How to Make Chocolate Fudge
Making fudge at home is quicker and simpler than you might think! Basic chocolate fudge only calls for 4 ingredients, can be made in less than 10 minutes, and the results are absolutely delicious!
OVERVIEW
- Skill Level: Beginner
- Techniques Used: How to Melt Chocolate in the Microwave, DIY Double Boiler
Learning how to make fudge is one of those basic baking skills to keep in your back pocket to use for endless variations. I love master recipes that are easy to customize – you can make so many different flavors depending on what you have on hand!
And if you’ve never made basic fudge before, you might be surprised that it comes together in just 10 minutes!
Why I love to make chocolate fudge
- This easy fudge recipe is fully customizable. Make delicious flavors like Peppermint Chocolate Fudge, Nut Fudge, or Spicy Mexican Chocolate Fudge – the possibilities are endless!
- The base recipe for chocolate fudge is made with only 4 simple ingredients and the classic version is delicious on its own without add-ins.
- Learning how to make fudge is so easy! It involves melting the ingredients together and then letting them set. That’s it!
- No corn syrup! Some homemade fudge recipes call for corn syrup which tends to have a greasy texture.
What is Fudge?
Fudge is a candy made of sugar, milk, butter and (most commonly) chocolate. The very traditional way of making fudge requires making a sugar syrup that is cooked to a specific temperature, then cooled and beaten until it thickens.
However, there are many fudge recipes that call for the use of marshmallows or sweetened condensed milk in place of the sugar syrup as an easier way of making this delicious sweet treat.
Ingredients in Chocolate Fudge
Basic chocolate fudge requires so few ingredients it almost feels like cheating when you end up with the final product. Because of the short ingredient list, it’s important to use high quality ingredients in this homemade fudge recipe.
Chocolate: The specific type of chocolate used in a chocolate fudge recipe is extremely important. I prefer to use either high quality dark or bittersweet chocolate. Even if you enjoy a sweeter type of chocolate, keep in mind that sweetened condensed milk contains a large ratio of sugar that will sweeten up the fudge. I find that dark chocolate is the perfect balance to that sweetness.
While milk chocolate or a lower quality of chocolate can be used in this recipe, it is not ideal.
Sweetened condensed milk: Sweetened condensed milk only contains two ingredients: sugar and milk. It is a condensed form of milk, meaning most of the water has been evaporated out and mixed with a sugar syrup. The end product is a pre-made version of what you would end up with if you were to make fudge the old fashioned way with cooked sugar and milk syrup.
If you can’t find sweetened condensed milk at your grocery store, do NOT use evaporated milk (it is not the same). Instead, make your own homemade sweetened condensed milk.
Unsalted Butter: We use just a little bit of butter which adds extra richness and creates a smooth and creamy fudge.
Salt: While some homemade fudge recipes do not call for salt, I find it essential for balancing out the sweetness of the condensed milk.
Flavor Variations
This recipe results in a classic chocolate fudge flavor which is wonderful all on its own. To mix it up, add additional flavors and toppings for next time!
- Nut Fudge: After melting the fudge, stir in 100 grams (1 cup) roughly chopped and toasted nuts (here’s how to toast pecans!). After pressing the fudge mixture into the tin, press additional pieces of nut directly on top.
- Spicy Mexican Chocolate Fudge: Add 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, and ¼- ½ teaspoon of cayenne pepper into the bowl with all of your ingredients before melting them together.
- Chocolate Peppermint Fudge: Add 1 teaspoon peppermint extract into the bowl with all of the ingredients before melting them together. After smoothing the fudge out into the pan, top with chopped peppermint candies or candy canes. Gently press the candy into the fudge so the pieces stick. I love making this version for the holiday season!
- Chocolate Caramel Fudge: Drizzle about ½ cup of caramel sauce over the chocolate fudge once it is already in the pan and use a butter knife to swirl it through. If the sauce is too thick, microwave it for a few seconds until it’s a pourable consistency. Sprinkle flaky salt over the top of the fudge before it sets.
