The easiest, foolproof homemade chocolate Fudge Recipe! No special equipment or candy thermometer needed to make this quick and delicious candy.
Try some of our other variations on fudge, like this double-layered Tiger Butter Fudge, Caramel Apple Fudge, or Oreo Fudge.
Favorite Easy Fudge Recipe
This Fudge Recipe with condensed milk is my favorite way to make fudge. It’s practically foolproof (which isn’t the norm with most candy-making adventures)!
You don’t need any special tools or a candy thermometer to be successful with this recipe.
This really is the best easy fudge recipe — ultra creamy, ridiculously rich, and so indulgent tasting! I love it so much we’ve made several variations based on this easy recipe: Reese’s Fudge, S’mores Fudge, and Peppermint Fudge.
Ingredients
- Chocolate chips: Use good-quality chocolate chips. The better the chocolate, the better the flavor.
- Butter: The butter gives this fudge the perfect smooth and creamy texture. Use unsalted butter to perfectly control the amount of salt added. Avoid margarine.
- Fine sea salt: The salt balances flavors and sweetness.
- Sweetened condensed milk: Be sure to use regular sweetened condensed milk (not low fat, not sugar-free, and not evaporated milk).
- Optional: Vanilla extract adds a nice finishing flavor to this fudge recipe.
What Is The Secret To Making Fudge?
- Use a sturdy nonstick pan that spreads heat evenly to avoid burning.
- Keep the heat low to melt slowly and evenly.
- Stir constantly with a heat-safe spatula, scraping the bottom often.
- Once everything melts, quickly take the fudge off the heat and pour it into the prepared pan to prevent it from getting too hot.
Fudge Recipe Notes
- Line the pan: Use parchment paper or foil so the fudge comes out easily.
- Give it time to set: The fudge needs a few hours to harden, so plan ahead if you’re serving it to guests or taking it to an event.
- Make it your own: Change up the fudge with different chocolate chips (dark, white, etc.), crushed candies, nuts, or cookies. Add toppings like chocolate drizzle or caramel like in this microwave fudge.
Fudge Recipe FAQs
This might be due to overcooked fudge, high heat, or low-quality chocolate.
This is likely due to overcooked fudge or excessive heat.
No, they aren’t the same and can’t be swapped. Evaporated milk is canned cow’s milk with 60% of the water removed, making it creamy and shelf-stable. Sweetened condensed milk also has water removed but contains added sugar.
Storage
Can You Freeze Fudge?
Yes. Start by cutting the fudge into squares and wrapping each piece individually in plastic wrap (as airtight as possible). Then place each wrapped piece in a large freezer bag. Seal, removing as much air as possible. If you don’t wrap each piece individually, be sure to separate pieces with wax paper so they don’t freeze and stick together.
To thaw frozen fudge, allow it to thaw in the fridge.
More Candy Recipes:
- Butter Mints with peppermint flavoring
- Toffee with chocolate and sugared almonds
- Turtle Candy with only three ingredients
- Honeycomb Candy with a chocolate coating
- BEST Brigadeiros a traditional Brazilian treat
Fudge Recipe
Equipment
- 8×8 or 9×9-inch pan (Note 1)
- Parchment paper
Ingredients
- 4 tablespoons unsalted butter
- 3 cups chocolate chips, (Note 2)
- 1/4 teaspoon fine sea salt
- 1 can (14 oz.) sweetened condensed milk (full-fat, NOT evaporated milk)
- 1 teaspoon pure vanilla extract
Instructions
- PREP: Line pan with parchment paper, leaving an overhang for easy removal (or line with foil). Do not skip this step or you probably won't be able to get the fudge out looking very nice. Cut the butter into 1-tablespoon-sized pieces.
- COMBINE: In a thick-bottomed nonstick pan, heat the butter, chocolate chips, salt, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly making sure to scrape the sides and bottom. Resist the urge to increase the heat– your patience will pay off!
- ADD FLAVOR: As soon as the butter, condensed milk, and chocolate chips are melted, remove the pan from heat. Stir in the vanilla extract; mix well.
- CHILL: Transfer the mixture to the prepared pan. Spray a spatula with nonstick cooking spray and smooth the fudge into one even layer with a smooth, even top. Cover and refrigerate for 3-5 hours or until fudge is firm.
- SERVE: Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife. (Run it under hot water, dry, and then make quick cuts.) I recommend cutting the fudge into small pieces — it's rich!
- STORAGE: Fudge is best stored in an airtight container in the fridge and enjoyed cold. If it's left out of the fridge for long, the fudge becomes dry. Leftover fudge will stay fresh 1-2 weeks in an airtight container in the fridge, but we like it best when used within 2-3 days.
- FREEZING: Start by cutting the fudge into squares and wrapping each piece individually in plastic wrap (as airtight as possible). Then place each wrapped piece in a large freezer bag. Seal, removing as much air as possible. If you don't wrap each piece individually, be sure to separate pieces with wax paper so they don't freeze and stick together. Thaw pieces in the fridge.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
