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.
I am here on National Fudge Day to say this recipe works just great! I used a Trader Joe’s pound plus bar (18oz) plus a few squares of Ghirardelli dark chocolate. Added some planed almonds after the mixture looked like pudding. (Yep right around 5 minutes). I have a new fudge recipe- thanks!
You’re welcome! So glad it worked well for you. Love that you added almonds- I bet that was delicious!
First of all I want to apologize for all the cattiness and some of the reviews I’ve read. They must all be expert bakers! I love your notes and they have the choice to read or go right to recipe. Personally as a cook and baker since knee high I ALWAYS read a recipe at least twice.
Thank you for your hints. My question is simple, when you say bars are you just buying regular candy bars?
Thank you Jodi! I usually just buy the baking bars that are found on the same store shelves as the chips. I hope that’s helpful!
Do we put it in the fridge while it says “cool”
No that’s not necessary. Just allow it to cool at room temperature.
Amazingly tasty and easy just as recipe.
I know this is an old post but you mention a video multiple times, and theres no video. Not even a dead link anywhere. Still looking for fudge recipes in 2020.
The video loads at first towards the top of the post, then as you scroll down it moves to the lower right of the screen. Then it is also embedded in the recipe card, just below the directions. When you hit the play button, it starts right after a short ad. I’m looking at it on Chrome right now and I’ve also checked it on my iPhone on Safari. It’s definitely there!
My apologies for being a dumbass. I must have closed it when I first arrived to the site. I have seen it now. Thank you 😔
No worries it happens to the best of us!
Brandon, kudos for your follow-up response to Allie’s nice response… you made me laugh. We’ve all had those moments and I just love that you followed up in such a self-deprecating way. You’re awesome :-).
The best fudge I’ve ever had/made! My son in law even said it was better than his mom’s! 😱 I’m making it again tonight and adding a few pink and white sprinkles for Valentine’s Day! By the way…I will never understand people’s desire to be so incredibly negative…some were never taught “if you can’t say anything nice….”. Sheesh…if you don’t like the recipe, move along and carry on with your life.
Thank you! You know it happens. I hate it but it comes with the territory! You’ve gotta take the good with the bad I guess, but thank you so much for being positive and encouraging! People like you are what keep me from getting bogged down by it. So happy you enjoyed; thank you so much for the nice feedback!
Can’t wait to try this!
Hope you enjoy!
Wow, there are a lot of nasty people here! Allie, I’m very sorry you had to put up with it. This recipe is excellent! Your instructions are vey helpful and I appreciate it.
Thank you so much Rita! I’m glad you do and thanks for the encouragement. I think sometimes the holidays can really bring out the worst in people. It’s sad!
This is the gabbiest “recipe” I have ever seen. She talks about how busy everyone is during the holidays and then proceeds to talk our damn EAR off, repeating every tiny thing endlessly, instead of just saying “This is so easy! Here’s the recipe.” OMG. Just stop.
Wow, aren’t you nice? Well I guess if you aren’t interested in helpful tips about how to make the recipe (like most people) then you can just hit the damn jump to recipe button at the top. Huh?
🤣some people just aren’t happy
Sad but true Jenn. Smh.
Happy Holidays! Question!
Am I crazy but didn’t you wrIte specifically NOT to use
chocolate chips but to use bars instead?
That’s not what I saw in the video.
I’m anxious to try your recipe….
Hope to hear back.
Under the heading “Ingredients for Homemade Chocolate Fudge” it says “…The first time I made this fudge, I used chocolate chips. Now I’m not saying you can’t use chips, but I am saying that I think bars are better. You see, chips contain stabilizers that help them to keep their shape during the baking process. They really aren’t the best for melting. I liked that first batch a lot, but for the creamiest, dreamiest homemade fudge ever, bars are the way to go. They melt so smoothly, and smooth fudge is the best fudge!” I did not write specifically NOT to use chocolate chips, I only said that I liked it better with bars. Hopefully this clears things up for you.
Seriously? I just read the note at the bottom after putting the fudge in the parchment lined pan. Now I’m scraping it back into the cooking pan. Why don’t you revise the recipe to include a cook time and or temperature? This is irresponsible click bate!
How is it click bait? I’ve included so much information here, even an explanation of how the cook time can vary. If you don’t bother to read it, I don’t see how I am at fault?
Great recipe and instructions for newbies! Thank you!
So happy you enjoyed Jan! You’re very welcome!
Merry Christmas!
Thank you for sharing this recipe.
It’s perfect!.. and delicious!
I kept the heat very low until chocolate melted.
Then gradually turned up the heat over several minutes. Then let come to low boil about 5 minutes. STIRRING the whole time. Used non stick pot.
It did not burned and turned out great.
Used nestle milk chocolate chips
Great to know! Thanks so much for sharing your tips!
How hot is it to be
How hot does it have to be
You’ll know it’s ready when it goes from runny liquid to thick and glossy. Be sure to check out the video to see exactly what that looks like. Good luck and enjoy!
Just made these and they turned out super sticky! The recipe calls for 2 cans of condensed milk, but the video only shows one?
The video is edited to keep it under a time limit- in terms of ingredient amounts, you always want to follow the recipe card, not a video. Videos are just for visual purposes, to show how things will look at each stage of the prep. Fudge is very sticky, especially when it is still warm. It should set up after an hour or so. Please note there are lots of tips and additional notes within the post, above the recipe card. Hopefully this info is helpful to you!
I have used this recipe for years, it’s hard to believe that something so simple can be so good! I just made a batch for a pot luck and topped it with crushed candy canes for a holiday treat!
That sounds fantastic Marie! I love chocolate and peppermint for the holidays!