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Easy Chocolate Fudge

Published by Karen Bailey

award-winning and friendship-making



  • 18 oz dark chocolate (ideally 70%)
  • 1/3 cup unsalted butter or peanut butter
  • 14-oz can sweetened condensed milk (about 400 g)
  • ½ tsp vanilla extract


1- Lightly grease an 8-in square cake pan

2- Break the chocolate into pieces and place in a large saucepan with the butter and condensed milk

3- Heat gently, stirring until the chocolate and butter melt and the mixture is smooth. Do not allow to boil!

4- Remove the pan from heat. Beat in the vanilla extract, then beat the mixture for a few more minutes until thickened. Pour it into the prepared pan and level the top.

5- Chill the mixture in the refrigerator until firm.

6- Tip the fudge out onto a cutting board and cut it into squares to serve.


- Don’t use milk chocolate as the results will be too sticky.

- Store the fudge in an airtight container in a cool, dry place for up to 1 month. Do not freeze.

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