When you need a quick and easy treat, this rich and creamy fudge recipe will save the day! With just a few simple ingredients and no candy thermometer required, you’ll have a homemade treat ready in no time.
There’s nothing quite like homemade fudge. Whether you’re making it for a holiday celebration, as a homemade gift, or just to satisfy your sweet tooth, this recipe is as easy as it gets. With a base of semisweet chocolate and sweetened condensed milk, this fudge is perfectly rich, smooth, and melt-in-your-mouth delicious. Even better? You can customize it with your favorite add-ins to make it your own!
Why You’ll Love This Fudge Recipe
- Simple ingredients. With only a handful of pantry staples, this recipe comes together in a snap.
- Quick and easy. No candy thermometer or complicated techniques required.
- Versatile. Add your favorite nuts, dried fruits, or another favorite.
- Perfect texture. Smooth, rich, and creamy—it’s everything you want in a piece of fudge.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Semisweet chocolate – Opt for chocolate discs or bars instead of chocolate chips, which have stabilizers that make them more difficult to melt smoothly.
- Sweetened condensed milk – Don’t confuse this with evaporated milk, which isn’t sweetened.
- Unsalted butter – Adds a touch of richness to the fudge.
- Salt – A pinch enhances the flavors and balances the sweetness.
- Chopped nuts (optional) – Pecans, walnuts, hazelnuts, or another favorite. Toast them for even more flavor. Learn more: How to Toast Nuts
- Vanilla extract – For a warm, sweet note. You can use store-bought or homemade vanilla extract.
How to Make Fudge
- Melt. Combine the chocolate, condensed milk, butter, and salt in a saucepan, and cook over low heat until smooth.
- Finish mixing. Remove the pan from the heat, and stir in the nuts and vanilla.
- Transfer to pan. Spread evenly in a lined 8-inch square pan.
- Chill. Place the pan in the refrigerator until the fudge is firm.
- Cut into squares. Lift the fudge out of the pan, and cut into squares.
Tips for Success
- Line your pan. Use parchment paper or aluminum foil, creating an overhang to make it easy to lift the fudge out for cutting. Lightly greasing the parchment paper can also ensure even smoother removal.
- Work quickly. Once melted, the fudge mixture starts to set, so transfer it to the pan promptly, spreading it quickly but gently to help maintain a smooth surface.
- Smooth the top. Use a spatula or the back of a spoon to even out the top for a polished look.
- Use good-quality chocolate. The chocolate is the star of the recipe, so choose a brand you love. I like semisweet chocolate for this fudge, but you can also try making it with dark chocolate for a deeper flavor or milk chocolate for a sweeter, creamier result. Brands like Guittard, Ghirardelli, Callebaut, or Valrhona are excellent options for their smooth melting and rich flavor.
- Troubleshooting. If your fudge turns out too soft, try chilling it longer or storing it in the refrigerator. If it’s too crumbly, you can gently remelt it over low heat with a bit more condensed milk, then transfer it back to the pan to set again.
- Make ahead. Fudge is a fantastic make-ahead treat because it stores so well. Prepare it in advance for holidays, parties, or gifting.
Variations
- Nut-free: Skip the nuts for a classic, smooth fudge.
- Festive toppings: Sprinkle crushed candy canes, sprinkles, or flaky sea salt over the top before chilling.
- Espresso fudge: Stir in a teaspoon of instant espresso powder for a mocha twist on this fudge recipe.
- Orange. Add a teaspoon of orange extract or a tablespoon of orange zest for a bright, citrusy flavor.
- Fruit and nuts: Add 1/4 to 1/2 cup dried fruits like cranberries or cherries along with the nuts for a fruity twist.
How to Store
- Room temperature: Store the fudge in an airtight container at room temperature for up to 1 week.
- Refrigerator: Keep the container in the refrigerator for up to 2 weeks if you prefer a firmer texture.
- Freezer: Wrap the fudge tightly in plastic wrap and store it in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
- To prevent sticking: If you’re stacking pieces for storage, separate layers with parchment paper to prevent them from sticking together.
More Easy Treats
Easy Fudge Recipe
This easy fudge recipe is the perfect no-fail treat. Made with just a few ingredients, it’s rich, creamy, and endlessly customizable. Perfect for the holidays or any time you need a quick dessert!
Ingredients
- 3 cups (510g) semisweet chocolate chips or chopped chocolate
- 14 ounces sweetened condensed milk
- 2 tablespoons unsalted butter
- pinch of salt
- 1/2 to 1 cup chopped, toasted nuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Line an 8-inch square baking pan with parchment paper or aluminum foil so that it overhangs on two opposite sides.
- Place the chocolate, condensed milk, butter, and salt in a medium saucepan. Cook over low heat, stirring occasionally, until the mixture is smooth.
- Remove from the heat, and stir in the nuts (if using) and the vanilla.
- Spread evenly in the prepared pan. Chill until firm (about 2 hours).
- Use the overhanging lining to lift the fudge out of the pan and onto a cutting board. Cut into squares.
Notes
Store in an airtight container at room temperature up to a week.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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