A Chocolate fudge recipe to satisfy your chocolate cravings. Insanely good and so quick and easy to make. All you need are just 3 ingredients and 15 minutes of your time. So what’s not to love about this recipe.
Table of Contents
About This Chocolate Fudge Recipe
This ridiculously easy recipe is not the traditional old fashioned way of making chocolate fudge and this is precisely what works here.
Unlike the traditional method, you don’t need to spend hours cooking and reducing the fudge mixture.
All you need is to temper the chocolate with the rest of the ingredients. Pour in a pan and set the fudge. Easy isn’t it?
Such a time saver during the holiday seasons when all you want to do is cook less and spend more time with your family and loved ones.
You could even make a large batch of this delish fudge and gift these to your relatives and friends.
Ingredients you will need
- Baking Chocolate: The chocolate bars used for baking are also known as cooking chocolate. For a really good smooth texture I recommend using a couverture chocolate. Based on your taste preferences, you can opt for a milk chocolate or semi-sweet chocolate or dark chocolate.
- Sweetened Condensed milk – You could use any of your favorite brand, but the condensed milk has to be sweetened.
- Butter – Both salted and unsalted butter work in the recipe. For unsalted butter, just add a pinch of salt in the chocolate.
- Nuts: Adding nuts are totally optional. But I like mine with some chopped walnuts. You could use your favorite nuts or dried berries. You can even skip the nuts altogether.
Substitutions
- Replace ghee (clarified butter) with butter.
- Use semi-sweet chocolate, dark chocolate, white chocolate or chocolate chips instead of milk chocolate.
- In place of sweetened condensed milk use evaporated milk but add some icing sugar according to your taste.
How to make Chocolate Fudge
Prep and Temper Chocolate
1. First line an aluminium foil or parchment paper in a 6 x 6 inch square pan. The foil or parchment paper has to cover all the sides. Keep some extra paper or foil hanging on the sides of the pan so that you can easily lift it when the fudge is set and done.
Chop chocolate and set aside. You could also just keep the chocolate block in a ziplock bag and break it with a pestle.
2. Take 1 cup chopped couverture milk chocolate, 200 grams sweetened condensed milk (half a can of condensed milk) and 1 tablespoon butter in a bowl or a shallow frying pan.
You can use either salted or unsalted butter. You can use semi-sweet or dark chocolate too. Set the bowl or pan aside.
3. Heat about 1 to 1.5 cups water in a sauce pan or pot on a medium to high heat till the water becomes hot and begins to boil.
4. Lower the heat and place the frying pan or bowl containing the chopped chocolate, condensed milk and butter on the saucepan. You can also melt the chocolate in the microwave. I prefer using this double boiler method rather than melting chocolate in the microwave.
5. As soon as you keep the pan, the chocolate will begin to melt with the heat coming from the hot water.
6. Stir often when the chocolate is melting.
7. In the photo below you can see that more of the chocolate has melted.
8. Stir the fudge mixture non-stop while the chocolate is melting.
9. When all the chocolate is melted, switch off the heat.
10. Quickly add chopped walnuts and vanilla extract or vanilla powder.
11. Mix very well.
Set Chocolate Fudge
12. Using a spatula pour the entire fudge mixture in the pan lined with the aluminium foil.
13. Let the fudge first cool at room temperature. Do not cover the pan. When the chocolate fudge has cooled at room temperature, cover the pan and refrigerate it for 2 to 3 hours or overnight, till it sets completely. I kept the fudge overnight in the fridge.
14. When set, remove the fudge along with the foil and place it on a chopping board.
15. Slice the chocolate fudge into squares or rectangles. The yield is 350 grams of chocolate fudge from this recipe and makes for about 10 to 12 squares of fudge pieces.
16. Serve these chocolate fudge squares or wrap them in foil or parchment paper and keep covered in a jar or box in the fridge. These stay good for a month in the fridge.
Expert Tips
- Lining your pan or tray: While making any fudge, it is very important to line your pan or tray with a parchment paper or a foil. Keep some extra paper or foil on the sides of the pan so that you can easily lift it when the fudge is set.
