Dark Chocolate Fudge


This fudge is quick and easy to make, chocolaty, rich, creamy and oh-so-delicious. Pack them up and give them as food gifts or enjoy for yourself. Just four ingredients are needed to make this fudge… in fact, it can be made with just chocolate and condensed milk. You don’t need a sugar thermometer, just a set of scales, a bowl, a spoon and a loaf tin (pan). 

Because it was my first time making fudge, I was unsure of what to expect. I made the fudge as directed and ended up with a weird grainy (not smooth) chocolate mix. I poured it into the tin (pan), chilled it for a few minutes and hoped that it would be ok. During those few minutes, I did a quick search to see if the graininess was normal and the answer is no. I didn’t want to throw away the batch, so found a way of rescuing it. If you find yourself at this stage, simply add a splash of milk and re-heat in the microwave for 1-2 minutes, stirring every 30 seconds.

Although we were never fudge fans, these lovely morsels soon changed our minds. I made a batch for J’s brother, W. However J. tried a piece and I had to hide the rest!



Makes 32 pieces, about 65 calories each.



  • ½ (397 g, 13.92 oz) tin (can) sweetened condensed milk
  • 225 g (8 oz) dark chocolate, at least 70% cocoa solids, broken into chunks
  • 1 pinch of salt
  • 1 dash vanilla extract



1. Line one 20×10 cm (8×4 inch) loaf tin (pan) with baking parchment.

2. Place all of the ingredients into a microwave-safe bowl.

3. Pop into the microwave and “cook” for 2-3 minutes, then stir until the mixture is smooth and creamy, like ganache.

4. Pour into the prepared loaf tin (pan) and smooth out using the back of a wet metal spoon.

5. Chill until set, about 2-3 hours.

6. Cut into 32 squares and enjoy!

NOTE: If you want to use the whole tin (can) of condensed milk, simply double the recipe and pour the fudge into one 20×20 cm (8×8 inch) square tin (pan).


7 thoughts on “Dark Chocolate Fudge

  1. Pingback: Chocolate Dipped Tuxedo Strawberries « Honey and Spice

  2. i plan on making these as goody bags for my church friends and then telling them it took me hours to make! haha 🙂 thanks so much for posting this recipe! its like GOLD!

    • Hi Nhung, I hope they turn out well :). I’m planning to make some chocolate coated truffle filled figs next week… as I said, I doubt you will recognize me when I’m back in the New Year. Check out the “English Toffee” recipe if you’re interested in making it!

  3. haha i have yet to get one of those nifty thermometers. i added walnuts and used these 70% cacao belgium chocolate bits for this recipe though. hopefully that doesnt affect its ability to turn into fudgey goodness or else im going to be wearing sweatpants for all of 2012 haha such chocolate goodness x_x

    • Walnuts are fabulous in this recipe. Try chopped roasted hazelnuts too (tastes like nutella). I usually use Trader Joe’s pound plus Belgium 72% dark chocolate – packaging looks cheap and nasty, but the chocolate is actually really good. I tried making this recipe with chocolate without soy lecithin, but because there is no emulsifier the fudge splits.

  4. Pingback: Dark Chocolate and Peanut Butter Fudge « Honey and Spice

  5. Pingback: Vegan Chocolate & Walnut Refrigerator Fudge | Honey and Spice

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