Chocolate Fudge Recipe (3 Ingredients)

Step by StepJump to Recipe

Creamy, delish, and bursting with chocolatey goodness, this super easy 3-ingredient Chocolate Fudge recipe is any chocoholic’s dream. Satisfy your sweet cravings with just 15 minutes of effort!

Chocolate fudge squares stacked on top of each other placed on a white plate on a wooden tray.

About Chocolate Fudge Recipe

This ridiculously easy recipe is not the traditional old-fashioned way of making chocolate fudge, which is why I love it so much. 

Unlike the traditional method, you don’t need to spend hours cooking and reducing the fudge mixture. All you need is 3 ingredients and 15 minutes of time to make this delicious homemade candy!

It’s such a time saver during the holidays when all you want to do is cook less and spend more time with your family and loved ones. 

Since this fudge recipe is so simple, it’s perfect for making a big batch to gift to your friends, neighbors, mailman, or anyone else you want to show appreciation to!

Ingredients & Substitutions

  1. Baking Chocolate: The chocolate bars used for baking are also known as cooking chocolate. For a really smooth texture I recommend using what is known as couverture chocolate, which has a higher proportion of cocoa butter in the mix. Based on your taste preferences, you can opt for either white chocolate, milk chocolate, semi-sweet chocolate, or dark chocolate.
  2. Sweetened Condensed Milk – You could use any of your favorite brands, but make sure it is sweetened. Feel free to swap in a vegan brand if needed. You can also use evaporated milk, but you’ll need to add icing sugar (a.k.a. confectioner’s sugar or powdered sugar) to sweeten it.
  3. Butter – Both salted and unsalted butter work in the recipe. If you opt for unsalted butter, just add a pinch of salt. Ghee is also acceptable if you want a richer flavor. You can also use vegan butter if needed.
  4. Nuts: Adding nuts is totally optional, but is a nice way to add some texture. You can use your favorite chopped, toasted nuts or dried berries, or skip the nuts altogether. 
Step-by-Step Guide

How To Make Chocolate Fudge

If you’ve ever made fudge the old-fashioned way, you’re in for a treat. This method is SO MUCH EASIER! Here’s how it’s done:

Prep & Temper Chocolate

1. First, line a 6 x 6-inch square pan with aluminium foil or parchment paper. 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.

a square pan lined with aluminium foil.

2. Take 1 cup chopped couverture chocolate, 200 grams sweetened condensed milk (half a can of condensed milk), and 1 tablespoon butter in a bowl or a shallow frying pan.

If using unsalted butter, add a pinch of salt. Set the bowl or pan aside.

chopped couverture chocolate , condensed milk and butter in a pan.

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.

water being heated in a pot for a double boiler.

4. Lower the heat and place the bowl or shallow frying pan, containing the chopped chocolate, condensed milk, and butter on the saucepan, making sure that the bottom does not touch the boiling water.

You can also melt the chocolate in the microwave in 30-second bursts, but I prefer using this double boiler method rather than melting chocolate in the microwave because it’s easier to keep from scorching.

The pan containing the milk chocolate, condensed milk and butter kept on top of the pot containing hot water.

5. As soon as you place the pan on the double boiler, the chocolate will begin to melt.

The chocolate getting melted.

6. Stir often while the chocolate is melting.

Stirring the melted chocolate fudge mixture constantly as it heats.

7. In the photo below you can see that more of the chocolate has melted.

More chocolate has melted in the pan.

8. Stir the fudge mixture non-stop while the chocolate is melting.

Stirring the chocolate fudge mixture.

9. When all the chocolate is melted, turn off the heat.

All the chocolate has melted in the pan.

10. Quickly add chopped walnuts and vanilla extract or vanilla powder, if using.

Chopped walnuts added in the fudge mixture in the pan.

11. Mix very well.

Mixing walnuts in the fudge mixture with an spatula.

Set Chocolate Fudge

12. Using a spatula, pour the entire fudge mixture in the pan lined with the aluminium foil.

chocolate fudge mixture poured in the square tin lined with aluminium foil.

13. Let the fudge first cool at room temperature. Do not cover the pan while it is hot, or you’ll have condensation raining down on it. 

When the chocolate fudge has cooled entirely to room temperature, cover the pan and refrigerate it for 3 to 4 hours or overnight, till it sets completely.

