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
- chocolate
- vanilla
- 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.
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.
Cooks Tips
- 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
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.
- 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.
More fudge and candy recipes
- 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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 & 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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30 Comments on “Easy Dark Chocolate Fudge”
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 and bubbling. 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 🙂
I have never made fudge before so I thought I would give this a try. I used Guittard dark chocolate and a heavy bottomed Calphalon pot. I stirred and stirred. It seemed to kind of separate?? Like the butter wouldn’t incorporate. I had it not quite on low to begin with so that it wouldn’t take so long to melt. As things progressed I turned it down to the lowest setting before simmer on my gas stove. I stirred constantly to avoid anything burning or sticking. So it never got those bubbles I was to look for. I don’t know what I did wrong. Maybe it’s just inexperience? It tastes great but it’s just kind of chewy? It’s not classic fudge texture. I don’t know. I’ll keep trying. I really thought it would be so easy……..😥
Hi Jan. You need to keep this on very low the whole time. Higher temp will mean the butter will melt too quickly before the chocolate and won’t bind as well. Also, changing the heat when making candy can always cause issues. It’s very important to keep a consistent temperature.
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.
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
I feel like I made squares of very rich, dark chocolate brownie batter. Mine came out pretty sticky and they unfreeze fast — not sure if this is because I cooked everything at the lowest stove temperature and it took much longer than 5 minutes to fully combine, which would be my guess. The raspberry filling is also sticky but balances out the richness of the chocolate so nicely and is EXACTLY what I want when I think of “raspberry dark chocolate”. Overall this worked out perfectly for me because I like to keep bags of fudge in the freezer to break off one at a time, I’d only be concerned if I was planning to serve multiple at a time at room temperature. Will be saving this for future use. Thank you!
So happy you love it EJ. What cocoa solid percentage was your chocolate? I haven’t had a problem with it setting before and the one in photos was actually sitting there for quite a while on a hot day. The fondant is meant to be soft.
Tried this with good quality dark chocolate and the whole thing separated way before everything was melted. I was left with cocoa solids and oil separate. Tasted ok but looked like crap. I would recommend NOT doing this with dark chocolate certainly not to temperatures > 60C.
bummer, was really looking forward to making this as it was easy. Tried the old method (cooking sugar, water, butter and some milk) which turned out great, just remembering to stir in the dark chocolate when the temperature of the fudge fell < 60C. Had to re-level the fudge as it had almost set but didn't make any difference when it was completely set.
Hi Sean, I make this with good quality 70% cocoa dark chocolate and it works beautifully. The separation can be caused by overheating, changing the temperature up and down or even environmental factors. Candy making can be temperamental if there is humidity in the air for example. It most definitely works with dark chocolate.
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 one cup of chocolate chips. ?