This beginner-friendly chocolate fudge is a rich, sliceable candy made with chocolate chips, sweetened condensed milk, butter, vanilla, and a little salt. The no-thermometer method melts everything gently in one saucepan, making it easy to get a smooth batch without complicated sugar cooking.
Ingredients
- 3 cups (510 g) semisweet chocolate chips
- 1 can (about 1 1/4 cups / 397 g) sweetened condensed milk
- 2 tablespoons (28 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1.5 g) fine salt
Instructions
- Prepare the pan. Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a little overhang on two opposite sides so you can lift the fudge out later. Smooth the paper into the corners. If it keeps springing back, lightly grease the pan first so the parchment stays in place.
- Measure everything before heating. Fudge thickens quickly once it is melted, so open the condensed milk and measure the vanilla and salt before you start. Use a heavy-bottomed saucepan large enough to stir the mixture comfortably. Keep the heatproof spatula and prepared pan close by.
- Warm the milk, butter, and salt. Put the sweetened condensed milk, butter, and salt in the saucepan. Set it over low heat and stir gently for about 2 minutes, until the butter has melted and the mixture is warm. Do not let it boil; gentle heat helps prevent scorching around the bottom and sides.
- Melt in the chocolate. Add the chocolate chips and stir continuously for about 4 to 6 minutes, scraping the base and corners of the pan. The mixture is ready when no chips remain and it looks glossy and thick. If a few chips are stubborn, take the pan off the heat and keep stirring; the residual warmth will usually melt them. Avoid turning up the heat to rush this step.
- Add the vanilla and fill the pan. Remove the saucepan from the heat and stir in the vanilla until evenly combined. Scrape the fudge into the lined pan right away, then spread it into an even layer with the spatula. Work gently rather than beating it, which can make the surface look rough.
- Cool and chill. Set the pan on a heatproof rack or cool counter for 10 minutes, then transfer it to the refrigerator. Chill for at least 2 hours, until the center feels firm when pressed lightly. For the cleanest pieces, leave it in the pan until fully cold rather than trying to cut it while warm.
- Cut into squares. Use the parchment overhang to lift the slab onto a cutting board. With a large sharp knife, cut it into 16 squares, wiping the blade clean between cuts if it starts to drag. For smaller candy portions, cut each square in half to make 32 pieces.
Tips
- Keep the heat low. Chocolate can scorch or turn grainy if it gets too hot. A heavy saucepan and steady stirring are more useful than high heat. If the mixture starts steaming strongly or sticking, take it off the burner briefly and continue stirring.
- Choose the right chocolate. Semisweet chips make a balanced, familiar chocolate flavor. Milk chocolate can be used, but the finished fudge will be sweeter and softer. Very dark chocolate makes a less sweet, more intense batch; if you use it, taste a tiny cooled dab before spreading and remember that the texture may be firmer.
- Use sweetened condensed milk, not evaporated milk. They come in similar cans but are not interchangeable. Sweetened condensed milk is thick and sugary, and it gives this no-thermometer recipe its structure. Evaporated milk is thinner and unsweetened, so swapping it in can leave the fudge loose and unset.
- Measure and line the pan before melting. The mixture firms as it cools, so having the pan ready avoids a scramble. Parchment makes removal easier; foil also works if it is lightly greased. Do not use waxed paper under hot fudge, because it can soften and stick.
Serving Suggestions
For tidy squares, serve the fudge cool or let it stand at room temperature for 10 to 15 minutes so the texture softens slightly. Arrange the pieces in small paper candy cups on a dessert tray, or add one or two squares beside coffee, tea, or a scoop of vanilla ice cream. Because the flavor is rich, smaller pieces are often welcome after a meal.
If you are bringing fudge to a gathering, keep it covered and chilled during transport, then set out only the amount you expect people to eat soon. A small plate with a few pieces is easier to replenish than a full tray sitting out for hours. For gifting, layer completely cold squares between sheets of parchment in a food-safe box and include a note that the candy contains dairy.
Variations
Walnut or pecan fudge: Fold in 1/2 cup (about 60 g) chopped toasted walnuts or pecans with the vanilla. Toasting is optional, but it brings out a deeper nut flavor. Let the nuts cool before adding them, since warm nuts can make the chocolate mixture harder to handle.
