Easy Fudge Recipe
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This easy fudge recipe requires only 4 ingredients– chocolate, condensed milk, salt, and vanilla extract. It comes together in just 10 minutes, and you’ll have decadent, rich fudge in no time! There’s no doubt that fudge is the perfect make-ahead Christmas treat!
I originally published this recipe in 2018 and have since added new photos and success tips.
Table of Contents
- Here’s Why You’ll It
- Grab These 4 Ingredients
- Try These Variations
- Step-by-Step Photos: How To Make This Easy Fudge Recipe
- Success Tips
- FAQs
- More Candy Recipes
Let’s all pause for a moment for this EASY fudge recipe. Will you look at this? Silky smooth, intensely rich and decadent– it’s screaming for appreciation when the chaos of the holidays is in full swing. Little squares of holiday bliss. While it may seem like fudge is a complicated recipe, I’m here to show you otherwise.
Here’s Why You’ll It
- EASY– there’s NO candy thermometer needed!
- Requires only 4 ingredients
- Incredibly versatile
- Just as rich as chocolate glaze
- Only requires about 5 minutes of active cooking, the refrigerator does the rest!
- The perfect make-ahead recipe during the holidays
- Makes a wonderful homemade gift like homemade vanilla extract
Grab These 4 Ingredients
This fudge recipe doesn’t require much so quality is important!
- Chocolate: Quality chocolate is important here. You can either use chocolate chips or coarsely chopped baking chocolate bars. Use what you prefer– dark, semi-sweet, bittersweet, or a combination.
- Sweetened Condensed Milk: You need two 14-ounce cans of sweetened condensed milk as the base of the entire recipe. There’s no substituting it! Do NOT mistake this for evaporated milk as they are not the same.
- Salt: Helps balance the sweetness from the condensed milk.
- Vanilla Extract: Adds flavor to the fudge.
Try These Variations
There’s so many variations you can try with fudge. Here are some favorites:
- Add whole or chopped walnuts for added texture
- Stir or swirl 2-3 Tablespoons of peanut butter
- Replace vanilla extract with peppermint extract and add in crusted candy canes
- Add mini marshmallows and a handful of walnuts for “rocky road” type
- Add an ounce or two of your favorite liqueur like Bailey’s, Kahluah, Frangelico, or Chambord
Step-by-Step Photos: How To Make This Easy Fudge Recipe
Step 1: Combine the chocolate chips and sweetened condensed milk in a saucepan.
Step 2: Stir constantly until the chocolate has melted and the mixture is thick and shiny. Remove from heat and stir in the vanilla extract.
Step 3: Spread the chocolate layer into the prepared pan, smoothing into an even layer. (Tip: small offset spatula is very helpful for this.)
Step 4: Place in the refrigerator for at least 1 hour. Remove the fudge from the baking pan and cut into squares.
Success Tips
- Use Quality Ingredients: With only 4 ingredients, the quality of ingredients is important. Not only does it yield a better flavor, it also makes the process easier and more foolproof. Use good quality chocolate chips or premium chocolate baking bars.
- Stir Constantly: To get the silky and velvety fudge, DON’T STOP STIRRING! This process is only a a few minutes.
- Prep Your Pan: The fudge will begin to harden as soon as it’s removed from the heat so it’s important to have the baking pan prepped and ready. It’s a lot easier to spread warm fudge into the pan… trust me!
FAQs
Temperature is important for fudge. If your fudge doesn’t set up firm enough to cut into blocks, it’s because you didn’t get it hot enough. It needs to be quite thick and very shiny when it goes into the pan.
Don’t mistake sweetened condensed milk for evaporated milk. Using condensed milk is thick and sweet, perfect to give this fudge the right consistency.
No, this fudge does not need to be refrigerated, though it will last longer. Store at room temperature for up to 1 week or in the refrigerator for up to 3 weeks.
Store at room temperature for up to 1 week or in the refrigerator for up to 3 weeks.
More Candy Recipes
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Easy Fudge Recipe
Ingredients
- 24 ounces (24 ouces) baking chocolate, chocolate chips or baking bars, roughly chopped
- 28 ounces (793.79 ml) sweetened condensed milk
- 1/2 teaspoon (1 teaspoon) kosher salt
- 2 teaspoons vanilla extract
Instructions
- Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving enough overhang on the sides to easily remove the fudge once it has set. Lightly mist with non-stick spray. Set aside.
- Combine the chocolate, condensed milk, and salt in a medium saucepan over medium heat. Stir constantly until the chocolate has melted and the mixture is thick and shiny– about 5 minutes. Once the mixture is smooth, remove from heat and stir in the vanilla extract.
