- 24 oz semi‑sweet chocolate chips (about 4 cups)
- 28 oz sweetened condensed milk
- ½ cup butter
- 2 teaspoons vanilla extract
- 1½ cups pecans, roughly chopped (optional; use 1 cup in the fudge, ½ cup on top)
A 9×13‑inch pan lined with parchment creates a classic, sliceable slab of fudge.
How to Make Last Minute Chocolate Fudge
Prep the pan
- Line a 9×13‑inch baking pan with parchment paper, allowing the paper to overhang the sides to form “handles.” This makes lifting the set fudge out of the pan much easier.
- Lightly smooth the parchment into the corners so the fudge spreads evenly.
Melt the chocolate base
- In a large microwave‑safe bowl, combine the semi‑sweet chocolate chips, sweetened condensed milk, and butter.
- Microwave on high in 1‑minute bursts, stirring well after each interval, until the mixture is completely smooth and glossy. In a lower‑wattage microwave (around 700 watts), this takes about 4 minutes total; stronger microwaves may need less time.
- Avoid overheating; if the chocolate looks mostly melted, stop microwaving and stir until the residual heat finishes melting any small pieces. Overcooking can cause grainy texture and scorched flavor.
Flavor and add nuts
- Stir in the vanilla extract until evenly incorporated.
- If using nuts, fold in about 1 cup of chopped pecans, distributing them evenly through the fudge. This gives a nutty crunch in every bite while leaving extra pecans for the top.
Pan, chill, and cut
- Pour the warm fudge mixture into the prepared 9×13‑inch pan. Use a spatula to spread it into an even layer, pushing into the corners.
- Sprinkle the remaining ½ cup chopped pecans evenly over the top, pressing them lightly into the surface so they adhere as the fudge sets.
- Refrigerate the pan until the fudge is firm—typically a few hours. Chilling helps it cut cleanly and keeps the texture dense and creamy.
- Once fully set, use the parchment overhang to lift the fudge out of the pan onto a cutting board. Cut into small squares; the fudge is rich, so smaller pieces are ideal.
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