Chocolate fudge recipe with step by step photos. A quick, easy and tasty recipe of preparing chocolate fudge. This chocolate fudge recipe is made with just 3 ingredients and takes 15 minutes to prepare.
This is an Easy version of preparing chocolate fudge and not the traditional old fashioned method. The 3 ingredients used are sweetened condensed milk, chocolate and butter. I have added chopped walnuts, but its optional. You could add dry fruits of your choice too.
You can just make the fudge plain without any dry fruits. If adding almonds or cashews, then just roast them in a pan or in the oven. Once cooled, chop and add them.
Chocolate fudge can be made on any celebratory or festive occasion. The recipe can be doubled also.
How to make chocolate fudge recipe
1. First line an aluminium foil or butter paper in a 6 x 6 inch square pan. The foil or butter paper has to cover all the sides.
2. take chopped chocolate in a bowl or pan. If you have a slab of chocolate, then just keep the whole slab in a zip lock pouch and with a pestle, break the chocolate. Also add 200 grams sweetened condensed milk (half a can of condensed milk) and 1 tbsp butter. You can use either salted or unsalted butter. I used milk chocolate. But dark chocolate also tastes very good. Keep the bowl or pan aside. You could use any good quality chocolate. Chocolate chips can also be added instead of chocolate.
3. Heat water in a pan or dekchi/pot on a medium to high flame till the water becomes hot.
4. Lower the flame and place the pan or bowl of the chocolate, condensed milk and butter on the pan. You can also melt the chocolate in the microwave. I prefer using this double boiler method 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 while the chocolate is melting.
7. More chocolate has melted.
8. continuously stir the fudge mixture while the chocolate is melting.
9. once all the chocolate is melted, switch off the flame.
10. quickly add chopped walnuts and vanilla extract or vanilla powder.
11. stir very well.
Setting chocolate fudge
12. then pour the whole chocolate fudge mixture in the pan lined with aluminium foil.
13. let the fudge cool at room temperature. Do not cover the pan. once the chocolate fudge has cooled at room temperature, cover the pan and refrigerate the chocolate fudge for 2 to 3 hours or overnight, till it sets completely. I kept the fudge overnight in the fridge.
 15. now remove the chocolate fudge along with the foil and place it on a chopping board.
16. Slice the chocolate fudge into squares. The yield is 350 grams of chocolate fudge from this recipe.
Serve these chocolate fudge or wrap them in foil or butter paper and keep covered in a jar or box in the fridge.
More Chocolate recipes for you!
Chocolate Fudge
Ingredients
- 150 grams chocolate, sweet or semi sweet or 1 cup chopped chocolate
- 200 grams sweetened condensed milk or â…” cup or half a can of condensed milk
- 1 tablespoon butter, salted or unsalted
- ¼ cup walnuts, chopped (optional)
- ½ teaspoon vanilla extract or vanilla powder (optional)
Instructions
- First line an aluminium foil or butter paper in a 6 x 6 inch square pan. The foil or butter paper has to cover all the sides.
making chocolate fudge
- Take the chocolate in a bowl or pan. If you have a slab of chocolate, then just keep the whole slab in a zip lock bag and with a pestle, break the chocolate. Also add 200 grams condensed milk and 1 tbsp butter. You can use either salted or unsalted butter. Keep the bowl or pan aside. You could use any good quality chocolate. Good quality chocolate chips can also be added instead of chocolate.
- Heat water till it becomes hot, in a pan or dekchi/pot.
- Lower the flame and place the pan or bowl of 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 flame.
- Quickly add chopped walnuts and vanilla extract or vanilla powder. Stir very well.
setting chocolate fudge
- Then pour the whole chocolate fudge mixture in the pan lined with aluminium foil.
- 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.
- Slice the chocolate fudge into squares.
- Serve these chocolate fudge or wrap them in foil or butter paper and keep covered in a jar or box in the fridge.
Notes
- Butter - ghee.
- Milk chocolate - dark chocolate, white chocolate or chocolate chips.
- Walnuts - any dry fruits of your choice.
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.
Hi dassana
Can i melt the chocolate in microwave ??
nikki, you can melt chocolate in the microwave.