- Spread the chocolate layer into the prepared pan, smoothing into an even layer. (A small offset spatula is very helpful for this.) Cover and place in the refrigerator to set for 1 hour or until completely set.
- Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Cut into 1-inch squares or desired size.
- The fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2–3 weeks. I find it works best stacked in a container with parchment paper between layers.
Notes
- Make Ahead Instructions: Fudge is the perfect recipe to make in advance! It lasts up to 3 weeks in the refrigerator, covered tightly.
- Freezing Instructions: The fudge can be frozen for up to 3 months pre-cut or the whole block, double wrapped in plastic wrap or in an airtight bag. Thaw overnight in the refrigerator before serving.
- Pan: I recommend using a 9-inch square baking pan but an 8-inch square baking pan works too. The fudge may take longer to firm up since they will be thicker.
- Sweetened Condensed Milk: Do not mistake this for evaporated milk– they are NOT the same. You need 2 standard cans of sweetened condensed milk.
Loved these , it turned out great! Do you think using peanut butter chips(Reese’s) instead of chocolate chips or bars in this would work/set okay? I saw the easy pb fudge recipe here too, but it was just a thought I had.
Update: Reese’s chips work pretty well..it just takes a bit longer to melt them than the chocolate. I’m keeping them in the fridge with the chocolate fudge though, so they last longer.
Great to know! Thanks so much for reporting back and I’m sorry I didn’t see your first comment sooner!
I found this recipe a few years ago and it’s become my Christmas tradition. I make plain batches and batches with walnuts and bag it up with some ribbon to look like mini gift bags. Friends, family, coworkers, it’s a hit with everyone and ridiculously easy to make. Thanks for sharing!
Can i use silicon molds with this recipe? Id like to shape the fudge into christmas trees.
Hi Nicole, You can! I have actually done something similar. Just make sure you use move quickly– the cooler the fudge gets, the more difficult it is to work with. When I did it, I used a silicone mold sheet with so I could spread it on and then scrape off the excess with an offset spatula.
DO I REALLY HAVE TO INSTALL SOMETHING TO LOOK AT YOUR RECIPES??? GOOD BYE.
DELETING YOUR WEBSITE.
No not at all! I’m not sure what you mean. The recipe is at the bottom of the page, just above the comments section here.
I just want to say thank you! I use this fudge recipe every year the last three years and it never fails!
Hi! I know a few other people have mentioned this, but mine is not setting into bars I can slice. I know you’ve said maybe not cooking long enough, but I watched the video and my chocolate definitely was even stiffer than the stuff in the video when I put it in the pan. I used semi sweet bars and cooked over the stove. I used really low heat for about 10 minutes stirring constantly. Any ideas?
It sounds like it may have actually cooked it a little too long? The hotter sugar gets the stiffer it becomes as it cools… was it overly stiff?
So easy and delicious I was so happy to find this recipe, it tastes amazing and can’t wait to make more for holidays and just because
Easiest fudge to make! Just make sure you stir constantly for 5 minutes as the recipes says. This fudge was a big hit and very delicious! I will now make this every year!
Thankyou so much!
So happy you liked it! Thanks for the great feedback!
When you say a ‘very large bowl’ I am confused as to whether you mean a pot or a double-boiler?
Depends if you’re making it on the stove or in the microwave. Microwave fudge= glass bowl, stovetop= heavy-bottomed pot. Check out the video I have embedded in the recipe card so you can see exactly how I did it.
This fudge is the best and easiest my friends and family love it
I did mine on stove
I hope this doesn’t sound dumb, but, when you refer to using bars, is that candy bars?
Not dumb at all! I’m referring to the baking bars that are sold right alongside the chocolate chips, in the baking aisle. I believe there are a few Amazon links within the post. Hope this is helpful!
Thank you so much! This recipe was super easy, and the fudge came out perfectly. I am a pretty good home cook and baker, but I hadn’t ever tried to make fudge, so I was a little nervous. I read the recipe (including the tips) and watched the video before making. I wasn’t able to use ghirardelli bars since my store was out, but I used a different brand of baking bars and it was still awesome. I separated the batch in half and added peppermint extract to one half, and almond extract with chopped walnuts to the other half. So good!
I read some of the negative comments regarding this recipe and was truly surprised. This recipe is very detailed and the instructions are extremely thorough and easy to follow. It was very clear to me once the fudge had cooked enough to be transferred to the pan.
I will definitely make this every year from now on. Thank you again!