Easy No-Fail Chocolate Fudge Recipe
This easy no-fail fudge recipe uses simple ingredients like semi-sweet chocolate chips, sweetened condensed milk, and butter to create rich, creamy, and perfectly smooth homemade fudge. Ready to enjoy after chilling overnight, it makes a large batch ideal for sharing or gifting.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 8 minutes active + 8 hours 30 minutes chilling
- Yield: 42 squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Fudge Ingredients
- 3 cups semi-sweet chocolate chips
- 14 oz. sweetened condensed milk (one standard can)
- 1/4 cup unsalted butter
Instructions
- Prepare the Pan: Line an 8×8 inch square baking pan with foil, ensuring the foil extends over the edges for easy removal. Lightly spray the foil with nonstick cooking spray and set aside.
- Combine Ingredients: In a saucepan, add the chocolate chips, sweetened condensed milk, and unsalted butter together.
- Melt the Mixture: Place the saucepan over medium-low heat and stir constantly with a spatula for about 7-8 minutes until the butter and chocolate chips are fully melted and the mixture becomes smooth and frosting-like.
- Watch the Temperature: Maintain a slow and steady heat. Avoid underheating which leaves the fudge soupy, and prevent overheating which can cause the chocolate to seize and harden.
- Pour and Spread: Once smooth, pour the fudge mixture into the prepared pan and evenly spread it using the back of a spoon.
- Chill to Set: Refrigerate the fudge uncovered overnight or until it is completely firm.
- Remove from Pan: Carefully lift the foil with the set fudge out of the pan, place it on a cutting board, and peel back the foil from the sides.
- Cut into Squares: Using a large, sharp knife, cut the fudge into 42 even squares, wiping the knife blade clean between cuts to ensure smooth edges.
- Serve and Enjoy: The fudge squares are ready to enjoy or package for gifts.
Notes
- Ensure constant stirring while melting to prevent the chocolate from burning or seizing.
- Use unsalted butter to control the salt level in the fudge.
- For easier cutting, warm the knife under hot water and dry it before slicing.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- Feel free to add chopped nuts or flavor extracts for variations.
Find it online: https://cookedbysarah.com/easy-no-fail-chocolate-fudge-recipe/