Decadent Homemade Chocolate Fudge Recipe

Hey there! Let me take you back to the holidays in my childhood home—the smell of chocolate wafting through the air, a plate of rich fudge cooling on the counter. There’s something magical about homemade chocolate fudge. It’s indulgent, simple to make, and feels like a hug in every bite. Whether you’re gifting it to loved ones, sharing at a party, or sneaking a piece after the kids are asleep (we’ve all been there!), this recipe is a keeper.

If you’ve been looking for an easy, foolproof recipe that tastes like it came straight from a chocolatier’s kitchen—this is it!

Why You’ll Love This Recipe

• It’s only 3 main ingredients—yes, really!
• Perfect for gifting during holidays or any special occasion.
• No candy thermometer needed. It’s beginner-friendly but tastes like you’ve spent hours in the kitchen.
• You can customize it with all your favorite mix-ins and toppings.

Ingredients Breakdown

Essentials

• Sweetened Condensed Milk: Not to be confused with evaporated milk—this gives the fudge its creamy texture and sweetness.
• Semisweet Chocolate Chips: Go for high-quality chocolate for the richest flavor (I love Ghirardelli or Guittard).
• Vanilla Extract: Just a splash adds warmth and depth. Use pure vanilla if you can—it’s worth it!

Pro Tips

• Craving extra decadence? Swap half the semisweet chocolate for dark chocolate, or use white chocolate for an entirely different spin.
• If you want to make it dairy-free, try coconut-based condensed milk and dairy-free chocolate chips.

Step-by-Step Instructions

Let’s make some fudge magic happen! Grab those ingredients and follow along—it’s easier than you think.

1. Prep Your Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. Melt the Ingredients: In a medium saucepan over low heat, combine the sweetened condensed milk and chocolate chips. Stir constantly to avoid burning until the chocolate is completely melted and smooth.
3. Add the Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. This is where your kitchen will smell absolutely amazing!
4. Pour and Set: Quickly pour the mixture into your prepared pan, using a spatula to spread it into an even layer.
5. Chill Out: Refrigerate for at least 2 hours or until the fudge is firm enough to slice. Use the parchment paper to lift it out of the pan for easy cutting.
6. Slice and Serve: Cut into small squares (trust me, a little goes a long way), and enjoy!

Chef’s Tips and Tricks

• Keep it smooth: Stir gently but consistently while melting to prevent graininess or seizing.
• Make it tidy: For clean edges, run your knife under hot water, wipe dry, and slice smoothly through the fudge.

Recipe Variations and Serving Suggestions

• Mix-Ins: Stir in crushed candy canes, chopped nuts, or mini marshmallows before pouring into the pan for fun twists.
• Toppings: Sprinkle flaky sea salt on top for a sweet-and-salty combo, or drizzle with melted white chocolate for a pretty finish.
• Serving Idea: Pair fudge with a steaming mug of hot cocoa for the ultimate cozy dessert experience!

FAQs

• Can I freeze it? Yes! Wrap individual pieces in wax paper, store in an airtight container, and freeze for up to 3 months.
• How long does it keep? Store in an airtight container in the fridge for up to 2 weeks (if it lasts that long!).
• Can I double the recipe? Absolutely—just use a 9×13-inch pan instead of 8×8.

I can’t wait for you to try this recipe—you are going to love it! Let me know how it turned out for you by leaving a comment below or sharing a photo on social media. Don’t forget to tag #TheKitchensAid so I can see your beautiful creations. Happy fudge-making!