This is a large amount of choocolate so take your time and do not rush the process. Stir frequently until everything melts into a smooth consistency (it will take several minutes to fully melt). Put all of the basic ingredients for the fudge into a bowl and place that bowl over a pot of simmering water. 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. The steam from the simmering water will slowly melt the chocolate. A double boiler is a pot of simmering water that a heat-proof bowl sits over. To do this, you need to set up a double boiler. It is the best way to ensure the chocolate melts slowly and doesn’t seize up. Making fudge on the stovetop is my preferred method. This version is perfect for any time of year. Drizzle it over the chocolate fudge once it is already in the pan and use a butter knife to swirl it through. Peanut Butter Fudge Recipe: Measure out about ½ cup of peanut butter and microwave for a few seconds until it’s a pourable consistency.Sprinkle flaky salt over the top of the fudge before it sets. If the sauce is too thick, microwave it for a few seconds until it’s a pourable consistency. Chocolate Caramel Fudge: Drizzle about ½ cup of caramel sauce over the chocolate fudge once it is already in the pan and use a butter knife to swirl it through.I love making this version for the holiday season! Gently press the candy into the fudge so the pieces stick. After smoothing the fudge out into the pan, top with chopped peppermint candies or candy canes. Chocolate Peppermint Fudge: Add 1 teaspoon peppermint extract into the bowl with all of the ingredients before melting them together.Spicy Mexican Chocolate Fudge: Add 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, and ¼- ½ teaspoon of cayenne pepper into the bowl with all of your ingredients before melting them together.After pressing the fudge mixture into the tin, press additional pieces of nut directly on top. Nut Fudge: After melting the fudge, stir in 100 grams (1 cup) roughly chopped and toasted nuts ( here’s how to toast pecans!).To mix it up, add additional flavors and toppings for next time! This recipe results in a classic chocolate fudge flavor which is wonderful all on its own. Salt: While some homemade fudge recipes do not call for salt, I find it essential for balancing out the sweetness of the condensed milk. Unsalted Butter: We use just a little bit of butter which adds extra richness and creates a smooth and creamy fudge. Instead, make your own homemade sweetened condensed milk. If you can’t find sweetened condensed milk at your grocery store, do NOT use evaporated milk (it is not the same). The end product is a pre-made version of what you would end up with if you were to make fudge the old fashioned way with cooked sugar and milk syrup. It is a condensed form of milk, meaning most of the water has been evaporated out and mixed with a sugar syrup. Sweetened condensed milk: Sweetened condensed milk only contains two ingredients: sugar and milk. While milk chocolate or a lower quality of chocolate can be used in this recipe, it is not ideal. I find that dark chocolate is the perfect balance to that sweetness. Even if you enjoy a sweeter type of chocolate, keep in mind that sweetened condensed milk contains a large ratio of sugar that will sweeten up the fudge. I prefer to use either high quality dark or bittersweet chocolate. Because of the short ingredient list, it’s important to use high quality ingredients in this homemade fudge recipe.Ĭhocolate: The specific type of chocolate used in a chocolate fudge recipe is extremely important. Basic chocolate fudge requires so few ingredients it almost feels like cheating when you end up with the final product.