- What are the ingredients for this easy fudge recipe?
- How to make fudge
- Fun, delicious fudge additions
- How to store fudge
- Variations on this easy fudge recipe
- Serving Suggestions
- Common Questions
- Your Next Chocolate Obsession Awaits
If you’ve ever gone searching for an easy fudge recipe and felt instantly overwhelmed by double boilers and candy thermometers, you’re not alone. The first time I tried making fudge way back, I ended up with a sticky slab that could have glued wallpaper. Not exactly the dreamy melt-in-your-mouth treat I’d hoped for. Seriously, we all just want a straightforward way to whip up something chocolatey, right? This is the recipe folks end up making again and again because it’s, honestly, almost too simple. Like—dangerously simple… brace yourself.
What are the ingredients for this easy fudge recipe?
Okay, let’s cut right to the chase. You barely need anything fancy for this easy fudge recipe. Most stuff might already be hanging out in your kitchen, honestly.
You’ll need:
- Sweetened condensed milk (That thick canned stuff. Don’t substitute evaporated—trust me. Disaster.)
- Chocolate chips (Go for semi-sweet, dark, or milk—dealer’s choice. Even white chips if you’re wild.)
- Butter (Salted or unsalted—you’ll live.)
- Splash of vanilla extract (Don’t have it? The fudge will still work, but the flavor does sing with it.)
That’s literally it. Four simple, beautiful ingredients, none of which require you to press your luck at the grocery store. I’ve bought everything at the corner shop before when I was feeling extra lazy. And if anyone asks, yes, you can throw in a pinch of salt to brighten it up—optional, but solid move.
How to make fudge
Not gonna lie—this part is a breeze. Dump, melt, stir, chill. That’s almost the entire method. (Okay, I’ll break it down a little more.)
First things first: grab a small-ish saucepan. Dump your chocolate chips and butter in there. Pour in all the sweetened condensed milk (use a spatula, it’s sticky), and put the whole works over low-ish heat. Stir. Don’t walk away to check your phone, or it’ll scorch. When everything’s smooth and melty—think chocolate lava—remove it from the heat. Tender moment: splash in your vanilla and stir again.
Scrape into a lined pan (8×8 works well). Use the spatula to swish and flatten. Pop it in the fridge, resist poking it for at least three hours. Ignore the temptation. Seriously, let it chill. Then cut into squares. Done. You’re a fudge genius.
“I was always terrified of making fudge, but after finding this recipe, it’s literally all I make for holiday gifts now. It always works. My family won’t let me show up without it!” – Jess, loyal fudge fan
Fun, delicious fudge additions
This is where things get a little wild—in a good way.
Chop up some pecans or walnuts and toss ’em in. Maybe swirl in a spoonful of peanut butter or sprinkle crushed pretzels across the top. One time I pressed mini marshmallows and M&M’s into the fudge before it set, and my niece nearly lost her mind. Honestly, you can get creative—try dried cherries, toffee bits, or even some flaky sea salt. Don’t overthink it. If it sounds dreamy to you, toss it in.
I will say, try not to go overboard. Too many mix-ins and the fudge becomes a strange block of randomness. Moderation, okay?
How to store fudge
Here’s the thing with fudge: it likes to be cool but not freezing. I usually just keep mine in an airtight container in the fridge. If I’m making a mountain of it before holidays, a zip-top bag in the fridge does the trick. Fudge stays good, soft, and not at all crumbly for up to two weeks like this. Stack the squares with a little parchment between the layers if you don’t want a stuck-together fudge brick.
Heading out to a picnic and planning to show off your fudge? Pop it in the cooler. Room temp is alright if you don’t live on the sun, but fudge can get melty or lose shape if it’s too warm. Learned that the hard (messy) way.
Variations on this easy fudge recipe
So, you’ve mastered the main easy fudge recipe and ready to kick it up? You can swap up the chocolate type to go dark, milk, or white. Want something next-level? Stir in a swirl of Nutella right at the end before pouring into the pan. Chopped cookies or Oreos are, well, a crowd-pleaser. Or, for a festive trip, try a little peppermint extract and crushed candy canes on top.
You can even turn this into salted caramel fudge by layering caramel candies and a sprinkle of sea salt before chilling. Oh, and if you want the fudge more firm, use a little less milk or a touch more chips. Play with it. It’s your fudge kitchen now.
Serving Suggestions
- Cut into small squares. They pack a punch.
- Try serving cold or at room temp. Both are awesome.
- Stack them in cellophane bags for gifts. Instant hero status.
- Add a sprinkle of sea salt for that “Instagram” look.
Common Questions
Is this fudge gluten free? Yep, all the main ingredients are, but keep an eye on your chocolate chip packaging and add-ins.
Can I freeze fudge? Definitely. Freeze in containers for a couple months—just let it thaw in the fridge so it doesn’t get weird.
My fudge didn’t set. Can I fix it? If it’s too soft, try cutting it up and rolling into balls to make fudge truffles. Hey, nothing wasted.
Do I need a candy thermometer? Please, no. Not for this one, I promise. That’s the magic of easy fudge recipes.
Your Next Chocolate Obsession Awaits
So that’s the easy fudge recipe that’s a proven crowd-pleaser—and ridiculously attainable even for kitchen newbies. You barely need gear or patience, and it turns out fudge so good people will beg for your “secret”. If you’re itching to master even more sweet treats, check out Serious Eats’ fudge tips. Go on, give it a try—just don’t blame me when you end up making a double batch next time. I warned you!
Easy Fudge
Ingredients
Method
- In a small saucepan, combine chocolate chips and butter.
- Pour in the sweetened condensed milk and place over low heat.
- Stir continuously until the mixture is smooth and melted.
- Remove from heat and stir in the vanilla extract.
- Scrape the fudge mixture into a lined 8x8-inch pan.
- Using a spatula, spread the mixture evenly in the pan.
- Chill in the refrigerator for at least three hours until set.
- Cut the fudge into small squares and serve.