Foolproof Dark Chocolate Fudge Recipe

Indulge in the rich, decadent flavor of homemade dark chocolate fudge! This foolproof recipe, inspired by a family secret, delivers creamy, melt-in-your-mouth perfection. Perfect for gifting or enjoying yourself, this recipe offers variations for milk chocolate and rocky road fudge, ensuring there's a delicious option for everyone. Save money and impress your loved ones with this easy-to-follow recipe, perfect for Christmas or any special occasion.

Prep Time 15 mins
Cook Time 135 mins
Calories 517.9 kcal
Protein 16g
Rating 5.0 (2 Reviews)
Foolproof Dark Chocolate Fudge 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Foolproof Dark Chocolate Fudge

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How to Make Foolproof Dark Chocolate Fudge

  1. Line an 8x8 inch or 9x9 inch baking pan with wax paper, leaving an overhang on the sides for easy removal.
  2. In a heavy saucepan over low heat, melt 2 cups semi-sweet chocolate chips with 1 (14 ounce) can of Eagle Brand Sweetened Condensed Milk and 1/4 teaspoon of salt, stirring frequently until smooth and creamy.
  3. Remove from heat.
  4. Stir in 1 cup chopped nuts (optional) and 1 teaspoon vanilla extract.
  5. Pour the mixture into the prepared pan and spread evenly.
  6. Refrigerate for at least 2 hours, or until firm.
  7. Lift the fudge from the pan using the wax paper overhang.
  8. Peel off the wax paper and cut into squares.
  9. Store loosely covered at room temperature.
  10. **Variations:**
  11. **Creamy Dark Chocolate Fudge:** Melt 2 cups miniature marshmallows with the chocolate chips and Eagle Brand in step 2. Proceed with steps 3-9.
  12. **Milk Chocolate Fudge:** In step 2, omit 1 cup semi-sweet chocolate chips and add 1 cup milk chocolate chips. Proceed with steps 3-9.
  13. **Rocky Road Fudge:**
  14. Line a 13x9x2 inch baking pan with wax paper.
  15. In a saucepan, melt 2 cups semi-sweet chocolate chips with 1 (14 ounce) can of Eagle Brand Sweetened Condensed Milk and 2 tablespoons margarine or butter, stirring frequently until smooth and creamy.
  16. In a large bowl, combine 2 cups dry-roasted peanuts and 1 (10 ounce) package miniature marshmallows.
  17. Stir in the melted chocolate mixture.
  18. Pour into the prepared pan and spread evenly.
  19. Refrigerate for at least 2 hours, or until firm.
  20. Proceed with steps 7-9.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

249g

Fat

73g

Carbs

23g