Classic Chocolate Fudge
Recipe Guy
Desserts | Party and Potluck | Fil-Am Fusion
This chocolate fudge relies on melted chocolate and sweetened condensed milk, with cocoa adding a deeper chocolate note. There is no syrup stage to judge: warm the mixture gently, spread it into the pan, and give it enough chilling time to cut into dense little squares.
About This Recipe
Semisweet or dark chocolate chips form the base, while butter helps the mixture come together smoothly. Keep the heat low and stir across the bottom of the saucepan. The aim is melting and combining, not boiling the milk down into a separate candy syrup.
Sifted cocoa and vanilla go in once the mixture is smooth. Add any optional topping while the surface is still soft, then chill until firm. Parchment overhang is especially useful for lifting the slab out before cutting a grid of small pieces.
Ingredient Notes
Chocolate
Use good-quality chips or chopped bars. White chocolate versions need gentle heat because they scorch easily.
Condensed milk
Sweetened condensed milk gives quick fudge its structure and creamy texture.
Salt
A small amount of salt keeps the squares from tasting flat.
Cooking Notes
- Sift the cocoa before the pan goes on the heat. Adding loose, fine powder to the smooth chocolate is easier than chasing dry cocoa lumps through a thickening mixture.
- Warm the knife, wipe it dry, and clean it between cuts. A wet blade leaves moisture on the fudge, while a chocolate-coated blade can drag rough edges across the next square.
Classic Chocolate Fudge Recipe
A dense, creamy chocolate fudge made with dark chocolate, condensed milk, butter, cocoa, vanilla, and salt.
Shopping List
- sweetened condensed milk
- chocolate
- butter
- vanilla
- salt
- 2 tablespoons sifted cocoa powder
Ingredients
Base
- 3 cups semisweet or dark chocolate chips
- 1 can sweetened condensed milk, 14 ounces
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Flavor
- 2 tablespoons sifted cocoa powder
Finish
- Flaky salt, cookie crumbs, chopped nuts, or powder for topping, optional
- Parchment paper for lining the pan
Instructions
- Line an 8-inch square pan with parchment, leaving overhang.
- Combine chocolate, condensed milk, butter, and salt in a heavy saucepan.
- Warm over low heat, stirring constantly, until smooth.
- Stir in vanilla and the flavor ingredients.
- Spread into the prepared pan and smooth the top.
- Add any toppings while the fudge is still soft.
- Chill until firm.
- Lift out with parchment and cut into small squares with a warm knife.
Nutrition Estimate
Approximate values per square based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Classic Chocolate Fudge
- Use low heat: High heat can make fudge oily or grainy.
- Stir constantly: Condensed milk can scorch on the bottom of the pan.
- Chill fully: Clean squares need a firm set.
- Cut small: This style of fudge is rich, so bite-size pieces work best.
How To Serve And Store
Serve chilled or at cool room temperature. Store airtight in the refrigerator up to 2 weeks.
Common Questions
Can I microwave it?
Yes. Heat in short bursts and stir well between each one.
Can I freeze fudge?
Yes. Wrap tightly and freeze up to 2 months.
Why is it soft?
It may need more chilling or a little more chocolate next batch.
Can I use evaporated milk?
No. It will not set the same way.
Can I use evaporated milk instead of sweetened condensed milk?
No. This formula depends on the thick, sweetened milk specified in the ingredients. Evaporated milk is a different product, and exchanging the cans would change both sweetness and the way the fudge sets.
When should I add nuts or cookie crumbs to the top?
Scatter the optional topping after spreading the warm fudge in the pan, while the surface is still soft. Press very lightly if needed; waiting until the slab is firm makes the topping fall off during cutting.
