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Making rich, creamy chocolate fudge doesn’t have to be a complicated holiday ordeal! This simple recipe is designed for real life with great results every time – for a Christmas candy box without the stress.
What’s to love
- Just 6 ingredients. Minimal ingredients mean fewer grocery runs and a budget-friendly treat!
- No candy thermometer needed. This recipe doesn’t rely on classic candy-making techniques, so you don’t need a thermometer for great results.
- Not much active time needed. The fudge sets in the fridge, so you can focus on other holiday preparations while it chills.
Truly, this shortcut method makes amazing fudge that will have everyone at your next holiday party begging for the recipe!
Printable recipe
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14-oz) can sweetened condensed milk
- ¼ teaspoon salt
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Prep:This recipe works best in an 8×8 pan – larger pans make fudge that's thin. Get your ingredients ready.
- Prepare pan: Line your pan with foil or with parchment paper; leaving an overhang. Lightly grease with butter and set aside.
- Begin melting the chocolate: Place the chocolate chips and sweetened condensed milk in a medium saucepan. Place over medium-low heat and stir constantly until the chocolate is half-melted. Take off the heat.3 cups semi-sweet chocolate chips, 1 (14-oz) can sweetened condensed milk
- Finish melting the chocolate: Stir the salt, butter and vanilla into the mixture. Place back over medium-low heat and keep stirring until the chocolate has fully melted and the mixture is smooth and shiny. Immediately take off the heat. Stir in nuts, if using. Note: Do not overcook, or the chocolate will seize up and the fudge will turn out crumbly!¼ teaspoon salt, 2 tablespoons butter, ½ teaspoon vanilla extract, 1 cup chopped pecans or walnuts
- Place in pan: Immediately after taking the fudge off the heat, pour it into your prepared pan. The mixture will be thick. Spread it out evenly into all corners.Note: It looks fun and interesting and delicious if you leave the top of the chocolate a little swirled instead of trying to get it completely smooth!
- Set: Let the fudge set completely at room temperature – about 4-6 hours. Cut into squares.Note: You can cut the fudge into 16 larger pieces (4×4 grid as shown in the picture), into 25 medium pieces (5×5 grid) or into 36 small pieces (6×6 grid).
Easy Chocolate Fudge
make your kitchen smell like home?Chocolate Fudge FAQs
In this shortcut recipe, the most important part is to use moderate heat to melt the chocolate, and to pull it off the heat as soon as it is fully melted.
You do not need to cook this recipe to a certain temperature to make it set – it sets because of the ratio of chocolate to condensed milk. In fact, if you overcook it beyond just melting the chocolate, it can seize up and become crumbly and gritty.
No, it’s essential to use sweetened condensed milk in this recipe for the fudge to set.
Please do not use evaporated milk – it’s an easy mistake, but evaporated milk will not work the same.
There are other fun things you can add – you could use pistachios, mini marshmallows or dried cherries if you want to stick to more traditional mix-ins.
If you’re in the mood to try something different, you could also fold in crushed candy canes, toffee bits, crushed cookies (Oreos, Shortbread, graham crackers…), pretzels or a sprinkle of flaky sea salt.
Perfect to serve with
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