Skip to main content

Dark Chocolate Fudge

darkchocolatefudgeThis dark chocolate fudge is extremely easy to make and with just 5 ingredients it’s quick and simple too. You can leave this plain or add some sprinkles like I have here to brighten the fudge and give it a lovely crunchy texture on top. This is not an old-fashioned style fudge (which takes time and patience), this style, using condensed milk, is much easier but still so rich in flavour with an irresistible fudgy texture. It’s perfect for gifting all the chocolate lovers in your life too, especially during the holiday season.

1 (14 oz) can sweetened condensed milk (300 mL)
1 lb dark chocolate, 50-70% cocoa solids, finely chopped, not chocolate chips (450 g)
½ cup (1 stick / 4 oz) unsalted butter (85 g)
½ tsp. pure vanilla extract
¼ tsp. fine sea salt

Line an 8" square baking pan with baking paper.

Add the condensed milk, chocolate and butter to a medium heavy based saucepan over low heat.

Stir gently but constantly until fully melted and combined.

Stir in the vanilla and salt (if using), then pour into the baking pan.

Cover with plastic wrap and chill for 2-3 hours or overnight until firm.

Cook's Notes:

  • Use good quality baking chocolate as these are designed to melt quickly and generally taste very good these days. Other block style chocolate should work but be aware that some do take longer to melt than others, which can cause overheating. I do not recommend using chocolate chips as they are by their very nature, designed to hold their shape. They will melt but you will need to heat the mixture for longer and overheating may cause the butter to split from the chocolate.
  • You can use milk chocolate but the fudge will be much softer.
  • Fudge will keep well in the fridge in an airtight container for 2 weeks and can be frozen for up to 3 months.
  • A heavy-based saucepan is very important when making any kind of candy. The thick base helps the heat to remain more uniform and heats the contents more slowly.
  • Stir often and don’t leave the dark chocolate fudge while it’s cooking, otherwise it may stick to the bottom of the pan.
  • Sweetened condensed milk: You’ll need one tin and don’t use the light version, full fat is essential.
  • Unsalted butter is best and adds richness to the dark chocolate fudge but you can use salted butter and leave out the extra salt.
  • Pure vanilla extract adds a lovely warmth but if you don’t have it, leave it out.
  • Salt: I use fine sea salt here. You could leave it out of the fudge and instead, finish the top of the fudge with some flaky sea salt.

Variations:

  • Add nuts through the fudge right before tipping it into the tin to set or sprinkle them over the top after it goes into the tin. Walnuts, pecans, peanuts, cashews or choose your favourite.
  • Add sprinkles over the top in your favourite colour or to suit the time of year (think hearts for Valentines day or green sprinkles for St. Patrick's Day).
  • Add a middle layer - how about a thick caramel layer in the centre or a coconut layer in either vanilla or cherry flavour.
  • Add other bits - try adding M&M’s, Maltesers, Rice Krispies or marshmallows.
  • Flavourings you could try - extracts like peppermint and coffee will pair beautifully with this fudge.