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Classic Chocolate Fudge made with just four ingredients including chocolate chips and sweetened condensed milk makes the perfect treat! Step-by-step instructions and custom adaptations are included!
I love to make candy throughout the holiday season. It is a tradition that has been passed down in my family for generations. You could always count on my Grandmother having an assortment of homemade candy like her divinity, peanut brittle, toffee, and of course, chocolate fudge.
This classic fudge recipe is one that I grew up making with my Mama and Grandmother. I love that with just a few ingredients, you can make this easy chocolate fudge recipe that everyone loves. With this basic recipe, you can then adapt it for your favorite fudge flavors! I’ve included some favorite adaptations so that you can make your favorites as well.
What Makes This The BEST Chocolate Fudge Recipe
Easy – This fudge recipe is made with just 4 ingredients and a cook time of less than 10 minutes! It makes one of the fastest candy recipe you can make! You simply combine and heat the ingredients until smooth and creamy, pour into the prepared dish and refrigerate until hardened and ready to cut. That’s it!
Adaptable – This fudge recipe is so versatile – both in flavors and in how it is prepared! You can use the stovetop or the microwave in preparing this fudge, depending on the time that you have available and your preferred method! And, you can make this classic chocolate fudge into so many other flavor combinations based on your personal tastes from Rocky Road to Peanut Butter Cup!
Make-Ahead – Let’s face it, the holidays are busy! I love that even though this is a quick and easy recipe, I can make multiple batches and store them in my refrigerator for weeks so that I can share this fudge with teachers, friends, and neighbors throughout the holiday season.
Ingredients for Fudge
For this classic recipe, you’ll need the following ingredients.
- Chocolate Chips – you can use your favorite chocolate chips – dark chocolate, milk chocolate, or semi-sweet chocolate or a combination!
- Sweetened Condensed Milk – you can use my homemade sweetened condensed milk recipe or your favorite store-bought
- Kosher Salt
- Vanilla Extract
To this basic recipe, you can then also add espresso powder to heighten the flavor of the chocolate if you like, as well as your favorite add-ins for different flavor combinations.
How to Make Chocolate Fudge on the Stovetop
- Melt. Add your chocolate chips, sweetened condensed milk, salt, and espresso powder if you are using, 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.
- Pour. Pour the mixture into the prepared dish and cover with wrap.
- Chill. Refrigerate to set. When ready to serve, just remove from the refrigerator, lift out of the pan, and cut into individual squares and serve!
How to Make Chocolate Fudge in the Microwave
- Melt. Add your chocolate chips and sweetened condensed milk to a large microwave safe bowl. Heat in 30 second increments, stirring after each until the chocolate has melted and is smooth and creamy.
- Pour. Pour the mixture into your prepared baking dish.
- Chill. Refrigerate to set. Then, remove from the refrigerator when ready to serve and cut into individual pieces and serve.
How to Make Ahead, Store and Freeze Fudge
To Make Ahead. Chocolate fudge is the perfect make-ahead treat or dessert. They keep well in an airtight container in a cool place for up to a week or in the refrigerator for up to 3 weeks.
To Store. You can store in individual squares or as a whole block of fudge. If storing as individual pieces, place waxed paper between the layers of fudge in an airtight container. If storing the whole block of fudge, wrap well with plastic wrap. Store in a cool place for up to a week or in the refrigerator for up to 3 weeks.
To Freeze. Chocolate fudge freezes beautifully. Simply allow it to harden in the refrigerator as instructed in the recipe. Then, either cut the fudge into individual pieces or freeze as a whole block. To freeze already cut into piece, place waxed paper between the layers of fudge in an airtight, freezer-safe container. To freeze a whole block of fudge, wrap well with plastic wrap and then wrap well with foil. Freeze for up to 3 months. To serve, remove from the freezer and allow to thaw overnight in a cool place.
Favorite Fudge Flavors
Roasted Nuts – Add a cup of chopped, roasted nuts. Great options are roasted pecans, cashews, walnuts, pistachios or even a mixture of your favorites.
Salted Caramel Fudge – Stir ¼ cup of salted caramel into the mixture before chilling. Once chilled, top with flaky salt to enhance the flavor even more!
Rocky Road Fudge – Add in miniature marshmallows and roasted pecans or another favorite nut.
Oreo Fudge Recipe – Stir a cup of roughly chopped Oreo cookies into the mixture before chilling.
Chocolate Peanut Butter Fudge – I’ve been told my this recipe tastes like a peanut butter cup and it’s super easy to make too! To enhance that flavor, you can add chopped mini peanut butter cups.
Peppermint Fudge – I have shared my favorite peppermint fudge recipe previously that uses this classic recipe with the addition of peppermint. Peppermint perfection!
I think you will love sharing any or all of these delicious variations with your friends and family!
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 8×8 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.
- Add chocolate chips and sweetened condensed milk to a large microwave-safe bowl. Heat at 30 second increments, stirring after each, until the fudge mixture is melted, smooth, and creamy.
- 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, in the refrigerator for 3 weeks, or the freezer for up to 3 months.