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The Ultimate Easy Homemade Fudge Recipe (So Creamy & Perfect Every Time!)

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This classic homemade chocolate fudge recipe is smooth, creamy, and incredibly easy to make with just 5 simple ingredients. No candy thermometer required! Perfect for holidays, gifts, or anytime you’re craving rich, melt-in-your-mouth chocolate fudge that tastes better than anything from a candy shop.

Ingredients

Scale
  • 3 cups (18 oz) semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 4 tablespoons (½ stick) unsalted butter, cut into pieces
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon salt
  • Optional: 1 cup chopped walnuts or pecans

Instructions

  • Prepare your pan: Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal. Lightly spray with non-stick cooking spray or brush with butter. Set aside.
  • Combine base ingredients: In a medium heavy-bottomed saucepan, combine the chocolate chips, sweetened condensed milk, butter, and salt. Place over low heat.
  • Melt the mixture: Stir constantly with a wooden spoon or heat-resistant spatula until the chocolate chips are completely melted and the mixture is smooth and glossy. This should take about 5-7 minutes. Keep the heat low to prevent scorching—patience is key here!
  • Add vanilla: Once the mixture is completely smooth with no lumps, remove the saucepan from heat. Stir in the vanilla extract until well combined. The mixture should be thick, shiny, and beautifully smooth.
  • Add mix-ins (optional): If you’re adding nuts or other mix-ins, fold them in now, working quickly before the fudge begins to set.
  • Pour and spread: Immediately pour the fudge mixture into your prepared pan. Use a spatula to spread it evenly into all corners, smoothing the top surface. Work relatively quickly as the fudge will start to set.
  • Cool completely: Allow the fudge to cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 2 hours or until completely firm and set.
  • Cut into squares: Once fully set, use the parchment paper overhang to lift the fudge out of the pan. Place on a cutting board. Using a sharp knife (wiped clean between cuts for neat edges), cut into 1-inch squares or your desired size.
  • Serve and enjoy: Arrange on a serving plate or package as gifts. Store in an airtight container with parchment paper between layers.

Notes

  • Temperature is crucial: Keep the heat on low while melting to prevent the chocolate from seizing or burning. If the mixture looks grainy, your heat was too high.
  • Microwave method: Combine chocolate chips, sweetened condensed milk, butter, and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth (about 2-3 minutes total). Stir in vanilla and proceed with recipe.
  • Clean cuts: For the neatest squares, warm your knife under hot water, dry it, then cut. Repeat between cuts.
  • Consistency check: The mixture should be thick enough to hold its shape but still pourable. If it’s too thin, it may not set properly; if too thick, it will be difficult to spread.
  • Don’t skip the cooling: The fudge needs adequate time to set completely or it will be too soft to cut cleanly.

Nutrition

Find it online: https://focialy.com/fudge-recipe/