4-Ingredient Chocolate Fudge

 

The best recipes are the ones that look fancy but are incredibly easy to make.  And this 4-ingredient chocolate fudge is just that.  It's chocolatey, rich, and indulgent and all you need is 15 minutes and 4 ingredients to make it!

 

 

FAQ:

 

 

 Can I sub bittersweet chocolate for semi-sweet chocolate?

If you use semi-sweet chocolate instead of bittersweet chocolate, your fudge will be very (maybe overwhelmingly) sweet.  Semi-sweet chocolate is sweeter than bittersweet chocolate, so in combination with the sweet condensed milk, it will make your fudge extremely sweet.  Bittersweet chocolate has a higher content of cacao than semi-sweet chocolate, so it will give you a richer, more chocolatey fudge with less sugar.

 

How do I store the leftovers?

You can store your leftover fudge in a sealed container in the fridge for up to a week.

 

What it the difference between condensed milk and evaporated milk? 

Condensed and evaporated milk are similar, but condensed milk is sweetened while evaporated milk is not.  Do not substitute condensed milk with evaporated milk in this recipe.  It will make your fudge significantly less sweet and flavorful.

 

 

 

 

4 tips for the best possible fudge:

 

1. Eat your fudge ASAP after making it.  You can keep it in the fridge for up to a week, but it will begin to dry and harden after 3 days.

2. Make sure that you cool the fudge thoroughly before serving.  If it is not completely cooled, it will be soft and it will not hold its shape when you cut and serve it.

3. Top your fudge with flaky sea salt to make it feel extra fancy.  Flaky sea salt is beautiful and delicious on top of chocolatey goods.  You can find flaky sea salt at most gourmet grocery stores or on Amazon.  My favorite brand of flaky sea salt is Maldon.

4. When you cut your fudge, use a warm knife.  The heat will melt the chocolate slightly to give you smooth, beautiful edges. 

 

4-Ingredient Fudge Recipe


 Prep Time:
15 minutes
 Cook Time:
0 minutes
 Total Time:
15 minutes
 Serves:
16 

 


Ingredients:
  • 18 oz. bittersweet chocolate
  • 1 14-oz. can of condensed milk
  • ½ teaspoon salt
  • Butter, for greasing the dish
  • Optional: flaky sea salt, for garnish
Directions:
1. Grease a 9x9 baking dish and line with parchment paper.
2. Fill a large pot ¼ of the way with water and bring to a simmer over medium-high heat.  Place a heat-safe bowl over the pot to create a double boiler.
3. Place your chocolate in the bowl over the simmering water.  Stir the chocolate every 30 seconds until it is completely melted.
4. Remove the chocolate from heat.  Stir the condensed milk and salt into the melted chocolate until evenly combined.
5. Pour the mixture into the baking dish and refrigerate for at least 2 hours before serving*.

 

Recipe Notes:

When you are ready to serve the fudge, make sure to cut through it with a warm knife.  A warm knife will melt the chocolate a bit so it will be easy to cut through and you will get super smooth edges. 

Related Posts

Related Posts

The best recipes are the ones that look fancy but are incredibly easy to make.  And this 4-ingredient chocolate fudge is just that.  It's chocolatey, rich, and indulgent and all you need is 15 minutes and 4 ingredients to make it!

 

 

FAQ:

 

 

 Can I sub bittersweet chocolate for semi-sweet chocolate?

If you use semi-sweet chocolate instead of bittersweet chocolate, your fudge will be very (maybe overwhelmingly) sweet.  Semi-sweet chocolate is sweeter than bittersweet chocolate, so in combination with the sweet condensed milk, it will make your fudge extremely sweet.  Bittersweet chocolate has a higher content of cacao than semi-sweet chocolate, so it will give you a richer, more chocolatey fudge with less sugar.

 

How do I store the leftovers?

You can store your leftover fudge in a sealed container in the fridge for up to a week.

 

What it the difference between condensed milk and evaporated milk? 

Condensed and evaporated milk are similar, but condensed milk is sweetened while evaporated milk is not.  Do not substitute condensed milk with evaporated milk in this recipe.  It will make your fudge significantly less sweet and flavorful.

 

 

 

 

4 tips for the best possible fudge:

 

1. Eat your fudge ASAP after making it.  You can keep it in the fridge for up to a week, but it will begin to dry and harden after 3 days.

2. Make sure that you cool the fudge thoroughly before serving.  If it is not completely cooled, it will be soft and it will not hold its shape when you cut and serve it.

3. Top your fudge with flaky sea salt to make it feel extra fancy.  Flaky sea salt is beautiful and delicious on top of chocolatey goods.  You can find flaky sea salt at most gourmet grocery stores or on Amazon.  My favorite brand of flaky sea salt is Maldon.

4. When you cut your fudge, use a warm knife.  The heat will melt the chocolate slightly to give you smooth, beautiful edges. 

 

4-Ingredient Fudge Recipe


 Prep Time:
15 minutes
 Cook Time:
0 minutes
 Total Time:
15 minutes
 Serves:
16 

 


Ingredients:
  • 18 oz. bittersweet chocolate
  • 1 14-oz. can of condensed milk
  • ½ teaspoon salt
  • Butter, for greasing the dish
  • Optional: flaky sea salt, for garnish
Directions:
1. Grease a 9x9 baking dish and line with parchment paper.
2. Fill a large pot ¼ of the way with water and bring to a simmer over medium-high heat.  Place a heat-safe bowl over the pot to create a double boiler.
3. Place your chocolate in the bowl over the simmering water.  Stir the chocolate every 30 seconds until it is completely melted.
4. Remove the chocolate from heat.  Stir the condensed milk and salt into the melted chocolate until evenly combined.
5. Pour the mixture into the baking dish and refrigerate for at least 2 hours before serving*.

 

Recipe Notes:

When you are ready to serve the fudge, make sure to cut through it with a warm knife.  A warm knife will melt the chocolate a bit so it will be easy to cut through and you will get super smooth edges. 

Related Posts