I kept the fudge overnight in the fridge.

The set chocolate fudge after refrigerating overnight.

14. When set, remove the fudge along with the foil and place it on a chopping board.

The chocolate fudge removed from the tin and placed 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.

Chocolate fudge sliced in squares.

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.

Chocolate fudge squares stacked on top of each other placed on a white plate on a wooden tray.

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 to achieve a stable crystalline structure, that results in a smooth, velvety, glossy and even texture. The best method to melt chocolate is with the double boiler as shown in this recipe. It gives you perfect results every time. 
  • Roasting Nuts: Lightly roasting the nuts will give them much richer flavor. Feel free to use pistachios, almonds, walnuts, pecans, macadamia nuts, cashews, or pine nuts. 
  • Refrigeration: Make sure to refrigerate the fudge for it to set completely and give you neat squares or cubes. Refrigeration makes the fudge more firm.
  • Scaling: You can easily halve or double this recipe as needed.


What happens if you don’t beat the fudge?

In this recipe, nothing! Unlike traditional candy-making methods, all you need to do is temper the chocolate with the butter and sweetened condensed milk, no beating required.

What is the best way to cut fudge into perfect squares?

I suggest running your knife under hot water, then drying it thoroughly. The heat will help you cut through the fudge, leaving perfect edges.

What is the best chocolate to use for making fudge?

So long as you are using a high-quality couverture chocolate, feel free to experiment with different flavors. I’m a fan of milk chocolate in this recipe, but it will also work with white, semi-sweet, or dark chocolate if you prefer!

More Decadent Chocolate Treats!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Chocolate fudge squares stacked on top of each other placed on a white plate on a wooden tray.

Chocolate Fudge Recipe (3 Ingredients)

This chocolate fudge is a quick, no-bake recipe made with just 3 ingredients – chocolate, sweetened condensed milk and butter.
4.76 from 25 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine American, World
Course Desserts
Diet Vegetarian
Difficulty Level Easy
Servings 10 pieces


  • 1 cup couverture milk chocolate – chopped, 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



  • 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 small 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 small frying pan or bowl containing the chocolate, sweetened 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, turn off the heat.
  • Quickly add chopped walnuts and vanilla extract or vanilla powder. Mix very well.

Setting chocolate 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 3 to 4 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.



  • 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, even and glossy texture. The best method to temper the chocolate is with the double boiler as shown in this 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 couverture 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)

Nutrition Facts
Chocolate Fudge Recipe (3 Ingredients)
Amount Per Serving
Calories 160 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 10mg3%
Sodium 29mg1%
Potassium 197mg6%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 11g12%
Protein 4g8%
Vitamin A 88IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 73mg7%
Vitamin B9 (Folate) 9µg2%
Iron 2mg11%
Magnesium 53mg13%
Phosphorus 114mg11%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Chocolate Fudge recipe from the archives, first published in Feb 2015 has been updated and republished on May 2023.

Share This Recipe:


Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.


  1. fantastic chocolate fudge recipe!!! i am so glad i found it! 🙂 so quick and easy to make and perfect replacement for store bought chocolates, feels really good to be able to make your own desserts5 stars

  2. I tried the recipe but then oil got separated and chocolate didn’t melted properly help me4 stars

    1. 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.

  3. 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 ?

    1. 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.

  4. Hi dassana. I would like to know which brand of choclate i should use for white choclate.

    1. 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.

  5. What brand of milk chocolate did u use if we use milk chocolate won’t it be too milky can we use cadbury bournville

    1. 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.

  6. 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.4 stars

    1. 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.

      1. 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.

        1. nishtha, good that your family liked the crunch. yes setting does help to firm the texture of the choco fudge. thanks.

  7. Helllppp dasana jiii…. My chocolate didn’t set ?? I don’t know the reason it’s like sticky like clay but not hard ?

    1. deekhsa, chocolate needed to be cooked more. but isn’t the sticky chocolate tasting good. some fudge recipes do have a sticky consistency.

  8. okay I shall try it that way the next time and see how it works out. Thanks

  9. 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?

    1. 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.

  10. Woww…finally got a perfect recipe of a fudge….it turned out yummm….super easy recipe too…tnx heaps to u mam….5 stars

  11. Hi lovely recipe, would want to try it. Could you please tell me which brand chocolate should I buy?

    1. imported brands are good always. even some indian brands are good. just do not buy morde, as it less or no chocolate and more chemicals etc. i have used callebaut brand. i also have used cocoa craft which is an indian brand for some other recipe. when buying always read the ingredients.