Peanut butter swirl: Warm 1/4 cup (64 g) creamy peanut butter just until pourable. Spread the fudge in the pan, drizzle the peanut butter over the top, and draw a butter knife through it in a few gentle curves. Avoid stirring it all the way in, or the chocolate and peanut butter will blend rather than form a swirl.
Mint chocolate: Replace the vanilla with 1/2 teaspoon (2.5 ml) peppermint extract. Peppermint is potent, so do not substitute it in equal measure for the full teaspoon of vanilla. A small amount of crushed peppermint candy on top adds crunch, though it may soften if stored against the fudge for several days.
White chocolate cranberry: Swap the semisweet chips for 3 cups (about 510 g) white chocolate chips and reduce the salt to a pinch. Fold in 1/2 cup (60 g) dried cranberries after melting. White chocolate is sweeter and can be more sensitive to heat, so melt it especially gently and stop as soon as the mixture is smooth.
Sea-salt top: Once the fudge is spread in the pan, sprinkle over about 1/4 teaspoon (1.5 g) flaky salt. This changes the finish without changing the basic recipe. Use flaky salt sparingly; it is less dense than fine salt and should be a light accent, not a full coating.
Storage and Reheating
Once the fudge is fully chilled and cut, transfer it to an airtight container with parchment between layers. Refrigerate it within 2 hours of making it and keep it chilled for up to 1 week for the best texture and flavor. Let pieces sit at room temperature for 10 to 15 minutes before serving if you prefer them softer. Keep the container away from strongly scented foods, since chocolate can pick up odors.
To freeze, wrap the cut squares or the whole slab tightly, place it in a freezer-safe container, and freeze for up to 2 months for good quality. Thaw it overnight in the refrigerator while still wrapped to limit condensation, then bring it to serving temperature. Fudge does not need reheating: microwaving can make it oily or unevenly soft. If it feels too firm, a short rest at room temperature is the better fix.
Frequently Asked Questions
Why is my fudge soft or not setting?
First, make sure the can was sweetened condensed milk rather than evaporated milk, and check that the chocolate was measured accurately. A soft center often needs more chilling time, especially if the pan is deep or the refrigerator is crowded. Chill it for another hour before cutting. If it remains very soft, keep it refrigerated and serve it as a spoonable chocolate dessert rather than leaving it at room temperature.
Can I make this fudge in the microwave?
Yes, use a large microwave-safe bowl and heat the chocolate, condensed milk, butter, and salt in 20-second bursts, stirring thoroughly after each burst. Stop when the mixture is nearly smooth and let stirring melt the last small pieces; microwaves vary, so the exact number of bursts will differ. Stir in the vanilla, spread the mixture in the lined pan, and chill as directed. Do not heat it for a long uninterrupted stretch, which can scorch the chocolate.
Can I use a different size pan?
An 8-inch square pan makes a moderately thick slab that is easy to cut into 16 pieces. A 9-inch (23 cm) square pan also works, but the fudge will be thinner and may need less time to become fully cold. A smaller pan makes thicker pieces and can take longer to chill through. Whatever size you choose, line it first and check that the fudge is firm in the center before cutting.
Can I use chocolate bars instead of chocolate chips?
Yes. Use 510 g (18 oz) semisweet chocolate, chopped into small, even pieces. The weight matters more than the number of cups because chopped bars pack differently from chips. Smaller pieces melt more evenly, so avoid leaving large chunks. A bar made for eating works well; couverture or baking chocolate can also be used, but some types may produce a softer or less sweet result.
How do I get neat, even squares?
Chill the fudge until firm, lift it out by the parchment, and use a long, sharp knife. Warm the blade under hot water, wipe it completely dry, and make a straight cut; repeat the wipe between cuts. Marking a 4-by-4 grid lightly before slicing can help make 16 equal pieces. If the slab cracks, let it stand for a few minutes so it is not quite as cold, then continue.
Can I make the fudge ahead?
Yes. Make it up to a week ahead and store it airtight in the refrigerator, with parchment between layers. For a longer lead time, freeze it for up to 2 months and thaw it overnight in the refrigerator. If you are adding a topping such as crushed peppermint, add it shortly before serving when possible, since crunchy decorations can soften during storage.
Related
- Electric Smoker Turkey Breast Recipes for Juicy Results
- Elijah Craig Old Fashioned Recipe: A Classic Bourbon Cocktail
- El Mojito Recipe: A Fresh Cuban Rum Cocktail
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).