Classic Fudge Recipe

This classic fudge recipe is one of my favorite old-fashioned treats—rich, smooth, and irresistibly chocolatey. It’s the kind of homemade candy that brings back memories of holiday tins, family gatherings, and cozy kitchen moments. Whether I’m gifting it, serving it at a party, or just sneaking a square for myself, this fudge never fails to satisfy.

Why You’ll Love This Recipe

I love how this fudge is both nostalgic and easy to make. It uses just a few basic ingredients and doesn’t require any fancy tools or candy thermometers. The result is a silky, melt-in-my-mouth texture that tastes like it came straight from a candy shop. It’s perfect for sharing—or keeping all to myself!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet chocolate chips or chopped chocolate

• Sweetened condensed milk

• Unsalted butter

• Vanilla extract

• Pinch of salt

• Optional: chopped nuts, mini marshmallows, crushed cookies

Directions

1. I line an 8×8-inch or 9×9-inch square pan with parchment paper, letting the sides hang over for easy lifting.

2. In a saucepan over low heat, I combine the chocolate, condensed milk, butter, and salt.

3. I stir constantly until the chocolate and butter are completely melted and the mixture is smooth.

4. I remove it from the heat and stir in the vanilla extract.

5. If I’m adding nuts or other mix-ins, I fold them in now.

6. I pour the mixture into the prepared pan and spread it evenly with a spatula.

7. I refrigerate the fudge for at least 2–3 hours, or until it’s firm enough to cut into squares.

8. Once set, I lift it out using the parchment paper and slice into small pieces.

Servings and timing

Serves: 25 small squares
Prep time: 10 minutes
Chill time: 2–3 hours
Total time: About 3 hours

Variations

One of the reasons I love this recipe is how easy it is to customize:

• I stir in chopped walnuts, pecans, or almonds for a nutty version

• I mix in crushed peppermint candies or swirl in peanut butter for a holiday twist

• I top it with flaky sea salt for a sweet-salty combo

• I add mini marshmallows and graham cracker bits for s’mores fudge

• I use white or milk chocolate for a different base flavor

storage/reheating

I store my fudge in an airtight container in the fridge for up to 2 weeks. I like to place parchment paper between the layers so the pieces don’t stick. It also freezes really well—I wrap the squares in plastic and freeze in a zip-top bag for up to 2 months. I let them thaw in the fridge before serving. There’s no need to reheat—this fudge is made to be enjoyed chilled or at room temperature.

FAQs

Can I make this without sweetened condensed milk?

This version relies on condensed milk for its texture and sweetness. If I want a different method, I use evaporated milk and sugar in a traditional boiled fudge recipe.

What’s the best chocolate to use?

I use semi-sweet chocolate chips for a balanced sweetness, but dark or milk chocolate works too depending on my preference.

How do I get smooth, clean cuts?

I chill the fudge thoroughly, then use a sharp knife dipped in hot water and wiped clean between cuts for neat, clean edges.

Can I double the recipe?

Yes, I double the ingredients and use a 9×13-inch pan. I keep the same chill time and cut into bite-sized squares.

Is this fudge very sweet?

It’s rich and chocolatey, with a sweet finish. If I want to balance it, I add a pinch more salt or use darker chocolate.

Conclusion

This classic fudge recipe is everything I love in a homemade treat—rich, creamy, and easy to make with just a handful of ingredients. Whether I’m making it for the holidays, a special occasion, or just because, it always turns out perfectly and disappears fast. It’s one of those recipes I keep coming back to because it’s simple, dependable, and delicious every single time.

Print