  12. Hi Dasanna!! I tried with chocolate available here in my place but the fudge didn’t come out that good, probably due to poor quality of chocolate.
    Can you please suggest me how to make fudge with cocoa powder?4 stars

    1. okay. with cocoa powder, you need to cook it with milk or cream or sugar till the fudge reaches a soft ball stage and them butter is added. condensed milk can also be used. one of my friends used to make very good chocolate fudge with condensed milk and ghee. unfortunately i do not have her recipe as i never asked for it. you can check this easy fudge recipe from hershey’s website –

      1. Thank you for your reply, Dasanna!
        Oh you mean if I add cocoa powder I won’t get the fudge consistency, rather it becomes peda sort of texture, is it?

        Love your blog! Keep going
        Thank you!

        1. welcome jayasri. with cocoa powder, you will get fudge consistency. it will be more like a thick halwa consistency. i have seen how the fudge is made with cocoa powder, so i know it does give a fudge consistency.

  13. Hi should the fudge be refrigerated? ? can’t it be cooled and set at room temp and then boxed in an air tight container?

    1. refrigeration makes it more firm. you can set at room temperature too. but it will be kind of soft at room temperature. also depends what is the room temperature. if you live in cold countries and winter is at its peak, then you can easily set at room temperature.

  14. Hey. .fudge looks so yummy. .just wanted to ask that can I use coco powder instead of chocolate. .plz reply5 stars

    1. in this recipe cocoa powder cannot be used. with cocoa powder the recipe and method is different.

  15. Hey….I just wanted to ask that . how to make cupcakes without OVEN…..!!!!
    Plz reply….!!!

    1. you will need an oven to make them. you can make in a pressure cooker to. if you google on how to make cakes in a pressure cooker, you will get the steps and method involved. try the same for making cupcakes.

  16. Hello. I just wanna ask cn i try ds recipe widout vanilla essence as i dnt hv. Pl help

    1. charu you could add 1/4tsp nutmeg powder or 1/2 tsp cardamom powder instead of vanilla essence.

  17. Hi I wan ask though it may b silly….this is how we can make chocolates also…molded ones.


    1. not a silly query 🙂 you need small metal or silicon moulds for the chocolate to set. simplest way is you melt the chocolate and pour in the moulds. allow it to set and you have shaped moulded chocolates. you can add your flavors like vanilla or cinnamon or orange or lemon in the melted chocolate. sweetness can be adjusted by adding powdered sugar as required. also you can add your own choice of dry fruits.

  18. Tried this yummy fudge and it really turned out awesome. I used amyl dark chocolate and amul mithai mate. Came out perfect. Thank you so much.5 stars

    1. welcome megha. glad to know this. thanks for sharing positive feedback.

  19. Hi tried dis recipe but it doesn’t comes as same.. when chocolate start melting oil gets out from it.. help m out where I goes wrong..

    1. i think its due to the quality of chocolate. the chocolate must be having some kind of fat like butter or oil in it.

  20. I tried this recipe, and it turned out very nice. Just wanted to know, if there is any other way to cool the mixture – directly into a glass or metal box.4 stars

      1. Thanks… I got condensed milk now…actually wanted try yesterday only… But then could not resist on trying one and got condensed milk…5 stars

  21. Actually I am going to make this fudge right now. N I don’t have alluminium foil or butter paper. Pls give me suggestion How can I make this fudge without butter paper or aluminum foil.

  22. If aluminium foil is not available then what should we usd instead of aliminium foil.

    1. no. you can use white chocolate instead of the regular brown chocolate.

  23. Hi dassana,i love all your recipes and everytime i try new recipes.i tried choc fudge,it taste yummy and my husband just loved it.only problem i faced was during cutting was bit soft and bcame messy while cutting in pieces.i had used milk compound and followed all steps properly.

    1. thanks maitry. it could be because of the quality of chocolate. even i had used milk compound and the fudge was solid and easily cut. fudge can have the texture you are describing. this type of fudge is had with the spoon.

  24. I tried it. Though tasty, faced same issue as others related to texture which made cutting a bit messy. Could you recommend some cooking chocolate brand available in India? Also, I would love a recipe from you for dark chocolate like Bournville that’s available in market .

