How to Make Chocolate Fudge
It doesn’t get much easier than homemade chocolate fudge! Melt chocolate with sweetened condensed milk, butter, and salt using the Stovetop Method or the Microwave Method.
How to make fudge on the stovetop
Making fudge on the stovetop is my preferred method. It is the best way to ensure the chocolate melts slowly and doesn’t seize up.
To do this, you need to set up a double boiler. A double boiler is a pot of simmering water that a heat-proof bowl sits over. The steam from the simmering water will slowly melt the chocolate. If you were to add chocolate directly into a pot over even the lowest heat, the chocolate will heat up too quickly at too high of a temperature and seize.
Put all of the basic ingredients for the fudge into a bowl and place that bowl over a pot of simmering water. Stir frequently until everything melts into a smooth consistency (it will take several minutes to fully melt). This is a large amount of choocolate so take your time and do not rush the process. Carefully remove the bowl from the pot and stir in any flavorings or mix-ins.
How to Make Fudge in the Microwave
I do not prefer this method because if you aren’t diligent about standing by and watching it closely, you can easily ruin your fudge. That said, this does work if you stay right by the microwave and keep a close eye on it!
Place all of the ingredients into a microwavable bowl. Place the bowl in the microwave and heat for 45 seconds on high. Stir the mixture thoroughly, being sure to scrape the bottom and sides of the bowl. Heat for 30 more seconds and stir the mixture again.
Heat in 15 second increments, stirring in between, until the mixture is a smooth consistency. This should take several minutes from start to finish. Do not rush the process. The mixture will be very thick, almost like a dough.
When stirring the mixture, avoid using a wooden spoon as the chocolate will stick to the wood. I like to use a silicone spatula.
After the chocolate mixture is melted
Line a square baking pan with aluminum foil, parchment paper, or wax paper. Use the back of a spoon, rubber spatula, or offset spatula to spread the fudge in an even layer in the pan, making sure the fudge touches the sides of the pan.
If you are adding any toppings like coarse salt or chopped nuts, sprinkle them on now and press them into the fudge so they stick.
Allow the fudge to rest at room temperature for at least 3 hours or in the refrigerator for at least 2 hours to fully set before cutting.
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