Easy Chocolate Fudge Recipe
This post may contain affiliate links. Read my full disclosure policy. This quick and easy chocolate fudge recipe doesn’t require a candy thermometer. In just 15 minutes, you can whip up rich, creamy fudge that’s perfect for gifting over the holiday season or satisfying your sweet tooth! My grandmother was known for making the absolute best chocolate fudge, but the process was always quite the production. Traditional fudge is fickle; it has to be heated and cooled to precise temperatures and stirred “just so” for success. For my grandparents, it was a team effort. After my grandmother would stir all the ingredients together and heat the fudge on the stovetop, my grandfather would lift the big pot off the stove, place it in the sink over a cold water bath, and then tirelessly beat the fudge with a wooden spoon until the consistency was just right. As much as I love my grandmother’s homemade chocolate fudge, these days I usually opt for something much simpler. This 15-minute chocolate fudge recipe from Cooks Illustrated is delicious and foolproof—and you don’t need a candy thermometer or an assistant to make it. My family goes crazy for this stuff. Sometimes easy wins! “This is probably THE BEST recipe for homemade fudge out there! The creaminess and texture rival the most upscale confectionery shops anywhere!! I humbly say this — considering myself a ‘fudge snob.’” What You’ll Need To Make Chocolate Fudge Semisweet Chocolate: Provides a rich and sweet chocolate base. The taste of the fudge is dependent on the quality of the chocolate you start with, so be sure to use a good one. I recommend Ghiradelli. Unsweetened Chocolate: Adds depth and a more intense chocolate flavor. Baking Soda: Reacts with the acids in the chocolate to alter the pH, which makes the fudge drier and firmer. Sweetened Condensed Milk: Adds sweetness, moisture, and creaminess to the fudge. Vanilla Extract: Enhances the overall flavor and complements the chocolate. Walnuts: Add a crunchy texture and a rich, nutty flavor. Feel free to substitute pecans, peanuts, or whatever your favorite is. Jump to the printable recipe for precise measurements Semisweet Chocolate: Provides a rich and sweet chocolate base. The taste of the fudge is dependent on the quality of the chocolate you start with, so be sure to use a good one. I recommend Ghiradelli. Unsweetened Chocolate: Adds depth and a more intense chocolate flavor. Baking Soda: Reacts with the acids in the chocolate to alter the pH, which makes the fudge drier and firmer. Sweetened Condensed Milk: Adds sweetness, moisture, and creaminess to the fudge. Vanilla Extract: Enhances the overall flavor and complements the chocolate. Walnuts: Add a crunchy texture and a rich, nutty flavor. Feel free to substitute pecans, peanuts, or whatever your favorite is. Jump to the printable recipe for precise measurements Step-By-Step Instructions Line an 8-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help with removal from the pan). Spray the foil with nonstick cooking spray. Chop the chocolate and toss it with the baking soda and salt in a medium heatproof bowl. Stir in the sweetened condensed milk and vanilla. Then set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and only a few small pieces remain, 2 to 4 minutes. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge. Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer. Refrigerate until set, about 2 hours. Remove the fudge from the fridge, then use the foil overhang to lift the fudge onto a cutting board. Using a sharp knife, cut into squares. Enjoy! Make-Ahead, Freezing & Storage Instructions Store the fudge, tightly wrapped in plastic or in an airtight container, in a cool place for up to 2 weeks or in the freezer for 3 months. If the fudge is frozen, allow ample time for it to reach room temperature before cutting. The fudge will change in texture and become drier the longer it is stored. You May Also Like RecipeComments (97)Add Comment Recipe Comments (97) Add Comment Ingredients 16 ounces semisweet chocolate, best quality such as Ghirardelli, coarsely chopped 2 ounces unsweetened chocolate, best quality such as Ghirardelli, coarsely chopped ½ teaspoon baking soda ⅛ teaspoon salt 1 (14-ounce) can sweetened condensed milk 1 tablespoon vanilla extract 1 cup coarsely chopped walnuts 16 ounces semisweet chocolate, best quality such as Ghirardelli, coarsely chopped 2 ounces unsweetened chocolate, best quality such as Ghirardelli, coarsely chopped ½ teaspoon baking soda ⅛ teaspoon salt 1 (14-ounce) can sweetened condensed milk 1 tablespoon vanilla extract 1 cup coarsely chopped walnuts Instructions Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray. Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.) Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks. To Make a Double Batch: Line a 13 by 9-inch pan; double amounts of all the ingredients; and use a large heatproof bowl and Dutch oven containing 4 cups of simmering water for melting the fudge mixture. Freezer-Friendly Instructions: The fudge can be frozen for up to 3 months. If frozen, allow ample time to let it reach room temperature before cutting. The fudge will change texture and become drier the longer it is frozen. Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray. Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.) Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks. To Make a Double Batch: Line a 13 by 9-inch pan; double amounts of all the ingredients; and use a large heatproof bowl and Dutch oven containing 4 cups of simmering water for melting the fudge mixture. Freezer-Friendly Instructions: The fudge can be frozen for up to 3 months. If frozen, allow ample time to let it reach room temperature before cutting. The fudge will change texture and become drier the longer it is frozen. Nutrition Information Powered by Per serving (64 servings) Serving size: 1 square Calories: 72 Fat: 4 g Saturated fat: 2 g Carbohydrates: 8 g Sugar: 7 g Fiber: 1 g Protein: 1 g Sodium: 23 mg Cholesterol: 2 mg Per serving (64 servings) Serving size: 1 square Calories: 72 Fat: 4 g Saturated fat: 2 g Carbohydrates: 8 g Sugar: 7 g Fiber: 1 g Protein: 1 g Sodium: 23 mg Cholesterol: 2 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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