The first time I stirred the glossy Easy Fudge Recipe mixture, steam wafted up with a nutty toasted scent that instantly took me back to my grandmother’s kitchen. After a handful of trials, I found the exact moment when the chocolate chips melt into a silky smooth pool makes all the difference. I’m excited to share the insights I gathered—down to the gentle bubbling stage and that tender-with-slight-bite texture—so you can whip up this classic treat with confidence.
Why You’ll Love Easy Fudge Recipe
- A silky texture achieved by combining semisweet chips and rich condensed milk
- Minimal stovetop time—under 5 minutes of melting keeps it fuss-free
- Chill-and-serve approach lets you prep ahead for parties or gifts
- Rooted in classic American confections with a nod to holiday fudge traditions
A Little Background
I first discovered this no-fail fudge base at a holiday bake-off, then tweaked it in my own kitchen over three separate weekends. Each batch taught me something—like how a quick cool-down in the fridge locks in a firmer bite. Now it’s my go-to candy that I make when winter evenings call for something sweet.
Prep Testing Note: Using a foil sling instead of parchment gave me cleaner edges on my third trial—no more ragged corners when unmolding.
Key Ingredients for Easy Fudge Recipe
- 3 cups (12 oz) semisweet chocolate chips: Provides the chocolate base; brand matters for melt quality.
- 1 (14 oz) can sweetened condensed milk: Adds creaminess and structure—shake the can before opening.
- 1/4 cup (1/2 stick) unsalted butter: Enhances richness; room temperature ensures even melting.
- 1 teaspoon vanilla extract: Brightens flavor; pure vanilla yields the best aroma.
- Pinch of salt: Balances sweetness; feel free to use flaky sea salt on top.
How to Make Easy Fudge Recipe
- Line an 8×8-inch pan with foil or parchment, leaving a 2-inch overhang on sides.
- In a saucepan over medium-low heat, stir chocolate chips, condensed milk, and butter. Keep stirring until the mixture is glossy and no lumps remain, about 3–4 minutes.
- Remove from heat. Stir in vanilla and a pinch of salt until fully incorporated.
- Pour into prepared pan, smoothing the top. Chill in the refrigerator until set, about 2 hours.
Pro Tips & Troubleshooting
- In my cooking tests, stirring continuously kept the mixture silky; pausing led to grainy spots.
- If your fudge separates or the butter pools, lower the heat next time and stir more steadily.
- For a seasonal twist, swirl in peppermint extract or fold in chopped toasted nuts right after removing from heat.
- Doubling this recipe? Use a 9×13 pan and extend chill time by 30 minutes for an extra-thick slab.
- Cooking Testing Note: I found that heating too quickly created small, unappealing air pockets—medium-low heat is key.
Storage & Make-Ahead Guide
Cover cooled fudge tightly and store at room temperature up to 1 week in an airtight container. For longer storage, wrap pieces individually in wax paper and freeze up to 3 months. Thaw in the fridge overnight before serving. Always use clean utensils to prevent contamination.
Storage Testing Note: My fourth batch held its snap best when layered between parchment sheets in a sealed box in the fridge.
Serving Suggestions
Cut into small squares and arrange on a festive platter. Pair with espresso for a rich contrast, or include in a homemade gift box alongside spiced nuts and biscotti. The glossy surface catches twinkle lights beautifully.
Frequently Asked Questions
- How long does homemade fudge last at room temperature? Stored in an airtight container, it stays fresh for up to 7 days in a cool, dry spot.
- Why is my fudge grainy instead of smooth? Graininess often comes from overheating; maintain a gentle medium-low heat and stir continuously.
- Can I melt down leftover fudge to reshape it? Yes—gently warm in a double boiler and stir until smooth before remolding, but texture may be slightly softer.
- What’s the best way to cut fudge cleanly? Chill completely, then score once with a sharp knife. Clean the blade between cuts for sharp edges.
- Can I substitute dark chocolate for semisweet? Absolutely—just note the flavor will be more intense and slightly less sweet.
- Is it safe to store fudge in the freezer? Yes, wrap tightly and freeze up to 3 months. Thaw in the fridge to maintain texture.
Final Thoughts
Whether you’re gifting treats or craving a nostalgic sweet, this Easy Fudge Recipe never disappoints. My favorite way to enjoy it? A tiny square with a cup of strong black tea on a chilly afternoon. Give these tips a try, then let me know how your batch turned out—sharing photos always makes my day!
More Recipes You’ll Love
- Heavenly Divinity Fudge – another creamy fudge variation with marshmallow topping
- Cottage Cheese Brownies – sweet, protein-packed bars with a silky texture
- Marshmallow Nougat Bars – chewy bar treats that echo fudge’s comforting sweetness
- Caramel Apple Blondies – fruity, spiced squares perfect for a fall dessert pairing
Easy Fudge Recipe
Ingredients
Main Ingredients
- 3 semisweet chocolate chips 12-ounce packages
- 1 can (14-ounce) sweetened condensed milk
- 0.25 cup butter unsalted
- 1 teaspoon vanilla extract
- 1 pinch salt (optional)
Instructions
Directions
- Line an 8×8-inch pan with foil and spray with nonstick spray.
- Combine chocolate chips, sweetened condensed milk, and butter in a medium saucepan.
- Cook over low heat for 5 minutes, stirring constantly, until chocolate is melted.
- Remove from heat and stir in vanilla extract and salt.
- Pour mixture into prepared pan.
- Refrigerate about 2 hours or until set.
- Lift foil to remove fudge and cut into 1-inch squares.