In this house, we LOVE dark chocolate fudge! So when I found extra dark chocolate chips I snagged them to make my fudge.
Why You’ll Love This
This is the easiest chocolate fudge recipe! It’s my go-to recipe because it has never failed me.
You don’t need a candy thermometer!
It’s a creamy, rich, and indulgent extra dark chocolate fudge.
This dark chocolate fudge only takes 10 minutes to make.
It’s an old fashioned style fudge that uses evaporated milk, not sweetened condensed milk.
This fudge is expected to be available every Christmas to family members. So I make it happen!
Are you looking for more Christmas holiday recipes? Try our chocolate covered pretzel rods, Reese’s peanut butter cup cookies, dark chocolate peppermint bark, peanut butter balls, and easy chocolate crinkle cookies.
How to Make Extra Dark Chocolate Fudge
I usually make this fudge with dark chocolate. If semi-sweet chocolate is all you can find, go for it! The chocolate flavor is still really yummy, and I have used both!
It’s super quick and easy so let’s get started!
Line an 8-inch or 9-inch square pan with foil, butter the foil, and set aside or line the pan with parchment paper leaving an overhang to use as handles to lift the fudge out for slicing.
Place marshmallow creme, granulated sugar, evaporated milk, and unsalted butter in a heavy saucepan, bring to a rolling boil over medium heat, and cook for 5 minutes.
The fudge mixture will turn from a creamy white to a light caramel color.
Remove from the heat, and stir in chocolate chips and vanilla extract. Stir until all the chips are melted.
Pour into the prepared pan to set up. And that’s it…easy, right?
Once set, lift out of the pan and, using a sharp knife, cut into small pieces.
I promise this easy chocolate fudge recipe will be a big hit, so give it a try!
- Use high quality chocolate like Guittard or Ghirardelli. There are only a few ingredients in the dark chocolate fudge, so you want it to be fabulous!
- Use a heavy-bottomed saucepan. This is important when making candy. The thick base heats more evenly, and the contents heat slowly.
- Do not leave the fudge, and stir constantly. You don’t want it to burn to the bottom of the pan.
- Do not overcook. Once the fudge is to a rolling boil, set a 5-minute timer, boil for 5 minutes, then remove from the heat immediately and stir in the vanilla extract and dark chocolate. If it’s overcooked, it will become dry and somewhat brittle when slicing.
- You can speed up the cooling process by letting it cool down at room temperature for about 30 minutes, then place it in the refrigerator for about an hour before cutting it into pieces.
- You can sprinkle the top with seasonal sprinkles, such as Christmas, Easter, or even St. Patrick’s Day.
- You can stir in some chopped pecans, walnuts, almonds, pistachios, or hazelnuts. Or you can sprinkle chopped nuts over the top of the fudge.
- For a salted chocolate fudge sprinkle some flaky sea salt over the top.
- Milk chocolate will make a softer fudge. White chocolate will make an even softer fudge. I tested it with white chocolate and wasn’t thrilled with the texture. If you choose to use white chocolate, choose high-quality chocolate bars. Don’t use white chocolate chips. They contain palm oil, not cocoa butter, and don’t taste good, in my opinion.
- I don’t recommend using bittersweet chocolate it contains 70% cacao and less sugar.
No, this dark chocolate fudge recipe will not work with any other milk. Trust me.
Place it in an airtight container and store it at room temperature for about five days or you can place it in the refrigerator for up to 2 weeks.
Yes, I recommend placing the cut pieces on a parchment paper lined baking tray, flash freeze them until frozen, then transfer to a freezer safe container and freeze for up to 2 months for the best quality. Fudge does not freeze rock hard but will be firm. Thaw in the refrigerator before serving.
More Delicious Fudge Recipes
Extra Dark Chocolate Fudge Recipe
- 1 1/2 cups Granulated Sugar
- 7 oz Marshmallow Creme
- 5 oz Evaporated Milk 1 small can
- 4 Tablespoons Unsalted Butter
- 12 ounces Extra Dark Chocolate Chips at least 62% cacao
- 1/2 teaspoon Vanilla Extract
- Line an 8″ or 9″ square pan with foil, butter the foil and set aside.
- Combine, marshmallow creme, sugar, evaporated milk and butter in a heavy saucepan.1 1/2 cups Granulated Sugar, 7 oz Marshmallow Creme, 5 oz Evaporated Milk, 4 Tablespoons Unsalted Butter
- Cook over medium heat to a full boil, stirring constantly.
- Once to a boil, cook for 5 minutes, stirring constantly. The fudge mixture will turn from a creamy white to a light caramel color.
- Remove from the heat, stir in chocolate chips and vanilla.12 ounces Extra Dark Chocolate Chips, 1/2 teaspoon Vanilla Extract
- Stir until chips are melted thoroughly and pour into the prepared pan.
- Let set until firm.
- 2 cups of miniature marshmallows can be substituted for the marshmallow creme. Stir until all marshmallows are completely melted. But I cannot guarantee the outcome. I only use marshmallow creme.
- Use high-quality dark chocolate.
- Use a heavy-bottomed saucepan. This is important when making candy. The thick base heats more evenly and the contents heat slowly.
- Stir often and don’t leave the fudge unattended. You don’t want it to burn to the bottom of the pan.
- Do not overcook. Once the fudge is to a rolling boil, set a 5-minute timer, boil for 5 minutes, then remove from the heat immediately, and stir in the vanilla extract and dark chocolate. If it’s overcooked it will become dry and somewhat brittle when slicing.