Addiction warning, I cannot stop eating this chocolate fudge! I’ve been giving away bags of it to anyone I meet, just to keep from eating the whole batch because it’s so crazy good. I like chocolate fudge with all kinds of stuff in it, especially nuts, but my boys are purists and just wanted unadulterated chocolate.
This recipe is made by boiling down evaporated milk until it reaches just the right temperature and poured over really great chocolate. No marshmallow fluff! I’ve done those recipes as well, but I like the texture of this better and the flavor is more intense and not as cloying. It requires a candy thermometer, but don’t let that scare you, it is really very simple and I’ll talk you through any possible sticking points.
Fudge Topping Ideas
- Walnuts, pecans, or any other favorite nut
- Mini Marshmallows
- Chocolate Chips (for extra chocolate!)
- Peanut Butter or Almond Butter (as a mix in)
Chocolate Fudge Step By Step
Follow along with the steps and get the full recipe below.
In a large sauce pot, fitted with a Candy Thermometer
Bring to a boil over medium heat and cook until the mixture reaches 234 degrees F. Stir once in a while and be sure to get behind the thermometer. This may take between 10-20 minutes depending on your burners power.
While the milk mixture is cooking chop up the chocolate and butter and place in a large bowl.
I don’t have the right sized pan so I made one using foil and parchment. It may not be the exact right size, but it worked just as well. That 13x9x2-inch pan is now at the top of my wish list.
Pour the hot mixture over the chocolate and whisk right away with a wooden spoon or stiff egg whisk
If your fudge looks as though it has seized (looks grainy, not smooth)…
Then add a tablespoon of the 1/2&1/2 and whisk in. Keep adding and whisking after each tablespoon of 1/2&1/2 until the fudge is smooth.
In the end it should look shiny and smooth. (Add the nuts now if you want them throughout the fudge.)
Spread into the prepared pan using a Spatula
make sure it is spread evenly.
Because my boys asked for pure chocolate fudge and didn’t want nuts on theirs I just pressed the nuts on top of half the pan before refrigerating it. Place it uncovered in the fridge until it is well cooled and set, then cover with plastic and return to refrigerator for at least 3 hours.
When I came back to cut the fudge I found a chunk taken out of the corner. Since it was on the side with nuts I knew it wasn’t the boys! 😉
Flip the fudge over, remove the parchment and flip onto a cutting board. Using a sharp knife dipped in a pitcher of hot water you will trim the edges and then cut into squares. I cut mine into 6 strips on the short end and 6 strips on the long end to make 36 pieces, less the couple of pieces my husband ate.
Enjoy and be sure to have lots of help to eat these treats. They make wonderful gifts to your family, friends and neighbors..
Here are some other candies you might want to try:
Ingredients
- 1 lb bittersweet chocolate
- 2 oz unsweetened chocolate
- 1 1/2 sticks unsalted butter cut into small pieces
- 3 cups sugar
- 1 12 oz can evaporated milk
- 2 tsp vanilla extract
- 1 to 3 tbsp half and half
- 1 cup chopped peanuts or other toasted nuts
Instructions
- Prepare a 13 Inch x 9 Inch Baking Pan with foil or parchment. Spray the foil or parchment with a very light coat of oil.
- In a large sauce pot, fitted with a Candy Thermometer, whisk together the evaporated milk and sugar.
- Bring to a boil over medium heat and cook until the mixture reaches 234 degrees. Stir once in a while and be sure to get behind the thermometer. This may take between 10-20 minutes depending on your burners power.
- While the milk mixture is cooking, chop up the chocolate and butter and place in a large bowl.
- Pour the hot mixture over the chocolate and whisk right away with a wooden spoon or stiff egg whisk, which is more open and will not clog up with the thick fudge. (If the milk mixture looks as though it has any lumps in it then strain it over the top of the chocolate. If it looks smooth then don’t bother.) Whisk in the vanilla.
