This top-rated fudge recipe delivers the perfect balance of rich chocolate flavor and a smooth, creamy texture that melts in your mouth. It’s a classic American confection made with semisweet chocolate, sweetened condensed milk, and butter, cooked to a soft-ball stage for a foolproof set every time. This recipe is a keeper because it’s simpler than traditional fudge that requires a candy thermometer, yet it yields a glossy, sliceable fudge that’s perfect for holidays, gifts, or a sweet treat.
Ingredients
- 3 cups (540 g) semisweet chocolate chips
- 1 (14 oz / 397 g) can sweetened condensed milk
- 2 tablespoons (28 g) unsalted butter, plus more for greasing
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/2 cup (60 g) chopped walnuts or pecans
Instructions
- Line an 8-inch (20 cm) square baking pan with aluminum foil or parchment paper, leaving an overhang on two opposite sides. Lightly grease the foil with butter.
- In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Place over medium-low heat.
- Stir constantly with a spatula or wooden spoon until the chocolate is completely melted and the mixture is smooth and glossy. This should take about 5-7 minutes. Do not let it boil.
- Remove the pan from the heat. Stir in the vanilla extract and salt until fully incorporated. If using nuts, fold them in now.
- Pour the fudge mixture into the prepared pan and spread it evenly with a spatula.
- Let the fudge cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours, or until firm and set.
- Once set, lift the fudge out of the pan using the foil overhang. Place on a cutting board and cut into 1-inch (2.5 cm) squares.
Tips
- Use good chocolate: The quality of the chocolate chips directly affects the final taste. Choose a good brand of semisweet or bittersweet chips for the best flavor.
- Don’t overheat: Keep the heat low and stir constantly. If the mixture gets too hot or boils, the fudge can become grainy or oily.
- For a firmer fudge: If you prefer a firmer texture, use bittersweet chocolate chips instead of semisweet, or add an extra 1/2 cup (90 g) of chips.
- Cutting cleanly: For neat squares, use a sharp knife and wipe it clean between cuts. You can also dip the knife in hot water and dry it before each cut.
Serving Suggestions
Serve this fudge as part of a dessert platter alongside cookies and brownies, or package it in decorative boxes for homemade gifts. It pairs beautifully with a cup of hot coffee, espresso, or a glass of cold milk. For an extra touch, top each piece with a flaky sea salt just before serving.
Variations
- Rocky Road: Fold in 1/2 cup (60 g) mini marshmallows and 1/2 cup (60 g) chopped walnuts after removing from heat.
- Peanut Butter Swirl: Melt 1/2 cup (130 g) peanut butter and swirl it into the fudge mixture before pouring into the pan.
- Mint Chocolate: Add 1/2 teaspoon peppermint extract along with the vanilla, and fold in 1/2 cup (85 g) crushed peppermint candies.
- White Chocolate: Replace the semisweet chips with white chocolate chips and add 1/2 cup (60 g) dried cranberries or chopped pistachios.
Storage and Reheating
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Separate layers with wax paper to prevent sticking. You can also freeze fudge for up to 3 months; wrap tightly in plastic wrap and then foil, and thaw in the refrigerator before serving. Fudge is best served at room temperature, so take it out 15-20 minutes before enjoying. To soften slightly, microwave a piece for 5-10 seconds.
Frequently Asked Questions
Can I use milk chocolate instead of semisweet? Yes, but the fudge will be much sweeter and softer. If using milk chocolate, reduce the amount to 2 1/2 cups (425 g) and expect a creamier, less firm texture.
Why is my fudge grainy? Grainy fudge usually happens when the mixture is overheated or stirred too vigorously once the sugar has dissolved. Keep the heat low and stir gently; do not let it boil.
Can I make this fudge without a candy thermometer? Absolutely. This recipe uses sweetened condensed milk, which eliminates the need for a thermometer. The mixture is ready when it’s smooth and glossy and pulls away slightly from the sides of the pan.
How long does fudge take to set? It typically takes about 4 hours in the refrigerator, but for best results, let it chill overnight. The fudge should be firm to the touch and easy to cut.
Can I double this recipe? Yes, you can double the ingredients and use a 9×13-inch (23×33 cm) pan. Increase the chilling time to at least 5 hours.
Can I use a microwave instead of the stove? Yes, combine ingredients in a microwave-safe bowl and heat in 30-second bursts, stirring after each, until melted and smooth. Be careful not to overheat.
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