Easy Fudge Recipe

Ingredients

• 525 g (3 cups)semi-sweet chocolate chips
• 397 g (1 can, 14 oz)sweetened condensed milk (not evaporated milk)
• 30 g (2 tablespoons)butter
• 125 g (1 cup), optionalchopped walnuts or pecans

Instructions

1. 1

   Line the dish

   Line an 20 cm (8-inch) square baking dish with parchment paper or aluminium foil, leaving an overhang on the sides to help lift out the fudge. Set it aside.

2. 2

   Melt the mixture

   Put the chocolate chips, sweetened condensed milk and butter in a large saucepan over medium heat. Stir often until the chocolate has melted completely and the mixture is smooth.

3. 3

   Spread the fudge

   Take the pan off the heat and transfer the mixture to the prepared dish. Spread it into an even layer.

4. 4

   Chill and slice

   Refrigerate for at least 3 hours, or until the fudge is fully chilled and firm. Lift it out using the paper or foil overhang, then slice into pieces.

What is American fudge?

American fudge is a dense, sweet confection, often cut into small squares and flavoured with chocolate. This simplified version uses chocolate chips, sweetened condensed milk and butter rather than a cooked sugar syrup.

The condensed milk helps make the mixture creamy and easy to prepare, while chilling firms it up for slicing. Nuts are optional, adding crunch if you choose to include them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 114 calories, 2g protein, 20g carbs, 6g fat.

Most of the energy and carbohydrates come from the chocolate chips and sweetened condensed milk; the chocolate and butter contribute much of the fat, while the milk provides some protein. Keep a piece to the recipe's small-square portion and serve it with fresh fruit for a more balanced dessert plate.

Choose the right chocolate

Chocolate chips: Semi-sweet chips give the fudge a chocolate-forward flavour and melt readily into the condensed milk. Use the stated weight for a reliable balance and texture.

Condensed milk: Check the label and use sweetened condensed milk, not evaporated milk. Evaporated milk is unsweetened and will not give this recipe the same sweetness or consistency.

Melt gently

Steady heat: Keep the saucepan over medium heat and stir often as the chocolate melts. Scrape around the base and sides so the mixture heats evenly.

Smooth finish: Take the pan off the heat once no chocolate pieces remain and the mixture looks uniform. Avoid leaving it on the heat longer than needed.

Set before slicing

Chilling time: Allow at least 3 hours in the refrigerator, and wait longer if the centre still feels soft. The fudge should be cold and firm before you lift it from the dish.

Clean cuts: Use the paper or foil overhang to remove the slab, then cut it into pieces. A sharp knife makes neater edges.

Add nuts if you like

Walnuts or pecans: Stir in the chopped nuts if you want a crunchy contrast to the smooth chocolate. They are optional, so leave them out for a plain version.

Even distribution: If adding nuts, mix them through the chocolate mixture before transferring it to the dish so they are spread throughout.

Plan the portions

Small squares: The recipe makes 36 pieces, which are handy for serving a sweet bite after a meal or alongside tea or coffee. Cut the slab into evenly sized pieces for consistent portions.

Serving ideas: Pair a piece with fresh fruit, or serve it as part of a dessert selection. Its sweetness also works well with unsweetened tea or coffee.

Recipe notes & tips

• Line the dish with enough overhang to lift the chilled fudge out easily.
• Use sweetened condensed milk rather than evaporated milk.
• Stir often while the chocolate melts to help the mixture heat evenly.
• Let the mixture become completely smooth before taking the pan off the heat.
• Wait until the fudge is firm and cold before slicing it.
• For an even batch, cut the slab into 36 pieces.

Variations

• Add walnuts: Stir in the optional chopped walnuts for a nutty crunch.
• Use pecans: Choose chopped pecans instead of walnuts for a milder, buttery bite.
• Keep it plain: Leave out the nuts for a smooth, even texture.
• Change the chocolate: Use another type of chocolate chip, bearing in mind that the sweetness and firmness may differ.

Common mistakes to avoid

• Using evaporated milk: It is not sweetened condensed milk; check the can before adding it.
• Heating without stirring: The chocolate can melt unevenly; stir often and scrape the pan.
• Stopping too soon: Visible chocolate pieces mean the mixture is not smooth yet; keep stirring over the heat.
• Skipping the overhang: Without it, lifting the slab out is harder; leave paper or foil extending over the edges.
• Slicing too early: Soft fudge can be difficult to cut neatly; chill it for at least 3 hours and check that it is firm.

How to store

Keep the fudge in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment paper to help prevent sticking, and let pieces sit briefly at room temperature before serving.

Frequently asked questions