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Perfect Chocolate Fudge

  • Author: Marsha



3 cups (525g) semi-sweet chocolate chips

1 can (14 ounces/400g) sweetened condensed milk

1/4 cup (60g) unsalted butter

1 teaspoon vanilla extract

A pinch of salt

1 cup (120g) chopped nuts (optional, like walnuts or pecans)


Prepare the Pan: Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, allowing the paper to hang over the sides. This will help in easy removal of the fudge later.

Melt Ingredients Together: In a medium-sized saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until the chocolate and butter are fully melted, and the mixture is smooth.

Add Vanilla and Salt: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Mix well.

Add Nuts (If Using): If you’re adding nuts, fold them in now.

Transfer to Pan: Pour the mixture into the prepared baking pan and smooth the top with a spatula.

Chill: Place the pan in the refrigerator and let the fudge set for at least 2-3 hours or until firm. For best results, you can let it set overnight.

Cut into Squares: Once set, use the overhanging parchment paper to lift the fudge out of the pan. Place it on a cutting board and use a sharp knife to cut it into squares.

Serve & Enjoy: Serve the fudge squares at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.


For a richer fudge, you can also use a mix of dark chocolate and semi-sweet chocolate.

You can add other mix-ins like dried fruits, flavored extracts, or even swirl in some caramel or peanut butter for a variation.