This Easy Chocolate Fudge Recipe is made with just a few ingredients and it comes out perfectly every single time! You don’t need a candy thermometer or any fancy tools either.
Homemade Fudge is one of my favorite Christmas desserts! This easy chocolate fudge version is hands down one of my favorite things to make!
In the seventh grade I took Home Economics. Since the only Home Ec classes I was familiar with came from tv shows like Saved by the Bell (which of course are so realistic), I was fairly certain I’d be learning how to cook a whole Thanksgiving meal or something like that.
Imagine my surprise when I walked into a regular classroom that was not equipped for cooking of any sort. My teacher made do with a microwave, a portable griddle, and an electric burner, but my visions of making elaborate desserts were certainly not coming true.
The one thing I did learn how to make was easy chocolate fudge. And it was good.
There are thousands of different homemade fudge recipes and it can be very overwhelming when it comes to choosing which one to make. I’ve made quite a few fudge recipes over the years spanning from super easy 3-ingredient fudge recipes to semi-complicated recipes and this easy chocolate fudge recipe is my favorite!
There are only a handful of ingredients in this recipe and it’s pretty much impossible to mess up. In fact, it’s such an easy recipe that I’d totally rename it to something like ‘Perfect Chocolate Fudge’ or ‘Best Chocolate Fudge.’
But for now, we’ll stick with the Easy Chocolate Fudge title since I’ll let you decide for yourself if it’s perfect or the best. 😉
While I love fudge, I tend to think about it mainly during the holidays (given my love of this stuff, I should probably change that and make it way more often).
Food is kind of my love language (surprise surprise) so I’m big on giving edible gifts during the season. I think it all stems from my childhood neighbor giving us homemade fudge every season, and to this day, I still about that tin of chocolate goodness.
As one might expect, it left quite an impression on me. Now, I like to continue that tradition by giving baked goods like this fudge, this Peppermint Oreo Bark, Hot Chocolate Thumbprint Cookies, and Easy Cracker Toffee to family and friends (or anyone who will take it).
I’ll just say one thing: I’ve never met anyone who has turned down a gift full of sugar, spice, and everything chocolatey nice.
Tips and Tricks for this recipe for Easy Chocolate Fudge:
- Line your baking pan with non-stick foil. You can just lift the fudge out of the pan, which makes cutting the fudge so much easier.
- Make sure you use sweetened condensed milk not evaporated milk. Evaporated milk is used for a lot of fudge recipes, but this recipe requires sweetened condensed milk. Sweetened condensed milk is much thicker and helps this fudge set up properly.
- Salt brings out the flavor of chocolate so I like to add a pinch of salt to this recipe. You can omit it if you prefer, but I would highly suggest using it!
Chocolate lovers unite!
- 3 cups semi-sweet chocolate (you could use bittersweet as well)
- 1 14oz can sweetened condensed milk
- 2 Tbsp cocoa powder, unsweetened
- 2 Tbsp butter
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1 cup chopped walnuts or pecans, optional*
Line an 8x8 square pan with non-stick foil.
In a medium-large sized pot, melt chocolate, sweetened condensed milk, cocoa powder, and butter over medium heat until the mixture is completely smooth.
Stir in vanilla extract, salt and chopped nuts (if using) into the fudge.
Pour the fudge into the prepared pan, smoothing it in an even layer.
Allow the fudge to chill in the fridge for about 4 hours, or until firm.
Remove foil from the pan and cut fudge into squares.
I would store leftover fudge in the fridge as the fudge does soften when as room temperature.
*If you prefer, you can sprinkle the nuts on top of the fudge rather than mixing them in. You can do this two ways. You can add the nuts as soon as the fudge is poured into the pan, or you can add it after the fudge has chilled (the nuts will need to be lightly pressed into the fudge to ‘stick’).
This recipe was first posted on Julie’s Eats and Treats, where I am a contributor.
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