Fudge · Easy Chocolate
Easy Chocolate Fudge
Chocolate chips and sweetened condensed milk melt together into smooth, rich fudge with no candy thermometer needed. Stir, pour, chill and cut.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 2 hr 15 min
- Serves
- 36 · 36 squares
- Level
- Easy
Ingredients
- 3 cups semisweet chocolate chips, about 18 oz
- 1 can sweetened condensed milk, 14 oz
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 pinch kosher salt
- ¾ cup walnuts, chopped (optional)
- flaky sea salt, for the top (optional)
Steps
- Line an 8x8-inch pan with parchment paper, leaving some paper hanging over two sides to use as handles.
- Put the chocolate chips, condensed milk and butter in a medium saucepan over low heat.
- Stir constantly with a spatula until the chocolate is completely melted and the mixture is smooth. Keep the heat low so the chocolate doesn't scorch.
- Take the pan off the heat and stir in the vanilla and salt, then the walnuts if using.
- Scrape the fudge into the lined pan and spread it into an even layer.
- Sprinkle with flaky salt if you like.
- Refrigerate until firm.
- Lift the fudge out using the parchment handles and cut it into 6 rows each way. Wipe the knife clean between cuts.
Tip: Use sweetened condensed milk, not evaporated milk. They are not interchangeable.
Tip: Dip the knife in hot water and dry it for the cleanest cuts.
Storage: Keep in an airtight container in the fridge up to 2 weeks, or freeze up to 3 months.
Make ahead: A great gift to make several days ahead.
Estimated nutrition per serving: 110 calories · protein 1 g · carbohydrates 15 g · fiber <1 g · sugars 14 g · fat 6 g (saturated 3.5 g) · sodium 20 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 5 of 5 ingredients.