This easy chocolate fudge screams Christmas treats and it’s perfect for giving to your friends and neighbors as gifts!
There have been a few times I’ve made homemade fudge and it hasn’t worked out well. Anytime you have to place sugar over heat, the window for error gets wider and less forgiving, and the chance of getting burned also increases, trust me.
But this Easy Chocolate Fudge is exactly the opposite. It’s basically a no-fail recipe and packages up perfectly as gifts without becoming a big clumpy, sticky mess. The nuts are a personal choice so you can go nut free if you like or use walnuts and almonds if pecans aren’t your favorites.
Follow these tips and you should end up with a creamy, rich chocolate fudge- and a whole bunch of happy neighbors and friends!
How to make this easy chocolate fudge.
Because this fudge has evaporated milk in it, this eliminates the need for any thermometers or specific temperatures like other fudge recipes, and I’m totally okay with that. Easy is king.
An important part of making this fudge though is the need to stir it long enough to dissolve the sugar or your fudge will feel grainy on your tongue.
What is evaporated milk?
Evaporated milk is just milk that has been boiled to reduce the amount of water in it. It becomes more concentrated and a little bit thicker. Don’t confuse it with condensed milk which is the sweet, sugary caramel stuff.
What kind of chocolate is best for making fudge?
As with any recipe, the quality of the ingredients makes a big difference in the finished dish. The main ingredient I’d say to splurge a little on if you can, would be the chocolate. No need to go wild, but a few favorites of mine are Guittard, Scharffen Berger, and Lindt Chocolate. The higher the percentage of chocolate cacao means the more bitter it’ll taste. Regular milk chocolate is about 54% and really dark baking chocolate can be as high as 85%. I like to use chocolate that’s around 72% cacao.
How do I store my easy chocolate fudge?
You can store the fudge in a sealed container and it’ll last about a week on the countertop. I found that keeping it in the fridge dries it out quickly where it becomes much firmer and less creamy unless you let it come to room temperature first.
Let me know if you make this super-easy chocolate fudge. Tag me on Instagram @foodnessgracious and I’ll add it to my stories!
Check out these items that you might need to make this chocolate fudge!
This post contains affiliate links!
Easy Chocolate Fudge with Pecans
- 1 1/2 cups sugar
- 2 tbsp unsalted butter
- 1/2 cup evaporated milk
- 2 cups semisweet chocolate chips
- 2 tsp vanilla extract
- 3/4 cup chopped pecans
- Line an 8x8 inch baking pan with parchment paper.
- Add the sugar, butter and evaporated milk to a large pan and stir until it comes to a boil over medium heat.
- Lower the heat to a simmer and stir for 5-7 minutes.
- Remove from the heat and add the chocolate chips and vanilla.
- Stir until melted and smooth.
- Fold in the chopped pecans and transfer to the prepared pan smoothing the top with a spatula.
- Let cool and then transfer to the fridge to help set.
- Once the fudge is set, cut it into squares and eat at room temperature.