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Chocolate Fudge

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close up shot of Chocolate Fudge stacked on top of each other on a wooden board
This creamy chocolate fudge is a classic candy that is simple to make. This recipe is straight from my grandma's recipe box and the best part is that you only need 3 ingredients to whip up a batch.
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Table of Contents
  1. CHOCOLATE FUDGE INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE FUDGE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This homemade chocolate fudge is a yummy old-fashioned favorite. Creamy, chocolatey, and made with 3 simple ingredients, this is the best chocolate fudge recipe around and perfect to make any time of the year.

Want more popular fudge recipes? Squares of this traditional peanut butter fudge and this rocky road fudge will go fast. 

close up shot of Chocolate Fudge stacked on top of each other

CHOCOLATE FUDGE INGREDIENTS

Chocolate Fudge raw ingredients that are labeled

You’ll need:

  • 2 cups semi-sweet mini chocolate chips 
  • 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract

PRO TIP:

Check how many squares the chocolate is for your particular brand because different brands the ounces can vary per square!

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: I prefer semi-sweet chocolate chips, but some of our family members make this with milk chocolate or dark chocolate chips. 

PEPPERMINT: You could also add in a hint of mint to this easy fudge recipe with 2-3 drops of peppermint extract. 

MIX-INS: Other variations of this old-fashioned fudge include adding mini marshmallows or nuts, walnuts, pecans, or other desired add-ins to this basic recipe.  

HOW TO MAKE THIS CHOCOLATE FUDGE

PRO TIP:

Double the recipe for thicker slices of fudge. In a 9×9-inch square pan, this fudge sets to pieces about ¾-inch thick

STEP ONE: Get a 9×9-inch square baking pan with parchment paper hanging over the sides so it’s easy to remove after it has been chilled. Place the mini chocolate chips and sweetened condensed milk in a medium microwave-safe bowl.

Chocolate Fudge process shot of ingredients folded together in a bowl

STEP TWO: Heat for one minute, allow the bowl to set for one additional minute, and then stir the mixture until the chocolate is completely melted and the mixture is fully combined. Stir in vanilla extract immediately. 

Chocolate Fudge process shot of chocolate stirred in a bowl

STEP THREE: Spread melted chocolate mixture into the prepared pan.

Chocolate Fudge process shot of fudge mixture spread into a parchment lined pan

STEP FOUR: Cover the pan with plastic wrap and allow fudge to set in the refrigerator for a minimum of one hour, two hours is ideal. 

PRO TIP:

To make cutting easier, score the top of the fudge with a sharp knife before chilling.

Chocolate Fudge process shot of fudge being set in a parchment lined pan

STEP FIVE: Lift by the parchment paper and cut it into pieces. 

Chocolate Fudge process shot of fudge cut into pieces on a wooden board

HOW TO SERVE

This easy chocolate fudge recipe would be a great addition to homemade gifts at Christmas time along with our eggnog fudge and gingerbread fudge. This delicious fudge would also be a welcome treat any other time of the year whenever you have a chocolate craving.

STORAGE

IN THE FRIDGE: Keep leftover homemade fudge in the refrigerator. It will stay good for up to 2 weeks. This is a SUPER SOFT fudge. Keep it in the refrigerator between servings. (Even in the freezer, it doesn’t firm up).

IN THE FREEZER: The fudge will also keep in the freezer for up to 3 months in an airtight container.

close up shot of Chocolate Fudge on a wooden board

This traditional fudge is very smooth and creamy with a rich chocolate flavor and so easy to make. I hope you’ll try this simple, delicious chocolate fudge soon — it’s sure to become a favorite!

FREQUENTLY ASKED QUESTIONS

Why is my fudge not getting hard?

If your fudge isn’t getting hard, it’s likely because it’s undercooked. If this happens, return the chocolate mixture to the microwave and add a little bit of milk, then stir the hot mixture until it reaches 236 degrees Fahrenheit on a candy thermometer and then proceed with the rest of the steps.

Can I keep this delicious fudge at room temperature?

This old fashioned fudge is on the soft side and is best kept in the fridge so it doesn’t get too soft.

Can I freeze this fudge?

This fudge can be stored in an airtight container for up to three months in the freezer.

MORE RECIPES YOU’LL LOVE

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close up shot of Chocolate Fudge stacked on top of each other on a wooden board

Chocolate Fudge

5 from 2 votes
This creamy chocolate fudge is a classic candy that is simple to make. This recipe is straight from my grandma's recipe box and the best part is that you only need 3 ingredients to whip up a batch.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 3 hours 40 minutes
Servings 24

Ingredients
  

  • 2 cups semi-sweet mini chocolate chips
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Get a 9×9-inch square baking pan with parchment paper hanging over the sides so it’s easy to remove after it has been chilled. 
  • Place the mini chocolate chips and sweetened condensed milk in a medium microwave-safe bowl.
  • Heat for one minute, allow the bowl to set for one additional minute, and then stir the mixture until the chocolate is completely melted and the mixture is fully combined. Stir in vanilla extract immediately. 
  • Spread melted chocolate mixture into the prepared pan.
  • Cover pan with plastic wrap and allow fudge to set in the refrigerator for a minimum of 1 hour. Two hours is ideal. 
  • Lift by the parchment paper and cut into pieces. 

Notes

TIP: Check how many squares the chocolate is for your particular brand because different brands the ounces can vary per square!
TIP: Double the recipe for thicker slices of fudge. In a 9×9-inch square pan, this fudge sets to pieces about ¾-inch thick.
TIP: To make cutting easier, score the top of the fudge with a sharp knife before chilling.

Nutrition

Sodium: 23mg | Calcium: 59mg | Vitamin C: 1mg | Vitamin A: 54IU | Sugar: 16g | Fiber: 2g | Potassium: 173mg | Cholesterol: 7mg | Calories: 168kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 9g | Protein: 3g | Carbohydrates: 19g | Iron: 1mg
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  1. Brenda Busch says

    The directions seem confusing to me . Bring to rolling boil, take off heat at soft ball stage bring to soft ball stage. I want to try this but need clarification.

    • Layne Kangas says

      So first, bring to a rolling boil, stirring constantly. Once it reaches the rolling boil, you stop stirring and let the temp come up to the soft ball stage on the candy thermometer. So you are letting it boil as the temp rises but you are not stirring. Once it reaches the soft ball stage, you let it boil there for 2-03 minutes and then remove from the heat and add the butter, etc. I hope that helps. Enjoy 🙂

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