When chocolate cravings strike, nothing satisfies quite like a piece of rich, creamy fudge. This beloved Paula Deen recipe transforms just a handful of ingredients into decadent squares of chocolate heaven in mere minutes. No candy thermometer required!
Perfect for holiday gifting or last-minute dessert emergencies, this foolproof fudge recipe delivers professional results with minimal effort. The secret lies in using quality chocolate and condensed milk to achieve that perfect melt-in-your-mouth texture.
Why You’ll Love This
- Only 5 minutes of active prep time needed
- No special equipment or candy-making skills required
- Makes perfect homemade gifts for holidays
- Stays fresh for up to 2 weeks when properly stored
- Customizable with different mix-ins and toppings
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
- 1/4 teaspoon salt
Instructions
- Line an 8-inch square pan with parchment paper, leaving overhang on sides.
- Combine chocolate chips, condensed milk, and butter in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each, until smooth.
- Stir in vanilla extract, salt, and nuts if using.
- Pour mixture into prepared pan and smooth top with spatula.
- Refrigerate for at least 2 hours until firm.
- Lift from pan using parchment and cut into squares.
Tips & Variations
- Swap semi-sweet chocolate for milk or dark chocolate chips
- Try different nuts like pecans, almonds, or macadamia nuts
- Add 1/2 cup mini marshmallows for rocky road fudge
- Sprinkle sea salt on top before chilling for sweet-salty contrast
- Use peanut butter chips for a different flavor profile
Serving Suggestions
Serve these rich fudge squares at room temperature alongside hot coffee or cold milk. For an elegant dessert platter, arrange fudge pieces with fresh berries and mint leaves. They also make wonderful additions to holiday cookie tins or dessert gift boxes.
Notes
- Store in an airtight container at room temperature for up to 2 weeks
- Can be frozen for up to 3 months when wrapped well
- Cut with a warm knife for cleaner edges
- Fudge is ready when it’s completely firm to the touch
FAQs
- Can I make this without a microwave? Yes, use a double boiler instead, stirring until smooth.
- Why did my fudge turn out grainy? This usually happens if the chocolate was overheated. Stick to short intervals and stir frequently.
- Can I use evaporated milk instead? No, sweetened condensed milk is essential for proper texture and sweetness.
- How do I know when it’s completely set? The fudge should be firm to the touch and easily release from the parchment paper.
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
- 1/4 teaspoon salt
Steps
- Line an 8-inch square pan with parchment paper, leaving overhang on sides.
- Combine chocolate chips, condensed milk, and butter in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each, until smooth.
- Stir in vanilla extract, salt, and nuts if using.
- Pour mixture into prepared pan and smooth top with spatula.
- Refrigerate for at least 2 hours until firm.
- Lift from pan using parchment and cut into squares.
Notes
- Store in an airtight container at room temperature for up to 2 weeks
- Can be frozen for up to 3 months when wrapped well
- Cut with a warm knife for cleaner edges
- Fudge is ready when it's completely firm to the touch
