The easiest, foolproof homemade chocolate Fudge Recipe! No special equipment or candy thermometer needed to make this quick and delicious candy.
Try some of our other variations on fudge, like this double-layered Peanut Butter Fudge, Caramel Fudge, or Oreo Fudge (vanilla fudge recipe with Oreos!).
Our Favorite Easy Fudge Recipe
This Fudge Recipe with condensed milk is our favorite way to make fudge. It’s practically foolproof (which isn’t the norm with most candy-making adventures)!
You don’t need any special tools or a candy thermometer to be successful with this recipe.
This really is the best easy fudge recipe — ultra creamy, ridiculously rich, and so indulgent tasting!
QUICK TIP
If you’re looking for an old-fashioned fudge recipe or a recipe with cocoa powder, give this one a go. It’s more of an involved recipe instead of this “short-cut” easy version I’m sharing today!
What Are The Ingredients Of Fudge?
- Chocolate chips: Use good-quality chocolate chips; my favorites are Ghirardelli® and Guittard® (not sponsored). The better the chocolate, the better the flavor.
- Butter: The butter gives this fudge the perfect smooth and creamy texture. Use unsalted butter to perfectly control the amount of salt added. Avoid margarine– it doesn’t work the same in this recipe.
- Fine sea salt: The salt balances flavors and sweetness.
- Sweetened condensed milk: Be sure to use regular sweetened condensed milk (not low fat, not sugar-free, and not evaporated milk) for this fudge recipe to work properly.
- Optional: Vanilla extract adds a nice finishing flavor to this fudge recipe.
What Is The Secret To Making Fudge?
- Use a heavy-bottomed nonstick pan that distributes heat evenly to keep from burning the mixture.
- Keep the heat on the lowest setting. Although it takes longer this way, low heat ensures the mixture doesn’t heat too quickly or unevenly–which causes burning.
- Stir constantly! I like to use a heat-resistant sturdy spatula and constantly stir the mixture, making sure to scrape the bottom as often as possible while the ingredients are melting.
- Remove from heat quickly. As soon as all the ingredients are melted, immediately remove the fudge from the heat. Work quickly to get the mixture into the prepared pan to keep from overheating the ingredients.
Fudge Recipe Notes
- Line the pan: To make sure the fudge will come out of the pan nicely, be sure to line the pan with parchment paper or foil.
- Allow time for the fudge to set up: This fudge takes a few hours to set up and harden enough to eat, so be sure to keep that in mind if you’re serving this fudge to guests or bringing it to an event.
- Make this recipe your own! There are myriad ways to flavor this Fudge Recipe. You can use different flavors of chocolate chips (dark, white, etc.), or mix through crushed candies, nuts, or cookies. Add toppings like a caramel layer or chocolate drizzle.
Fudge Recipe FAQs
Fudge is a type of creamy candy typically made with butter, sugar, and usually chocolate. The mixture is cooked together and then chilled and cut into squares. The result is smooth and creamy candies that practically melt in your mouth!
This is likely because the fudge was overcooked, the heat was too high, or the chocolate used was low quality.
Nope! No eggs in this (or most) fudge recipe.
4Is evaporated milk the same as condensed milk?
No the two aren’t the same and aren’t interchangeable. Evaporated milk is a canned cow’s milk product that is shelf-stable. 60% of the water has been removed from the fresh milk, making it a more flavorful and creamy product.
Sweetened condensed milk is also made from cow’s milk with water removed. It then has sugar added into it.
5Why is my fudge crumbly?
This is most likely because the fudge was overcooked or the heat was too high.
STORAGE
Can You Freeze Fudge?
Yes. Start by cutting the fudge into squares and wrapping each piece individually in plastic wrap (as airtight as possible). Then place each wrapped piece in a large freezer bag. Seal, removing as much air as possible. If you don’t wrap each piece individually, be sure to separate pieces with wax paper so they don’t freeze and stick together.
To thaw frozen fudge, allow it to thaw in the fridge.
More Candy Recipes:
Fudge Recipe
The easiest, foolproof homemade chocolate Fudge Recipe! No special equipment or candy thermometer needed to make this quick and delicious candy.
Fudge Recipe
The easiest, foolproof homemade chocolate Fudge Recipe! No special equipment or candy thermometer needed to make this quick and delicious candy.
Instructions
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PREP: Line pan with parchment paper, leaving an overhang for easy removal (or line with foil). Do not skip this step or you probably won’t be able to get the fudge out looking very nice. Cut the butter into 1-tablespoon-sized pieces.
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COMBINE: In a thick-bottomed nonstick pan, heat the butter, chocolate chips, salt, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly making sure to scrape the sides and bottom. Resist the urge to increase the heat– your patience will pay off!
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ADD FLAVOR: As soon as the butter, condensed milk, and chocolate chips are melted, remove the pan from heat. Stir in the vanilla extract; mix well.
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CHILL: Transfer the mixture to the prepared pan. Spray a spatula with nonstick cooking spray and smooth the fudge into one even layer with a smooth, even top. Cover and refrigerate for 3-5 hours or until fudge is firm.
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SERVE: Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife. (Run it under hot water, dry, and then make quick cuts.) I recommend cutting the fudge into small pieces — it’s rich!
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STORAGE: Fudge is best stored in an airtight container in the fridge and enjoyed cold. If it’s left out of the fridge for long, the fudge becomes dry. Leftover fudge will stay fresh 1-2 weeks in an airtight container in the fridge, but we like it best when used within 2-3 days.
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FREEZING: Start by cutting the fudge into squares and wrapping each piece individually in plastic wrap (as airtight as possible). Then place each wrapped piece in a large freezer bag. Seal, removing as much air as possible. If you don’t wrap each piece individually, be sure to separate pieces with wax paper so they don’t freeze and stick together. Thaw pieces in the fridge.
Recipe Notes
Note 2: Chocolate: High-quality chocolate makes such a difference in the taste of this Fudge Recipe. My favorite brands are Ghirardelli® and Guittard® (not sponsored). Use whatever flavor of chocolate you like best or a combination of a couple of kinds. We like milk and dark chocolate mixed (half and half) or plain milk chocolate best!
Nutrition Facts
Serving: 1serving | Calories: 116kcal | Carbohydrates: 14.9g | Protein: 1.9g | Fat: 6.2g | Cholesterol: 7.1mg | Sodium: 14.2mg | Fiber: 1g | Sugar: 13.9g
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
