I spent years trying different fudge recipes until I created this easy dark chocolate fudge. It's rich, smooth, and melts in your mouth with every bite.
The best thing about this recipe is how simple it is: just 5 basic ingredients and 20 minutes of your time (plus cooling time). You don't need any special equipment or candy-making skills. This fudge tastes just as good as the expensive fudge from specialty shops, and it's perfect for gifts, holidays, or whenever you're craving something chocolatey.
I'm excited to share my recipe with you!
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Why I Love This
- Foolproof preparation - No candy thermometer required, perfect results every time
- Rich, intense chocolate flavor that rivals professional fudge shops
- Silky-smooth texture with just the right amount of firmness
- Quick preparation - Only 10 minutes of active time
- Versatile for customization with add-ins and toppings
- Perfect for gifting - Wraps beautifully and stays fresh for weeks
- Made with accessible ingredients that you likely already have in your pantry
- Condensed milk shortcut gives you authentic fudge taste without the traditional stirring and monitoring
Unlike many quick fudge recipes, this version achieves a texture and taste remarkably similar to traditional stovetop fudge but without the extensive labor and precision timing.
Ingredients
I picked these five basic ingredients because they work perfectly together to make amazing fudge without any complicated steps. Here's why each one matters:
The sweetened condensed milk makes the fudge creamy and helps it set properly without needing a candy thermometer. The dark chocolate gives a rich chocolate flavor that's not too bitter or too sweet. The butter makes the fudge smooth and helps it melt in your mouth. Vanilla adds a warm flavor that makes the chocolate taste even better. And the little bit of salt is my special trick - it balances the sweetness and makes the chocolate flavor stronger.
- Sweetened condensed milk - The base that gives this fudge its creamy texture
- Dark chocolate (50-70% cocoa solids), finely chopped - Not chocolate chips
- Unsalted butter - Adds richness and helps create that melt-in-your-mouth texture
- Pure vanilla extract - Enhances the chocolate flavor with subtle warmth
- Fine sea salt (optional) - Balances the sweetness and intensifies the chocolate flavor
- Optional toppings: Sprinkles, chopped nuts, flaky sea salt, or crushed candy
See recipe card for quantities.
Instructions
- First, line an 8-inch square baking pan with parchment paper. Make sure some paper hangs over the edges so you can easily lift the fudge out later.
- Next, put the condensed milk, chopped dark chocolate, and butter in a heavy saucepan. Heat it over low heat, stirring gently the whole time, until everything melts together and looks smooth and shiny. Once it looks glossy, remove it from the heat right away so it doesn't burn.
- Add the vanilla extract and salt (if using) and stir until mixed in. Then pour the mixture into your lined baking pan and smooth the top with a spatula.
- Cover the pan with plastic wrap, pressing it directly onto the fudge surface. Put it in the refrigerator for 2-3 hours or overnight until it's completely firm.
5. Once the fudge is set, use the parchment paper to lift it out of the pan. Put it on a cutting board and cut into 36 squares with a sharp knife. Store in an airtight container.
Microwave Option: If you prefer, you can put the chocolate, condensed milk, and butter in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring well between each heating, until melted and smooth. Then add vanilla and salt, and continue with the pouring and cooling steps.
Substitutions
- Condensed Milk: For a dairy-free version, use coconut condensed milk
- Dark Chocolate: Milk chocolate can be substituted but will create a softer, sweeter fudge
- Unsalted Butter: Salted butter works fine – just omit the added salt. For dairy-free, use coconut oil (reduce to 75g)
- Vanilla Extract: Substitute with almond extract, coffee extract, or any flavor that complements chocolate
- Sweetener Boost: For extra sweetness, add 2 tablespoons of honey or maple syrup with the condensed milk
- Cocoa Intensity: To intensify chocolate flavor without sweetness, add 1 tablespoon unsweetened cocoa powder
- Keto-Friendly Option: Use sugar-free dark chocolate and sugar-free condensed milk (note: texture will differ)
Variations
- Mint Chocolate: Add ½ teaspoon peppermint extract instead of vanilla
- Mocha Fudge: Add 1 tablespoon instant espresso powder to the melting ingredients
- Orange Chocolate: Add 1 teaspoon orange extract and 1 tablespoon orange zest
- Spiced Chocolate: Add ¼ teaspoon cinnamon, a pinch of cayenne, and a pinch of nutmeg
- Nutty Variations: Fold in ½ cup of toasted chopped walnuts, pecans, or almonds before setting
- Crunchy Surprise: Add ½ cup of rice krispies for a light crunch throughout
- Marshmallow Dream: Fold in ¼ cup mini marshmallows after removing from heat (they'll partially melt)
- Cookie Crumb: Mix in ⅓ cup crushed Oreo cookies or graham cracker crumbs
Troubleshooting
If your fudge turns out too soft, you might have used milk chocolate instead of dark chocolate, or perhaps it needs more time to set in the refrigerator. Another possibility is that you used incorrect amounts of butter. Simply return it to the refrigerator for a longer setting time, or if you're in a hurry, pop it in the freezer for about 30 minutes.
