Easy Fudge Recipe

4.71 stars (24 ratings)

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!

Prep Time5

Cook Time5

Cooling Time1

Total Time10

Course: Dessert

Cuisine: American

Keyword: easy fudge recipe with condensed milk, fudge, fudge ingredients, fudge recipe, how to make fudge

Servings: 1 3/4-inch squares

Calories: 239kcal

Ingredients

24 ounces baking chocolate chocolate chips or baking bars, roughly chopped
28 ounces sweetened condensed milk
1/2 teaspoon kosher salt
2 teaspoons vanilla extract

US Customary - Metric

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.

Video

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.

Nutrition