Pour into the prepared pan and spread evenly.
Add flaky salt or toppings if desired.
Chill in the refrigerator for 2–3 hours, or until firm.
Lift out using parchment. Slice into squares with a warm knife for clean cuts.
Serving and Storage:
Serve fudge slightly cool or at room temperature. For holiday trays, cut into small squares—fudge is rich, so a little goes a long way.
Storage: Store in an airtight container:
- Room temperature: 3–5 days (if your kitchen is cool)
- Refrigerator: up to 2 weeks
Freezing: Freeze up to 2 months. Wrap tightly and thaw in the fridge overnight.
Tips:
- Use low heat: Chocolate can seize or scorch if overheated.
- Stir constantly: Keeps the mixture smooth and glossy.
- Pick good chocolate: Better chocolate = better fudge flavor.
- Line the pan: Parchment makes removal and slicing easy.
- Warm knife trick: Dip knife in hot water, wipe dry, slice—repeat for clean edges.
Variations:
- Rocky road: Add mini marshmallows + chopped nuts.
- Peanut butter swirl: Warm peanut butter slightly and swirl into the top before chilling.
- Mint chocolate: Add 1/2 tsp peppermint extract and top with crushed candy canes.
- Dark chocolate sea salt: Use dark chocolate and finish with flaky salt.
- Mocha: Add espresso powder for deeper chocolate flavor.
Tips:
- Too soft? It may not have chilled long enough, or chocolate ratio was off. Chill longer or use slightly more chocolate next time.
- Too firm? Let it sit at room temperature 10–15 minutes before serving for a softer bite.
- Don’t add watery extracts: Too much liquid can affect texture—use small amounts.
- Gifting: Cut into squares and pack in candy cups for a professional look.
Conclusion:
Chocolate fudge is a timeless treat for a reason: it’s rich, creamy, easy to make, and perfect for sharing. With this
foolproof condensed milk method, you can create bakery-style fudge at home—then customize it with swirls, toppings,
and add-ins to make it your own. One batch and you’ll understand why it disappears so fast.
FAQ:
Can I make fudge without a candy thermometer?
Yes—this condensed milk method doesn’t require one. Just melt gently and chill to set.
Why did my fudge turn grainy?
Chocolate can seize if overheated or if water gets into the mixture. Use low heat and keep tools dry.
Can I use milk chocolate chips?
You can, but the fudge will be sweeter and softer. Many people prefer semi-sweet for balance.
How do I make fudge thicker?
Use an 8×8 pan (not a larger one) and avoid adding too many wet add-ins.
Can I double this recipe?
Yes—use a 9×13 pan and chill longer to fully set.
