Fudge
Old-school chocolate fudge — creamy, dense, and rich without being grainy. The classic method involves a candy thermometer and exact temperatures; this easier version uses sweetened condensed milk and produces nearly identical results in half the time.
Prep Time
22 min
Cook Time
24 min
Servings
6
Calories
398 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chocolate150 g
- Condensed Milk1 ½
- Butter½ cup
- Sugar¾ cup
- Eggs3
- Flour3 cups
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Chocolate150 g
- Condensed Milk1.5
- Butter0.5 cup
- Sugar0.75 cup
- Eggs3
- Flour3 cups
- Vanilla Extract1.5 tsp
Instructions
- 1
Line an 8×8 inch square pan with parchment paper, leaving overhang on two sides as 'handles' for lifting later. Don't skip this — fudge sticks to bare pans like cement.
- 2
In a heavy saucepan, combine 3 cups (18 oz) of semi-sweet chocolate chips, 1 can (14 oz) of sweetened condensed milk, 4 tablespoons of butter, and ¼ teaspoon of salt.
- 3
Heat over medium-low, stirring constantly with a silicone spatula. The chocolate will melt slowly into the condensed milk — keep stirring. After 5-6 minutes, the mixture should be smooth, glossy, and thickened.
- 4
Remove from heat. Stir in 1 teaspoon of vanilla extract and 1 cup of optional add-ins (chopped walnuts, mini marshmallows, dried cranberries, or just leave it plain).
- 5
Pour into the prepared pan. Smooth the top with the back of the spatula. If using flaky sea salt or extra nuts as topping, sprinkle now.
- 6
Refrigerate at least 4 hours (overnight is better) until completely firm. Lift out using the parchment handles, place on a cutting board, and cut into 1-inch squares with a sharp knife (warm the knife in hot water and wipe dry for cleaner cuts).
Watch how to make Fudge
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💡 Expert Tips
- 1.Stir constantly. Chocolate scorches on the bottom of the pan in seconds. Keep moving the spatula until everything is uniformly smooth.
- 2.Low heat. High heat seizes the chocolate into a grainy mess. Medium-low is the maximum you should use.
- 3.Don't try to speed-cool. Room temperature setting takes 8+ hours; fridge takes 4. Don't rush with the freezer — it can cause condensation when you cut.
- 4.Warm knife for clean cuts. Dip your knife in hot water, wipe dry, then cut. The warmth glides through fudge that would otherwise crack.
🔬 Why It Works
Traditional fudge requires precise sugar-cooking technique to achieve the right crystal structure (creamy, not grainy). Sweetened condensed milk shortcut fudge bypasses the technique by using milk that's already been concentrated and pre-sweetened — the structure is built into the ingredient. The result is functionally identical to traditional fudge but doesn't require a thermometer or candy-making expertise. Butter adds richness and helps the fudge stay tender (not dry). Salt — counter-intuitive in such a sweet dessert — amplifies the chocolate flavor.
Frequently Asked Questions
Why is my fudge grainy?▾
Can I use milk chocolate?▾
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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