20-Munite Foolproof Chocolate Fudge
Creamy, chocolatey fudge made effortlessly with semi-sweet chocolate, condensed milk, and butter, customizable with nuts or candy mix-ins, ready in just two hours.
Equipment
- 1 8×8-inch baking pan,
- 1 Heatproof mixing bowl
- 1 Saucepan
- 1 Rubber spatula
- Parchment Paper
Ingredients
- 1 can 14 oz sweetened condensed milk
- 1 tsp pure vanilla extract
- 20 oz semi-sweet chocolate roughly chopped
- 3 tbsp unsalted butter cut into ½-inch pieces, at room temperature
- Flaky sea salt optional
- ½ cup chopped nuts or crushed candy canes optional
Instructions
- Prepare the Pan: Lightly grease an 8×8-inch baking pan with butter or nonstick spray, then line it with parchment paper or aluminum foil, allowing the excess to hang over the sides; this ensures easy removal of the fudge once set and keeps edges clean and neat.
- Combine Ingredients: In a large heatproof mixing bowl, add the sweetened condensed milk, vanilla extract, chopped semi-sweet chocolate, and butter pieces. Stir gently to combine the ingredients, creating a layered mixture ready for gentle melting without scorching.
- Set Up the Double Boiler: Fill a medium saucepan with about ¼ of water and bring it to a gentle simmer over medium-low heat. Place the heatproof bowl with your chocolate mixture on top of the saucepan, ensuring the bottom of the bowl does not touch the water, allowing indirect heat to melt the chocolate evenly.
- Melt the Chocolate: Using a rubber spatula, stir continuously for about 4 minutes until the chocolate is almost melted but still has a few small solid pieces. This careful melting prevents separation and ensures a smooth, creamy texture in the final fudge.
- Smooth the Mixture: Remove the bowl from the heat and continue stirring for an additional 2 minutes until the chocolate and butter are fully melted, producing a glossy, smooth mixture. At this stage, fold in any optional mix-ins such as nuts or crushed candy canes for added flavor and texture.
- Spread into Pan: Scrape the fudge into the prepared pan, using the spatula to evenly spread it to all edges. Smooth the top gently to create a uniform surface, which helps the fudge set evenly and makes slicing clean and easy.
- Refrigerate to Set: Place the pan in the refrigerator for approximately 2 hours, allowing the fudge to firm completely. The chilling process locks in the creamy texture and makes it easy to cut into neat, bite-sized squares.
- Slice and Serve: Gently run a butter knife around the edges of the pan to loosen the fudge. Lift it out using the parchment overhang, peel away the paper, and cut into squares with a sharp knife. Serve immediately or store in an airtight container in the fridge for up to one month, or freeze for longer storage.
Notes
- Use sweetened condensed milk only; evaporated milk will alter the texture.
- Room-temperature butter ensures smooth melting and prevents grainy fudge.
- For extra texture, try adding chopped nuts, crushed candy canes, or peanut butter chips.
- Always remove the bowl from the heat before chocolate fully melts to avoid separation.
- Store fudge in an airtight container to maintain freshness and prevent moisture absorption.
- Slice fudge with a sharp knife for clean edges; warming the blade slightly helps.