Easy Dark Chocolate Fudge
Rich, foolproof dark chocolate fudge made with just five pantry staples. This no-thermometer recipe delivers professional-quality results in 20 minutes active time. Intensely chocolatey with a velvety-smooth texture that melts on the tongue, creating an indulgent treat perfect for gifting or satisfying serious chocolate cravings.
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.
Nutrition
Serving: 27gCalories: 127kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 33mgPotassium: 131mgFiber: 1gSugar: 9gVitamin C: 0.3mgCalcium: 41mgIron: 2mg
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