This easy chocolate fudge is made with semisweet chocolate, sweetened condensed milk, butter, vanilla, and a little salt, then chilled until firm enough to slice. The gentle stovetop method keeps the mixture smooth without needing a candy thermometer, making it a dependable treat for sharing, gifting, or cutting into small squares for a dessert plate.
Ingredients
- 3 cups (510 g) semisweet chocolate chips
- 1 can sweetened condensed milk, 14 oz (396 g)
- 2 tablespoons (28 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1.5 g) fine salt
- 1/2 cup (60 g) chopped walnuts, optional
Use sweetened condensed milk, not evaporated milk. They are different products: condensed milk is thick and sweet, while evaporated milk is unsweetened and much thinner, so it will not set this recipe in the same way. Semisweet chips make a balanced, familiar chocolate fudge. For a less sweet result, use bittersweet chips; for a milder, sweeter batch, use milk chocolate chips. If using chopped chocolate instead of chips, measure by weight so the chocolate-to-condensed-milk ratio stays consistent.
Instructions
- Prepare the pan. Line an 8-inch (20 cm) square pan with parchment paper, leaving a little overhang on two opposite sides. The overhang will act as handles when you lift out the chilled slab. Smooth the paper into the corners; a small dab of butter beneath it can help hold it in place. Measure the chocolate, butter, vanilla, salt, and optional walnuts before you start melting, because the mixture thickens quickly once it comes off the heat.
- Melt the chocolate mixture. Put the chocolate chips, sweetened condensed milk, butter, and salt in a medium, heavy-bottomed saucepan. Set it over low heat and stir continuously with a flexible spatula, scraping the bottom and corners. After about 5 to 7 minutes, the chocolate should be melted and the mixture thick, glossy, and evenly combined. Keep the heat low; do not let it boil or bubble vigorously. If the chocolate is melting unevenly, briefly take the pan off the burner while stirring, then return it to low heat.
- Add the flavoring and nuts. Remove the pan from the heat as soon as no chocolate pieces remain. Stir in the vanilla. If you are adding walnuts, fold them in now so they are distributed throughout without overworking the mixture. Pour and scrape the fudge into the lined pan right away. Spread it into the corners with the spatula, then smooth the top. If the mixture begins to stiffen before it is level, work briskly rather than reheating it for a long time.
- Chill until firm. Let the pan stand briefly until it is no longer steaming, then refrigerate it uncovered or loosely covered for 3 hours, until the center feels firm when pressed lightly. Avoid placing a warm pan directly beside foods that need to stay cold; allow the first heat to escape before chilling. For a neat top, cover the pan without letting plastic wrap touch the fudge.
- Cut and serve. Use the parchment handles to lift the fudge onto a cutting board. For clean squares, use a large sharp knife and wipe the blade between cuts. Cut into 16 pieces for generous squares, or make smaller pieces if serving it as part of a dessert assortment. Let the fudge stand at room temperature for 10 to 15 minutes if it is very firm from the refrigerator.
Tips
- Keep the heat gentle. High heat can make chocolate seize, turn grainy, or scorch on the bottom of the pan. Low heat and steady stirring are more reliable than trying to melt the mixture quickly. If you see a few stubborn bits, remove the pan from the burner and keep stirring; residual heat often finishes the job.
- Use a dry pan and tools. Even a small amount of water can make melted chocolate seize into a stiff, clumpy mass. Make sure the saucepan, spatula, and measuring spoon are dry before use. A clean, dry silicone spatula is useful for scraping the corners where unmelted chocolate can hide.
- Choose mix-ins that are ready to fold in. Chop nuts into small, even pieces and measure them before cooking. Large pieces make the fudge harder to slice, while wet additions such as fresh fruit can interfere with the texture and keeping quality. If you want a little crunch, toasted nuts should be completely cool before they go into the warm mixture.
- For easier cutting, warm the knife, not the fudge. Dip the knife in hot water, dry it carefully, and make a cut; wipe and repeat as needed. A wet blade can leave marks on the chocolate, so dry it thoroughly each time. If the fudge sticks, use a longer knife and press straight down rather than sawing.
Serving Suggestions
Serve the squares slightly cool or at room temperature, when the chocolate flavor is clear and the texture is soft enough to bite without crumbling. Because this is a rich, sweet treat, small pieces work well on a holiday cookie tray, alongside coffee or tea, or as the chocolate option in a mixed dessert plate. Pair it with crisp cookies, sliced pears, berries, or salted nuts to add a contrasting texture and a less-sweet bite. For a simple plated dessert, place one square beside a scoop of vanilla ice cream and a few fresh berries.
