Rich, creamy, and loaded with chocolatey goodness—this easy fudge is the kind of treat that disappears before you can even grab a second piece. No candy thermometer needed, just 15 minutes and a little stirring magic.
A Fudge That Reminds Me of Home
I still remember how fudge-making used to be a bit of a family affair at my grandparents’ place. My grandmother had this beautiful old pot she’d only bring out for special sweets like fudge. She’d stir and fuss over the stove while my grandfather stood nearby, ready to swoop in when it was time to beat the mixture into shape.
It was a bit chaotic, honestly. Someone would always yell, “It’s setting! Hurry!” and then there’d be a scramble to pour and spread before it hardened. Don’t get me wrong—it was delicious. But it felt like a two-person job with a sprinkle of kitchen stress.
That’s why I love this version. It’s no-fuss and still has that same deep, chocolatey flavor. I’ve been making it every December for years now—sometimes with walnuts, sometimes without—and every time, it’s a hit. Especially with my neighbors, who now expect a little box of these on their doorstep around the holidays.
What You’ll Need for This Fudge Delight
Here’s what I keep in my pantry for this recipe. Nothing fancy—just dependable, everyday ingredients that turn into something pretty special:
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Semisweet Chocolate – This is the base of your fudge, so don’t skimp here. I usually go with a trusted brand like Ghirardelli or Lindt. If you love it in a chocolate bar, you’ll love it in your fudge.
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Unsweetened Chocolate – Just a little bit helps balance the sweetness and gives a deeper, more intense cocoa flavor.
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Sweetened Condensed Milk – Thick, creamy, and perfectly sweet. This is the shortcut to that classic fudge texture.
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Baking Soda – A small addition that really helps the fudge set just right—not too soft, not too crumbly.
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Vanilla Extract – Just a splash brings the whole thing together. Real vanilla makes a difference here.
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Walnuts – Totally optional, but I love the crunch and that slightly bitter, nutty contrast to all the sweetness. Pecans or roasted peanuts work great too.
How I Make This Fudge in 15 Minutes
I usually make this while dinner’s simmering or when I need a quick dessert for unexpected guests. Here’s how I do it:
Start by lining an 8-inch square pan with foil. I like to leave a little overhang so I can lift the fudge out easily later. A quick spray of oil on the foil keeps things smooth.
Roughly chop the chocolates and toss them into a heatproof bowl along with baking soda and a pinch of salt. Then pour in the sweetened condensed milk and vanilla. This already smells incredible.
Now I place the bowl over a pot of simmering water—just like a DIY double boiler. Don’t walk away! Stir gently with a rubber spatula until it’s almost melted. If you wait too long, the texture can go greasy. As soon as it’s mostly melted, take it off the heat.
Keep stirring off the heat until it becomes glossy and smooth. Then, fold in the walnuts.
Spread the mixture into your prepared pan. Use an offset spatula or the back of a spoon to smooth the top.
Refrigerate for about 2 hours until it’s set. Then just lift it out using the foil and cut into squares. I always “accidentally” cut a few uneven pieces—chef’s privilege!
Kitchen Notes and Handy Tips
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Use a decent chocolate: It really makes or breaks the flavor. If you wouldn’t eat it straight from the pack, don’t put it in your fudge.
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Don’t overheat: Chocolate can be a bit temperamental. Take it off the heat just before it’s fully melted—it’ll finish melting with a few gentle stirs.
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Customize it: Add a pinch of sea salt on top before chilling, or mix in some crushed pretzels for a sweet-salty twist. My cousin swears by adding mini marshmallows.
How I Store and Gift This Fudge
This fudge keeps well wrapped tightly in a container or zip-top bag. I usually keep mine in the fridge because it holds its shape better, especially in warmer months. It’s good for up to 2 weeks, but honestly, it never lasts that long in my house.
Freezing Tip: I’ve frozen batches before the holidays. Just wrap in parchment, seal in a freezer bag, and stash away. Thaw in the fridge overnight before serving.
If I’m gifting, I’ll cut the fudge into neat little squares, tuck them into parchment-lined boxes, and tie them up with twine. It’s one of those old-school gifts that always makes people smile.
5 Minute Chocolate Fudge
This rich, chocolatey walnut fudge comes together in no time—no candy thermometer needed! It’s creamy, indulgent, and the kind of treat you’ll want to keep in your fridge for whenever that sweet craving strikes.
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 ounces unsweetened chocolate (good quality), chopped
- 16 ounces semisweet chocolate (such as Ghirardelli), chopped
- 1 cup walnuts, roughly chopped
Instructions
- Start by lining an 8-inch square baking pan with foil, making sure there’s enough overhang to lift the fudge out easily once it’s set. Give the foil a light coating of nonstick spray to keep things mess-free later.
- In a medium heatproof bowl, combine the chopped chocolates, salt, and baking soda. Give it a quick toss to evenly distribute everything, then stir in the sweetened condensed milk and vanilla extract.
- Place the bowl over a pot with a couple inches of gently simmering water—essentially a double boiler setup. Stir slowly with a spatula as the chocolate melts, about 2 to 4 minutes, just until most of it has melted but a few small bits remain. It’s important to pull it off the heat before everything’s fully melted to avoid separation or greasiness.
- Once off the heat, keep stirring until the mixture becomes glossy and completely smooth. Fold in the walnuts.
- Scoop the fudge into the prepared pan and smooth out the top. Pop it in the fridge for about 2 hours or until firm. Once set, use the foil overhang to lift it out, then slice into small squares.
- This fudge keeps beautifully wrapped in plastic at room temp for up to 2 weeks. You can even stash it in the freezer for longer storage—just bring it to room temp before slicing. Keep in mind the texture may change slightly the longer it's frozen.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 94Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 28mgCarbohydrates 10gFiber 1gSugar 8gProtein 1g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs I Get From Friends
Can I skip the nuts?
Absolutely. The base fudge is rich and delicious all on its own. Or try dried cranberries or crushed cookies instead.
What if I don’t have a double boiler?
No worries! Just set a heatproof bowl over a saucepan with about 2 inches of simmering water. Make sure the bottom of the bowl doesn’t touch the water.
Can I use milk chocolate?
You can, but the result will be much sweeter and softer. If you prefer a milder fudge, it’s worth a try.
Does this work with coconut condensed milk for dairy-free?
Yes! I’ve tried it once with coconut condensed milk and dairy-free chocolate—it still sets beautifully and tastes rich and creamy.
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