Easy Fudge Recipe
This Easy Fudge Recipe makes such rich, smooth chocolate fudge! Simple to make on the stove or in the microwave with four ingredients, and make several varieties with my list of optional ingredients!
Servings: 24
Ingredients
- 2 (12-ounce) packages chocolate chips
- 1 1/4 cups sweetened condensed milk homemade or store bought
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/8 teaspoon espresso powder optional
- Optional mix-ins: 1/2 cup roasted nuts, candies, cookies, or fruit
Instructions
- Line an 8x8 baking dish with parchment paper and set aside.
Stovetop Fudge
- Add chocolate chips, sweetened condensed milk, salt, and espresso powder (if using) to a medium heavy-bottomed saucepan over medium-low heat. Melt the chocolate, stirring frequently. Remove from heat and stir in vanilla extract. Stir in any optional mix-ins if using. (see fudge flavor variations in note)
- Pour the mixture into the prepared pan and spread with an offset spatula or a rubber scraper if needed. Cover with plastic wrap and refrigerate for 2 hours to set. Remove from refrigerator and remove from baking dish. Cut into 24 or 48 individual squares.
Microwave Fudge
- Add chocolate chips and sweetened condensed milk to a large microwave-safe bowl. Heat at 30-second increments, stirring after each, until the fudge mixture is melted, smooth, and creamy. Stir in any optional mix-ins if using. (see fudge flavor variations in note)
- Pour into prepared baking dish and spread with an offset spatula or a rubber scraper if needed. Cover with plastic wrap and refrigerate for 2 hours to set. Remove from refrigerator and remove from baking dish. Cut into 24 or 48 individual squares.
Notes
Storage Tips:
To Make Ahead. Prepare as directed. Store in an airtight container in a cool place for up to a week or in the refrigerator for up to 3 weeks.
To Store. You can store fudge in individual squares or as a whole block. For individual pieces, place waxed paper between the layers of fudge in an airtight container. For a whole block, wrap the fudge well with plastic wrap. Store in a cool place for up to a week or in the refrigerator for up to 3 weeks.
To Freeze. Allow the fudge to harden in the refrigerator as instructed in the recipe. Then, either cut the fudge into individual pieces or freeze it as a whole block of fudge. To freeze as individual pieces, place waxed paper between the layers of fudge in an airtight, freezer-safe container. To freeze a whole block of fudge, wrap it well with plastic wrap and then with foil. Then place in an airtight, freezer-safe container and freeze for up to 3 months. To serve, remove from the freezer and allow to thaw overnight in a cool place.
Favorite Fudge Flavors (Optional Mix-ins):
Roasted Nuts – Add a cup of chopped, roasted nuts. Great options are roasted pecans, roasted peanuts, cashews, almonds, walnuts, pistachios, or even a mixture of your favorites.
Salted Caramel Fudge – Stir ¼ cup of salted caramel into the mixture before chilling. Once chilled, top with flaky salt to enhance the flavor even more!
Rocky Road Fudge – Add miniature marshmallows and roasted pecans or another favorite nut.
Oreo Fudge Recipe – Stir a cup of roughly chopped Oreo cookies before chilling.
Chocolate Peanut Butter Fudge – I’ve been told this recipe tastes like a peanut butter cup, and it’s super easy to make, too! To enhance that flavor, you can add chopped mini peanut butter cups.
Peppermint Fudge – My favorite peppermint fudge recipe uses this classic recipe with the addition of peppermint. Peppermint perfection!
Nutrition
Calories: 62kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 36mg | Potassium: 71mg | Fiber: 0.002g | Sugar: 10g | Vitamin A: 51IU | Vitamin C: 0.5mg | Calcium: 54mg | Iron: 0.04mg
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