Who doesn't love fudge around the holidays with its soft texture and rich flavour? This Easy Fudge Recipe includes only four easy-to-find ingredients, although there are a multitude of ways you can vary it. The results are a perfect, chocolaty and sweet-tasting fudge that everyone will enjoy over Christmas.
This recipe is a simpler version of my other sweetened condensed milk based fudge recipes. While a love the flavor of all of them, I wanted a fudge that is firmer at room temperature. And it turns out that can be achieved by simplifying the ingredient list and heating everything a little longer.
Fudge has origins in the United States and is commonly made with sugar, butter, and milk, as well as chocolate, nuts, fruit, and caramel. It is generally rich, soft and buttery with a smooth mouthfeel. Today, people often make it over the Christmas holidays as a delicious confection to be cut into squares.
This homemade fudge recipe is perfect for if you are just starting to make fudge as it is easy and perfect for varying with different ingredients. Whether you would like a standard creamy chocolate fudge recipe or would like to add add-ins like nuts or Oreos to change up the flavor and texture, this will fit the bill perfectly!
Ingredients
This fudge recipe only requires a few simple ingredients. Here is what you will need to make delicious, delectable fudge.
- sweetened condensed milk
- semi-sweet chocolate chips
- salt - optional
- vanilla extract - optional
- Pecans, walnuts, crushed Oreos etc. - optional
See recipe card for quantities.
Instructions
As the name suggests, making this easy fudge recipe is easy because no candy thermometer is needed as with other fudge recipes. Here is how you make it:
- Line an 8 x 8-inch square baking pan with parchment paper or wax paper.
- Place the chocolate chips and sweetened condensed milk in a saucepan with a heavy bottom. Add the salt and vanilla if using as well.
- Heat over low heat while stirring with a spatula until melted, about 5 minutes.
- Once melted, continue heating for another 3 to 5 minutes, while continuously stirring it. Tiny bubbles should appear when you stir/scrape along the bottom of the saucepan.
- Stir in the additional ingredients if desired. Then, pour the fudge mixture into the prepared pan and smooth the top.
- Allow the fudge to cool at room temperature for 4 hours. Or put it in the fridge for 2 hours.
- Once cooled and set, remove the fudge from the pan and cut it into 1-inch squares.
Hint: Allowing the fudge mixture to cook for a few minutes once the chocolate is melted will help it set up to a firmer texture.
Variations
The best part about this simple fudge recipe is you can so easily modify it with different chocolate types, add-ins, or flavoring extracts. Some of our favorites include:
- Pecan Fudge - add 1 cup of chopped, toasted pecans
- Mint Fudge - mint extract (1 teaspoon) or mint essential oil (6 drops) + crushed candy cane (1-2) or other mint candy (6)
- Oreo Fudge - make a white chocolate version and add crumbled up Oreo cookies
See this Triple Layer Fudge for even more flavor variations including peanut butter, coconut, and mocha.
Storage
In an airtight container this fudge recipe will keep at room temperature for 2 weeks. However, if you feel you won't get through it all in that time, you can store it in the fridge where it will keep for up to 3 to 4 weeks. You can also place it in the freezer where it will keep for 2 to 3 months.
Top tip
To ensure the best results, make sure you stir the chocolate mixture consistency so it doesn't scorch during the cooking process.
FAQ
This particular fudge recipe requires 4 hours to cool at room temperature followed by 2 hours in the refrigerator to harden. However, once hardened, it will keep at room temperature without melting.
Yes, you definitely can! If you prefer not to use semi-sweet chocolate chips, you can feel free to substitute with pure dark chocolate chips, milk chocolate chips, or white chocolate chips instead. It is also possible to use chopped chocolate bars rather than chocolate chips.
This fudge recipe uses sweetened condensed milk but really, fudge recipes can include either condensed milk or evaporated milk. If a recipe calls for evaporated milk, it will also include added white sugar since evaporated milk is unsweetened. Using sweetened condensed milk means that you won't have to add any extra sugar into your fudge recipe as the milk will already include it.
If your fudge didn't set correctly, it is likely that you didn't cook it long enough. Once the chocolate mixture is melted, make sure you continue cooking it for a few more minutes as this will help the fudge set to a firmer texture.
Yes, feel free to add nuts into your fudge if you prefer a more texture fudge. Pecans, walnuts, pistachios, and/or peanuts are all good options.
Related
Looking for other recipes like this? Try these:
Recipe
Easy Fudge Recipe
Ingredients
Instructions
- Line a 8x8-inch square baking pan with parchment paper or wax paper with overhang (for lifting out later).
- Add chocolate chips and sweetened condensed milk to a medium saucepan with heavy bottom. If using, also add optional salt and vanilla.
- Heat on the lowest setting while stirring almost constantly with a spatula until the mixture is melted and smooth. This should take about 5 minutes or less.
- Once melted keep heating the fudge mixture for another 2-3 minutes while stirring constantly so that it doesn't burn to the bottom of the pot. I've found this additional cooking time produces fudge that is firm at room temperature. Otherwise it is rather soft and gooey unless chilled.
- If you want to add any additional flavorings or add-ins stir them in now. Then pour the fudge mixture into the prepared pan. Smooth out the top with the spatula.
- Let the fudge cool to room temperature for about 4 hours, or chill in the fridge for 2 hours.
- Once cool and set, lift out the fudge by the parchment paper and cut into 1 inch squares.
- Store the fudge in an air tight container to keep from hardening and drying out. Properly wrapped the fudge will last about 2 weeks at room temperature; 3-4 weeks refrigerated and at least 2-3 months in the freezer.
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