Easy Fudge Recipe
A simple no-bake chocolate fudge made with chocolate chips and sweetened condensed milk. Can be made on the stovetop or in the microwave and customized with optional mix-ins.
Servings: 24 pieces
Ingredients
Ingredients
- 2 12-ounce packageschocolate chips
- 1 1/4 cupssweetened condensed milk homemade or store bought
- 1/8 teaspoonkosher salt
- 1 teaspoonvanilla extract
- 1/8 teaspoonespresso powder optional
- Optional mix-ins: 1/2 cup roasted nuts candies, cookies, or fruit
Instructions
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two opposite sides; set aside.
- Stovetop method: In a medium heavy-bottomed saucepan, combine 2 (12-ounce) packages chocolate chips, 1 1/4 cups sweetened condensed milk, 1/8 teaspoon kosher salt, and 1/8 teaspoon espresso powder (optional). Place over medium-low heat and stir frequently until the chocolate is melted and the mixture is smooth and fully combined. Remove from heat and stir in 1 teaspoon vanilla extract. Fold in up to 1/2 cup optional mix-ins (roasted nuts, candies, cookies, or fruit), if using.
- Microwave method: In a large microwave-safe bowl, combine 2 (12-ounce) packages chocolate chips, 1 1/4 cups sweetened condensed milk, 1/8 teaspoon kosher salt, and 1/8 teaspoon espresso powder (optional). Heat in 30-second increments, stirring well after each increment, until the mixture is melted, smooth, and creamy. Remove from microwave and stir in 1 teaspoon vanilla extract. Fold in up to 1/2 cup optional mix-ins, if using.
- Pour the prepared fudge mixture into the lined baking dish and spread it evenly with an offset spatula or rubber scraper.
- Cover the surface with plastic wrap and refrigerate until firm, about 2 hours. Use the parchment overhang to lift the set fudge from the pan, peel off the parchment, and cut into 24 or 48 squares.
Equipment
- 8x8-inch Baking Dish
- Parchment Paper
- medium heavy-bottomed saucepan
- large microwave-safe bowl
- Offset Spatula
- rubber scraper
- Plastic Wrap
- Refrigerator
Notes
Notes
Storage Tips:
To Make Ahead.
Prepare as directed. Store in an airtight container in a cool place for up to a week or in the refrigerator for up to 3 weeks.
To Store.
You can store fudge in individual squares or as a whole block. For individual pieces, place waxed paper between the layers of fudge in an airtight container. For a whole block, wrap the fudge well with plastic wrap. Store in a cool place for up to a week or in the refrigerator for up to 3 weeks.
To Freeze.
Allow the fudge to harden in the refrigerator as instructed in the recipe. Then, either cut the fudge into individual pieces or freeze it as a whole block of fudge. To freeze as individual pieces, place waxed paper between the layers of fudge in an airtight, freezer-safe container. To freeze a whole block of fudge, wrap it well with plastic wrap and then with foil. Then place in an airtight, freezer-safe container and freeze for up to 3 months. To serve, remove from the freezer and allow to thaw overnight in a cool place.
Favorite Fudge Flavors (Optional Mix-ins):
Roasted Nuts
– Add a cup of chopped, roasted nuts. Great options are
roasted pecans
, roasted peanuts, cashews, almonds, walnuts, pistachios, or even a mixture of your favorites.
Salted Caramel Fudge
– Stir ¼ cup of
salted caramel
into the mixture before chilling. Once chilled, top with flaky salt to enhance the flavor even more!
Rocky Road Fudge
– Add miniature marshmallows and roasted pecans or another favorite nut.
Oreo Fudge Recipe
– Stir a cup of roughly chopped Oreo cookies before chilling.
Chocolate Peanut Butter Fudge
– I’ve been told this recipe tastes like a peanut butter cup, and it’s super easy to make, too! To enhance that flavor, you can add chopped mini peanut butter cups.
Peppermint Fudge
– My favorite
peppermint fudge recipe
uses this classic recipe with the addition of peppermint. Peppermint perfection!
Storage Tips:
To Make Ahead.
Prepare as directed. Store in an airtight container in a cool place for up to a week or in the refrigerator for up to 3 weeks.
To Store.
You can store fudge in individual squares or as a whole block. For individual pieces, place waxed paper between the layers of fudge in an airtight container. For a whole block, wrap the fudge well with plastic wrap. Store in a cool place for up to a week or in the refrigerator for up to 3 weeks.
To Freeze.
Allow the fudge to harden in the refrigerator as instructed in the recipe. Then, either cut the fudge into individual pieces or freeze it as a whole block of fudge. To freeze as individual pieces, place waxed paper between the layers of fudge in an airtight, freezer-safe container. To freeze a whole block of fudge, wrap it well with plastic wrap and then with foil. Then place in an airtight, freezer-safe container and freeze for up to 3 months. To serve, remove from the freezer and allow to thaw overnight in a cool place.
Favorite Fudge Flavors (Optional Mix-ins):
Roasted Nuts
– Add a cup of chopped, roasted nuts. Great options are
roasted pecans
, roasted peanuts, cashews, almonds, walnuts, pistachios, or even a mixture of your favorites.
Salted Caramel Fudge
– Stir ¼ cup of
salted caramel
into the mixture before chilling. Once chilled, top with flaky salt to enhance the flavor even more!
Rocky Road Fudge
– Add miniature marshmallows and roasted pecans or another favorite nut.
Oreo Fudge Recipe
– Stir a cup of roughly chopped Oreo cookies before chilling.
Chocolate Peanut Butter Fudge
– I’ve been told this recipe tastes like a peanut butter cup, and it’s super easy to make, too! To enhance that flavor, you can add chopped mini peanut butter cups.
Peppermint Fudge
– My favorite
peppermint fudge recipe
uses this classic recipe with the addition of peppermint. Peppermint perfection!