Easy Chocolate Fudge Recipe
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This chocolate fudge is pure nostalgia in every bite—and it comes together in just 15 minutes.
My grandmother was known for making the best chocolate fudge, but the process was always quite the production. Traditional fudge is fickle—it has to be heated and cooled to just the right temperatures and stirred “just so” for success. For my grandparents, it was a team effort: my grandmother would stir the ingredients together and cook the fudge on the stovetop, then my grandfather would lift the heavy pot into a cold water bath and beat it by hand with a wooden spoon until it reached the perfect consistency.
As much as I love my grandmother’s homemade chocolate fudge, these days I usually go for something a little easier. This chocolate fudge recipe from Cooks Illustrated is delicious and foolproof—no candy thermometer or helper required. My family goes crazy for it, and honestly, sometimes easy wins.
If you love this one, don’t miss my peanut butter fudge—it’s just as simple and every bit as irresistible.
“This is probably THE BEST recipe for homemade fudge out there! The creaminess and texture rival the most upscale confectionery shops anywhere!! I humbly say this — considering myself a ‘fudge snob.’”
What You’ll Need To Make Chocolate Fudge
- Semisweet & Unsweetened Chocolate: Provides a rich chocolate base. The taste of the fudge is dependent on the quality of the chocolate you start with, so be sure to use a good one. I recommend Ghiradelli.
- Baking Soda: Reacts with the acids in the chocolate to alter the pH, which makes the fudge drier and firmer.
- Sweetened Condensed Milk: Adds sweetness, moisture, and creaminess to the fudge.
- Vanilla Extract: Enhances the overall flavor and complements the chocolate.
- Walnuts: Add a crunchy texture and a rich, nutty flavor. Feel free to substitute pecans, peanuts, or whatever your favorite is.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Combine the fudge base. Chop the chocolate and toss it with the baking soda and salt in a medium heatproof bowl. Stir in the sweetened condensed milk and vanilla, then set the bowl over a 4-quart saucepan with 2 cups of simmering water (making a makeshift double boiler).
Step 2: Melt the chocolate. Stir gently with a rubber spatula until the chocolate is almost fully melted and only a few small pieces remain, 2 to 4 minutes. Remove the bowl from the heat before the chocolate is completely melted—if it stays over the simmering water too long, the fudge can seize or turn grainy. The residual heat will finish melting the chocolate as you stir.
Step 3: Finish melting and stir in the nuts. Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts.
Step 4: Spread the fudge in a pan. Pour the fudge into the a foil-lined and greased 8-inch pan. Use a spatula to spread it evenly, smoothing the top as best you can.
Step 5: Chill and cut. Refrigerate the fudge until firm, about 2 hours. Once set, lift it out of the pan using the foil overhang and place it on a cutting board. Use a sharp knife to cut it into neat squares—wipe the knife clean between cuts for tidy edges. Store the fudge in an airtight container at cool room temperature for up to 2 weeks, or freeze for up to 3 months.
More Sweet Treats You May Like
Easy Chocolate Fudge Recipe
All the rich, melt-in-your-mouth magic of old-fashioned chocolate fudge—without the fuss.
Ingredients
- 16 ounces semisweet chocolate, best quality such as Ghirardelli, coarsely chopped
- 2 ounces unsweetened chocolate, best quality such as Ghirardelli, coarsely chopped
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped walnuts
Instructions
- Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray.
- Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.)
- Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks.
- To Make a Double Batch: Line a 13 by 9-inch pan; double amounts of all the ingredients; and use a large heatproof bowl and Dutch oven containing 4 cups of simmering water for melting the fudge mixture.
- Freezer-Friendly Instructions: The fudge can be frozen for up to 3 months. If frozen, allow ample time to let it reach room temperature before cutting. The fudge will change texture and become drier the longer it is frozen.
Nutrition Information
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- Per serving (64 servings)
- Serving size: 1 square
- Calories: 72
- Fat: 4 g
- Saturated fat: 2 g
- Carbohydrates: 8 g
- Sugar: 7 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 23 mg
- Cholesterol: 2 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I can’t get unsweetened chocolate here, but I can get extra dark chocolate, so even less sugar than semi-sweet. Do you think I could use that for all the chocolate?
Thank you.
Sure, Susie, I think that should work.
This fudge looks great but before I make it, I have a question.
Could I use parchment paper rather than aluminium foil in the baking pan?
If not, do you have a suggestion for the type of oil I can put on the foil? I don’t have an oil “spray” so would just brush oil on but am not sure what the best kind would be.
Thanks so much.
Hi Betsy, you can use parchment here but it may be a bit tricky to get it to cooperate and stick down in the corners like foil would. If you go with foil, you can just brush some vegetable or avocado oil on. Hope you enjoy the fudge!