Chocolate Fudge

This chocolate fudge is rich, smooth, and deeply chocolatey, with a melt in the mouth texture that feels indulgent yet reassuringly simple. It is made with everyday ingredients and comes together without any baking, making it ideal for beginners and confident cooks alike. The flavour is balanced, not overly sweet, with a creamy finish that sets beautifully. From start to finish, this recipe takes about 20 minutes of hands-on time, plus chilling.

Ingredients

For the fudge base

• 397 g condensed milk, one standard tin
• 400 g dark chocolate, chopped
• 50 g milk chocolate, chopped
• 25 g unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Method

Preparation

• Line a 20 cm square tin with baking parchment, leaving a little overhang for easy removal.
• Chop the chocolates evenly so they melt smoothly.

Melting and mixing

• Place the condensed milk, dark chocolate, milk chocolate, butter, vanilla extract, and salt into a heavy based saucepan.
• Set the pan over low heat and stir continuously with a silicone spatula.
• Allow the mixture to melt slowly until thick, glossy, and fully combined. Take care not to rush this step, as high heat can cause the chocolate to seize.

Setting the fudge

• Once smooth, pour the mixture into the prepared tin.
• Level the surface gently with a spatula.
• Tap the tin lightly on the work surface to release any air bubbles.

Cooling and slicing

• Leave the fudge to cool at room temperature for about 30 minutes.
• Transfer to the refrigerator and chill for at least 3 hours, or until fully set.
• Lift out using the parchment and slice into neat squares with a sharp knife.

Tips

Why is my fudge grainy?

Grainy fudge usually means the heat was too high. Always melt chocolate gently over low heat and stir continuously.

How do I get clean slices?

Warm your knife under hot water, wipe it dry, then slice. Repeat between cuts for neat edges.

Can I make this less sweet?

Use a higher cocoa percentage dark chocolate, ideally 70 percent, and keep the milk chocolate minimal.

How do I stop fudge from sticking?

Lining the tin properly with parchment and letting the fudge chill fully before cutting makes all the difference.

Serving Suggestions

• Serve with coffee or espresso after dinner
• Add to a dessert platter with shortbread and truffles
• Wrap in parchment for edible gifts

Storage

Room temperature

Keep in an airtight container in a cool place for up to 3 days.

Refrigerator

Store chilled for up to 2 weeks. Bring to room temperature before serving for the best texture.

Freezing

Freeze well wrapped for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 22 g
• Protein: 3 g
• Fat: 10 g
• Saturated fat: 6 g
• Sodium: 45 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use milk chocolate only?

You can, but the fudge will be much sweeter and softer. A mix of dark and milk chocolate gives better balance and structure.

Does fudge need a thermometer?

No. This recipe relies on gentle melting rather than boiling, so no thermometer is required.

Why is my fudge too soft?

It may need more chilling time, or the chocolate ratio may be too low. Using enough dark chocolate helps it set firmly.

Can I add nuts or extras?

Yes. Fold in chopped walnuts, hazelnuts, or dried fruit just before pouring into the tin.