Foolproof Chocolate Fudge

This recipe came out exactly right. I made a little change to this recipe by swapping out half of the semi-sweet chocolate chips with butterscotch chips. The outcome was delicious!

It gave the fudge a lot more flavor. I also recommend swapping out half of the semi-sweet chocolate chips with peanut butter chips. These add a lot of flavor and are a different kind of fudge. I will definitely be making this fudge again.

Foolproof Chocolate Fudge

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 20 minutes


(1) 14 ounce can sweetened condensed milk
1/2 teaspoon pure vanilla extract
20 ounces semi-sweet chocolate, roughly chopped
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Flaky sea salt, for sprinkling, optional

  • Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside. In a large, heatproof bowl combine the sweetened condensed milk, vanilla extract, chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt, if using. Refrigerate for at least 2 hours.
  • Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

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