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.
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