Triple Chocolate Fudge
Indulge your sweet tooth with this decadent Triple Chocolate Fudge, a rich and creamy treat that’s perfect for any chocolate lover. Made with a luscious blend of dark, milk, and white chocolate chips, this easy dessert layers flavors to perfection, while the addition of sweetened condensed milk and a hint of vanilla ensures an ultra-smooth texture. Ready in just 20 minutes of prep and cook time, this no-bake recipe is ideal for holiday gifting, parties, or satisfying those late-night chocolate cravings. For an extra indulgent twist, top it off with mini marshmallows for a gooey, playful finish. Be sure to refrigerate for a perfectly firm bite every time! This heavenly fudge yields 16 irresistible squares that are sure to disappear fast.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 1.5 cups Dark chocolate chips
- 1 cups Milk chocolate chips
- 0.5 cups White chocolate chips
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 0.5 cups Mini marshmallows (optional, for topping)
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal later. Set aside.
In a medium saucepan over low heat, combine the sweetened condensed milk, dark chocolate chips, milk chocolate chips, butter, and salt.
Stir continuously with a heatproof spatula until the mixture is completely melted, smooth, and well-combined.
Once melted, remove the saucepan from heat and quickly stir in the vanilla extract.
Pour the chocolate mixture into the prepared baking pan, spreading it out evenly with the spatula.
Sprinkle the white chocolate chips evenly over the top, lightly pressing them into the warm fudge surface.
If using mini marshmallows for additional topping, sprinkle them over the top now.
Let the fudge cool at room temperature for 30 minutes, then transfer the pan to the refrigerator. Chill for at least 2 hours, or until the fudge is firm and set.
Once set, lift the fudge out of the pan using the parchment paper edges and transfer it to a cutting board.
Cut the fudge into 16 squares using a sharp knife. Wipe the knife clean between cuts for smooth edges.
Store the fudge in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for the best texture.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 34.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 204 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.
