A very easy 15 minute recipe for delicious rich and chewy chocolate fudge.
Chocolate fudge is always a popular treat for the holidays and special occasions, plus its perfect for gifting.
I developed this easy chocolate fudge recipe as many of you had some difficulty with our other chocolate fudge recipe which requires a cooking thermometer.
Our other fudge recipe can be a little difficult as the level of heat needs to be monitored to prevent the sugar crystallizing. This chocolate fudge recipe is easier as it incorporates a much simpler method of cooking.
So what are the differences between the two recipes?
The differences are in the cooking methods and ingredients:
- while our other fudge recipe requires the use of a cooking thermometer, taking care not to overheat the sugar, it produces a very smooth fudge.
- this easy fudge recipe uses different ingredients and a simple stirring method for a denser fudge with satisfyingly grainier texture.
I am super happy with the way this recipe tested, it turned out well every time. It produces absolutely delicious chocolate fudge which will have you scraping off the leftovers from the pan and utensils!
So here’s the easier way to make a batch of delicious chocolate fudge so you never have to buy dried out fudge from the shops again!
Let us know what you think in the comments below.
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About the ingredients
- Use a good quality brand of unsweetened cocoa powder for best flavour.
- Use whole milk and whole milk powder for rich flavour, avoid low-fat products.
See recipe card for quantities.
Cooking tips
- Use an enamel coated or non-stick pan and wooden spoon.
- Use good quality ingredients for best flavour. We use Nestlé Nido whole powder milk.
- Have all your ingredients close-by as there are no pauses in this recipe.
Step-by-step instructions
Follow our visual step-by-step instructions.
Melt butter in pan.
Add sugar and mix to combine.
Add milk, salt and vanilla, stirring to combine.
Reduce heat to low and stir in the powdered milk.
Add cocoa powder and stir till mixture is smooth.
Pour into lined dish, cool on counter then cover and chill till fudge is less sticky.
Slice into squares or roll into balls.
Coat the fudge in cocoa powder, crushed nuts or cinnamon sugar.
You can either place the fudge in the fridge to chill, or freeze to reduce moisture till it is no longer sticky.
Top tip
Parchment paper is a better option to facilitate removal of the fudge from the dish. Grease the dish before lining with parchment paper so it doesn’t move around.
Make ahead/storing leftovers
Store in a closed container and keep in the fridge for up to 5 days. Serve chilled or at room temperature.
Fudge will dry up slightly when frozen so wrap in parchment paper or plastic wrap and place in a sealed container to reduce mositure loss. For best results use within a month. Thaw in the fridge or on the counter before serving.
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Are you making our easy chocolate fudge? I’d love to know how it turned out in the comments below.
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Recipe
Easy Chocolate Fudge
Ingredients
- butter - ½ cup 50 g
- sugar - 1 cup 200 g
- salt ⅛ teaspoon
- milk - 1 cup, whole milk 240 ml
- whole milk powder - 3 cups 300 g
- vanilla 1 teaspoon
- unsweetened cocoa powder - ½ cup 50 g
For coating
- unsweetened cocoa powder - /cinnamon sugar/crushed nuts, for coating
Instructions
- Grease and line an 8-inch (20 cms) square dish with parchment paper so the ends hang over the sides and set aside.
- Melt 50 g butter in a medium pan on medium heat and mix in 200 g sugar with a wooden spoon.
- Add 240 ml milk 1 teaspoon vanilla and ⅛ teaspoon salt and stir to combine and melt the sugar. Then just before it starts to boil reduce heat to low and add 300 g whole milk powder and 50 g unsweetened cocoa powder. Stir till all the lumps have dissolved and the mixture is smooth, taking care not to let the mixture stick to the sides or the bottom of the pan. Continue stirring for another 8-10 minutes till the mixture has reduced and thickened to a less sticky paste. The fudge mixture will be a richer deeper brown.
- Remove from the heat and use the wooden spoon to transfer the mixture to the prepared dish ensuring the mixture reaches all corners. Cool on the counter, then cover and chill for 30 minutes till the fudge is no longer sticky and comes away easily from the parchment paper. Slice into pieces or roll into balls and dust with cocoa powder, cinnamon sugar or crushed nuts.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
Content and photographs @ endofthefork.com are copyright protected. Sharing of this recipe is encouraged and appreciated, however copying and pasting full recipes to social media or other platforms is strictly prohibited.
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