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5.0 from 60 votes

Foolproof Chocolate Fudge

Foolproof Chocolate Fudge is creamy, chocolatey, and the perfect holiday gift for chocolate lovers! Made with semi-sweet chocolate, sweetened condensed milk, butter, salt and vanilla extract - no candy thermometer required. Make this homemade chocolate fudge your own by adding chopped nuts, crushed candy canes, or peanut butter chips. 

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 1 - 8" Pan
Course: Dessert
Cuisine: American

Ingredients

  • 1 ounce can sweetened condensed milk NOT evaporated milk
  • 1 teaspoon pure vanilla extract
  • 20 ounces semi-sweet chocolate roughly chopped
  • 3 tablespoons unsalted butter cut into 1/2-inch pieces, at room temperature
  • Flaky sea salt, for sprinkling, optional
  • 1/2 cup chopped nuts or crushed canes optional

Instructions

    Cup of Yum
  1. Lightly grease an 8x8-inch baking pan. Line the pan with parchment paper or aluminum foil, allowing the excess paper to overhang the sides, set aside.
  2. In a large, heatproof bowl combine the sweetened condensed milk, vanilla extract, chocolate, and butter; set aside.
  3. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer.
  4. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces of chocolate remain, about 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted or there is the possibility of the chocolate separating and producing a greasy fudge.)
  5. Carefully remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. 
  6. Stir in any "mix-ins" if using, then scrape the fudge into the prepared pan and spread into an even layer with a spatula. 
  7. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares.
  8. Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board.
  9. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.