Dark Chocolate Fudge
You can make this easy chocolate fudge in just 30 minutes with five simple ingredients. It's a delicious make-ahead treat for the holidays, homemade gifts, or anytime you need a chocolate fix.
Servings 48 pieces
Equipment
- 9x9 baking pan
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 9x9 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.
Notes
Notes: To make thicker fudge pieces, prepare in an 8x8 baking dish. This will make about 36 pieces of fudge.
Tips for Making the Best Dark Chocolate Fudge
These simple tips will help you get smooth, creamy fudge every time.
- 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
Dark chocolate fudge is easy to store, which makes it perfect for holiday entertaining and homemade gifts.
Refrigerator: Store your fudge in an airtight container in the refrigerator for up to 2 weeks. Place parchment paper between layers to keep the pieces from sticking together. (These are my favorite airtight containers.)
Room Temperature: You can generally keep this fudge in an airtight container at cool room temperature for about 3 to 5 days. For the best texture and longer storage, refrigerate it.
Freezer: Dark chocolate fudge freezes beautifully! Once the fudge has completely set, cut it into small squares. Arrange the pieces in a single layer or separate them with parchment paper. Place everything in an airtight freezer-safe container or freezer bag and freeze for up to 3 months for the best quality.
Thawing: Transfer the frozen fudge to the refrigerator overnight. For a softer texture, let it sit at room temperature for about 10 to 15 minutes before serving.
