Chocolate Fudge: Quick and Easy Recipe

Chocolate Fudge Chocolate Fudge: Indulge in the simplicity and decadence of this delightful chocolate fudge, requiring only three basic ingredients: chocolate, sweetened condensed milk, and butter.

Chocolate Fudge

  • Preparation Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Cuisine: American, World
  • Course: Desserts
  • Diet: Vegetarian
  • Difficulty Level: Easy


  1. 1 cup couverture milk chocolate, chopped (about 150 grams); alternatively, sweet chocolate, semi-sweet chocolate, or dark chocolate can be used
  2. 200 grams sweetened condensed milk (about half a 14 oz can or 400 grams)
  3. 1 tablespoon butter, salted or unsalted
  4. ¼ cup walnuts, chopped (optional)
  5. ½ teaspoon vanilla extract

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  1. Begin by lining a 6 x 6 inch square pan with aluminum foil or parchment paper, ensuring it covers all sides with extra on top.
  2. Chop the chocolate. Alternatively, place the chocolate bar in a ziplock bag and crush it with a pestle.
  3. Tempering the Chocolate:
  4. In a bowl or small frying pan, combine the chopped chocolate, sweetened condensed milk, and butter. Use either salted or unsalted butter. Set aside.
  5. Heat 1 to 1.5 cups of water in a saucepan or pot until hot and just beginning to boil.
  6. Reduce the heat and place the bowl or frying pan containing the chocolate mixture on top of the saucepan.
  7. Stir continuously until the chocolate is completely melted.
  8. Once melted, remove from heat and quickly add chopped walnuts and vanilla extract or powder. Mix well.

Setting the Fudge:

  1. Pour the chocolate mixture into the prepared pan lined with aluminum foil or parchment paper.
  2. Allow the fudge to cool at room temperature without covering the pan.
  3. Once cooled, cover the pan and refrigerate the fudge for 3 to 4 hours or overnight until set.
  4. After setting, remove the chocolate fudge along with the foil and place it on a cutting board. Peel off the foil from the bottom and sides.
  5. Slice the fudge into squares or rectangles.
  6. Serve immediately or store wrapped in foil or parchment paper in an airtight container in the refrigerator.

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  • Lining the pan or tray with foil or parchment paper makes it easier to lift the fudge once set.
  • Properly tempering the chocolate ensures a smooth, glossy texture.
  • Nuts can be lightly toasted before adding for extra flavor.
  • Refrigeration is necessary for the fudge to set properly.
  • This recipe can be halved or doubled as needed.


  • Butter can be replaced with ghee (clarified butter).
  • Experiment with different types of chocolate such as semi-sweet, dark, or white chocolate.
  • Evaporated milk can be used instead of sweetened condensed milk, adjusting the sweetness with icing sugar to taste.

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