This handmade fudge is a rich, chocolatey treat that’s surprisingly simple to make. It has a soft, melt-in-your-mouth texture without needing a candy thermometer or special equipment.
With just a handful of pantry staples and about 15 minutes of cooking, you can have this fudge chilling in the refrigerator. It’s a great recipe for last-minute desserts or homemade gifts.
Why is Handmade Fudge a Must-Try?
Using sweetened condensed milk creates a smooth, foolproof base that prevents the sugar from crystallizing.
Melting the ingredients gently in a double boiler ensures the chocolate doesn’t scorch, keeping the fudge silky.
Chilling the fudge allows it to set properly, making it firm enough to slice into neat squares.
Ingredients for Handmade Fudge
• Semi-Sweet Chocolate Chips: Milk chocolate or dark chocolate chips also work well, depending on your preference for sweetness.
• Sweetened Condensed Milk: Be sure not to use evaporated milk, as they are not interchangeable in this recipe.
• Unsalted Butter: This allows you to control the salt level. If you only have salted butter, you can use it and omit the added salt.
• Vanilla Extract: Adds a nice background flavor that complements the chocolate.
Exact quantities are in the recipe card below.
How to Make Handmade Fudge
Step 1: Prepare the Pan and Double Boiler
First, line an 8×8 inch pan with parchment paper, letting the paper hang over the sides. Next, create a double boiler by setting a heatproof bowl over a saucepan of simmering water. Make sure the water doesn’t touch the bottom of the bowl.
Step 2: Melt the Fudge Base
Add the chocolate chips and sweetened condensed milk to the heatproof bowl. Stir the mixture often as it heats. Continue until all the chocolate has melted and the base is smooth.
Step 3: Finish and Chill
Take the bowl off the heat and stir in the butter, vanilla, and salt. Keep mixing until the butter melts and the fudge is glossy. Pour it into your prepared pan, spread it evenly, and place it in the refrigerator to set for at least 2 hours.
Step 4: Cut and Serve
Once the fudge is completely firm, lift it out of the pan using the parchment paper overhangs. Set it on a cutting board and slice it into small squares to serve.
What to Serve with Handmade Fudge
Enjoy the fudge on its own as a sweet treat. It’s also lovely served with a simple cup of coffee or a glass of milk.
Expert Tips for Handmade Fudge
The double boiler method provides gentle heat, which prevents the chocolate from scorching. If you don’t have one, you can use a heavy-bottomed pot on very low heat, stirring constantly.
For clean cuts, run a large, sharp knife under hot water and wipe it dry before each slice.
This recipe can be doubled and made in a 9×13 inch pan. The chilling time may need to be slightly longer.
Feel free to stir in up to 1 cup of chopped nuts, like walnuts or pecans, just before pouring the fudge into the pan.
How to Store and Freeze Handmade Fudge
Store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, you can freeze it for up to 2 months. Let it thaw in the refrigerator before serving.
Handmade Fudge Recipe FAQs
Why is my fudge grainy?
Graininess usually happens if the mixture gets too hot or is cooked too quickly. Using a double boiler and stirring just until melted helps prevent this. Sweetened condensed milk also makes the fudge less prone to becoming grainy.
Can I add nuts or other mix-ins?
Yes, you can stir in about 1 cup of chopped walnuts, pecans, or even dried fruit right before pouring the fudge into the pan.
Do I have to use a double boiler?
A double boiler is recommended for gentle, even heat. You can also melt the ingredients in a heavy-bottomed saucepan over very low heat, stirring constantly to prevent scorching.
Handmade Fudge
Ingredients
- 3 cups semi-sweet chocolate chips 510g
- 1 can sweetened condensed milk 14-ounce / 397g
- 1/2 cup unsalted butter cut into small pieces, 113g
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to use as handles.
- Fill a medium saucepan with about 1-2 inches of water and bring to a simmer over medium heat. Place a heatproof bowl on top, ensuring the bottom of the bowl does not touch the water.
- Add the chocolate chips and sweetened condensed milk to the bowl.
- Stir occasionally until the chocolate is melted and the mixture is smooth and combined.
- Remove the bowl from the heat. Add the butter pieces, vanilla extract, and salt.
- Stir until the butter is fully melted and the fudge is thick and glossy.
- Pour the mixture into the prepared pan and use a spatula to spread it into an even layer.
- Refrigerate for at least 2 hours, or until the fudge is completely firm.
- Use the parchment paper handles to lift the fudge from the pan. Cut into small squares and serve.
Notes
