This dark chocolate fudge is extremely easy to make and with just 5 ingredients it’s quick and simple too. You can leave this plain or add some sprinkles like I have here to brighten the fudge and give it a lovely crunchy texture on top.
This is not an old-fashioned style fudge (which takes time and patience), this style, using condensed milk, is much easier but still so rich in flavour with an irresistible fudgy texture. It’s perfect for gifting all the chocolate lovers in your life too, especially in the holiday season.
From my very favourite salted caramel fudge to my personal runner up creamy lemon fudge and even a whacky delicious butter popcorn fudge – I adore fudge so there is a long list of them on this site just check out this fudge and candy category page).
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Ingredients
Jump to the recipe card for full ingredients and instructions.
- Sweetened condensed milk: You’ll need one tin and don’t use the light version.
- Unsalted butter is best and adds richness to the dark chocolate fudge but you can use salted butter and leave out the extra salt.
- Dark chocolate or semi-sweet chocolate. A block of good quality baking chocolate is best here. Don’t use dark chocolate chips – they are designed to hold their shape which means you’ll have to overheat the mixture before they melt.
- Pure vanilla extract adds a lovely warmth but if you don’t have it, leave it out.
- Salt: I use fine sea salt here. You could leave it out of the fudge and instead, finishe the top of the fudge with some flaky sea salt.
Now, I’ve eaten a lot of fudge over the years and while I’ve said this is the easy version and not the old-fashioned type, this is incredibly close to, and IMO just as good as, the chocolate fudge I have purchased from actual fudge-people in the fudge-know.
How to make the best chocolate fudge recipe
The best part of this dark chocolate fudge (aside from it’s obvious deliciousness) is that it takes all of 10 minutes to make. You don’t even need a candy thermometer. The most difficult part? Waiting for it to set.
Jump to the recipe card for full ingredients and instructions.
1. Combine and melt
Start by chopping good chocolate then add it to a heavy-based saucepan along with sweetened condensed milk and unsalted butter.
Stir the mixture over low heat until it’s smooth and combined. It may begin to look a little shiny and that’s a good time to stop.
2. Chill to set
Stir through the vanilla and salt, then pour it into a prepared pan and let it set.
While I prefer to use the stovetop, you could technically place everything in a bowl and place it in the microwave too. Heat for 30 seconds at a time, stirring well between each until just combined.
An 8 inch square pan is the perfect size here but as it’s only used for setting technically any pan will work. Just keep in mind, the larger the pan, the thinner the fudge will be.
Tips & Tricks
- Good Chocolate – I use a good quality baking chocolate as opposed to chocolate chips or eating chocolate. There are very few ingredients in this fudge so make sure to taste the chocolate and make sure you like it first.
- A heavy-based saucepan is very important when making any kind of candy. The thick base helps the heat to remain more uniform and heats the contents more slowly.
- Stir often and don’t leave the dark chocolate fudge while it’s cooking, otherwise it may catch on the bottom of the pan
Variations
Here’s some great ways to customise this fudge:
- Add nuts through the fudge right before tipping it into the tin to set or sprinkle them over the top after it goes into the tin. Walnuts, pecans, peanuts, cashews or choose your favourite.
- Add sprinkles over the top in your favourite colour or to suit the time of year (think hearts for Valentines day or green sprinkles for St Patricks Day).
- Add a middle layer – how about a thick caramel layer in the centre or a coconut layer in either vanilla or cherry flavour.
- Add other bits – try adding M&M’s, Maltesers, rice krispies or marshmallows.
- Flavourings you could try – extracts like peppermint and coffee will pair beautifully with this fudge.
- Types of chocolate – You can use milk chocolate but it will make a softer fudge. Using white chocolate will make it even softer again.
Want another easy fudge recipe? Try my recipe for Biscoff Fudge – link will take you to my Tangi page where you’ll see the exclusive video and recipe.
