Introduction
This chocolate fudge is the kind of old-fashioned, crowd-pleasing treat that disappears from the dessert tray before you know it. It is rich and creamy, deeply chocolatey, and wonderfully simple to make with just a handful of pantry staples. A sprinkle of flaky sea salt gives each sweet square a lovely finishing touch, while optional nuts and mini marshmallows add delightful texture and little bursts of flavor.
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped walnuts or pecans, optional
- 1/2 cup mini marshmallows, optional
- Flaky sea salt, for topping, optional
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: About 36 small pieces
Directions and Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides. This makes it easy to lift the chilled fudge out of the pan later.
- Add the chocolate chips, sweetened condensed milk, and butter to a medium saucepan.
- Warm the mixture over low heat, stirring constantly with a silicone spatula or wooden spoon. Continue stirring until the chocolate and butter are fully melted and the mixture looks glossy, thick, and completely smooth. Do not let it boil.
- Remove the pan from the heat. Stir in the vanilla extract and salt until evenly blended.
- Gently fold in the chopped walnuts or pecans and mini marshmallows, if using. Stir just enough to distribute them without overmixing.
- Pour the warm fudge into the prepared pan. Use a spatula to spread it into an even layer, smoothing the top as needed.
- Sprinkle the surface with a light pinch of flaky sea salt, if desired. The salty finish beautifully balances the rich sweetness of the chocolate.
- Refrigerate for at least 2 hours, or until the fudge is firm all the way through.
- Use the parchment overhang to lift the fudge from the pan. Cut into small squares with a sharp knife and serve.
Notes or Tips
For the cleanest slices, let the fudge sit at room temperature for 10 to 15 minutes after chilling, then wipe your knife clean between cuts. Since this fudge is wonderfully rich, small squares are perfect for serving.
Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks. For a softer, creamier bite, let each piece rest at room temperature for a few minutes before enjoying. You can also freeze the cut pieces for up to 2 months.
Cooking Techniques
The secret to silky fudge is gentle heat. Keep the burner low and stir steadily so the chocolate melts slowly without scorching or becoming grainy. Sweetened condensed milk provides the creamy texture and helps the fudge set without a candy thermometer.
Fold in nuts and marshmallows only after removing the pan from the heat. This keeps the nuts pleasantly crunchy and prevents the marshmallows from melting completely into the chocolate mixture.
FAQ
Can I use milk chocolate chips?
Yes, although the finished fudge will be sweeter. For a balanced flavor, try using half milk chocolate chips and half semi-sweet chocolate chips.
Can I make this without nuts?
Absolutely. Simply leave out the nuts for a smooth, classic chocolate fudge. The mini marshmallows are optional, too.
Why is my fudge too soft?
It may need more chilling time. Refrigerate it until fully firm, preferably overnight if your kitchen is especially warm. Be sure to use sweetened condensed milk, not evaporated milk.
Can I double the recipe?
Yes. Double all ingredients and use a parchment-lined 9-by-13-inch pan for a larger batch.
Conclusion
This easy chocolate fudge is a sweet little tradition waiting to happen. With its velvety texture, rich chocolate flavor, and optional crunchy or fluffy mix-ins, it is perfect for holiday trays, gifting, potlucks, or a cozy after-dinner treat. One bite of this smooth, indulgent fudge is sure to bring everyone back for another square.