- Peanut Butter Fudge Recipe: Measure out about ½ cup of peanut butter and microwave for a few seconds until it’s a pourable consistency. Drizzle it over the chocolate fudge once it is already in the pan and use a butter knife to swirl it through. This version is perfect for any time of year.
How to Make Chocolate Fudge
It doesn’t get much easier than homemade chocolate fudge! Melt chocolate with sweetened condensed milk, butter, and salt using the Stovetop Method or the Microwave Method.
How to make fudge on the stovetop
Making fudge on the stovetop is my preferred method. It is the best way to ensure the chocolate melts slowly and doesn’t seize up.
To do this, you need to set up a double boiler. A double boiler is a pot of simmering water that a heat-proof bowl sits over. The steam from the simmering water will slowly melt the chocolate. If you were to add chocolate directly into a pot over even the lowest heat, the chocolate will heat up too quickly at too high of a temperature and seize.
Put all of the basic ingredients for the fudge into a bowl and place that bowl over a pot of simmering water. Stir frequently until everything melts into a smooth consistency (it will take several minutes to fully melt). This is a large amount of choocolate so take your time and do not rush the process. Carefully remove the bowl from the pot and stir in any flavorings or mix-ins.
How to Make Fudge in the Microwave
I do not prefer this method because if you aren’t diligent about standing by and watching it closely, you can easily ruin your fudge. That said, this does work if you stay right by the microwave and keep a close eye on it!
Place all of the ingredients into a microwavable bowl. Place the bowl in the microwave and heat for 45 seconds on high. Stir the mixture thoroughly, being sure to scrape the bottom and sides of the bowl. Heat for 30 more seconds and stir the mixture again.
Heat in 15 second increments, stirring in between, until the mixture is a smooth consistency. This should take several minutes from start to finish. Do not rush the process. The mixture will be very thick, almost like a dough.
When stirring the mixture, avoid using a wooden spoon as the chocolate will stick to the wood. I like to use a silicone spatula.
After the chocolate mixture is melted
Line a square baking pan with aluminum foil, parchment paper, or wax paper. Use the back of a spoon, rubber spatula, or offset spatula to spread the fudge in an even layer in the pan, making sure the fudge touches the sides of the pan.
If you are adding any toppings like coarse salt or chopped nuts, sprinkle them on now and press them into the fudge so they stick.
Allow the fudge to rest at room temperature for at least 3 hours or in the refrigerator for at least 2 hours to fully set before cutting.
How to Store Chocolate Fudge
Room Temperature or Refrigerator: Store fudge in an airtight container at room temperature for about 1 week or in the refrigerator for up to 3 weeks.
Freezer: After fully setting, cut the fudge into individual slices. Wrap each slice in parchment paper or plastic wrap and place in a freezer bag. Do not stack layers of unwrapped fudge as the layers will stick together. Freeze for up to 2 months. Let thaw in the refrigerator for about one hour and then at room temperature for about 30 minutes before serving.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this easy chocolate fudge recipe, you might like to try these other candy recipes.
Basic Chocolate Fudge
This basic fudge recipe can be made on the stovetop or in the microwave and uses sweetened condensed milk to make the process quick and easy. No candy thermometer required!
Ingredients
- 900 grams (2 pounds, 32 ounces) good quality chocolate or chocolate chips (I like to use bittersweet or dark chocolate, I suggest using a chocolate that you like eating on its own since it's the star flavor of the fudge)
- 792 grams (28 ounces, 2 cans) sweetened condensed milk
- 56 grams (¼ cup) unsalted butter, cut into small pieces
- 1 teaspoon kosher salt
Instructions
PREP
- Line an 8x8 inch (20x20 cm) or 9x9 inch (23x23 cm) baking pan with foil, parchment paper, or wax paper.
- If you are not using chocolate chips, roughly chop the chocolate (900 grams/ 2 pounds) and place it in a medium to large heatproof (or microwavable) bowl.
- Add the sweetened condensed milk (792 grams/ 28 ounces), diced butter (56 grams/ ¼ cup), and salt (1 teaspoon) into the bowl.
- Choose which method below you will utilize to melt the chocolate.
