5 Way Easy Chocolate Fudge
Indulge in the ultimate sweet treat with this '5 Way Easy Chocolate Fudge' recipe—a decadent dessert that’s as effortless as it is customizable! Perfect for holidays, parties, or satisfying late-night cravings, this no-fail fudge combines rich semi-sweet chocolate chips, creamy sweetened condensed milk, and a touch of butter for a velvety texture that melts in your mouth. Ready in just 15 minutes of hands-on time, this one-bowl wonder allows you to get creative with optional mix-ins like crunchy nuts, crushed cookies, or a peanut butter swirl, and finishes with a glossy, picture-perfect surface ideal for sprinkling with your favorite toppings. Whether you’re a beginner or a seasoned pro, this fuss-free recipe is your go-to guide for crafting luscious homemade fudge that stores beautifully for up to two weeks!
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Recipe Information
Ingredients
- 2 cups Semi-sweet chocolate chips
- 14 ounces Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
- 1 cup Optional mix-ins or toppings (nuts, crushed cookies, sprinkles, dried fruit, peanut butter swirl)
Instructions
Line an 8x8-inch baking dish with parchment paper, ensuring the paper hangs over the edges for easy removal later.
In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and butter.
Place the saucepan over low heat and stir constantly until the chocolate chips are fully melted and the mixture is smooth, about 3 to 5 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and salt until well combined.
If using any mix-ins, fold them into the fudge mixture at this stage.
Pour the fudge mixture into the prepared baking dish and spread it into an even layer using a spatula.
If adding toppings such as sprinkles, press them gently into the surface of the fudge while it’s still warm.
Refrigerate the fudge for at least 2 hours or until it is firm to the touch.
Once set, lift the fudge out of the baking dish using the parchment paper. Trim the edges if needed, then cut the fudge into 16 squares or desired sizes.
Store the fudge in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 26.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