How to Store Fudge
Fudge can be stored in the fridge or just in a cool place in an airtight container. If it is quite humid where you are, the fridge is best.
Can you freeze fudge? Yes, you can freeze fudge. Make sure to store it in an airtight container (with as little air around it as possible). Fudge that has been frozen can actually be eaten straight from the freezer as, although it will be very firm, it will never freeze rock solid. Frozen fudge should be thawed in the fridge and kept in the fridge thereafter.
Wrap the squares individually in baking paper or in a jar tied up with ribbon and this gorgeous Dark Chocolate Fudge would make a great birthday, Christmas or Valentines gift. Smooth, luxurious and indulgent, no one will be able to resist.
More fudge and candy recipes
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Did you try this easy chocolate fudge recipe? Show it some love in the comments below.
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Ingredients
- 1 can sweetened condensed milk (395g / 14oz)
- 450 g dark chocolate (50-70% cocoa solids) finely chopped, not choc chips (1lb) (notes 1)
- 85 g unsalted butter (¾ stick / 3oz)
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt (optional)
For best results, always weigh ingredients where a weight is provided
Equipment
- Heavy based medium saucepan
Instructions
- Line an 8 inch square baking pan with baking paper.
- Add the condensed milk, chocolate and butter to a medium heavy based saucepan over low heat.
- Stir gently but constantly until fully melted and combined.
- Stir in the vanilla and salt (if using), then pour into the baking pan.
- Cover with plastic wrap and chill for 2-3 hours or overnight until firm.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Use good quality baking chocolate as these are designed to melt quickly and generally taste very good these days. Other block style chocolate should work but be aware that some do take longer to melt than others, which can cause overheating. I do not recommend using chocolate chips as they are by their very nature, designed to hold their shape. They will melt but you will need to heat the mixture for longer and overheating may cause the butter to split from the chocolate.
- You can use milk chocolate but the fudge will be much softer.
- Try adding in nuts or sprinkles to change it up or swap the vanilla extract for peppermint or coffee extracts.
- Fudge will keep well in the fridge in an airtight container for 2 weeks and can be frozen for up to 3 months.
Recipe note:
This recipe has been simplified from its previous version that contained a raspberry cream, somewhat like that you find in filled chocolate candies. If you were a fan of that previous recipe, this chocolate fudge recipe will still work but make a raspberry cream by mixing together 60g unsalted butter, 3 tablespoons glucose or corn syrup and a pinch of salt. Add 2 cups of icing sugar and beat until light and fluffy before adding 3-4 tablespoons raspberry puree. Add up to another 1 ½ cups of icing sugar while beating until it reaches the desired consistency. Layer it up with fudge on the bottom, raspberry cream in the centre and another layer of fudge on top.
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53 Comments on “Dark Chocolate Fudge”
Was a big hit with my hubby – just made another batch at his request 😊
So happy you love it, Fiona. Truly appreciate you dropping back to review.
I overheated mine (I think my chocolate chunks were too big and took too long to melt) and it completely split. I got it back by adding a couple of splashes of warmed cream, thank goodness! It’s for teacher gifts so fingers crossed it’s sets okay 😊
Great tip with the cream, Hayley.
Could you add rose syrup for a Turkish delight flavour and if so, would you have any idea how much to add as I suspect it could be quite overpowering! Thanks
You certainly could but I haven’t tested so couldn’t say how much. Rose syrup is very strong so it’s best to be subtle with it.
I made this and it came out so silky smooth. Its so good. Is it possible to use less sugsr and get the same outcome?
Hi Alison. I recommend with candy like fudge to stick to the recipe as any small alteration can totally change the texture. I’m so happy you love it though.
Measured everything out correctly and stirred well. Pockets of butter formed on outside of the fudge. Not sure why?
It just wasn’t fully amalgamated before you poured it into your pan – some of the butter had separated out.