Stovetop Method
- Setup a double boiler: Fill a medium saucepan with about 2 inches (5 cm) of water. Place on the stove and turn to medium heat and bring the water to a simmer. Turn the heat down to low. Set the bowl over the saucepan of simmering water, making sure that the bowl is not touching the water. If the water is touching the bowl, pour out some of the water.
- Use a rubber spatula to stir the mixture as the chocolate begins to melt until you have a smooth texture and all of the chocolate is melted. The mixture will be very thick, almost like a dough.
Microwave Method
- Place the microwavable bowl of chocolate into the microwave and heat for 45 seconds on high. Stir the mixture thoroughly being sure to scrape the bottom and sides of the bowl. Heat for 30 more seconds and stir the mixture again. Heat in 15 second increments, stirring in between, until the mixture is a smooth consistency. This should take about a 2-4 minutes from start to finish. The mixture will be very thick, almost like a dough.
After fudge is melted
- Spread the fudge into the prepared pan using the back of a spoon, rubber spatula, or offset spatula. Spread until it is evenly spread and smooth on top.
- Allow to sit at room temperature for at least 3 hours or in the refrigerator for at least 2 hours to set before cutting. Slice 4 rows by 4 columns to make 16 large squares or 6 rows by 6 columns to make 36 small squares.
- The fudge can be stored in an airtight container at room temperature for about 1 week or in the refrigerator for up to 3 weeks.
Notes
Pan Size: You can spread the melted fudge into smaller tins to give as gifts or spread into a 9x13 inch (23x33 cm) pan for thinner fudge.
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40 Comments on “How to Make Chocolate Fudge”
If I want to make a boozy fudge, how much alcohol should I use.?Also, when should I add it?
I like your style Luisa! You can add up to 1/4 cup of “booze” to this! Add it right in the bowl with your other ingredients before you melt! I would do it with the stovetop method!
I followed the above recipe EXACTLY using bittersweet Callbault chocolate! It turned out very bitter and not smooth looking like normal fudge at all!!! The condensed milk was not enough to sweeten it. This was a total waste of money and good ingredients!!
Hi Mike, I’m so sorry here to hear this didn’t work out for you. I’m a little stumped because I have made this recipe many many times with varying percentages of chocolate (as high as 90%) and it is always plenty sweet. Can I ask if there is any possibility that you used evaporated milk instead of sweetened condensed milk? And if you definitely used sweetened condensed milk, can I ask what brand?
Hi Bettie. I used Eagle Brand sweetened condensed milk. I used a double boiler. When it was fully melted I thought it would be more liquidy than it was. Thanks
I am going to make it again today to see if there is any reason that you would have had this problem. I will also use Eagle Brand to test it. What percentage of chocolate was the bittersweet Callbault chocolate you used? They have varying percentages of their bittersweet. Also, do you like bittersweet chocolate in general? I would suggest using a chocolate that you like to eat as is for this recipe. Because there is so much sugar in the sweetened condensed milk the fudge will definitely taste sweeter than the chocolate does on its own, but if you only like very sweet chocolate then a semi-sweet might be better for you.
Also, the mixture will not be liquidy. It will be quite thick. Almost like a dough. You have to use a spatula or back of a spoon to spread it into the pan.
Hi. Sorry I couldn’t respond sooner. I typically eat 80% chocolate. I think I thought this fudge would be like other fudge. I also thought the milk would make it sweet given the amount of sugar in it. I gave it to my family and they thought it was very good, not too sweet.
I’m glad to hear your family enjoyed it! If I can be of any further help, please don’t hesitate to reach out. Happy New Year!
your fudge is gorgeous and perfect! And I love that it’s not overly sweet the way some fudge can be!
Thanks, Kayle!! <3
Amazing Recipe. I’ve tried it at home. Everyone liked it so much. Thank You so much!!
So glad you enjoyed it Kunal!
Never got thick like dough. Stayed liquified while cooking it.
Oh & bettie i used sweetened condensed milk not evaporated milk
I forgot to line my pyrex glass container with parchment paper!! 🙁 Is this a major problem? Will I ever get it out in perfect squares now? Thank you! Recipe worked great and tastes awesome so far!