For fudge that's too hard or crumbly, the chocolate mixture may have been overheated or the ingredient proportions might be off. Let it soften slightly at room temperature before serving to improve the texture.
A grainy texture typically means the mixture overheated or wasn't stirred enough during melting, or the chocolate may have seized. For the best results in future batches, ensure slow, gentle heating and constant stirring.
If you notice butter separation while cooking, it means the heat was too high. Catch this early by removing from heat immediately and stirring vigorously until the mixture comes back together.
Storage
Counter Storage: In cool weather, fudge can be stored in an airtight container at room temperature for 1-2 weeks. Place parchment paper between layers to prevent sticking.
Refrigerator Storage: For best results, especially in warm or humid environments, store in an airtight container in the refrigerator for up to 3 weeks. Allow to come to room temperature for 10 minutes before serving for optimal flavor and texture.
Top Tips
Chop chocolate finely - Smaller pieces melt more quickly and evenly, reducing the risk of overheating.
Low and slow is key - Keep your heat low and be patient. Rushing with higher heat can cause the chocolate to seize or the butter to separate.
Watch for the shine - When the mixture becomes glossy and smooth, it's done. Continuing to heat past this point risks breaking the emulsion.
Cool at room temperature first - Let the fudge cool for about 10 minutes at room temperature before refrigerating to prevent condensation and sugar bloom.
Clean cuts - Dip your knife in hot water and wipe clean between cuts for professional-looking edges.
FAQ
Chocolate chips contain stabilizers that help them maintain their shape when baked. These stabilizers make them melt differently than baking chocolate, often requiring more heat which can cause the fudge mixture to break.
This particular recipe relies on condensed milk for its texture and setting properties. For a traditional fudge without condensed milk, you'd need to use granulated sugar, cream, and a candy thermometer with a different method entirely.
The most common reasons are using milk instead of dark chocolate, not allowing enough chilling time, or mismeasuring ingredients. If your fudge is too soft after the recommended chilling time, you can place it in the freezer for 30-60 minutes.
The mixture should be completely smooth with no visible chocolate pieces. It will look glossy and silky. If it starts to look grainy or the butter separates, you've overheated it.
Yes! Use a 9×13-inch pan instead of an 8-inch square pan. The setting time may need to be increased by 1-2 hours.
Use dark chocolate with a higher cocoa percentage (70-85%) and be sure to include the salt, which balances sweetness. You could also add a tablespoon of unsweetened cocoa powder to the mixture.
Graininess usually results from crystallization, which can happen if the mixture is overheated or if sugar crystals form during cooling. Ensure gentle, slow heating and avoid stirring once the fudge begins to cool.
Absolutely! This fudge makes an excellent layer in brownies, cheesecakes, or as a filling between cake layers. For a softer texture better suited to layering, reduce the chocolate by 50g.
Related
Looking for other recipes like this? Try these:
Easy Dark Chocolate Fudge
Equipment
- Heavy-based medium saucepan Essential for even heat distribution to prevent scorching and ensure smooth melting
- Silicone spatula The flexible edge helps scrape every bit of chocolate mixture from the pan and prevents scratching
- 8-inch square baking pan Creates the perfect thickness for classic fudge squares
- Parchment paper Makes removal and cutting clean and simple
- Sharp knife For clean cuts through the set fudge
- Measuring cups and spoons For precise ingredient measurement
- Optional: Microwave-safe bowl If using the microwave method instead of stovetop
Ingredients
- 1 can 395g/14oz sweetened condensed milk The base that gives this fudge its creamy texture
- 450 g 1lb dark chocolate (50-70% cocoa solids), finely chopped - Not chocolate chips
- 85 g ½ cup/1 stick/4oz unsalted butter - Adds richness and helps create that melt-in-your-mouth texture
- ½ teaspoon pure vanilla extract - Enhances the chocolate flavor with subtle warmth
- ¼ teaspoon fine sea salt optional - Balances the sweetness and intensifies the chocolate flavor
- Optional toppings: Sprinkles chopped nuts, flaky sea salt, or crushed candy
Instructions
- First, line an 8-inch square baking pan with parchment paper. Make sure some paper hangs over the edges so you can easily lift the fudge out later.
- Next, put the condensed milk, chopped dark chocolate, and butter in a heavy saucepan. Heat it over low heat, stirring gently the whole time, until everything melts together and looks smooth and shiny. Once it looks glossy, remove it from the heat right away so it doesn't burn.
- Add the vanilla extract and salt (if using) and stir until mixed in. Then pour the mixture into your lined baking pan and smooth the top with a spatula.
- Cover the pan with plastic wrap, pressing it directly onto the fudge surface. Put it in the refrigerator for 2-3 hours or overnight until it's completely firm.
- Once the fudge is set, use the parchment paper to lift it out of the pan. Put it on a cutting board and cut into 36 squares with a sharp knife. Store in an airtight container.
- Microwave Option: If you prefer, you can put the chocolate, condensed milk, and butter in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring well between each heating, until melted and smooth. Then add vanilla and salt, and continue with the pouring and cooling steps.
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