Easy Chocolate Fudge
This quick and easy super creamy chocolate fudge recipe is made with chocolate chips, sweetened condensed milk, salt, and vanilla. Prepped in 15 minutes, this is a seriously simple must-have that’s perfect for cookie trays and holiday gifts!
Seeing fudge always conjurs up two distinct memories:
The first of beach trips when I was a kid, the intoxicating smell wafting from the small fudge shops that are a beach town staple. And the second of Christmas cookie trays! Growing up, I can’t remember seeing a cookie tray without little squares of chocolate fudge sitting in mini paper muffin cups scattered throughout.
While it’s forever a crowd favorite, it has a reputation for being fussy and difficult to make. I love to go the quick and easy route when it comes to fudge recipes, using sweetened condensed milk to get that wonderfully creamy texture.
This is a simple base recipe that is my go-to when I want a quick holiday treat and its possibilities are endless with flavor and add-in ideas!
The Ingredients
Only four ingredients! Are you ready?
- Semisweet Chocolate Chips – I love the Ghiradelli brand, but you can use any brand, whatever is available or your favorite. You can also use dark chocolate, or use a combination of dark chocolate chips, semi-sweet chocolate chips, milk chocolate chips, and even white chocolate chips.
- Sweetened Condensed Milk – One can, which is the “secret” ingredient to these incredibly easy fudge recipe. It ensures a smooth and creamy texture.
- Vanilla Extract + Pinch of Salt – For a wonderful extra balance of flavor.
- Chopped Nuts (Optional) – You can add these if you want or omit them completely. Walnuts are a traditional fudge add-in, but you can use any type of nuts – chopped pecans, almonds, pistachios, cashews, or peanuts.
Kitchen Tools You’ll Need
This list is also short and sweet! No special tools, no candy thermometer, just grab a few basic items and you’re all set…
- 8-inch square baking pan; any will do, but a higher edge is great.
- Silicone spatula or wooden spoon
- Saucepan (3 to 4-quart) with tall sides
How to Make This Fudge
Seriously, this fudge recipe could not be better for first-timers, or those looking for a fast version of their favorite candy! It requires just a couple of quick steps and you’ll be prepped in 15 minutes; here’s what you do:
- Line a square baking pan with aluminum foil or parchment paper.
- Melt chocolate chips, sweetened condensed milk, and salt over low heat in a saucepan. It only takes a few minutes for it all to come together in one melted, smooth mixture.
- Off heat, stir in the vanilla extract and chopped nuts, if you’re using them.
- Spread the mixture in the prepared pan in a nice even layer.
- Chill the fudge for at least 2 hours to ensure it’s firm and has set up completely.
That’s it! Your rich, creamy fudge is done… simply use the foil or parchment to lift it out of the baking dish and onto a cutting board. Use a sharp knife to cut it into small squares and enjoy!
Recipe Tips
- To make this fudge in the microwave, combine the chocolate chips, sweetened condensed milk, and salt in a medium glass bowl and heat for 3 minutes, stirring halfway through, then proceed with the rest of the recipe as written.
- To make an even creamier fudge, melt 2 cups of miniature marshmallows along with the chocolate chips, sweetened condensed milk, and salt, then proceed with the rest of the recipe as written.
- Substitute peanut butter chips for the chopped nuts.
- Try different flavor variations by adding different extracts (peppermint would be so festive!).
- Use mini cookie cutters to cut the fudge into festive shapes instead of squares.
- If your fudge is crumbly, it was overcooked or overmixed. If it isn’t setting, it wasn’t hot enough when it cooked. In both instances, you can try melting it back down and trying again. If it has a distinctive burnt flavor or smell – you will need to start with a new batch.
Storage and Packaging Instructions
- Storage Instructions: The fudge can be kept in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.
- Freezing Instructions: The fudge can be frozen in an airtight container for up to 6 months. Thaw in the refrigerator or at room temperature.
- Gifting: To package for gifts, place some pieces of fudge in a clear treat bag and tie it with a pretty ribbon.
Ready for More Fudge Recipes?
If you make this chocolate fudge recipe and love it, please stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Easy Chocolate Fudge Recipe
Ingredients
- 3 cups (510 g) semisweet chocolate chips
- 14 ounces sweetened condensed milk, 1 can
- Pinch salt
- 1½ teaspoons vanilla extract
- ½ cup (57 g) chopped nuts, optional
Instructions
- Line an 8-inch square baking pan with foil.
- Place the chocolate chips, sweetened condensed milk and salt in a medium saucepan over low heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.
- Remove from the heat and immediately stir in the vanilla and nuts (if using). Spread evenly in the prepared pan.
- Refrigerate for 2 hours, or until firm. Cut into squares and serve, or store in an airtight container at room temperature for up to 2 weeks.
Notes
- Equipment: 8-inch square pan / Silicone spatula or wooden spoon / Saucepan
- To make this fudge in the microwave, combine the chocolate chips, sweetened condensed milk, and salt in a medium glass bowl and heat for 3 minutes, stirring halfway through, then proceed with the rest of the recipe as written.
- To make an even creamier fudge, melt 2 cups of miniature marshmallows along with the chocolate chips, sweetened condensed milk, and salt, then proceed with the rest of the recipe as written.
- Substitute peanut butter chips for the chopped nuts.
- Try different flavor variations by adding different extracts (peppermint would be so festive!).
- Use mini cookie cutters to cut the fudge into festive shapes instead of squares.
- If your fudge is crumbly, it was overcooked or overmixed. If it isn’t setting, it wasn’t hot enough when it cooked. In both instances, you can try melting it back down and trying again. If it has a distinctive burnt flavor or smell – you will need to start with a new batch.
- Storage Instructions: The fudge can be kept in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.
- Freezing Instructions: The fudge can be frozen in an airtight container for up to 6 months. Thaw in the refrigerator or at room temperature.
- Gifting: To package for gifts, place some pieces of fudge in a clear treat bag and tie it with a pretty ribbon.
- Recipe from Eagle Brand
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
So easy, and delicious!
It tastes good. It feels like fudge. However, it does not taste like fudge. It tastes like what it is–tempered semi-sweet chocolate. I will stick with trying to perfect an old-fashioned fudge recipe in the future
Easy except it doesn’t set well I heated it more we will see. Also do not like the taste
Can this fudge be used to frost cake?
I was thinking the same. I think you could if you worked with it while spreadable.
I’m a huge chocolate lover, and this recipe is a game-changer! The fudge looks incredibly smooth and decadent. Kudos on breaking it down into easy steps. I’ll be making a batch (or two) this weekend!
I love it! Thank you!
Ty Ty Ty !!! MY bestest friend from high-school use to skip school just to hang out and listen to MTV and make this fudge recipe for a snack. What memories we made!
It don’t tell you how much of each ingredients you need. Please let me know. I bought 2 bags of chips and 2 cans of sweet milk. I have vanilla and salt but it don’t tell you how much
Click on “Jump to recipe”. It takes you straight to the recipe with measurements.
The easiest and best chocolate fudge ever! Its smooth and creamy until I added walnuts😉.
Fantastic! Smooth, creamy, fast and impressive! I did add mini marshmallows, and was afraid it would softten if not kept refrigerated, but it stayed firm all through holiday cookie exchange and received oodles of compliments. Adding to my holiday repetoire for gifts and family enjoyment. Thank you! :-)
Excellent,creamy, chocolatey fudge.
This one was not a keeper.
This recipe was SO easy and the resulting fudge was delicious!
This recipe was SO easy and the resulting fudge was delicious! Perfect consistency.