Foolproof Chocolate Fudge

Foolproof Chocolate Fudge is creamy, chocolatey, and the perfect holiday gift
for chocolate lovers! Made with semi-sweet chocolate, sweetened condensed milk,
butter, salt and vanilla extract – no candy thermometer required. Make this
homemade chocolate fudge your own by adding chopped nuts, crushed candy canes,
or peanut butter chips.

Servings: 1 – 8″ Pan

Author:

Prep Time
10 minutes

Cook Time
10 minutes

Inactive Time
2 hours

Total Time
2 hours, 20 minutes

Course:

Dessert

Cuisine:

American

Keywords:

Fudge chocolate recipes christmas candy chocolate fudge candy recipes Christmas desserts

🧂 Ingredients

1 14-ounce can sweetened condensed milk

NOT evaporated milk
1 teaspoon pure vanilla extract
20 ounces semi-sweet chocolate

roughly chopped
3 tablespoons unsalted butter

cut into 1/2-inch pieces, at room temperature
Flaky sea salt, for sprinkling, optional
1/2 cup chopped nuts or crushed canes

optional

Instructions

1 Lightly grease an 8×8-inch baking pan. Line the pan with parchment paper or
aluminum foil, allowing the excess paper to overhang the sides, set aside.
2 In a large, heatproof bowl combine the sweetened condensed milk, vanilla
extract, chocolate, and butter; set aside.
3 Fill a saucepan with a little water (you want it about 1/4 full) and bring it to
a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl
holding your ingredients on top of the pot. Fill a saucepan with a little water
(you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a
simmer.
4 Stir with a rubber spatula until the chocolate is almost fully melted and just a
few small pieces of chocolate remain, about 4 minutes. (Make sure to remove the
fudge from the double boiler before the chocolate is fully melted or there is
the possibility of the chocolate separating and producing a greasy fudge.)
5 Carefully remove the bowl from the heat and continue to stir until the chocolate
is fully melted and the mixture is smooth, about 2 minutes.
6 Stir in any "mix-ins" if using, then scrape the fudge into the prepared pan and
spread into an even layer with a spatula.
7 Refrigerate until set, about 2 hours. Remove the fudge from the pan using the
foil overhang and cut into squares.
8 Gently run a butter knife around the edge of the pan to loosen the fudge. Remove
the fudge and transfer it to a cutting board.
9 Peel off parchment paper, then slice the fudge into small pieces. Serve at once
or store in the refrigerator for up to 1 month. You may also freeze the fudge,
in an airtight freezer safe container for up to two months.