thermometer for this fudge?
No. This is a quick-style fudge made with sweetened condensed milk and chocolate chips, so you do not need to boil sugar to a specific temperature.
Why did my fudge turn out soft?
Soft fudge usually needs more chilling time, or the ingredient amounts may have been off. Make sure you use a full 3 cups of chocolate chips and one 14-ounce can of sweetened condensed milk. Do not use evaporated milk.
Can I make this fudge in the microwave?
Yes. Put the chocolate chips, sweetened condensed milk, butter, and salt in a microwave-safe bowl. Heat in 30-second bursts, stirring well after each burst, until smooth. Then stir in the vanilla and any nuts.
Can I double the recipe?
Yes. Double all ingredients and use a 9-by-13-inch pan. The fudge may need a little extra time in the fridge to firm up before slicing.
How do I get clean cuts?
Chill the fudge until firm, then use a large sharp knife. Wipe the blade with a warm damp towel between cuts for neater edges.
05Keep cooking
You might also like
DessertsChocolate Mug Cake
This single-serve chocolate mug cake is soft, warm, and ready in minutes. It is made with pantry staples and cooks right in the microwave.
DessertsClassic Chocolate Chip Cookies
These soft-in-the-middle chocolate chip cookies are simple enough for a weeknight bake. The dough comes together with pantry basics and chills briefly for better flavor and shape.
DessertsWhite Chocolate Macadamia Nut Cookies
These soft, chewy cookies pair creamy white chocolate with buttery macadamia nuts. A short chill helps the dough bake up thick, with crisp edges and tender middles.
DessertsChocolate Chip Cookies
These classic chocolate chip cookies are soft in the middle, lightly crisp at the edges, and full of melty chocolate. The dough comes together with everyday pantry ingredients and a short chill for better flavor and less