I ended up having to make this twice because I scorched the chocolate while waiting for the butter to melt the first time. It might be a good idea to update your instructions to include pre melting the butter or melting the butter first in the saucepan prior to adding the chocolate to avoid this from occurring. Otherwise, extremely tasty when done correctly.
Thanks Stephanie. So happy you like it.
Can you clarify the butter for me? Is it a quarter cup or half of one stick I was not sure after reading this
** 85 g unsalted butter (½ cup / 1 stick / 4oz)
I also need clarification on how many grams of chocolate to use I’m in the US so we usually don’t work in grams. We work in ounces or pounds. I’m looking forward to making this. My husband has been craving fudge for years. Thank you and happy holidays.
Hi Renee. Thank you. You just picked up on an error I hadn’t seen. The amount of butter is 85 which is 3/4 of a stick, aka 3oz. The chocolate is there in lb – it’s 1lb. Happy holidays 🙂
Thank you for sharing your recipes with me . I never used recipes in my 71 years of cooking . Id just reach in the cupboard through it all together no matter what I was making. But now it’s abit messy up there. Again. Thank you
Love Nevie
I’m so happy they’re helpful for you, Nevie.
I love a good dark chocolate fudge but never tried to make it until this recipe. On my first attempt (which is ridiculously easy) the results were a smooth, creamy, delicious dark chocolate fudge. My only negative comment is that it seems ever so slightly greasy to me so I will cut the butter down a little. I highly recommend this recipe.
Hi Paul. I’m so happy you love it. Greasiness occurs when the butter has overheated and this could be happening if your chocolate doesn’t melt quickly. Just get the chocolate melting part way, then add the butter. Don’t reduce the butter as that will affect the taste and texture of the fudge.
Hi Marie, I want to try this and add finely ground espresso powder to it, any suggestions on how much? Thanks!
Hi Jessica. It would depend on what you’re aiming to achieve by adding the espresso flavour – do you want a mocha flavour, a strong coffee flavour or just want to use the espresso powder to intensify the chocolate flavour. If it’s the latter – I’d go very lightly with the espresso powder, maybe just 1/4 teaspoon. For a mocha flavour – and this is totally guessing since I haven’t tested it – 2-3 teaspoons. If you’re after more of a strong coffee flavour, I’d use my caramel fudge recipe instead and add maybe 4-6 teaspoons espresso powder.
I just have a quick question, how many oz/lbs does this recipe make? I’m planning to give this recipe to people in 4 oz containers and I don’t want to make too much. Thank you!
Hi Katherine. I’ve never weighed the fudge but, in an 8 inch square pan, the fudge is probably about 3/4 inch thick. You can cut it into whatever shape you like to suit your containers.
Wonderful texture and balance. I used half 65% Chocolve Chocolate bar and half milk chocolate chips. My butter was homemade ghee. Flake salt. Chopped walnuts. Marshmallow Minis. So this was an elevated Rocky Road Fudge. Easy to follow instructions.
I am not a fudge fan but this was requested treat. This was my practice batch. I am now a convert. Thank You very much.
I’m so happy you love it, Nancy. Truly appreciate you dropping back to leave a review.
Made this for gifts to neighbours for Christmas using salted caramel essence.
Worked really well and my family and neighbours loved it
Put gold star sprinkles on top!
I’m so happy you love it, Jan. Lucky neighbours 🙂
This is a great recipe. I have used this a few times to make ‘medicated’ fudge by swapping out normal butter for the same amount of cannabutter.
Works great and they freeze well and don’t take long at all to defrost. So simple to make, my go to recipe. Thanks!
So happy you love it, James
Hello,
What size metal pan/glass baking dish would be needed if DOUBLING this recipe? And, does making a double batch work OK by just doubling the ingredients? Also, I’d like to add a good amount of pecans…but how much? Any tips?
Thanks!
