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This fudge recipe is straight-up simple: it’s basically an adaptation of the recipe you would find on the back of a can of condensed milk. Condensed milk is one of the secrets to making smooth, creamy fudge without messing around too much with temperatures on candy thermometers or worrying about things getting grainy.
Other than eating a piece of straight-up chocolate, fudge is pretty much chocolate in its purest state. The word fudge makes me think of all things sweet and old-timey. I feel like pretty much the only time I see fudge these days is when I am on vacation, often somewhere near the water, usually an ocean, somewhere where saltwater taffy is sold. You also see it in landlocked tourist towns, too…though boardwalks come to mind most immediately.
For more deep chocolate deliciousness, see Chocolate Ganache, Easy Chocolate Mousse, Ebinger’s Blackout Chocolate Cake, and Thick Chocolate Oreo Milkshake. Chocolate for days!
Table of Contents
This fudge recipe is straight up simple, smooth and creamy and with basically three ingredients.
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Ingredients
- Chocolate chips – This is the chocolate part, and the beautiful thing is that you can use chips — you don’t even have to chop the chocolate! Use your favorite brand of semi-sweet chips.
- Sweetened condensed milk – This gives the fudge its creamy sweetness. Don’t use evaporated milk; make sure it’s sweetened condensed milk (the cans can look very similar!)
- Vanilla extract – This amplifies the flavor of the chocolate, which sounds counterintuitive, but there you have it! It balances out any acidic notes in the chocolate. Use pure vanilla if possible, not artificially flavored vanilla extra.
- Kosher salt – Don’t skip the salt! Without it, the fudge will taste a bit flat.
- Chopped nuts – Optional, but does add a nice crunch to the rich fudge.
How to Make Old-Fashioned Chocolate Fudge
- Prep pan: Line an 8-inch square pan with foil, wax, or parchment paper and grease the inside with softened butter.
- Make the fudge: Combine the chocolate chips, condensed milk, and salt in a medium saucepan. Stir over medium heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir the vanilla and the nuts, if using, into the chocolate mixture. Pour it into the prepared pan and smooth the top.
- Let cool: Let the fudge sit in a very cool, dry place until the fudge sets.
- Serve: Cut into 1-inch squares and serve.
Pro Cooking Tips
- If your room is warm, you can chill the fudge, but only after it comes to room temperature, about 1 hour in the pan.
- Store in an airtight container for up to a week, or in the fridge if it’s not all that cool in your kitchen. Let come to room temp just before serving.
- Putting the fudge in the freezer could cause it to become grainy. (But if you have extra, you might as well give it a go — it’s also kind of fun to nibble when still frozen.)
FAQs
Let the fudge cool without stirring it to avoid graininess. Finish cooling it in the fridge if your kitchen is warm, but let it come to at least room temperature before refrigerating it to maintain the smooth, velvety texture. Don’t put it in the freezer, which could cause it to become grainy.
The high sugar content in fudge counteracts the dairy. As a result, fudge can sit out at room temperature for up to 2 weeks.
This has to do with the cooking time. Undercook the fudge and it’ll be too soft. Overcook the fudge and it’ll have a dry, crumbly texture.
What to Serve With Old-Fashioned Fudge
Hot Toddy
How to Make Fruit Salad
No Churn Ice Cream
More Old-Fashioned Desserts
- Brown Sugar Fudge (Penuche)
- Best Banana Cream Pie
- Salted Butterscotch Pie
- Lemon Meringue Pie
- Peppermint Bark Haystack Cookies
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Old-Fashioned Chocolate Fudge
Ingredients
- Softened butter (for greasing the pan)
- 3 cups semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- ¼ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- ½ cup toasted chopped nuts (optional)
Instructions
- Line an 8-inch square pan with foil, wax, or parchment paper and grease the inside with softened butter.
- Combine the chocolate chips, condensed milk, and salt in a medium saucepan. Stir over medium heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir the vanilla and the nuts, if using, into the chocolate mixture. Pour it into the prepared pan and smooth the top.
- Let the fudge sit in a very cool dry place until the fudge has set, or if your room is warm, chill, but only after it comes to room temperature, about 1 hour more.
- Cut into 1-inch squares and serve. Store in an airtight container for up to a week or in the fridge if it’s not all that cool in your kitchen. Let come to room temp just before serving. Makes 64 pieces.
Notes
- Small squares are the way to go, perfect for nibbling and getting your chocolate fix. I’m not saying you can’t have more than 1 piece, but I am saying that this fudge is rich.
- If your room is warm, you can chill the fudge, but only after it comes to room temperature, about 1 hour in the pan.
- Store in an airtight container for up to a week or in the fridge if it’s not all that cool in your kitchen. Let come to room temp just before serving.
- Putting the fudge in the freezer could cause it to become grainy. (But if you have extra, you might as well give it a go — it’s also kind of fun to nibble when still frozen.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did it! This is the kind of fudge my mom used to make. Last year I tried to make it and it hardened in the pan like a rock, clearly cooked too long. This time I still used my candy thermometer but I used the softball method. I had to let it boil about 30 minutes but it is perfect. Thank you!
Not the old one I grew up with but it was okay
Excellent
I was hoping that this was the old fashion chocolate fudge recipe that I had as a Kid, 65+ years ago:), but it’s not. the one back then had evaporated milk, sugar, cocoa powder, etc. This one looks good, but, I’ll keep looking. Blessings.
I used this recipe but used 1 cup of evaporated milk and a half cup of water instead of the milk. I also used 3/4 c cocoa. This was my mom’s recipe but everything else is the same. I’m 61 so it it’s from a long time ago. I wonder if they used evaporated milk instead of fresh because it was easier to get?