Name: Easiest Chocolate Fudge
Cook time: 3 h
Total time: 3 h
Yield: 28 Servings
Cuisine: Other
Ingredients: 1 sweetened condensed milk; 3 cups bittersweet chocolate chips; 2 tablespoons unsalted butter; 0.25 tsp salt; 1 tsp vanilla extract

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Easiest Chocolate Fudge

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Ingredients

Warning0 allergens identified

Easiest Chocolate Fudge

Instructions

Line an 8-inch square pan with parchment paper or waxed paper, letting about 2 inches extend beyond two sides of the pan to use as handles.

Stir together sweetened condensed milk, chocolate chips, butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until chocolate melts and mixture is smooth, about 5 minutes. Remove from heat and stir in vanilla.

Pour chocolate mixture into prepared pan and smooth with an offset spatula or rubber scraper into an even layer. Let stand at room temperature until fudge is firm enough to hold its shape when cut, about 2 1/2 hours.

Lift parchment paper and fudge from pan, then cut fudge into 1- to 1 1/2-inch squares. Serve, or chill airtight up to 3 days; bring to room temperature to serve.

Nutrition

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Tips & Tricks (5)

Chop Chocolate Evenly 🍫
Cut bittersweet chocolate chips into smaller, uniform pieces to ensure they melt completely and quickly when combined with the warm condensed milk, preventing lumps in your final fudge.
Butter Temperature Trick 🧈
Use cold, cubed butter straight from the refrigerator and add it last to the hot mixture—this helps create the silky, smooth texture that defines premium fudge by cooling the mixture just enough to prevent graininess.
Line Your Pan Perfectly 📦
Use parchment paper overhanging all sides of your baking dish for effortless removal and clean edges; this prevents sticking and makes cutting uniform fudge squares much easier once set.
Don't Skip the Salt 🧂
A pinch of sea salt in chocolate fudge enhances the chocolate's depth and complexity by balancing sweetness—taste your mixture before pouring to adjust salt levels to your preference.
Speed Up Setting Time ❄️
Place your fudge in the freezer for 30-45 minutes instead of waiting hours at room temperature, then transfer to the refrigerator for the final set to ensure proper texture without crystallization.