This Easy Chocolate Fudge is made without a candy thermometer and takes 15 minutes for creamy fudge you can sink your teeth into.
Fudge, fudge, fudge, who doesn't love fudge? While you can make it any day of the year, there's something about the holidays that make me ready to break out the chocolate to satisfy a fudge craving I don't get any other time of year. If you have never made fudge before, this is a great one to start with. It's barely adapted from The New York Times and although I've tested a lot of chocolate fudge recipes, this one always comes out the best (and also happens to be the easiest). I love when that happens. (If you love peanut butter fudge, you've got to check out this easy one.)
Why I Love This Easy Chocolate Fudge
- Does not require a candy thermometer. Just use a double boiler or a bowl over simmering water.
- Takes 15 minutes. 'Nuff said.
- Foolproof. This fudge is really, really hard to screw up. I think the only thing you could possibly do to screw the fudge up is over-heat the chocolate. You won't do that though because you're going to read all of the directions.
- Easily customizable. I can do a batch for my kids (which is this version pictured -- a total purist's version -- and then other batches with completely different flavors. See more on add-ins below.
- Makes a great small gift. Wrap it up in a cute bag with a big holiday and bow and it's a perfect small treat for co-workers, friends, the mailman, you name it.
What Chocolate is Best For Fudge?
This is really a personal preference. You could use semi-sweet, bittersweet or a combination of both.
Ingredients You Need to Make Fudge
- unsalted butter
- semi-sweet or bittersweet chocolate chips
- sweetened condensed milk
- vanilla extract
- sprinkles - optional, but highly recommended
How to Make Old Fashioned Chocolate Fudge
Doesn't get easier than this. The trick is to get the chocolate mixture combined and melted with as little heat as possible.
Step 1: Melt everything together with as little heat as possible.
Melt the ingredients (minus the sprinkles and any add-ons) in a double boiler or bowl over a pan of simmering water (just make sure the bowl isn't actually touching the water). When the mixture has just melted, remove from the heat and stir in any add-ons.
Step 2: Remove from heat, mix in any add-ins, and pour into pan.
Pour into a 8" square pan lined with parchment or wax paper. Smooth the top of the fudge with an offset spatula or spoon. Sprinkle the sprinkles on top (if using).
Step 3: Let fudge chill in the refrigerator.
Let the fudge cool just a bit before placing in the refrigerator to chill for at least 4 hours. When the fudge has hardened, remove from the square pan and cut into small squares using a very sharp knife.
Maybe you want to be a little more experimental with your fudge than my kids like? There's a million different ways you can customize this fudge to satisfy any preferences. Feel free to add:
- Chopped nuts. Add ½ chopped nuts to the mixture after you remove the chocolate from the heat. Chopped walnuts and almonds are particularly delicious.
- Orange zest. A tablespoon of orange zest adds a citrus hint to your chocolate -- kind of like those chocolate covered oranges I used to hate when I was little.
- Cognac-soaked raisins. Soak raisins in cognac (or any dark liquor) overnight and add ½ cup into the mixture after it's taken off the heat.
- Espresso. 1 teaspoon of espresso granules will heighten the flavor the chocolate. Add the espresso granules with the rest of the ingredients.
- Lavender. Add 2 tablespoons of lavender once the mixture comes off the heat for a bit of floral deliciousness.
Other Holiday Desserts
- Soft and Chewy Oatmeal Butterscotch Cookies
- Santa Sugar Cookies
- Classic Peanut Butter Blossom Cookies
- No Bake Chocolate Oatmeal Cookies
- Classic Chocolate and Peanut Butter Buckeyes
- Chocolate Peanut Butter Caramel Macarons
Easy Chocolate Fudge
- 4 tablespoons unsalted butter
- 2 ⅔ cups semi-sweet or bittersweet chocolate chips
- 1 14 oz. can sweetened condensed milk
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- sprinkles, optional
- Spray or butter a 8" square baking pan. Line with parchment paper. Set aside.
- In a double boiler or metal bowl set over simmering water (make sure the bowl isn't touching the water), combine all of the ingredients. Stir often and the mixture is just melted. Remove from the heat.
- Place chocolate mixture in 8" baking sheet. Refrigerate until set, about 4 hours. Lift fudge out of baking pan. Using a sharp knife, cut edges off if some are jagged (just to make all sides smooth), and cut the rest of the fudge into squares.