This condensed-milk chocolate fudge makes a firm, rich square without boiling a sugar syrup. It is a shortcut style of fudge rather than a traditional beaten sugar confection. The most important steps are gentle melting and enough chilling time. Cut small portions: the chocolate is deliberately concentrated and sweet.
Ingredient notes
- Semisweet chocolate: Use chopped chocolate around 55–60% cocoa for the stated balance. Milk chocolate and very dark chocolate can set differently.
- Condensed milk: Choose sweetened condensed milk, not evaporated milk; the products are not interchangeable here.
- Unsalted butter: The small quantity enriches the mixture. Adding more can make the fudge softer and harder to slice.
- Vanilla: Stir it in after the chocolate has melted to retain its aroma.
Tips for a dependable result
Use sweetened condensed milk, which is thick and contains added sugar. Evaporated milk will not produce the same set. Chop chocolate evenly so the small pieces melt before the base overheats. Keep the heat low and stir across the bottom of the pan. If your kitchen is warm, leave most of the fudge refrigerated and bring out only the amount you plan to serve. A warm dry knife makes tidier cuts. Optional nuts change both the texture and nutrition; they are excluded from the estimate.
Timing and portions
This recipe makes 36 squares. Allow about 15 minutes for preparation and 5 minutes for cooking, plus 180 minutes for resting, chilling or cooling. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.
Easy Homemade Chocolate Fudge
Ingredients
Method
- Line an 8-inch square pan with parchment, leaving overhang on two sides.
- Combine chocolate, sweetened condensed milk, and butter in a heavy saucepan over low heat. Stir gently for 4 to 6 minutes, until melted and smooth; do not boil or scorch.
- Remove from the heat. Stir in vanilla and salt, then spread evenly in the pan.
- Refrigerate at least 3 hours, until firm all the way through. Lift out by the parchment.
- Cut into 36 small squares with a sharp knife, wiping the blade between cuts.
Notes
Storage and make-ahead notes
Refrigerate in an airtight container for up to 2 weeks. Separate layers with parchment. Freeze tightly wrapped up to 2 months and thaw overnight in the refrigerator. The 3-hour chilling period is included in total time.
Estimated nutrition
Approximate nutrition per square, based on 36 squares. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 100 kcal |
| Carbohydrates | 12 g |
| Protein | 1.5 g |
| Total fat | 5.5 g |
| Saturated fat | 3.5 g |
| Fiber | 1 g |
| Total sugars | 11 g |
| Sodium | 25 mg |
More ideas from the kitchen
For another home-cooked option, try our molten chocolate lava cakes or fudgy chocolate brownies recipe crackly top rich center. You can also browse the dessert collection for more inspiration.
