Chocolate Fudge Recipe
Easy chocolate fudge recipe made with just four ingredients! This rich fudge recipe is so simple and perfect to add nuts, candies, cookies, or dried fruit.
I love that with just a few ingredients, you can make this easy chocolate fudge recipe. With this basic recipe, you can then add mix-ins you’d like depending on your mood. Sam loves for me to mix in chocolate and mint cookies, while Bart and I love roasted pecans, chopped peanut butter cups or even a mixture of roasted pecans and dried cherries! But you know what? They are absolutely amazing without anything added to them!
To make them, start with your choice of chocolate chips – milk chocolate, semi-sweet, or dark! Since Sam is a dark chocolate lover, I generally have it on hand more than any other.
Just pour the chocolate chips, your sweetened condensed milk (I use my homemade version!), and a bit of espresso powder if you have it, to a medium saucepan over medium-low heat. As the chocolate chips melt, stir them frequently and once melted, remove from the heat and stir in the the vanilla extract and any mix-ins you might be using. Then, pour into the prepared dish, cover with wrap and refrigerate to set. When ready to serve, just remove them from the refrigerator, lift out of the pan, and remove the foil. Then, just cut into individual squares and serve!
They keep well in an airtight container in a cool place for up to a week or in the refrigerator for 2 to 3 weeks, making them a great make-ahead treat!
Here’s my favorite oh so easy Chocolate Fudge Recipe. I hope you love it as much as we do!
Chocolate Fudge Recipe
- Line an 8x8 baking dish with foil and set aside.
- Add chocolate chips, sweetened condensed milk, salt, and espresso powder (if using) to a medium heavy-bottomed saucepan over medium-low heat. Melt the chocolate, stirring frequently. Remove from heat and stir in vanilla extract. Stir in nuts, candies, fruit, etc. if using.
- Pour into prepared baking dish and spread with an offset spatula or a rubber scraper if needed. Cover with plastic wrap and refrigerate for 2 hours to set. Remove from refrigerator and remove from baking dish. Cut into 24 or 48 individual squares.
- Store in layers with waxed paper or parchment dividing in an airtight container on the counter for up to 7 days or in the refrigerator for 2 to 3 weeks.
All images and text © Robyn Stone for Add a Pinch