I tried the recipe but then oil got separated and chocolate didn’t melted properly help me
the chocolate has to melt properly. the stirring has to be often so that all the chocolate melts. what you can do is form balls from the chocolate mixtur and coat the balls in desiccated coconut or cocoa powder or chopped dry fruits or powdered sugar. also i have used butter. oil is not used in the recipe.
I dont hav butter paper nor aluminium foil wt can i do…plzzz help
just grease a pan or tray very well with some butter and then use it.
hi dassana,
tried the chocolate ice cream. turned out amazing!!!!!!! thank you so much for your suggestions. now i want to try the chocolate fudge. but i have hershey’s cocoa powder and a very small amount of condensed milk( left from my ice cream preparation 🙂 ) for the above give measurements of items how much cocoa powder should i use? in my case as i will be adding both sugar and condensed milk, should i i first add the sugar,melt it then add condensed milk and cocoa powder ?
welcome radhika. with cocoa powder, the method is different. you need to cook the cocoa powder, sugar, butter/ghee and milk/condensed milk till you get a barfi like consistency. it can also be like a halwa consistency. first heat ghee (2 to 3 tbsp), keep flame to a low. add cocoa powder. stir and then add milk/condensed milk. if using condensed milk you won’t need to add sugar. you can 1 to 2 tbsp if the sweetness is less. then stir non stop till the mixture starts leaving sides of pan. pour in a bowl or tray and let it set. you can even use half-half of milk and condensed milk. but here you will need to add some sugar as milk will dilute the sweetness of condensed milk. you can add 2 to 3 tbsp cocoa powder or more. hope this helps.
Hi dassana. I would like to know which brand of choclate i should use for white choclate.
anita, you can use callebaut brand. i have used it and it is good. also use any good brand but avoid morde chocolates. basically avoid compound chocolate and use couverture chocolate.
What brand of milk chocolate did u use if we use milk chocolate won’t it be too milky can we use cadbury bournville
i have used couverture chocolate. its made from cocoa butter. there are some indian brands also which sell couverture chocolate. on google you can find the difference between couverture and compound chocolate.
Thanks for the recipe. But when I followed this method, the whole mixture started coming together at the melting stage, instead of forming a liquid slurry as appearing in the pictures. It was kind of stringy and sticky. I used some MI brand of dark chocolate (75% cocoa) from godrej nature’s basket, nutralite butter and nestle milkmaid. I also added about 3 tsp of sugar as the taste was very bitter otherwise. I wonder what went wrong? Any suggestions? The sugar grain size was big. Could that be the culprit? The mixture cooled down very quickly to room temperature and I have now put it in the freezer section. It seems fine as of now but I doubt if it can be stored outside the freezer.
its due to the sugar. looks like the sugar cooked to a string consistency and that why the mixture started coming together. whenever you use dark chocolate for melting, then use super fine grained sugar or powdered sugar. the large grained sugar gives problems. once i tried making a chocolate icing with large grained sugar and the sugar only has not melted and the chocolate has melted. so the grainy texture of the granulated sugar was felt in the icing. i has to discard the whole icing and make a fresh one with powdered sugar. its better to keep in the fridge as condensed milk is used.
Thanks ! Noted your suggestion. Yes the same thing happened- the sugar did not melt fully and we could feel a crunch while chewing- but my folks loved it! The accident actually turned out to be yummy 🙂 and after setting in the fridge overnight, the end result turned out to be awesome. Thanks for Sharing this easy yummy recipe.
nishtha, good that your family liked the crunch. yes setting does help to firm the texture of the choco fudge. thanks.
Helllppp dasana jiii…. My chocolate didn’t set ?? I don’t know the reason it’s like sticky like clay but not hard ?
deekhsa, chocolate needed to be cooked more. but isn’t the sticky chocolate tasting good. some fudge recipes do have a sticky consistency.
okay I shall try it that way the next time and see how it works out. Thanks
My chocolate fudge isnt turning out smoothly. Once I melt the chocolate and add in the condensed milk after mixing it for a while, its starting too get too crumbly. The consistency and texture of it is too different as shown in your receipe. This is the second time its happened. Wt exactly is the problem?
madhavi, the chocolate is getting cooked too much and hence the crumbliness. condensed milk is not added when all the chocolate is melted. add everything in the pan – chocolate, condensed milk and butter. then melt the chocolate in a double boiler. if you do this way, then the fudge will have a smooth consistency.