Easy Fudge
Total Time
2 hrs 10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
4.41 out of 5 stars
(60)
Ingredients
25
- 3 cups semi-sweet chocolate chips, I use Guittard
- 2 tablespoons unsalted butter
- 14 oz can sweetened condensed milk
- 1/2 teaspoon flaky sea salt
- 1 teaspoon pure vanilla extract
- 1 cup chopped toasted pecans or walnuts, optional
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Preparation
Step 1
Line a 8-inch square baking dish with parchment paper or aluminum foil, leaving about a 1-inch overhang for easy removal. Gently spray with nonstick cooking spray and dab away any excess oil with a paper towel. Set aside.
Step 2
In a large, heatproof bowl, combine the chocolate chips and butter. Set the bowl over a pan of simmering water over medium-low heat, making sure the water never touches the bottom of the bowl. Use a spatula to stir until completely melted and combined.
Step 3
Add the sweetened condensed milk, sea salt, and vanilla extract. Stir until well combined and smooth. Add the nuts, if using, and stir again.
Step 4
Pour into the prepared pan and spread the top with a spatula until smooth.
Step 5
Refrigerate until set, about 2 to 3 hours.
Step 6
Carefully lift the fudge out of the pan and cut into small squares.
Step 7
Save recipe for the next time?
Chef's notes
Store in an airtight container on the counter for up to 2 weeks or you can store in the refrigerator for up to 1 month. You can also freeze fudge. Wrap it in foil and place in a freezer container or bag. Freeze for up to 2 months.
Variations include adding dried cranberries, different nuts, mini marshmallows, peppermint extract, chopped Oreos, toffee, or coconut.
