Delicious Homemade Fudge (+3 Amazing Variations)
I love fudge. Growing up in Michigan, “Mackinaw Island Fudge” was a staple, whether we got it on trips to the beautiful island or in the ice cream with the same name. My family loved getting fudge, from milk chocolate to peanut butter to mint to Oreo. It was always a sweet treat that, as a kid, I loved.
As I got older, I started to want to make my own delicious homemade fudge. I scoured for recipes, tweaking and perfecting this recipe. This fudge is great for gifting to friends and family, or just for indulging in a sweet, luscious desert!
Equipment & Tools
Parchment Paper
Cooking Spray
Baking Dish: We will be using a 8×8 dish to make this recipe. Similar sizes will work if you don’t have an exact 8×8 pan. Depending on pan size, your fudge may turn out thinner or thicker.
Medium Saucepan
Cutting Board
Sharp Knife
Ingredients Needed
Sweetened Condensed Milk: Sweetened condensed milk brings creaminess and sweetness to this delicious homemade fudge.
Butter: Butter adds a lusciousness to the fudge, and it helps it to set as it cools. You can also use homemade butter! Check out our homemade butter recipe!
Chocolate Chips: I use chocolate chips in my recipe. You can use any flavor, from milk chocolate to dark to white chocolate. I tend to do a mixture of dark and semi-sweet chocolate most of the time.
Vanilla: A splash of vanilla extract helps to enhance the flavors of the fudge. Using your homemade vanilla extract would be perfect to use in this recipe.
Coarse Salt: This is completely optional, but I find the salty-sweet combination to take this fudge to the next level. I like to use coarse salt and sprinkle it on top of the fudge while it cools.
Add-Ins: There are lots of optional add-ins that you can add to this fudge, such as peanut butter chips, nuts, crushed candy canes, different spices, etc. This recipe is incredibly versatile, so mix it up to how your family likes it!
How to Make Delicious Homemade Fudge
Prepare the Pan: Line an 8×8 inch baking dish with parchment paper. I like to make 2 long strips and set them in a cross-shape, making sure that all the sides poke out from the pan for ease of removal after the fudge has set. Then, spray the paper and pan with a very light coating of cooking spray.
Cook the Fudge: Add the sweetened condensed milk, butter, and vanilla to a medium saucepan over medium low heat. Stir until the butter melts, and then add the chocolate chips. Continue stirring until the chocolate chips have melted. Then, add in whatever optional add-ins you desire.
Prepare the Pan: Pour the warm mixture into your prepared baking dish. Sprinkle the course salt on top.
Let Cool: Let the fudge cool in the refrigerator for 4 hours, or until the fudge is firm.
Cut the Fudge: Using the overlaps of parchment paper, pull the fudge from the pan and onto a cutting board. Use a sharp knife to cut the fudge into pieces.
Storage: Keep this delicious homemade fudge in an air-tight container in the refrigerator for up to a week, or in the freezer for up to three months.
Variations
This homemade fudge recipe is so versatile that you can make any flavor combination you like! These are some of my favorites!
Candy Cane Fudge: Use only white chocolate chips, and omit the course salt. Crush up candy canes and add to the fudge. Top the fudge with more crushed candy canes, if you desire. If you like a subtle peppermint flavor, use less candy canes, and if you like a stronger peppermint flavor, use more!
Turtle Fudge: Use a mixture of milk chocolate and semi-sweet chocolate chips and crushed pecans. Top with some course salt and drizzle with caramel sauce. This one is absolutely delicious!
Peanut Butter Fudge: Use milk chocolate chips and 1 cup of peanut butter chips.
FAQ’s
Delicious Homemade Fudge
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- 1 (8×8) Baking Dish
- Cooking Spray
- Parchment paper
- Medium Saucepan
- Silicone spatula
- Cutting Board
- Sharp knife
Ingredients
- 14 oz Sweetened condensed milk (approx. 1¾ cup)
- 2 Tbsp Salted Butter
- 1 tsp Vanilla extract
- 2 cups Dark chocolate chips
- 1 cup Semi-sweet chocolate chips
Garnish (optional)
- Coarse salt
Instructions
- Line an 8×8 inch baking dish with parchment paper. I like to make 2 long strips and set them in a cross-shape, making sure that all the sides poke out from the pan for ease of removal after the fudge has set. Then, spray the paper and pan with a very light coating of cooking spray.
- To a medium-sized saucepan on MEDIUM-LOW heat, add 14 oz Sweetened condensed milk, 2 Tbsp Salted Butter, and 1 tsp Vanilla extract.
- Stir until the butter melts, and then add the 2 cups Dark chocolate chips and 1 cup Semi-sweet chocolate chips. Continue stirring until the chocolate chips have melted. Then, add in whatever optional add-ins you desire.
- Pour the warm mixture into your prepared baking dish. Sprinkle the Coarse salt on top.
- Let the fudge cool in the refrigerator for 4 hours, or until the fudge is firm.
- Using the overlaps of parchment paper, pull the fudge from the pan and onto a cutting board. Use a sharp knife to cut the fudge into pieces.
Storage
- Keep this fudge in an air-tight container in the refrigerator for up to a week, or in the freezer for up to three months.
Notes
Variations
Candy Cane Fudge: Use only white chocolate chips, and omit the course salt. Crush up candy canes and add to the fudge. Top the fudge with more crushed candy canes, if you desire. If you like a subtle peppermint flavor, use less candy canes, and if you like a stronger peppermint flavor, use more! Turtle Fudge: Use a mixture of milk chocolate and semi-sweet chocolate chips and crushed pecans. Top with some course salt and drizzle with caramel sauce. This one is absolutely delicious! Peanut Butter Fudge: Use milk chocolate chips and 1 cup of peanut butter chips.About the Author
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