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Easy Chocolate Fudge
This easy chocolate fudge recipe is made with just 3 ingredients and is full of rich chocolate flavor! A simple Christmas or holiday gift you’ll love.
Prep: 10min
Total: 11min
Yield: 20
Serving Size: 1 Piece
Nutrition Facts: servingSize 1 Piece, calories 159 calories, Sugar 21.9 g, Sodium 27.2 mg, Fat 7 g, Saturated Fat 4.4 g, Trans Fat 0 g, Carbohydrate 23.2 g, Fiber 1.3 g, Protein 3 g, Cholesterol 7.3 mg
Ingredients:
- 2 cups (12oz) semi sweet chocolate chips (do not use milk chocolate)
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
Instruction:
- Line a 9×9 square pan with parchment paper that covers the sides of the pan.
- 2. Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
- 3. Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
- 4. Refrigerate the fudge until firm, 2-3 hours.
- 5. Cut the fudge while it’s still cold (right out the the fridge) and store in an air tight container. Fudge can be stored at either room temperature or the fridge. It will be softer at room temperature.
Foolproof Chocolate Fudge
This Foolproof Chocolate Fudge is made with semi-sweet chocolate, sweetened condensed milk, butter, salt and vanilla extract. Nuts are optional! A great holiday gift for chocolate lovers!
Prep: 10min
Total: 140min
Yield: 1
Ingredients:
- (1) 14 ounce can sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 20 ounces semi-sweet chocolate, roughly chopped
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- Flaky sea salt, for sprinkling, optional
Instruction:
- Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside.
- In a large, heatproof bowl combine the sweetened condensed milk, vanilla extract, chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes.
- Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt, if using. Refrigerate for at least 2 hours.
- Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board.
- Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.
Easy Chocolate Fudge Recipe
FAQ
What is the secret to perfect fudge?
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. …
- Avoid Stirring Once the Mixture Comes to a Simmer. …
- Beat Thoroughly.
What’s the difference between fudge and chocolate fudge?
What makes high quality fudge?
It should hold together well without being too hard and, above all, has to be melty and silky in your mouth. It’s the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy.
Is fudge better with semi sweet or milk chocolate?
