Here are two reliable chocolate fudge recipes—one classic stovetop and one super-easy no-fail. Pick based on how much effort you want.
Classic Chocolate Fudge (Old-Fashioned)
Texture: firm, smooth, sliceable
Requires a thermometer (best results)
Ingredients
- 2 cups sugar
- ½ cup whole milk
- ¼ cup butter
- 2 tbsp cocoa powder (or 2 oz unsweetened chocolate)
- Pinch of salt
- 1 tsp vanilla
Instructions
- Line an 8×8 pan with parchment.
- In a saucepan, combine sugar, milk, butter, cocoa, and salt.
- Heat on medium, stirring until dissolved.
- Bring to a boil without stirring.
- Cook to 234–238°F (soft-ball stage).
- Remove from heat; cool 5 minutes.
- Add vanilla, then beat vigorously until thick and glossy.
- Pour into pan, smooth top, and cool completely.
Easy 5-Minute Chocolate Fudge (No Thermometer)
Texture: creamy, softer fudge
Ingredients
- 1 (14 oz / 400 g) can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 2 tbsp butter
- Pinch of salt
- 1 tsp vanilla
Instructions
- Line an 8×8 pan.
- Combine all ingredients in a saucepan.
- Heat gently, stirring, until melted and smooth.
- Pour into pan and chill 2 hours.
- Cut into squares.
Optional Add-Ins
- Chopped walnuts or pecans (½ cup)
- Peanut butter swirl
- Espresso powder (½ tsp for deeper chocolate)
- Sea salt on top
Troubleshooting
- Grainy fudge: Overcooked or stirred while boiling
- Too soft: Didn’t reach soft-ball stage or too warm when cut
- Too hard: Cooked past 238°F
If you want dairy-free, microwave, or vegan fudge, tell me what you prefer 🍫
