Description

A foolproof, silky smooth chocolate fudge recipe that requires no candy thermometer. Made with simple pantry staples like semi-sweet chocolate chips and sweetened condensed milk, this holiday dessert is rich, indulgent, and guaranteed to work.

Ingredients

Scale

12 ounces (340g) high-quality semi-sweet chocolate chips
14 ounces (396g) can sweetened condensed milk (chilled)
2 tablespoons unsalted butter (room temperature)
1 teaspoon pure vanilla extract
Optional: ½ cup chopped walnuts or pecans (toasted)
Optional: Sea salt flakes for topping
Optional: 1 cup mini marshmallows

Instructions

Line an 8×8 inch baking pan with parchment paper or foil, leaving an overhang on the sides, and grease lightly with butter.
In a heavy-bottomed 2-quart saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Stir gently to distribute ingredients.
Place the saucepan over medium heat and stir constantly with a wooden spoon or silicone spatula to prevent burning and ensure even sugar dissolution.
Continue stirring until the mixture comes to a gentle boil, then keep stirring for 5-7 minutes until it reaches the ‘soft ball’ stage (234°F-240°F or 112°C-115°C).
If using a thermometer, verify the temperature. If not, perform the cold water test: drop a small amount of syrup into cold water; it should form a soft, pliable ball.
Immediately remove the pan from heat and stir in the vanilla extract. If adding nuts or marshmallows, stir them in now using residual heat.
Pour the hot fudge into the prepared pan and spread evenly. Tap the pan gently to release air bubbles.
Let the fudge cool at room temperature for 2-3 hours until completely firm. Do not refrigerate during this initial cooling phase.
Lift the fudge out of the pan using the parchment overhang. Cut into 1-inch squares using a sharp knife (dip knife in hot water between cuts if needed).
Serve or store in an airtight container.

Notes

Stir constantly to prevent graininess and burning. Do not overcook or the fudge will become hard. For high altitude cooking (above 2,000 feet), increase cooking temperature by 5°F for every 1,000 feet. Store at room temperature for up to 2 weeks or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square (1-inch)
Calories: 95
Sugar: 11
Sodium: 15
Fat: 5
Saturated Fat: 3
Carbohydrates: 12
Fiber: 1
Protein: 1

Keywords: chocolate fudge, holiday dessert, homemade fudge, no thermometer fudge, silky smooth fudge, christmas treats, easy candy recipe