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.
This is everything I’ve ever wanted in a fudge. I love this ♥️
How is the fudge to be stored?
Can’t wait to make it!
Hi Zoe,
So, what counts is that I am in fact reporting back.. not that it took me a few months to do so!
I tried three variations of the fudge.. and you know what? They were all delicious! Go figure! In one I added dried cranberries, blueberries, and toasted walnuts. In another I added cut up bits of frozen York peppermint patties. In the last I added chocolate covered coffee beans while the fudge was still hot. Fudge covered coffee beans!
Although they were all great, I guess my favourite was the fruit & nut fudge! YUM!
Thanks,
Emily
Hi Zoe,
I absolutely love this recipe – it’s truly as addictive as you say! I’ve always made it as written (both with and without pecans) but this next round I’d like to have a little fun and try some new variations.
Have you tried making the fudge with anything other than pecans? Fruit? Other nuts? Candies? etc. Please let me know, as I’d love to hear some of your suggestions!
Thank you for all your wonderful recipes,
Emily
Hi Emily,
You could try any of those things in the fudge. If you use fruit it should be dried fruit or the liquid will prevent the fudge from setting up. Please let me know what you end up trying. It has put me in the mood for fudge.
Thanks, Zoë
Hi Zoe,
You have a fab fab site.
A question. We don’t get evaporated milk where I live (India). Do u think it would work if i used sweetened condensed milk and cut back on the sugar?
Hi Kamal,
I think it might just work. If you try it, will you report back and let me know?
Thanks, Zoë
Thanks, Zoé, you’re so sweet 🙂
Hi Zoe
Your fudge looks wonderful !
I am from France, would you please explain to me what is “1/2&1/2”
Thank you for sharing
Hi Houda,
1/2 and 1/2 is a combination of milk and cream. You can make it by combining them in equal parts. We Americans use it mostly in our morning coffee.
Thanks, Zoë
Where was I when you were giving this away!
I’m always to scared to make fudge, but I may give this a go.
Wow. Just wow. This looks so good. But where to find evaporated milk?! WE have condensed but no evaporated 🙁
I will let my bf try it. 😛
His chocolate cake always my favorite. Thank you for your sharing.
Zoe –
Users can cut and paste recipe verbiage to a word doc and print that, eliminating the pictures.
Hi Barbara,
Great idea! Thank you for sharing, I’m sure other readers will appreciate it!
Cheers, Zoë
Would this be an appropriate Passover dessert?
Hi Carol,
I don’t see why not, as long as dairy is okay! Great idea. I just posted a torte that is good for Passover as well: http://zoebakescom.bigscoots-staging.com/?p=2825
Enjoy, Zoë
Do you have any idea why my tastefull mixture became very liquid? It has nothing to do with your photos 🙁
Of course, after a nignt in the fridge, i still cannot cut it in pieces 🙁
Hi Anna,
The only thing that makes any sense to me is that the mixture didn’t reach the proper temperature before adding it to the chocolate? I’ve only ever had the opposite problem of it getting too stiff. Does this sound like it could have been the issue?
Thanks, Zoe
I’m dying right here! I want some. Oh wait, I still have some from my brother, but once it’s gone I’ll be making these. Rest assured I need to make a plan of attack that involves giving a lot of them away!
Fudge, like brownies, are difficult things to control. Do we slice them into squares so we know how many we’ve eaten and can keep track? Or, leave the slab there, so as to deter our lazy selves from getting a knife and slicing it and washing up. I can’t decide!!! 🙂 Your fudge would have me eating incessantly too though.
Fudge is definitely one of my biggest weaknesses! I have adored the stuff from when I was a kid. And this looks amazing … I could easily eat the entire plate of fudge pictured. Not that I should of course!!
This looks waaay too good and far too decadent!! 🙂
Great photos!!
That fudge looks incredible!
I just found your blog, and am looking forward to seeing your creations. I make pretty desserts with chocolate, and have a fun give away right now – chocolate related, of course!
RE: question above about stevia…I dont know, but I temper sugar free chocolate that has malitol, and it holds up nice.
I’m so glad I found your blog just now. I’ve always loved dense-looking fudges like this, but whenever I see recipes they always contain corn syrup and/or just taste rubbery.
I’m trying this recipe as soon as possible!
Oh, my.. I think I’ve blown my diet just READING this one!! 🙂 Sounds delish!
Your fudge looks wonderful. I’ve had some terrible disasters with fudge- maybe with your recipe I’ll have better luck. Thanks for the great tutorial.
This would be amazing with Black Walnuts! I love the bitterness of these native North American nuts in contrast to the sweetness of the fudge.
I think that looks amazing….I’m inspired!! Will have to put it on the list!! I say yes!! ~Chris Ann
I have a secret — I’ve never made fudge. Shhhhh…! Your photos are droolworthy as always so I could be tempted. I think I’d go double on those nuts and then I’d be hooked too 🙂