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5 from 10 votes

Chocolate Fudge

This easy chocolate fudge recipe is creamy and delicous, and does not require a candy thermometer!
Prep Time10 mins
Cook Time5 mins
Chilling Time4 hrs
Total Time4 hrs 15 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