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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Ingredients
- 24 ounces (24 ouces) baking chocolate, chocolate chips or baking bars, roughly chopped
- 28 ounces (793.79 ml) sweetened condensed milk
- ½ 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.
Love simple recipes
I know right? Especially at this time of year!
waste of time. This recipe need to let people know approx how long to stir it for.. I stirred it till it was thick and velvety but it turned into a sticky mess. It even stuck to the non stick baking paper I used.
It's pretty typical for candy to be sticky. Also it does say in the head notes that the fudge should be stirred for about 5 minutes, or until all the chocolate has melted and the mixture is thick and shiny. This is an approximation because different stoves will cook at different temperatures, and the kind of pot you're using will also affect the cook time as well. It's important to look out for that look and feel, and if you have any doubt about what that should look like, I did also provide a video to make it crystal clear.
I like the taste of orange along with chocolate, just a hint. I usually add orange extract to brownies along with instant coffee. The coffee really brings out the chocolate. Do you think this would work with fudge? Also, if I did this would I still add the vanilla? Thanks.
Absolutely! That sounds fantastic. You could replace the vanilla with orange, or use both. Totally up to you!
it seems like this recipe needs more condensed milk or butter. we made this fudge using unsweetened baking chocolate bar, 100% cacao. the fudge tastes like a dark chocolate candy bar--it's not very sweet. it tastes like we melted down dark chocolate bars, added nuts, and then all we had was a big pan of dark chocolate bars. it's not fudge at all. it's also quite hard and not creamy.
what did we do wrong? did we use the wrong chocolate?
Hey Julie- so sorry to hear you had difficulty with the recipe. I would not recommend using unsweetened chocolate for this recipe. It will not be sweet enough. If you read my notes under the heading "Ingredients for Making Homemade Fudge," you'll find some recommendations there. Hope you have better luck next time!
So easy and soo delicious. I made it with walnuts. Yummy. Do you have an easy recipe for p-nut butter fudge? Thats my favorite. My brother used to make me a batch for Christmas every year. It was so good. I have the recipe bit doesnt come out like it did when he made it. I found him dead in his garage 7 yrs ago.. Have made his fudge every year and it doesn't turn out like his
I'm so sorry to hear about your brother! I don't have that recipe YET- but I do plan on making and posting it before the holidays this year. Stay tuned!
After 2 hours of sitting at room temperature, the fudge is still soft. Should i put it in the fridge to help it set? Thanks!
You can try that, but it sounds to me like it didn't cook quite long enough.
Tried the recipe exactly as directed, using Ghirardelli 60% cacao bars. It never set up--it stayed too gooey & sticky to serve. After 2 hours at room temperature I tried putting it in the fridge for several hours, but it remained gooey.
I'm curious if others have had this experience with this recipe?
Jeff I'm sorry you had trouble. You really need to cook the fudge until you see it becoming stiff and shiny. If you put it into the pan before then, it will not set up properly. It's a noticeable difference as you're cooking and stirring. It can take anywhere from 2 minutes on up, depending how high the flame is on your stove.
This is the one I've always used after I found it AFTER I'd stopped making the Fantasy Fudge w the marshmallow cream for years! This one is sooooooooooooooooooo easy and rich and creamy and freezes awesomely!
So happy you like it Barbara! Thanks for the great feedback!
I made as directed for microwave oven, but after 1 hour in the fridge the bars are very soft still. Did I do something wrong? But taste delicious! (Soft as in still can't get a smooth cut to pull pieces out of the pan) Help please, I love your recipes!
Hey DonnaLynn, so sorry to hear you had trouble. The fudge should already be thick and glossy before it goes into the pan. Once it hits the right temperature you should notice an immediate change. Maybe you didn't cook it long enough?
This Recipe sound so easy to make. I just want to know if a person is lactose, and want. so to make this fudge. Please let me know of Substitutions.
Hey Anesia- I just googled "substitute for sweetened condensed milk." Here are the search results: https://www.google.com/search?q=substitute+for+sweetened+condensed+milk&rlz=1C1GCEA_enUS832US832&oq=substitute+for+sweet&aqs=chrome.0.0j69i57j0l4.8631j1j7&sourceid=chrome&ie=UTF-8. Hopefully this is helpful!
just love this recipe ! So easy and fast. I used white chocolate added maple flavoring and walnuts.
This is for my husband for Valentines Day ?
Sounds delish! Happy Valentine's to you and your husband!
Can you add pecans to the fudge? If so, where would you add them. The recipe sounds easy and delicious!
Hi Rose! I'm so happy you like it! Yes you can definitely add nuts and I honestly think you could do that at any point in the recipe. But if it were me I'd probably throw them in close to the end, that way you can be sure that all your chocolate is fully melted and everything is nice and smooth. Good luck and I hope you enjoy!
Looks so good! I am going to make this on Sunday.
Can I use Ghirardelli 60% Cacao & Ghirardelli Semi - Sweet Chips?
Could you melt the chocolate chips & mix in the Sweetened Condensed Milk in a glass bowl, over a boiling pan of water?
Thank you!
Merry Christmas & Happy New Year!
Hi Susan! You can definitely do that but as I had mentioned, I find that bars work better than chips. Good luck!
Thank you! I don't have the bars & have spent way too much money, that we don't have, to buy ingredients & a mixer, food processor & other needed baking items & gadgets. That's what happens when you don't bake or bake lot! I know, America's Test Kitchen said "when baking, always use Ghirardelli Chocolate Chips, because they are made flatter for melting & melt better than the other chips." Thank you for all of the recipes & tips & tricks! I have learned a lot & have noticed a difference in the things I have already fixed. Merry Christmas & Happy New Year!
They are really good! Definitely my go-to brand for sure. I hope you get lots of good use out of your new baking tools! Happy New Year!
I can’t wait to make this fudge with my daughters 🙂 It looks delicious and easy enough for us! My 7 year old read us a book last night about a family making fudge and a big mess in the kitchen 🙂 So that’s what we will do! Thanks for all the great tips and simple directions!
I love fudge- it's an indulgent that I have to keep to the holidays or I'd eat it all the time! What a lovely simple recipe!
Love how easy this is to make! Such a perfect treat for the holidays!
This was the easiest fudge I've ever made! My family does not want me to give any away!!!
Really excited to try this! Do you think lightly coating a 9x9 silicone pan with cocoa powder would work instead of spraying and lining a metal pan? Thanks!
I haven't tried that myself, but it sounds like it would work just fine. Good luck!
Simple and very good.
Very happy you liked, Geno! Thank you!