Easy Chocolate Fudge (Printable)

Creamy, rich chocolate fudge with vanilla and optional nuts, set to perfection in two hours.

# What You Need:

→ Chocolate & Dairy

01 - 14 oz sweetened condensed milk
02 - 12 oz semi-sweet chocolate chips
03 - 4 tbsp unsalted butter, diced

→ Flavoring

04 - 1 tsp pure vanilla extract

→ Optional Add-Ins

05 - ½ cup chopped walnuts or pecans (optional)
06 - Pinch of sea salt (optional, for sprinkling)

# Step-by-Step Guide:

01 - Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium saucepan over low heat, combine sweetened condensed milk, chocolate chips, and butter. Stir constantly until melted and smooth.
03 - Remove from heat, stir in vanilla extract, then fold in nuts if using.
04 - Pour mixture into prepared pan and smooth the surface with a spatula.
05 - Sprinkle a pinch of sea salt on top if desired.
06 - Refrigerate for at least 2 hours until fully set.
07 - Lift fudge from pan using parchment overhang, cut into 24 squares and serve.

# Expert Advice:

01 -
  • It comes together in just 10 minutes of actual hands-on time—no fancy equipment or culinary degree required.
  • The texture is impossibly creamy and rich, melting on your tongue like a luxurious chocolate dream.
  • It makes an impressive homemade gift that tastes far better than anything store-bought, and people always ask for the recipe.
  • With just a handful of ingredients, you can control exactly what goes into every bite.
02 -
  • Low heat is non-negotiable. High heat will scorch the chocolate and butter, creating a bitter taste that can't be fixed. I've learned this means watching the pan rather than rushing.
  • Stir constantly while melting to ensure even heating and a smooth texture. This prevents hot spots and keeps the chocolate from becoming grainy or seized.
  • Don't skip the full 2-hour chill time. Rushing this step results in fudge that's too soft and loses its shape. Patience is truly the ingredient that makes this work.
  • If your kitchen is particularly warm, add an extra 30 minutes to the chilling time, or chill in a cool place away from sunlight.
03 -
  • If you accidentally overheat the mixture and it becomes grainy, strain it through a fine-mesh sieve into a bowl before pouring into the pan. This saves the batch more often than you'd expect.
  • For perfectly clean cuts, warm your knife under hot water, wipe it dry, then cut each square with one smooth motion—no sawing back and forth.
  • Make extra and freeze it in an airtight container for up to a month. Thaw in the refrigerator for 30 minutes before serving.
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