Ingredients You’ll Need
Base Fudge
- 2 cups semi-sweet mini chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
Optional Flavor Variations
- Chocolate chips: You can swap some or all of the semi-sweet chips for milk chocolate or dark chocolate if your family prefers a sweeter or deeper fudge.
- Peppermint: For a minty holiday twist, I add 2–3 drops of peppermint extract along with the vanilla; a little goes a long way.
- Mix-ins: I love stirring in mini marshmallows or 1/2–1 cup chopped nuts like walnuts or pecans once the chocolate melts and cools slightly. These add texture and turn basic old-fashioned chocolate fudge into rocky road or nut fudge without changing the base recipe.
This ingredient list stays naturally halal-friendly as long as the chocolate chips and flavorings don’t contain alcohol-based extracts or animal-derived additives, so checking labels keeps it suitable for a wide range of guests.
Step-by-Step Instructions
Prep the Pan
- Line the pan for easy removal
I start by lining a 9×9-inch square baking pan with parchment paper, letting the paper overhang on two sides like handles. This makes it incredibly easy to lift out the slab of fudge once it’s chilled and ready to cut. If I don’t have parchment, I lightly grease the pan, but parchment gives the cleanest release and sharpest edges.
Melt the Chocolate
- Combine chocolate and condensed milk
In a medium microwave-safe bowl, I add the semi-sweet mini chocolate chips and the full can of sweetened condensed milk. Using mini chips helps the chocolate melt quickly and evenly, but regular chips work if that’s what I have on hand. I stir briefly to coat the chips in the milk before microwaving. - Microwave and stir until smooth
I microwave the mixture on high for 1 minute, then let the bowl sit undisturbed for another minute so the residual heat can begin melting the chocolate. After that rest, I stir steadily until the chocolate chips melt completely and the mixture turns thick, smooth, and glossy. If a few unmelted bits remain, I microwave in 15–20 second bursts, stirring after each, until everything is fully melted but not scorched. - Stir in flavorings
As soon as the chocolate is fully melted, I stir in the vanilla extract thoroughly. If I’m making peppermint fudge, this is where I add a couple of drops of peppermint extract as well, tasting carefully because it intensifies as the fudge sets. At this point I also fold in any mix-ins like chopped nuts or mini marshmallows, stirring just until they’re evenly dispersed.
Pour, Chill, and Cut
- Spread into the prepared pan
I quickly scrape the melted fudge mixture into my lined 9×9-inch pan, using a spatula to spread it into an even layer and smooth the top. The mixture thickens as it cools, so I work fairly fast. If I want to top it with crushed candy canes, extra nuts, or mini marshmallows, I sprinkle them over the surface now and gently press them in. - Chill until firm
I cover the pan with plastic wrap or foil and refrigerate it for at least 1 hour, though 2 hours gives a firmer set that’s easier to cut into neat squares. When the fudge is ready, it feels firm to the touch in the center and pulls slightly away from the parchment. - Lift and slice
To cut, I use the parchment “handles” to lift the entire block of fudge out of the pan and set it on a cutting board. I warm a sharp knife under hot water, dry it, and cut the fudge into small squares, wiping the blade clean between cuts for the cleanest edges. The size is up to me, but bite-size pieces are perfect for holiday trays and gift boxes.
Quick Visual Guide
- Line a 9×9 pan with parchment.
- Microwave mini chocolate chips and sweetened condensed milk until smooth.
- Stir in vanilla (and mint or mix-ins, if using).
- Spread into pan and chill.
- Lift, slice, and serve.
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