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homemade fudge

Homemade Fudge

  • Author: Glenda Embree
  • Total Time: 15 minutes
  • Yield: 36-48 pieces of fudge


Creamy, richly chocolate deliciousness!  Homemade fudge is so simple to make and is one of those traditional holiday treats that shows up in gift baskets and on all the best holiday dessert tables.  Don’t reserve it just for Christmas, though.  It’s sweet chocolate satisfaction all year long.


  • 2 (14 oz.) cans sweetened condensed milk

  • 3 (12 oz.) bags semisweet chocolate chips

  • 1/2 cup butter

  • 1 Tablespoon homemade vanilla (or your favorite commercial brand)

  • optional, 1 cup chopped nuts (We prefer walnuts or pecans. Use what you love or leave nuts out, altogether.)


  1. Prep 2 (8×8 or 9×9) square pans by lightly spraying them and then lining each pan with plastic wrap.  ( You could also use a 9×13 pan, but for storage purposes, the square pans work more easily, for me.)  
  2. Make the strips of plastic wrap long enough to hang out of the pan and be able to wrap back over the top, again, later.  The plastic wrap will help lift the fudge from the pan when it’s done, but it will also cover and wrap the finished fudge.  So be sure to use long enough strips.
  3. Use a double boiler, or if you’re like me and don’t have one, place one pan over another or a large heat-proof mixing bowl over a pan.  The bottom pan should have 1 or 2 inches of water in it.  Bring it to a boil and reduce the heat to just keep it boiling but not evaporating dry.  The water should be at least one-inch below the bottom of the mixing bowl.  You never want it to touch.  The steam is what will melt your chocolate.
  4. Add all ingredients, except the nuts, to the mixing bowl.  Heat and stir until the chocolate is completely melted and all ingredients are able to be fully incorporated.
  5. Add the nuts and stir to distribute them evenly.
  6. Pour the mixture into the prepared pan and pull the extra plastic wrap up over the top to cover the pan.
  7. Refrigerate until the fudge has set and is firm.
  8. Lift the fudge out of the pan and cut into small pieces.
  9. Serve.


How to Freeze Fudge:

Fudge can be frozen, if you plan to make it in advance.  The secret is to wrap it carefully, first.

Once you have removed the block of fudge from the pan, prep it for freezing BEFORE cutting.  Completely wrap it in plastic wrap.  Next, wrap it in foil and seal the edges tight. 

Insert the wrapped block of fudge into a gallon-size zip-top freezer bag.  Remove any air from the bag as you seal it shut.  Now, you can freeze your fudge safely for up to 6 months.

You can store individual pieces of homemade fudge in the same way, if you like.  It definitely makes it easy to remove them just a piece or two at a time.  I, personally, don’t usually like to take the time to wrap individual pieces, so I freeze the entire block and cut it after thawing.

How to Thaw Frozen Fudge

Leave the wrappings in place and set the block of fudge in the refrigerator.  You want to make sure the fudge retains its moisture, so don’t remove the wrappings until it is completely thawed.  Once the fudge has completely thawed allow it to set out at room temperature for 20 minutes.  Carefully remove the wrappings and cut to serve.  It should be as wonderful as when it was freshly made.

  • Prep Time: 5
  • Cook Time: 10
  • Category: Dessert, Candy
  • Method: stove top
  • Cuisine: American

Keywords: chocolate, fudge