When I think of Fudge, I think of two scenarios: a bustling county fair or a Christmas spread. Either way you slice it (pun intended), it’s also one of the best candies to make at home! This Chocolate Fudge Recipe is super easy to make, uses just 5 ingredients, and comes together in 10 minutes FLAT. It’s rich and chocolatey with the perfect amount of chew, making it a decadent treat that feels extra special.
Long gone are the days of over-complicated homemade candy recipes. My easy fudge recipe tastes similar to the old-fashioned kind, but you don’t need a candy thermometer to make it! I melt salted butter, semi-sweet chocolate chips, sweetened condensed milk, and vanilla together, then mix in some chopped walnuts. It only takes a few minutes on the stove to make this creamy candy, and the rest of the magic happens in the fridge. Like our cookie butter fudge, this recipe would make a great gift, and I can’t wait for you to try it!
What’s in this Easy Fudge Recipe?
Here’s a run-down of the simple ingredients needed to make this fudge recipe. Scroll down to the recipe card below for the exact measurements.
- Salted Butter: Adds a delicious richness, and the salt helps to balance the sweetness (which would be very overpowering without it!) I also use some to grease my parchment paper to stop the fudge from sticking.
- Semi-Sweet Chocolate Chips: I use semi-sweet chocolate chips to add a delicious chocolate flavor.
- Sweetened Condensed Milk: This is essential to make the batter thick and creamy. It’s basically sugar and milk that has been cooked down together, so it’s a key ingredient for both sweetness and texture. Don’t use evaporated milk, as it won’t work the same!
- Vanilla Extract: For added flavor.
- Walnuts: I like mixing finely chopped walnuts into my melted chocolate mixture, and then I sprinkle some on top before chilling. It adds a nice crunch and nutty flavor to the otherwise smooth candy.
Variations to Try
This recipe for chocolate fudge is the perfect base recipe to play around with! The walnuts on top are a must, in my opinion, but you can sprinkle on whatever toppings you like best: a sprinkle of coarse sea salt, espresso beans, candied pecans, or crumbled shards of peanut brittle. You could even use a different chocolate chip, say peanut butter or white chocolate! For a dairy-free option, this recipe also works great with margarine, coconut condensed milk, and dairy-free chocolate chips—yum.
Tips for Success
- Chop the walnuts up very small. I like my walnuts to be very finely chopped so they’re not too overwhelming in each bite. Carefully dice any overly large walnuts before mixing them with the other ingredients and sprinkling on top.
- Have your pan prepped and ready! I always prep my baking pan with a greased piece of parchment paper before starting the recipe. Once everything is melded and removed from the heat, it can set quickly, so you have to move fast!
- Prevent the mixture from seizing up. Start by heating everything over medium-low heat, then turn it up to medium until the chocolate starts melting. I then turn it down to low to finish it off. Doing this speeds up the melting process without causing the chocolate to seize up, which can happen if it’s heated too quickly.
- Keep an eye on the batter. Your batter is ready to be chilled once it’s smooth and glossy in texture (see my process photos below for a visual.) Take it off the heat at this point to avoid overcooking.
- Chill before cutting. Let the batter set in the refrigerator before cutting into it. This took about 2-3 hours for me.
Proper Storage
Pop your homemade fudge into an airtight container, with parchment paper between each layer, and store it at room temperature for up to a week or in the refrigerator for up to 2 weeks. You can even freeze this recipe for up to 3 months! Let it thaw at room temperature before serving.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Chocolate Fudge Recipe
Ingredients
- 3 tablespoons + 1/2 tablespoon salted butter , divided
- 2 & 1/2 cups semi-sweet chocolate chips
- 14 ounce can sweetened condensed milk
- 1/4 cup + 2 tablespoons walnuts , finely chopped, divided
- 1/2 teaspoon vanilla extract
Instructions
- Butter parchment paper with 1/2 tablespoon salted butter and use it to line a 8×8” baking dish. Set aside. (I find it’s helpful to dot a little butter on the dish itself underneath the parchment so it sticks, because this batter is sticky and thick!)
- In a small saucepan or pot over medium-low heat, add 2 & 1/2 cups of semi sweet chocolate chips, 3 tablespoons of salted butter, a 14 ounce can sweetened condensed milk, 1/4 cup finely chopped walnuts, and 1/2 teaspoon of vanilla extract.
- Turn heat up to medium for 1-2 minutes, stirring constantly. The mixture will begin to slowly melt. Once you see the chocolate chips begin to lose their shape, turn the heat back down to low, continuing to stir.
- Once the batter is smooth, very thick, and glossy, use a spoon or rubber spatula to scoop it out and into your buttered and parchment-lined baking dish.
- You need to work fast, so smooth it out quickly!
- Sprinkle over 2 tablespoons walnuts or your desired toppings.
- Transfer to the refrigerator to chill for 2-3 hours.
- Slice into 1 inch squares and enjoy!
This recipe was so easy and turned out amazing!!
AWESOME