Dark Chocolate Fudge
This rich Dark Chocolate Fudge is actually really easy to make. With just five simple ingredients and no special equipment, it’s the perfect homemade treat for holiday parties, cookie trays, or after-dinner dessert.
Why You’ll Love My Recipe
- No candy thermometer needed. This simple fudge recipe skips the complicated steps of candy making.
- Easy to customize. Add your favorite nuts, candies, or flavored extracts.
- Great for making ahead. Store it in the refrigerator or freezer until you’re ready to serve or gift.
This Dark Chocolate Fudge recipe takes only 30 minutes to make and yields 48 pieces of fudge!
This recipe makes enough for a classroom party, gifts for loved ones, or a fun treat to enjoy with your family. This recipe only takes five ingredients, making it simple and easy to make.
Traditional fudge recipes, like my grandmother’s old-fashioned chocolate peanut butter fudge, require a heavy saucepan, candy thermometer, and precise timing. However, this is the easiest fudge recipe ever because you don’t need any of that!
Ingredients
This is a brief overview of the recipe ingredients, so you have a better idea of why each one matters for a successful fudge. For step-by-step instructions and a full recipe card with ingredients, please scroll down to the teal box below.
Here are the simple ingredients you need to make this easy recipe:
- Dark Chocolate Chips: These are the base for our chocolate fudge. For the best flavor and texture, I recommend using the highest-quality chocolate chips you can afford.
- Semi-Sweet Chocolate Chips: I use these to balance the dark chocolate’s deeper flavor and help create rich, smooth fudge. Again, use a good-quality chocolate.
- Sweetened Condensed Milk: This is the secret to making creamy fudge without a candy thermometer. It adds sweetness and helps everything set up properly. It is very important to use sweetened condensed milk. Do not substitute evaporated milk, because they are not interchangeable.
- Vanilla Extract: A little vanilla brings out the rich chocolate flavor. For different flavor combinations, see the variations section below.
- Salt: A pinch balances the sweetness and makes the chocolate taste even more chocolatey. You can also sprinkle a little flaky sea salt on top before the fudge sets for a sweet-and-salty finish.
Because the chocolate and sweetened condensed milk already have sugar, you don’t need any extra sugar.
Easy Dark Chocolate Fudge Variations
There are so many fun ways to customize your homemade fudge!
- Add chopped walnuts, pecans, or almonds for a delicious crunch.
- Change up the flavor with orange, almond, peppermint, or raspberry extract, all of which taste great with dark chocolate.
- For a grown-up twist, add amaretto, Baileys Irish Cream, bourbon, or Grand Marnier to your dark chocolate fudge. Add it after removing it from the heat, starting with 1-2 teaspoons. A little goes a long way, and adding too much liquid can affect how the fudge sets.
- Replace the dark chocolate chips with milk chocolate chips for a sweeter, milder fudge.
- Sprinkle flaky sea salt over the top before the fudge sets for a sweet-and-salty bite.
- Add colorful sprinkles to match your special occasion or holiday. At Christmas time, this is a big hit with crushed peppermint candies or candy canes.
- Stir in M&Ms, chopped Junior Mints, or toffee bits.
Tip: If you’re adding candies that melt easily, let the chocolate mixture cool slightly before stirring them in. This helps keep the candies from melting into the fudge.
Frequently Asked Questions
Yes! Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Heat in 20-to-30-second intervals, stirring well between each interval until smooth.
Plan to refrigerate your fudge for at least 2 to 4 hours, depending on thickness. For the cleanest slices, let it chill until completely firm.
Yes! This is a great make-ahead recipe, especially during the busy holiday season. Prepare it several days before your party or gathering, then refrigerate until you’re ready to serve.
Grainy fudge usually happens when chocolate overheats or the mixture gets too hot. Melt your chocolate slowly over low heat, stirring constantly.
If the mixture starts to look grainy while you’re melting it, remove it from the heat immediately. Gentle stirring may help if the chocolate hasn’t overheated too much.
Chocolate may separate if it gets too hot. Always use gentle heat and stir frequently.
If you notice oil separating from the chocolate, immediately remove the saucepan from the heat and stir gently until the mixture comes back together. Severely overheated chocolate may not recover.
If you love this easy Dark Chocolate Fudge recipe, save it for your next holiday gathering or chocolate craving! Share it with a friend who loves chocolate, and don’t forget to come back and leave a comment. I would love to hear how your fudge turned out and what fun flavors you tried!
Dark Chocolate Fudge
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Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup dark chocolate chips
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- Sea salt
Instructions
- Spray a 9×9 square pan with nonstick cooking spray and line it with waxed or parchment paper.
- Place the chocolate chips and sweetened condensed milk in a microwave-safe bowl.2 cups semi-sweet chocolate chips, 1 14-ounce can sweetened condensed milk, 1 cup dark chocolate chips
- Microwave on high for one minute and stir to allow the chocolate to continue melting from the residual heat.
- Return the bowl to the microwave and stir after every 15 seconds until the chocolate is melted and smooth.
- Add the butter and vanilla extract and add a dash of sea salt. Stir well.2 teaspoons vanilla extract, Sea salt
- Transfer your fudge to the prepared pan.
- Refrigerate for 2 hours prior to slicing and serving.
- Store between layers of parchment paper in an airtight container in the fridge.
Equipment
- 9×9 baking pan
Notes
Tips for Making the Best Dark Chocolate Fudge
- Use low heat. Melt your chocolate and sweetened condensed milk slowly over low heat, stirring constantly. If your stovetop runs hot, use a double boiler to prevent scorching.
- Don’t overheat the chocolate. Chocolate can become grainy, oily, or thick when it gets too hot. Remove the mixture from the heat just as soon as everything melts.
- Use a wooden spoon or silicone spatula to stir the mixture and scrape the bottom of the pan.
- Line your pan with parchment paper. If you leave a little extra paper hanging over the sides, you can lift the fudge out easily.
- Let it set completely. Refrigerate the fudge until it’s firm before cutting it into squares.
- Use a sharp knife. For clean cuts, warm your knife under hot water, wipe it dry, and slice the fudge. Clean the blade between cuts.
- Keep your portions small. Dark chocolate fudge is rich, so small squares are perfect for serving.
- Do not use evaporated milk instead of sweetened condensed milk. The two products are very different, and evaporated milk will not produce the same results in this recipe.
Storing
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