Classic Chocolate Fudge
How to make perfect, smooth classic chocolate fudge!
Equipment
- 1 Saucepan
- Glass mixing bowl large
- 1 Spatulas
Ingredients
- water to fill cooking pot 1/2 way
- 3 cups Semi-Sweet Chocolate Chips
- 14 oz sweetened condensed milk 1 can
- 1 tsp vanilla extract
- 1/4 cup unsalted butter room temperature
Instructions
- First, gather up all the fudge ingredients. Use the measuring cup and spoons to measure everything out.
- Then, fill the saucepan ½ way full of water. Bring the water to a boil over medium-high heat.
- Once boiling, carefully position a large glass bowl in the saucepan over the boiling water.
- Next, pour the chocolate chips, condensed milk, vanilla, and butter into the glass bowl.
- Regularly stir the mixture with a spatula until the chocolate chips have completely melted.
- The fudge “batter” is ready once all the ingredients are combined into a smooth mixture.
- Next, grab a square glass baking pan or square cheesecake pan if you have one.
- Measure out a piece of parchment paper by placing a parchment sheet flat over the top of the dish. Cut the paper, so it is about 1.5- 2 inches wider than the baking pan.
- Then, cut one slit in the parchment at each of the 4 corners of the baking dish across from each other.
- Push the parchment paper into the pan while folding the corners in so the paper fits securely.If desired, you can lightly spray the pan with cooking oil spray first to make the paper extra secure.
- Next, scoop the fudge “batter” into the lined baking pan.
- Spread the fudge around in the pan as evenly and smoothly as you can with a spatula to get the best results.
- Refrigerate the chocolate fudge for at least 2 hours, but it’s really best to leave them overnight. Then, remove the fudge from the fridge, pan, and parchment paper.
- Place the fudge on a cutting board and heat a large knife blade in boiling hot water. Wipe it with a paper towel and cut the fudge directly in the middle.Repeat the knife heating and wiping process before each cut.
- Cut 2 more vertical columns in one half of the fudge about 1.5 inches apart.
- Then, cut several horizontal columns down the fudge, about 1.5 inches apart, to create perfect fudge squares.To make perfect fudge squares with a template, check out How to Cut Fudge into Perfect Squares.
- Finally, repeat the cutting process for the other half of the fudge, serve, and enjoy!
Video
Notes
Storing Fudge
The best way to store fudge is to first wrap it securely in wax paper or transfer it to an airtight container. Then, label the date on the outside of the wrapping and keep it stored at room temperature for up to 2-3 weeks.
To freeze uncut fudge: first, grab a freezer-safe Ziploc bag and label the date on the outside. Transfer the block of fudge to the bag and push out the extra air while sealing the bag closed. Store the fudge in the freezer for 2-3 months. Transfer the frozen fudge to the fridge to thaw for 2 days before cutting and serving.
Nutrition
Calories: 301kcalCarbohydrates: 31gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 18mgSodium: 35mgPotassium: 285mgFiber: 3gSugar: 26gVitamin A: 172IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Tried this recipe?Let us know how it was!