Hi Emily! I think you should be able to loosen it by running a butter knife around the edges after it is completely firm! Glad you enjoyed the recipe!
I added sweetened condensed milk two table spoons of butter due to the butter being salted i did not add salt. I boiled water placed bowl over pot of boiling water, mixed in 1 pound of cake icing. It all melted into a liquid and remains a liquid after refrigerator fo 4 hours and setting out for 4 hours.
Its a great tasting mix
What can i do
Hi Kenneth, were you making a different fudge recipe? Or were you trying to substitute cake icing for the solid chocolate? I’m afraid if you do not melt down solid chocolate in this recipe it will not solidify. That is really a key ingredient. You can likely use what you made as a frosting, but I don’t think it will ever solidify as a fudge.
Hi Bettie, wouldn it be possible to mix in mini marshmallows into this recipe? Can you think of any pitfalls I may encounter and possible solutions to using such a soft mix-in to this fudge recipe? Thanks!
-Meg
Hi Meg! You can definitely mix in mini marshmallows! That should work well and will be delicious!
First time to ever make fudge! Was surprised how simple it is to make following your recipe! Love it!
I’m so glad to hear that Randall! That is awesome!
My water started out at simmering and eventually got to a boil. My fudge not got super dough like. Thought is was ok and I had it set in the fridge for an hour. Then room temp for 45 min. It never thickened to fudge consistency. It taste great but it’s not really a fudge. Where could I have gone wrong? The only change I made was I used half the salt to test the first batch’s flavor.
I’m going to update the recipe to specify to make sure you are using sweetened condensed milk instead of evaporated milk. The cans look so similar. I’m fairly certain that is what happened. That is what this sounds like. If not, I’m really not sure what could have caused this. That is very strane.
The “fudge” also has a big shine to it which I normally do not see in fudge. I also used semi sweet cause I prefer that to bitter sweet. I also used a baking chocolate aposed to chocolate chips. I’m pretty bummed round 1 failed trying to make this for Christmas. Any help is very appreciated.
Hi Rich, it really sounds like what happens if you accidentally use evaporated milk instead of sweetened condensed milk. Do you think it’s possible this is what happened?
I just made this. Followed all the ingredients and directions. It is DELICIOUS. The fudge I was hoping for. So easy as well. Thank you so much!
That is so great to hear Mia! I’m so glad you enjoyed it!
Hi Bettie! Can i substitute the chocolate with peanut butter?
Hi Holly! The ratios for making peanut butter fudge is a little different. I play to do a post about it soon, but there are a lot of amazing peanut butter fudge recipes out there!
HI
If I just wanted make vanilla fudge could i just omit the chocolate or do I need to replace the the chocolate with something tic get the right consistency
Thanks
One of the best CHOCOLATE FUDGE recipe i seen.
I tried and its taste is very heart melting, everyone just loved it.
will make again
thanks for this BAKER BETTIE
Hello Bettie, if you want to add liquor, such as Jack Daniels, how do adjust the recipe for the correct consistency? Thank you, Amy
looking for really old recipe where you add the butter and baking choc. squares and vanilla after it goes to soft ball but before it completely cools. comes out a light brown-a kind of brown I’ve never seen except in that fudge. might have marshmellow too.
made with my mom in her mirro aluminum pot 😉
You are a great teacher Bettie, love all your recipes. Thank you so much,
You’re welcome!
Hi, Bettie. I’m new to your website and am eager to try some of your recipes. I want to make truffles for Christmas gifts, but need to mail some of them. The fudge interests me because it is shelf-stable for a week (as opposed to ganache). Would the texture of this work to make truffle-size balls and coat them in cocoa powder, or is it too soft? Thanks!
Can white chocolate chips be used in this recipe?
I would suggest finding a specific recipe for white chocolate fudge. White chocolate has a different water content so the ratio will be off.
The ingredients for fudge was brought to me. But the person brought evaporated milk instead of sweetened condensed milk. Will this sill work for the fudge?. I’m sure I will have to add more suger.