Classic Chocolate Fudge

Chocolate fudge.  It’s decadent, it holds endless opportunity for variations, and it’s easy!  This classic fudge recipe only requires 2 main ingredients: quality chocolate and sweetened condensed milk.  The flavor is rounded out with a splash of vanilla and a sprinkle of salt and you can have delicious chocolaty fudge in just minutes! Currently, I have teamed up with AMERICAN HERITAGE® Chocolate to celebrate this easy chocolate recipe and reward someone with a $500 cash prize!  Click here for all the details!

Chocolate fudge on a plateNow let’s make some fudge!

Ingredient Notes:

Chocolate – arguably the most important ingredient in fudge!  I’m using  American Heritage Finely grated baking Chocolate in my batch because I love the unique flavor profile with hints of cinnamon, orange, and anise, and grated chocolate melts effortlessly.  You may make this recipe with a chocolate of your choice, but I would recommend something semi-sweet or dark since the recipe is plenty sweet from the sweetened condensed milk.  You can buy AMERICAN HERITAGE Chocolate for 25% off through their sister site EthelM through December 31 with the code HERITAGE.  You can also find it on Amazon!

Vanilla – vanilla simply rounds out the flavor, but it won’t make or break your fudge. No stress if you forget to add it!

Salt – this recipe definitely needs salt to balance the sweetness. I prefer table salt since it will distribute nicely, but a coarser salt like kosher will do just fine as well.

chocolate fudge recipe in gift box

How to Make Chocolate Fudge

  1. Line an 8 x 8 square pan with parchment, letting the paper overhang on 2 sides to create  a sling. Set aside.
  2. Pour sweetened condensed milk into a medium-large sized pot over low heat. Stir frequently until milk is warmed, you will notice a change in consistency as it loses thickness.  
  3. Stir in vanilla and salt.  
  4. Add chocolate in 3 additions, stirring until completely melted between each addition.  
  5. Vigorously stir after final addition to make sure mixture is well combined.  It should be glossy and smooth. 
  6. Transfer mixture into prepared pan and spread out evenly.  Let cool for 2-3 hours to room temperature or chill in fridge to speed up process.  Slice and serve.chocolate fudge with graham crackers, caramel, peppermint on top

Variations

There are so many fun things you can do with chocolate fudge! Add in different flavor extracts, swirl in different ingredients, top with different items like coconut, cookie crumbles, nuts, etc. This makes a unique homemade gift that’s as fancy as something purchased from a candy shop!

gift box full of fudge

Frequently Asked Questions

Can you make fudge ahead of time? Yes! Fudge can sit nicely for a while.

How do you store fudge? I like to store in an airtight container.  It can sit at room temperature, but I like to keep it in the fridge to hold its shape and last longer.

Can you freeze fudge?  Yes, you can also freeze fudge!  Freeze cut squares between layers of parchment.  Just let it sit at room temperature to thaw.

 

chocolate fudge on a plate

Classic Chocolate Fudge

This easy chocolate fudge recipe is simple to make and can be customized in a variety of ways!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings8 x8 pan

Ingredients

  • 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon table salt
  • 12 oz quality chocolate*
  • I recommend AMERICAN HERITAGE® Finely grated baking Chocolate for a unique gourmet flavor. If using standard chocolate chips, you can use any favorite but I recommend something semi-sweet or dark since there is plenty of sweetness in the recipe already.

Instructions

  • Stove Top Instructions
  • Line an 8 x 8 square pan with parchment, letting the paper overhang on 2 sides to create  a sling. Set aside.
  • Pour sweetened condensed milk into a medium-large sized pot over low heat. Stir frequently until milk is warmed, you will notice a change in consistency as it loses thickness.  
  • Stir in vanilla and salt.  
  • Add chocolate in 3 additions, stirring until completely melted between each addition.  
  • Vigorously stir after final addition to make sure mixture is well combined.  It should be glossy and smooth. 
  • Transfer mixture into prepared pan and spread out evenly.  Let cool for 2-3 hours to room temperature or chill in fridge to speed up process. 
  • To serve, use parchment sling to remove fudge from pan and place on a cutting board.  Slice into squares.  Tip:  Run a large, sharp knife under hot water, dry quickly, and cut fudge for easy and clean cutting.  Repeat between multiple cuts. 
  • Microwave Instructions:  This process can also be done in the microwave.  Heat sweetened condensed milk for 30 seconds and then stir in salt and vanilla.  Add chocolate, stir, and then heat at 50% power in 30 second intervals, stirring in between each one) until melted and smooth. 
  • Flavor Variations:  Substitute a flavor extract of your choice in place of vanilla, such as peppermint, anise, or orange. Add fun extras to the top of your fudge by adding immediately after transferring fudge to pan, and use clean hands to gently press into the top of the fudge if needed. Some ideas include graham crackers and mini marshmallows, crushed peppermint candies and crumbled chocolate cookies, or melted caramel and sea salt.   You may also stir additions into fudge before transferring to pan.
  •  
Course: Candy
Keyword: chocolate fudge, fudge
Author: Sara Wells
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. If I don’t have Heritage chocolate, if I get a baking bar what percent of cacao? I can get Ghirardelli

    1. Because there is so much sweetness from the sweetened condensed milk, I prefer a dark or semi-sweet chocolate in this recipe! Even bittersweet is great if you want a dark fudge.