4-Ingredient Easy Fudge Recipe
With just a few simple ingredients and minimal effort, our foolproof easy fudge recipe will yield a batch of creamy, chocolatey fudge that’s guaranteed to impress.
Ingredients
- 10 oz chocolate melting wafers We used Ghirardelli milk chocolate, but dark chocolate melts can be used.
- 10 oz sweetened condensed milk
- 2 tablespoons unsalted butter
- ½ teaspoon fine sea salt
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Instructions
- Line an 8 x 8-inch baking pan with parchment paper (or aluminum foil), leaving some of the paper overhanging. This will make it easier to remove the fudge from the dish.
- Add the unsalted butter and sweetened condensed milk to a saucepan over low heat and heat until the butter has melted and is thoroughly combined with the condensed milk. Whisk until smooth.
- Add the chocolate melts and sea salt to the mixture, stirring until the chocolate has melted and is well combined with the milk mixture.
- Allow it to simmer for 2 minutes and then remove from the heat
- Remove the chocolate fudge from the heat and pour it into the prepared baking dish.
- Place the pan in the refrigerator uncovered and allow it to cool for 2 hours.
- Once cooled and set, remove the fudge from the refrigerator.
- Pull the fudge out gently from the baking dish and flip it onto a cutting board.
- Peel off the parchment paper, making sure to remove all pieces from the fudge before cutting it.
- Cut the fudge into squares or rectangular bars.For a more exact cut, use a pastry mat to measure out the slices.
Notes
Can I Make Adjustments to the Recipe?
Absolutely, the best part about this recipe is its simplicity and that you can easily adjust it to suit your needs.
You can add chopped pecans, walnuts, or peanuts to it for a crunchier texture.
During the holiday season, try adding crushed candy canes for a chocolaty, minty treat. Toffee bits, or mini marshmallows, can also be used for fun holiday twists.
To make a Mexican version of our recipe, add a pinch or two of cayenne pepper to the mixture.
To enhance the flavor, add a teaspoon of espresso powder, and for a salty-sweet treat, sprinkle a little sea salt over the top.
Chef Tips:
Don’t rush the melting: Melt your chocolate and sweetened condensed milk slowly over low heat. Patience guarantees a smooth, creamy texture.
Line your pan: Always line your baking dish with parchment paper or foil. It makes removing and cutting the fudge easy-peasy.
How to Store:
Store the chocolate fudge in an airtight container in the refrigerator for 4-5 days. Just make sure to separate the layers with pieces of parchment paper so they don’t stick together.
It can be stored frozen for up to two months. Freeze it solid on a baking sheet, then transfer the pieces into an airtight container. Allow it to thaw overnight in the refrigerator, or for about 30 minutes on the counter.
Why did my fudge taste burnt?
Heating the condensed milk over high heat can cause it to brown too quickly. Low heat is your friend. It’s also important to keep whisking so it doesn’t burn.
Do I need to add the salt?
No, you don’t. Leaving the salt out isn’t a deal breaker. The salt does help balance the sweetness and enhances the flavor, but it can be left out if you prefer.
Can I make fudge without a candy thermometer?
Absolutely! Our easy fudge recipe doesn’t require a thermometer. It comes together with just a few ingredients and no special equipment.
Nutrition
Calories: 113kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 7mgSodium: 72mgPotassium: 88mgFiber: 0.4gSugar: 12gVitamin A: 61IUVitamin C: 0.3mgCalcium: 37mgIron: 0.02mg
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