Description
This easy chocolate fudge recipe combines rich semisweet and unsweetened chocolates with sweetened condensed milk and chopped walnuts for a smooth, creamy, and indulgent treat. Made using a gentle double boiler method, the fudge sets in the refrigerator for perfect squares that can be stored for weeks or frozen for longer keeping. Ideal for sharing or satisfying your chocolate cravings with minimal ingredients and fuss.
Ingredients
Chocolate Mixture
- 16 ounces semisweet chocolate, best quality such as Ghirardelli, coarsely chopped
- 2 ounces unsweetened chocolate, best quality such as Ghirardelli, coarsely chopped
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Other Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped walnuts
Instructions
- Prepare the Pan: Line an 8-inch square baking dish with aluminum foil, pressing it neatly into the corners and up the sides — use two pieces of foil if needed to ensure complete coverage with an overhang for easy removal. Spray the foil with nonstick cooking spray to prevent sticking.
- Combine Ingredients for Melting: In a medium heatproof bowl, toss together the semisweet and unsweetened chocolates, baking soda, and salt until the baking soda is evenly distributed. Stir in the sweetened condensed milk and vanilla extract.
- Melt the Chocolate Mixture: Set the bowl over a double boiler (a 4-quart saucepan with 2 cups of simmering water). Stir constantly with a rubber spatula until the chocolate is almost fully melted and only a few small pieces remain, about 2 to 4 minutes. Remove it promptly to avoid separation and greasiness.
- Finish and Mix: Remove the bowl from heat and continue stirring for about 2 minutes until the chocolate mixture is completely smooth. Fold in the chopped walnuts evenly.
- Set the Fudge: Pour the fudge mixture into the prepared pan and spread it into an even layer using the spatula. Refrigerate the fudge until fully set, roughly 2 hours.
- Cut and Store: Use the foil overhang to lift the fudge out of the pan and transfer it to a cutting board. Cut into squares as desired. Store tightly wrapped in plastic wrap in a cool place for up to 2 weeks.
- For a Double Batch: Use a 13 by 9-inch pan and double all the ingredients. Melt the mixture in a large heatproof bowl set over a Dutch oven with 4 cups of simmering water.
- Freezing Instructions: Freeze the fudge for up to 3 months. Allow it to reach room temperature before cutting after freezing. Note that texture may become drier over extended freezing.
Notes
- Do not overheat the chocolate mixture in the double boiler to prevent separation and greasy fudge.
- Use high-quality chocolates for the best texture and flavor.
- The baking soda helps create a smooth texture in the fudge.
- Walnuts can be substituted or omitted based on preference or allergies.
- Fudge firmness improves with refrigeration, so be patient before cutting.
- Wrap fudge pieces tightly in plastic wrap or store in an airtight container to maintain freshness.
- Freezing is a good option for long-term storage but may alter texture slightly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
