Chocolate Fudge
This easy chocolate fudge recipe is creamy and delicous, and does not require a candy thermometer!
Prep Time10 minutes mins
Cook Time5 minutes mins
Chilling Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 295kcal
Line an 8-inch square pan with parchment paper or wax paper and set aside. I like to leave an overhang so I can easily lift the fudge out and cut it into squares.
In a medium saucepan, set over medium-low heat, combine the chocolate chips, butter and condensed milk, and salt together. Stir until melted and smooth. Remove from the heat and stir in the vanilla extract.
Pour the mixture into the prepared pan and smooth the top. Refrigerate until firm, about 2 hours.
Remove the fudge from the pan, lifting out the paper, and then cut into squares and serve.
- Storage: You can store the homemade chocolate fudge will last in a covered container, at room temperature for up to 2 weeks, or in the fridge for up to 3 weeks.
- Freezing: Yes you can freeze chocolate fudge for up to 3 months, in a covered container. Thaw at room temperature.
- Butter: If you only have salted butter, omit the salt in the recipe.
Calories: 295kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 53mg | Potassium: 285mg | Fiber: 3g | Sugar: 26g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg