The Ultimate Easy Creamy Chocolate Fudge

Ingredients

• 340 g (12 oz)milk chocolate, chopped (not chocolate chips)
• 113 g (4 oz)semi-sweet chocolate, chopped (not chocolate chips)
• 1 can (397 g / 14 oz)sweetened condensed milk
• 5 ml (1 teaspoon)vanilla
• 198 g (7 oz)marshmallow fluff
• 15 g (1 tablespoon)unsalted butter, at room temperature

Instructions

1. 1

   Line the pan

   Line an 8 × 8-inch pan with foil, leaving a 1-inch overhang, and lightly spray it.

2. 2

   Melt the chocolate

   Put the chopped chocolates and sweetened condensed milk in a large bowl. Microwave on high for 3 minutes, stopping to stir after each minute. Remove the bowl and stir with a sturdy spoon until smooth.

3. 3

   Mix and spread

   Add the marshmallow fluff, vanilla and butter, then mix until smooth. Spread the mixture in the prepared pan and tap the pan on the counter to level it.

4. 4

   Chill and cut

   Chill uncovered for 3–4 hours before cutting. Store the fudge in an airtight container.

What is chocolate fudge?

Fudge is a dense, sweet confection associated with the United States, made by cooking sugar and other ingredients into a soft, sliceable sweet. This version takes a shortcut with chocolate, sweetened condensed milk and marshmallow fluff rather than a traditional sugar-syrup method.

The combination sets into creamy squares with a pronounced chocolate flavour. It is useful when you want a make-ahead treat without lengthy stovetop cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 5g protein, 48g carbs, 10g fat.

The chocolate and condensed milk provide most of the carbohydrates, while the chocolate also contributes much of the fat; the small amount of protein comes mainly from the chocolate and milk ingredients. Serve a square with fruit or after a balanced meal if you want to round out the plate.

Why chopped chocolate matters

Milk chocolate: chopped bars melt into the condensed milk and make the fudge sweet and creamy. The recipe specifies chocolate rather than chocolate chips, so use chopped chocolate as written.

Semi-sweet chocolate: this adds a darker chocolate note alongside the milk chocolate. Chop both types fairly evenly to help them melt at a similar pace.

Getting a smooth mixture

Microwave intervals: stir after every minute during the 3-minute heating time. This redistributes the heat and helps the chocolate melt without relying on one uninterrupted burst.

Final stirring: once the bowl is out of the microwave, keep mixing with a sturdy spoon until the chocolate and condensed milk look smooth. Then mix in the fluff, vanilla and room-temperature butter until evenly combined.

Setting and slicing

Pan preparation: the foil overhang gives you something to grip when lifting out the set fudge. A light spray helps the foil release cleanly.

Chilling: leave the pan uncovered for 3–4 hours, as directed, before cutting. The fudge should be firm enough to slice into squares; if the centre still feels soft, give it more time to chill.

Serving and timing

Allow about 240 minutes in total, mostly for chilling rather than active preparation. Make the fudge ahead so it has time to set before serving.

Cut small squares, as this recipe makes 40 servings. Serve them on their own or alongside coffee, tea or a bowl of fresh fruit.

Keeping the pieces neat

Foil lift: once the fudge is set, use the overhang to lift the whole slab from the pan before cutting. This makes it easier to portion on a board.

Clean cuts: use a sharp knife and wipe it between cuts if chocolate begins to build up on the blade. Cut only after the slab is fully chilled for more even squares.

Recipe notes & tips

• Use chopped chocolate rather than chocolate chips, as specified in the recipe.
• Stir after every minute in the microwave, including at the first and second minute marks.
• Use a sturdy spoon to mix the melted chocolate and condensed milk until smooth.
• Let the butter come to room temperature so it mixes in readily.
• Tap the filled pan on the counter to help level the fudge.
• Wait until the full 3–4-hour chill is complete before cutting.

Variations

• Darker chocolate: replace some of the milk chocolate with additional semi-sweet chocolate for a less sweet flavour.
• Nut topping: scatter chopped toasted nuts over the surface before chilling.
• Salted finish: add a light sprinkle of flaky salt on top before the fudge sets.
• Peppermint: mix a little peppermint extract into the fudge with the vanilla.
• Dried fruit: fold chopped dried cherries into the smooth mixture before spreading it in the pan.

Common mistakes to avoid

• Using chocolate chips: they are not the chocolate specified; use chopped chocolate instead.
• Skipping the stirring intervals: the chocolate may heat unevenly; stop and stir after each minute.
• Stopping too soon: visible lumps can remain; stir the melted chocolate and condensed milk until smooth.
• Rushing the chill: soft fudge can be difficult to cut; allow the full 3–4 hours before slicing.
• Skipping the foil overhang: lifting the slab becomes harder; leave 1 inch of foil extending over the pan.

How to store

Store the cut fudge in an airtight container in a cool, dry place. For longer keeping, refrigerate it and let pieces sit briefly at room temperature before serving.

Frequently asked questions