Description
This Foolproof Chocolate Fudge recipe is a simple, no-bake treat that combines sweetened condensed milk, rich semi-sweet chocolate, and creamy butter for a luscious texture. Made using a gentle double boiler method, it yields smooth, rich fudge that can be customized with nuts or crushed candies for extra crunch. Perfect for gifting or satisfying a chocolate craving, this fudge sets in the refrigerator within two hours for easy preparation and indulgence.
Ingredients
Scale
Fudge Base
- 1 14-ounce can sweetened condensed milk (NOT evaporated milk)
- 1 teaspoon pure vanilla extract
- 20 ounces semi-sweet chocolate, roughly chopped
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Optional Mix-ins and Garnish
- Flaky sea salt, for sprinkling
- 1/2 cup chopped nuts or crushed candies
Instructions
- Prepare the Pan: Lightly grease an 8×8-inch baking pan. Line it with parchment paper or aluminum foil, leaving the excess to overhang the edges for easy removal later.
- Combine Ingredients: In a large heatproof bowl, mix sweetened condensed milk, vanilla extract, chopped chocolate, and butter together; set aside.
- Set Up Double Boiler: Fill a saucepan with about 1/4 full of water and bring it to a boil. Reduce the heat to a bare simmer. Place the bowl with the fudge ingredients on top of the saucepan, ensuring it doesn’t touch the water.
- Melt the Chocolate Mixture: Stir continuously with a rubber spatula until the chocolate is nearly melted with just a few small pieces remaining, approximately 4 minutes. Be careful not to overheat or fully melt at this stage to avoid the fudge becoming greasy due to chocolate separation.
- Finish Melting Off Heat: Remove the bowl from the heat and continue stirring until the chocolate completely melts and the mixture is smooth, about 2 minutes.
- Add Mix-ins: If using nuts or crushed candies, fold them into the fudge mixture now.
- Set the Fudge: Pour and scrape the mixture into the prepared pan and spread it evenly with a spatula. Optionally sprinkle flaky sea salt on top for added flavor.
- Refrigerate: Chill the fudge until firm, about 2 hours.
- Cut and Serve: Loosen the fudge edges with a butter knife. Use the parchment or foil overhang to lift it out of the pan. Peel off the lining and slice into squares.
- Storage: Serve immediately or store the fudge chilled in the refrigerator for up to 1 month, or freeze in an airtight container for up to two months.
Notes
- Do not use evaporated milk as it will alter the texture and sweetness.
- Maintaining gentle heat during melting prevents the chocolate from separating and becoming greasy.
- Adding flaky sea salt enhances the chocolate flavor but is optional.
- Use high-quality semi-sweet chocolate for the best taste and texture.
- If storing frozen, thaw fudge in the refrigerator before serving to maintain texture.
- Chopped nuts or crushed candies add texture but can be omitted for a smooth fudge.
Nutrition
- Serving Size: 1 piece (1/32 of 8x8 pan)
- Calories: 110
- Sugar: 16g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
