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 (and kind of going back a ways) 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.
Creamy Chocolate Fudge
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. The 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.
This recipe is easy and it’s fast and when you are craving fudge, or making it for a cookies swap, it’s pretty close to immediate gratification. It doesn’t even take all that long to set, two hours max.
How to Cool Fudge
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.
Cut Fudge Into Small Squares
I’m not saying you can’t have more than 1 piece, but I am saying that this fudge is rich. Small squares are the way to go, perfect for nibbling and getting your chocolate fix.
This fudge recipe is straight up simple, smooth and creamy and with basically three ingredients.Tweet This
Other Old-Fashioned Dessert Recipes:
Other Chocolate Dessert Recipes:
- Ebinger’s Blackout Chocolate Cake
- Devil’s Food Cake
- Easy Chocolate Mousse
- Thick Chocolate Oreo Milkshake
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Old-Fashioned Chocolate Fudge
- 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)
- Line an 8-inch square pan with foil or 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.
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