Hi Wayne. Yes, you can make double the quantity but I’d use a larger pan so that it’s not heating too long to get it all melted. Use 9×13 pan to set it. As for the pecans, I’d do about 3/4 cup per batch, or 1 1/2 cups for a double batch. Enjoy 🙂
Thank you Marie!…
I figured a 9×13 would be the the one to use,
and… since this is my first year I was “elected” to do
all the baking and goodies for Christmas, I’m not a novice, BUT…well…you know…
I’m scared…to DEATH!! hahahaha!
Thanks again!
Merry Christmas…
Wayne
You got this, Wayne 🙂 I’d love to hear how it turns out.
Would it set correctly if I added jarred dark cherries (amarena style) that I patted completely dry? I’d add them before pouring the mixture into the pan. Thanks! Can’t wait to try this!
Hello Wendi, yes it would. I’d love to hear how it goes 🙂
Killer fudge. I made the Fannie Farmer fudge years ago, which is excellent and this is even BETTER.
Dark chocolate makes it richer and more decadent. Wonderful creamy texture. Not too sweet since there’s no added sugar (except in the condensed milk). I used Belgian 60% dark chocolate chunks (little squares), real butter and a little vanilla. Great texture and easy to make – no thermometer required.
Froze most of it, so I won’t be tempted to eat it all. I’m saving it for company. Maybe.
Great recipe.
So happy you love it Sheryl. Thanks so much for trying my recipe.
How much of the Belgium chocolate bar did you use? Did you have to add any additional chocolates- thank you.
Love this reciept. Quick, simple and delicious.
Thanks so much, Michele. So happy you love it.
Great recipe! I very, very literally never leave recipe reviews but I had to with this one! I halfed it and used pretty dark, very high quality chocolate [72% Ghirardelli] and it came out toooooo dang good, so I highly doubt any reviews that state you ‘cant use good dark chocolate with this recipe’ actually followed the instructions, cus I made this at 4 am after a VERY long shift and still pulled it off without a hitch.
As a cook/baker by trade I only ever use weights for my cooking and baking, and this was no different. Since I halfed the recipe, I measured everything out beforehand, including the condensed milk to make sure my ratios were right.
I suggest using a whisk when melting everything together to make sure the butter fully incorporates, because I was using my trusty dusty spatula but saw some butter separation even though I was meticulously watching the temp and that solved the issue.
These babies scoop easily into silicone molds and pop right out after giving them time in the fridge and are so cute! With the silicone molds, I made 12 little oreo sized individual fudge bites and topped them with an array of oreoes, toasted hazelnuts, caramels, and graham crackers and tossed them in the freezer for whenever I want a treat [which since these are so good, will be very frequent]
Warning! When everything’s all melted and glossy in the pot, you WILL be tempted to taste test. A lot. Do it. You deserve it. Treat Yo’self.
Cheers!
Thanks so much Whoop for leaving a rating and also for your added tips 🙂 So happy you loved it.
What size can sweetened condensed milk?
Sorry Rosalie, we only have 1 size where I am. It’s a 14oz / 395g tin. I’ll update the recipe card – thanks for bringing it to my attention.
I didn’t have any chocolate bars or chocolate chips available, tried this recipe with 3/4 cup baking cocoa powder (otherwise followed the recipe) and it is so dark and rich and delicious!!
Great troubleshoot, Audrey. So happy you love it.
Really like this recipe. I unwisely passed on the recommendation to use good quality dark chocolate, but added a little orange essence. Could tell a little bit that I should have followed your advice, but was still really impressed with flavour and texture for a budget option! Will try again with the good chocolate soon haha…
What a great idea to add orange essence. Thanks Becky
hi, is a can like 300ml?
Hello Carl, a tin is 395g or 14 oz.
This fudge has the most amazing flavor and the layers and color are just so pretty!
Thanks so much Trang 🙂
In cups how much is 200 grams of dark or white choclate?
Hello Catherine, that would be roughly 1 cup of chopped chocolate.