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Easy, No-Fail Creamy Chocolate Fudge (No Candy Thermometer Required)

A stack of rich, dark chocolate fudge squares showing a creamy, slightly granular texture.
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Make rich, creamy chocolate fudge using a simple method that skips the candy thermometer. This recipe delivers a decadent, melt-in-your-mouth texture perfect for gifting or parties.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, cut into pieces
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a medium saucepan over low heat, combine the sweetened condensed milk, chocolate chips, and butter.
  3. Stir constantly until the chocolate and butter are completely melted and the mixture is smooth. Do not let the mixture boil.
  4. Remove the saucepan from the heat. Stir in the vanilla extract. If using, stir in the chopped nuts.
  5. Pour the fudge mixture into the prepared baking pan and spread evenly.
  6. Chill in the refrigerator for at least 2 hours, or until firm enough to cut.
  7. Lift the fudge out of the pan using the parchment paper overhang. Cut into 1-inch squares.

Notes

  • For a richer flavor, use high-quality chocolate chips or chopped baking chocolate.
  • If you want a peanut butter fudge variation, substitute the chocolate chips with peanut butter chips and add 1/2 cup of creamy peanut butter when melting.
  • Store this homemade fudge in an airtight container at room temperature for up to one week, or refrigerated for longer storage.

Nutrition

Find it online: https://miameal.com/easy-creamy-chocolate-fudge-recipe/