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Easy Fudge Recipe

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4.4 from 4 reviews

This Easy Fudge recipe delivers a rich and creamy treat made with semi-sweet chocolate chips, butter, and sweetened condensed milk. Enhanced with a touch of vanilla and flaky sea salt, and optionally studded with toasted nuts, this classic fudge is simple to prepare and perfect for slicing into bite-sized squares after chilling.

Ingredients

Fudge Base

  • 3 cups semi-sweet chocolate chips (Guittard recommended)
  • 2 tablespoons unsalted butter
  • 14 oz can sweetened condensed milk
  • 1/2 teaspoon flaky sea salt
  • 1 teaspoon pure vanilla extract

Optional Mix-ins

  • 1 cup chopped toasted pecans or walnuts

Instructions

  1. Prepare pan: Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving about a 1-inch overhang on the sides for easy removal. Lightly spray with nonstick cooking spray and dab away any excess oil with a paper towel. Set aside.
  2. Melt chocolate and butter: In a large heatproof bowl, combine the chocolate chips and butter. Place the bowl over a pan of simmering water (double boiler method) over medium-low heat, making sure the water does not touch the bottom of the bowl. Stir with a spatula until fully melted and smooth.
  3. Add remaining ingredients: Remove from heat and stir in the sweetened condensed milk, flaky sea salt, and vanilla extract until well combined and smooth. If using nuts, fold them in evenly at this point.
  4. Pour and spread: Pour the fudge mixture into the prepared pan and spread the top evenly with a spatula to create a smooth surface.
  5. Chill to set: Refrigerate the fudge for 2 to 3 hours or until fully set and firm to the touch.
  6. Cut and serve: Use the parchment or foil overhang to lift the fudge out of the pan. Cut into small squares and serve.

Notes

  • Use a good quality chocolate for best flavor and smooth texture.
  • To toast nuts, place them in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and golden.
  • Store fudge in an airtight container in the refrigerator for up to 2 weeks.
  • Allow fudge to sit at room temperature for a few minutes before serving for a softer bite.
  • Adjust salt amount to taste or use regular table salt if flaky sea salt is unavailable.

Find it online: https://lauracooks.com/easy-fudge-recipe/