You only need three ingredients to make this super decadent, insanely delicious, homemade chocolate fudge. I love to have this fudge made and stored at home just for when I am craving something sweet and chocolatey, and it fills that craving every. single. time. It comes together in 5 minutes and only takes 30 minutes in the freezer to set.
Why you will love this easy homemade chocolate fudge
- It's so simple to make. This recipe only requires three ingredients: chocolate, sweetened condensed milk, and vanilla extract. The only step is melting the chocolate and condensed milk together, then stirring in the vanilla. Easy peasy!
- It's so decadent. If you're a chocolate lover, this is the dessert for you. This chocolate fudge is, well... fudgy. Every bite is more and more indulgent than the last.
- Sweetened condensed milk: one 14 oz can of sweetened condensed milk is used in this recipe. The condensed milk makes for a super smooth texture, and it adds sweetness to the mixture.
- Chocolate: I like to use a combination of semi-sweet and dark chocolate, but any chocolate will work here! Milk chocolate may be a little too sweet, but if you are a milk chocolate lover, definitely give it a try! Make sure to use good quality chocolate here - preferably from a chocolate bar and not chocolate chips.
- Vanilla extract: it may seem counterintuitive to add vanilla extract to a chocolate dessert, but vanilla extract really just enhances all of the other flavors.
- Chop your chocolate. Finely chop your chocolate - this will make it easier to melt.
- Combine ingredients. In a large pot, melt the chopped chocolate with the sweetened condensed milk while continuously stirring. Add the vanilla extract and stir to combine.
- Leave to set. Spread the mixture into an even layer in an 8x8 inch pan. Top with flaky salt, sprinkles, etc.! Leave to set in the fridge or freezer.
- Slice and enjoy! Use a sharp knife to slice the chocolate into squares and enjoy! Store in an airtight container in the fridge.
Chocolate fudge tips
This homemade chocolate fudge recipe is really easy to make, but make sure to follow these tips for professional-level fudge.
Use good quality chocolate.
Good quality chocolate is key for a silky and smooth fudge. This means use chopped chocolate from a bar and not chocolate chips. Chocolate chips have an agent in them to help them keep their shape when heated. Therefore, they do not melt as easily as chopped chocolate from a bar would.
Dust your pan with cocoa powder.
Once you line your pan with parchment paper, dust a bit of cocoa powder on the parchment before adding the chocolate mixture. The dust will help the fudge not stick to the parchment paper.
Make sure to not overheat the pan as this can burn the chocolate, as well as make it seize up. Seized chocolate is basically a thick sludge of chocolate that can barely be mixed. The texture is completely ruined with seized chocolate.
- Flaky salt. If you are a salty-sweet lover, topping this chocolate fudge with a bit of flaky sea salt is *mwah* chef's kiss.
- Sprinkles. Sprinkles are a cute and delicious way to elevate this fudge.
- Caramel. For an even more decadent fudge, drizzle a bit of caramel right on top!
- Nuts. Chopped nuts like pecans, walnuts, or hazelnuts make for a perfect crunch and texture variation.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
Other recipes you may like
- Dark Chocolate Thumbprint Cookies
- Oreo Stuffed Chocolate Chip Cookies
- Chocolate Caramel Thumbprint Cookies
- Homemade Twix Bars
Easy Homemade Chocolate Fudge
- 14 oz sweetened condensed milk
- 12 oz (340 grams) chopped semi-sweet/dark/milk chocolate any work! I like a combination of semi-sweet and dark
- 1 teaspoon vanilla extract
- flaky salt optional
- sprinkles optional
- Line an 8x8 inch square pan with parchment paper with overhang on at least two sides. This will make it easier to remove the fudge from the pan.
- Dust the parchment paper with cocoa powder - this will prevent the fudge from sticking to the paper. Set aside.
- Finely chop the chocolate and place in a large pot with the sweetened condensed milk.
- Over low-medium heat, melt the chocolate and sweetened condensed milk together while constantly stirring.
- Once completely melted, stir in the vanilla extract.
- Spread the mixture into an even layer in the prepared pan. Top with sprinkles or flaky salt if desired.
- Place the pan in the fridge until the fudge is set - about one hour. You can also put the pan in the freezer to speed this step up.
- Slice the fudge with a sharp knife and enjoy! Store in an airtight container in the fridge.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!