Rich creamy chocolate fudge (Print Version)

Silky chocolate confection with butter, sugar, milk, and vanilla, set to luscious squares ready to enjoy.

# What You'll Need:

→ Dairy

01 - 1 cup unsalted butter
02 - 2/3 cup whole milk

→ Sugars

03 - 3 cups granulated sugar

→ Chocolate

04 - 2 cups semi-sweet chocolate chips or chopped chocolate

→ Flavorings

05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt

# Directions:

01 - Line an 8x8-inch square pan with parchment paper, leaving overhang on the sides for easy removal.
02 - Place butter in a heavy-bottomed saucepan over medium heat and melt. Stir in granulated sugar and whole milk until combined.
03 - Bring the mixture to a boil while stirring constantly.
04 - Attach a candy thermometer to the pan and continue cooking, stirring frequently, until the temperature reaches 238°F (114°C), approximately 10 to 15 minutes.
05 - Remove from heat and quickly add semi-sweet chocolate, vanilla extract, and sea salt. Stir vigorously until the mixture thickens and becomes glossy.
06 - Immediately pour the fudge mixture into the prepared pan and smooth the surface with a spatula.
07 - Allow to cool at room temperature for 2 hours or until completely set.
08 - Lift the fudge out using the parchment overhang and cut into 36 squares using a sharp knife.

# Expert Suggestions:

01 -
  • It's forgiving enough for a first attempt but satisfying enough to become your go-to gift.
  • No mixer, no fancy equipment—just a saucepan and the sound of chocolate melting into silk.
  • Thirty-six squares means you'll have plenty to share, or to hide in the back of your freezer.
02 -
  • Invest in a reliable candy thermometer—estimating the temperature by looks or feel will cost you, and you'll end up with fudge that never sets or becomes waxy.
  • Stir constantly while the mixture is cooking; lazy stirring creates hot spots that burn the bottom and leave the top underdone.
  • The beating after you add the chocolate is what makes it smooth and fudgy rather than flat and dense—don't skip this step even though your arm gets tired.
03 -
  • Keep a damp towel nearby; when the mixture reaches 238°F, it's volcanic hot and splashes are real. A quick wipe prevents burns.
  • Use dark chocolate if you like less sweetness, or milk chocolate if you want it gentler—the fudge adjusts beautifully to your chocolate preference.
  • If your fudge comes out slightly soft, don't panic—refrigerate it for an hour and it will set up properly without becoming hard.
Go Back