For a casual gathering, arrange the squares in paper candy cups or on a small platter, leaving space between pieces so the edges stay tidy. If you are packing them for a gift, keep them chilled until close to serving time and use a snug container with parchment between layers. The recipe is easy to portion ahead: cut the fudge once it is fully set, then return the pieces to the refrigerator until you are ready to put them out.
Variations
Nut-free: Leave out the walnuts. The base recipe sets well without them, and no replacement is needed. For a little crunch without nuts, fold in 1/2 cup (about 75 g) of crisp rice cereal just before spreading the mixture in the pan; it will make the squares lighter and crispier.
Peanut butter swirl: Warm 2 tablespoons (32 g) of smooth peanut butter until just loose enough to drizzle. Spread the fudge in the pan, spoon the peanut butter over the surface, and draw a skewer through it in a few broad swirls. Avoid stirring it all the way in, since distinct ribbons give a more noticeable peanut butter flavor. Peanut butter adds richness and can make the top slightly softer.
Dark chocolate: Replace the semisweet chips with 3 cups (510 g) of bittersweet chocolate chips. The result will taste less sweet and more cocoa-forward, though it may feel firmer when chilled. If you prefer a classic, mellow flavor, keep the semisweet chips rather than switching to very high-cocoa chocolate, which can change the set.
Mint or espresso: For a mint note, stir in 1/4 teaspoon (1.25 ml) peppermint extract along with the vanilla; mint extract is potent, so do not substitute it teaspoon for teaspoon. For a coffee accent, dissolve 1 teaspoon (2 g) instant espresso powder in the vanilla before adding it. Both options complement chocolate without changing the basic method.
Storage and Reheating
Because the fudge contains dairy, refrigerate it within 2 hours of making or serving. Store the pieces in an airtight container, with parchment between layers, for 3 to 4 days in the refrigerator. Keep the container away from strongly scented foods, since chocolate can pick up odors. For the best texture, let a portion stand at room temperature for 10 to 15 minutes before serving; do not leave the whole batch out for an extended period.
To freeze, wrap individual squares or small stacks tightly, place them in a freezer-safe airtight container, and freeze for up to 2 months. Thaw the wrapped pieces in the refrigerator overnight, then unwrap once they are no longer icy to reduce condensation on the surface. Fudge does not need reheating. If you prefer one piece a little softer, microwave it on a plate for 5 seconds, check it, and add only a few more seconds if necessary; heating too long can make it oily or melt it unevenly.
Frequently Asked Questions
Why did my fudge not set?
The most common cause is using evaporated milk instead of sweetened condensed milk, or measuring a different amount of chocolate than the recipe calls for. It may also simply need more chilling time: refrigerate it for the full 3 hours and check the center before cutting. If the mixture was very hot or the chocolate ratio was changed, it can remain soft even after chilling. Keep soft pieces refrigerated and serve them as spoonable fudge rather than trying to cook them again.
Can I make this fudge in the microwave?
Yes, but use short bursts and stir often because chocolate can overheat quickly in a microwave. Put the chocolate chips, condensed milk, butter, and salt in a large microwave-safe bowl. Heat for 20 seconds at a time, stirring thoroughly after each interval, until mostly melted; then stir until smooth using the remaining warmth. Add the vanilla and optional nuts, transfer to the prepared pan, and chill as directed. The stovetop method gives you more direct control over the heat.
Can I use a different size pan?
A 9-inch (23 cm) square pan will make thinner pieces that set and cut well, though the squares will be shorter. A smaller pan makes thicker fudge and may need extra chilling before the center feels firm. You can also use a similar-volume loaf pan for a narrower slab. Line any pan with parchment and avoid a pan much larger than 9 inches, or the fudge will be very thin and easier to break.
Can I double the recipe?
Yes. Double every ingredient and use a larger, heavy-bottomed saucepan so the mixture has room to stir. It may take longer than 7 minutes to melt evenly, so rely on the texture rather than the clock: keep stirring over low heat until glossy and smooth. Spread it in a 9-by-13-inch (23-by-33 cm) parchment-lined pan, then chill until firm; a deeper or fuller pan may need additional time. Do not raise the heat to speed up the larger batch.
What can I use instead of walnuts?
You can omit them, or replace them with the same amount of chopped pecans, almonds, or roasted peanuts. Check that any nuts are unsalted or reduce the added salt slightly if they are salted. Toasted coconut or crisp rice cereal can also add texture, although they create a different flavor and bite. Keep any substitute fully dry and cool before folding it into the fudge.
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