Someone’s been making fudge again. That’d be me. Dark Chocolate Fudge and I couldn’t help myself but to coat some of them with sprinkles, as you do.
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 (scroll to the bottom for a full list or go to the fudge and candy category page).
This is not an old-fashioned style fudge (which I swear I will manage to make one day), this style, using condensed milk, is much easier but still so rich in flavour. This is the easiest chocolate fudge, you make with just 5 ingredients;
- sweetened condensed milk
- unsalted butter
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.
The best part? It takes all of 10 minutes to make. The most difficult part? Waiting for it to set.
How to make the best easy chocolate fudge recipe
- Start by chopping good chocolate, really small then add it to a heavy-based saucepan alongwith sweetened condensed milk and unsalted butter
- Stir the mixture over low heat until it’s smooth and just starts to bubble (it should have thickened quite a bit)
- Stir through the vanilla and salt, then pour it into a lined 8×8 inch square baking tin and let it set.
- Good Chocolate – I use a good quality eating chocolate as opposed to chocolate chips or cooking chocolate. There are very few ingredients in this fudge so make sure to use a chocolate you’d be happy to eat on it’s own.
- 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 fudge while it’s cooking, otherwise it may catch on the bottom of the pan
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.
- 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 (use this recipe) or a coconut layer in either vanilla or cherry flavour
- Add other bits – try adding m&ms, 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.
- Pecan Butterscotch Fudge
- Pumpkin Pie Fudge
- Christmas Fudge Recipe
- Coconut White Chocolate Peppermint Fudge Bars
- Funfetti Vanilla Easter Fudge
- Chocolate Chip Cookie Dough Fudge
- Caramel Peanut Fudge
- Homemade Chocolate Milk
- 1 can sweetened condensed milk (395g / 14oz)
- 450 g dark (50-70%) chocolate, finely chopped (1lb)
- 113 g unsalted butter (½ cup / 1 stick / 4oz)
- ½ teaspoon vanilla
- ¼ teaspoon sea salt (optional)
For best results, always weigh ingredients where a weight is provided
- Add the condensed milk, chocolate and butter to a medium heavy based saucepan over low heat.
- Stir until fully melted then continue to cook over low, stirring often until it thickens and bubbles just start to appear - 5-6 minutes.
- Stir in the vanilla and salt (if using), then pour into the baking tin.
- Let it sit at room temperature for ½ an hour, then cover with plastic wrap and chill for 2-3 hours until firm.
- Use good quality chocolate (whatever you would enjoy eating on it's own)
- 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.
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 & 1/2 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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