- Tempering chocolate: Chocolate needs to be tempered correctly for a smooth and glossy texture. Tempering means to melt chocolate and then cool it. The best method to melt chocolate is with the double boiler as shown in this recipe. It gives your perfect results every time.
- Roasting Nuts: If you prefer you can lightly roast the nuts. For the nuts you could use pistachios, almonds, walnuts, pecans and pine nuts.
- Refrigeration: You do need to refrigerate the fudge for it to set completely and give you neat squares or cubes. Refrigeration makes the fudge more firm.
- Scaling: You could easily halve or double this recipe.
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Chocolate Fudge Recipe
Ingredients
- 1 cup chopped milk chocolate or 150 grams. can add sweet chocolate or semi-sweet chocolate or dark chocolate instead
- 200 grams sweetened condensed milk or half a can of 14 oz or 400 grams sweetened condensed milk
- 1 tablespoon Butter – salted or unsalted
- ¼ cup walnuts – chopped (optional)
- ½ teaspoon vanilla extract – or vanilla powder (optional)
Instructions
Preparation
- First line an aluminium foil or parchment paper in a 6 x 6 inch square pan. The foil or parchment paper has to cover all the sides and keep some extra on the top.
- Chop the chocolate. Alternatively you could keep the chocolate bar in a ziplock bag and with a pestle, break the chocolate.
Tempering chocolate
- Take the chopped chocolate in a bowl or a frying pan. Add the condensed milk and butter. You can use either salted or unsalted butter. Set the bowl or frying pan aside.
- In a sauce pan or pot heat 1 to 1.5 cups water till it becomes hot and begins to boil.
- Lower the heat and place the frying pan or bowl containing the chocolate, condensed milk and butter on the pan.
- Stir and allow the chocolate to melt. Continuously stir the fudge mixture while melting the chocolate.
- Once all the chocolate is melted, switch off the heat.
- Quickly add chopped walnuts and vanilla extract or vanilla powder. Mix very well.
Setting the fudge
- Then pour the entire chocolate fudge mixture in the pan lined with the aluminium foil or parchment paper.
- Let the fudge cool at room temperature. Do not cover the pan.
- Once the fudge has cooled at room temperature, cover the pan and refrigerate the fudge for 2 to 3 hours or overnight till it sets completely.
- Later remove the chocolate fudge along with the foil and place it on a chopping board. Remove the foil from the bottom and sides.
- Slice the chocolate fudge into squares or rectangles.
- Serve these chocolate fudge or wrap them in foil or butter paper and keep covered in a jar or box in the fridge.
Video
Notes
- Lining your pan or tray: Always line your pan or tray with a foil or parchment paper when making any fudge. Do keep some extra paper or foil on the sides of the pan so that you can easily lift it when the fudge is set.
- Tempering chocolate: Chocolate needs to be tempered correctly for a smooth and glossy texture. The best method to temper the chocolate is with the double boiler as shown in the recipe. You could even microwave the chocolate for a few minutes till it melts.
- Roasting Nuts: If you prefer you can lightly toast the nuts. For the nuts you could use pistachios, almonds, walnuts, pecans and pine nuts.
- Refrigeration: You do need to refrigerate the fudge for it to set completely and give you neat squares or cubes.
- Scaling: You could easily halve or double this recipe.
- Substitutions:
- Replace ghee (clarified butter) with butter.
- Use semi-sweet chocolate, dark chocolate, white chocolate or chocolate chips instead of milk chocolate.
- In place of sweetened condensed milk use evaporated milk but add some icing sugar according to your taste.
Nutrition Info (Approximate values)
This recipe post from the archives, first published in Feb 2015 has been republished and updated on 3 September 2020.
Any other option rather than condensed milk? Thank you.
Khoya or mawa can be used, but the recipe will change.
Hello Dassana,
Can we double/ triple this recipe?
yes madhavi you can double or triple.
Is there any substitute for condensed milk ?
Pranjal, you can use evaporated milk, if you can get it.