    1. thanks neera. depending on the quality of chocolate the melting and cooking time will vary leading to textural changes. currently i am using callebaut brand and its okay i felt. i have also got cocoacraft dark chocolate. but not yet made anything from it. both these brands i got from a local superstore. cocoacraft is an indian brand and from kerala. so i think you should get their chocolates easily.

      1. Thanks for your swift reply. I shall be eagerly waiting for some quick and easy recipe from you using dark chocolate. We are a chocolate loving family and health conscious on top of that.

  25. Tried the fudge yesterday. Followed the recipe all the way (added dark chocolate compound), the fudge is still very gooey. Can I melt a little more of the chocolate and add it to the existing fudge mixture?4 stars

    1. the chocolate has not cooked properly. melt the whole mixture again on a double boiler and reset it.

  26. Hi Dassana,

    Your recipes are just wonderful… Have been trying quite a few lately. I wanted to ask, which chocolate should be used here? the regular chocolates we get in the market? i mean the cadbury ones which we have? or the chocolate bars used for making chocolate?

    1. thanks ravijot. i used the chocolate bars meant for making chocolates as well in desserts and baking. its not the cadbury ones.

  27. hi, v happy to found this recipe ..though i m not baker still going well:)
    so plz can share shruzbery biscuit recipe

    1. do try baking bhavana. its good 🙂 shrewsbery biscuit i have had before. they are too sweet for me and full of maida/all purpose flour. i will try to make a healthier version of these biscuits with whole wheat flour.

  28. Hi,

    Followed this recipe ditto; however it was too sweet and too soft and sticky. Not firm. Any idea what went wrong?

    Do I have rate the recipe; may the recipe is right but I made some mistake.

    Just need your inputs..

    By the way, thanks for this blog. It is superb. Best Wishes for both of you:-)3 stars

    1. welcome mridula. the fudge is soft but not too soft. sweetness can depend upon the condensed milk and the chocolate also. may be the chocolate didn’t reach the correct consistency after melting. thats why it was soft and sticky. did you keep in the fridge?

  29. I get totally what ur saying..I made this brilliantly easy dish and was thinking all the while tht it seems like melting chocolate and setting it again..but the consistency and the taste of the final fudge is totally different..there is slight softness which chocolate dsnt have, probably coz of the condensed milk…plus the taste is Not just the flavored chocolate of the market but a mix of dark chocolate and the condensed milk…I made it with dark cooking chocolate, a hint of milk chocolate and nuts with raisins…it was very tasty..

    1. thanks anwesha. yes the texture is totally different than the outside chocolates. you are right, the condensed milk gives it that softeness. i also make dry fruits chocolate rocks with cooking chocolate and their taste and texture is totally different then the fudge. if you live in india, then the best fudge is from a hill station in maharashtra – lonavala. coopers at lonavala serve a really good melt in the mouth fudge. i have had a couple of times and its toooo good. here the consistency is different and somewhat like a halwa. do try if at anytime you visit lonavala.

  30. Hi Dassana,

    I will surely try this this Sunday and take it for my friends to eat to office on Monday 😀

    Your instructions are always so simple and clear that the dishes turn out to be perfect 🙂

    Tried your recipe for malai kofte and rice kheer and everyone loved them.

    Some people were surprised how did I cook what grandmothers used to cook.

    All credit goes to you .

    Keep up the great work.

    – Amrita5 stars

    1. thanks a lot amrita for sharing this positive feedback. we all can cook these dishes but its just that in this hectic life some times its difficult to get enough time to cook. happy cooking.

  31. I’m sorry but what’s the point in breaking a readymade chocolate and making a chocolate again….chocolates with milk and nuts are very much available….!!!

    1. its fine priya. this is not chocolate available outside. its a fudge which has a different texture than chocolate. and the chocolate used here is compound chocolate. not the regular flavored chocolate. apart from compound chocolate, real chocolate can also be used. these chocolates are meant for baking and desserts. they are different than what is available outside with dry fruits etc. even homemade flavored chocolates with or without dry fruits are made with these.

      1. Hi was just wondering that is there any way to make the fudge little harder so it can take warm temp as my fudge melts as soon as i get it out and place it on the plate

        1. just cook the chocolate for some more seconds. this will make the fudge little harder.