- If your fudge looks as though it has seized (looks grainy, not smooth) then add a tablespoon of the half and half and whisk in. Keep adding and whisking after each tablespoon of half and half until the fudge is smooth.
- In the end it should look shiny and smooth. (Add the nuts now if you want them throughout the fudge.) Spread evenly into the prepared pan using a Spatula. Place it uncovered in the fridge until it is well cooled and set, then cover with plastic and return to refrigerator for at least 3 hours.
- Flip the fudge over, remove the parchment and flip onto a cutting board. Using a sharp knife dipped in a pitcher of hot water you will trim the edges and then cut into squares.
Great trick with the half-and-half – I have to remember that!!!
Oh fudge, indeed. Some of this fudge made its way to our office…really delicious. I had waaaaay too much.
Glad you’re back! Looks really yummy!
Thanks Zoe, will let you know once I make it with milk powder. One more thing,how much is the yield for this fudge?
Zoe,
I haven’t made fudge in years. That stuff is dang-errrr-ous! Any chance I have of fitting into cute party dresses is completely blown if I even smell the stuff. The fragrance is like blood to a shark.
Hope your boys enjoyed their winnings 🙂
Well if I would have known. I’d have said ship some my way..
Zoe, may I use milk powder or whole milk instead of evaporated milk which is difficult to find here?
Hi Sharon,
That is a really interesting question. I think it would work to use milk powder, but use about 40% more than you would for a normal recipe, it should be very concentrated. Start with 12 ounces of water and add the recommended amount of milk powder and then an additional 40%.
Please let me know if that works out if you try it! Thanks, Zoë
Oh man. That looks devastating.
I’m going to make this for my next scrapbooking event where I’m sure I’ll have plenty of help to eat it!!! I love making candy (chocolate only!) and your recipes are the best!
Is there a way to print recipe only? While the pictures are excellent it takes many pages to print them. Love your enthusiasm for cooking and your very excellent recipes.
Hi Carol,
I don’t think there is, but I’ll look into it and let you know if I can figure out how to print without pictures.
Thanks, Zoë
Hi Zoe,
Have you seen any recipe research on using Stevia instead of sugar in recipes? I was wondering how it would affect the structure of the fudge (if there was a way of substituting), and other sweet goods.
Hi Jillnjosh,
Hmmmm, that is a tricky one. I don’t think that you can candy stevia, but I have never set out to try. It would certainly be an interesting experiment.
I’ll look into that! Thanks, Zoë
hi, loo;s amazing!
just a quick question – what is evaporated milk? is it like condence milk?
Looks incredibly awesome, cannot wait to try it. I love fudge, your photos are making my mouth water. I am now ready to officially forget that diet is part of my vocabulary!
Well, dang. Now I have to make this. Your photos just about sent me over the edge – especially the fudge with nuts. This will go in my “must make” file.
There is fudge and then there is FUDGE. This is the latter. Yum.
Wow, that looks amazing . . .
O.M.G.!!!!!!!!!!!!!!
giving away bags? how much did you make woman? I stay away from the fudge–far away.
Man – I wuld be addicted to these too because they look amazing!
Fudge is something I can’t get enough of – visited Mackinac Island a year or two ago, and that was DANGEROUS. Not only can you spend hours watching them make it, it’s just too easy to get “just one more box of fudge” to take home. We won’t mention how much actually made it home though 🙂
I make fudge almost every year for the holidays and I have always used the marshmallow fluff version. I am going to have to try this very, very soon! It looks superb!
Wonderful! I think fudge is very underrated. It’s easy to make at home and good fudge can satisfy the most ardent chocolate craving.
It LOOKS insanely addicting. 🙂 I’d like to jump through the screen and get some!
Love the photos! The fudge looks superb!
O. My. GOD. Fudge is my #1 addiction. I can’t even make it because I’ll eat all of it. Piece by mouthwatering, melty, fugdy piece.
I HAVE to make this. And it’s all your fault! 😉
I know Elle,
I understand your pain! 😉
Zoë