Your search is over for the best chocolate fudge recipe. This easy Dark Chocolate Fudge recipe is everything it says and more. Rich, dark chocolate flavour in an indulgent, smooth fudge and only 5 ingredients.
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
- silicone spatula
- 8 inch square baking pan
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.
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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.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
