This 5-minute fudge recipe is for all fudge lovers, especially the ones who love dark chocolate! This quick and easy fudge is rich, chocolaty, and fabulously fudgy and requires no fancy equipment. Indulge in a piece or two after dinner or add this 5 minute fudge to this year’s holiday dessert tray!
Dark chocolate fudge is a quick 5-minute treat that’s easy to whip up on a whim! It’s made with just 4 ingredients but if you want the sweet and salty combination by adding flaked sea salt, that’ll make it a whopping 5 ingredients.
Start with this simple base and keep it as is (which is basically perfect) or add whatever mix-ins or toppings you want.
These make great little gifts because who doesn’t love fudge?! Package it up with a few pieces of crockpot salted caramel fudge or peanut butter fudge for an edible gift for teachers, neighbors, and friends!
5 Minute Salted Dark Chocolate Fudge
Why you’ll love this recipe
- It’s basically foolproof. As long as you don’t burn the chocolate in the microwave, you’re set!
- You’ll love the option of adding mix-ins and toppings.
- It stays fresh for weeks and frozen for months.
- Sweet, chocolaty, and melt-in-your-mouth fudgy…but also salty if you choose.
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Dark chocolate chips – I use Ghirardelli 60% cacao chocolate chips with excellent results. 60% is teetering on semi-sweet, so if you want it slightly more bitter, use 70%. Bars of chocolate will work well, too. I have tried some store-brand chocolate chips and the results vary.
- Sweetened condensed milk – This is the stuff that makes the chocolate chewy and prevents it from solidifying too much. It also adds plenty of sweetness.
- Vanilla extract and salt – Flavor enhancers.
- Flaky sea salt – An optional topping that will give each bite a sweet and salty combination.
How to make Dark Chocolate Fudge
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Melt the chocolate chips and sweetened condensed milk in a large microwave-safe for 30 seconds at a time. Stir between each zap until melted and smooth. This should be about 1.5 minutes.
- Step Two: Once it has fully melted, stir in a pinch of salt and the vanilla.
- Step Three: Pour the chocolate mixture into a lined baking dish and smooth it into an even layer.
- Step Four: Sprinkle flaky sea salt across the top if you are using it and then chill in the fridge for 2 hours. Once set, cut it into 36 pieces and enjoy!
- Use an 8×8, 9×9, or 10×10 baking dish, depending on how thick you’d like the fudge.
- Line the pan with paper then leave the ends hanging over the sides of the pan. This gives you something to hold onto as you lift the fudge out of the pan.
- To melt the chocolate on the stove, melt the chocolate and sweetened condensed milk in a heavy saucepan over low heat. Remove the pan from the heat before adding the salt and vanilla.
- Swap the vanilla extract with peppermint extract for a mint-chocolate combination.
- Depending on the occasion, add some festive sprinkles. Top it with crushed candy cane for Christmas or mini chocolate chips or toffee bits!
- Make it dark chocolate fudge with nuts and add 1-1.5 cups of chopped walnuts, pecans, pistachios, cashews, peanuts, or almonds.
Storage & Leftovers
How to store leftovers
Keep fudge airtight in the fridge for up to 2 weeks. If you’re stacking layers, put a piece of parchment paper between each layer to prevent sticking.
Freezing Instructions
This dark chocolate fudge recipe is great for turning into a double batch and freezing for later. It’ll keep fresh for up to 3 months in the freezer. Thaw it in the fridge and enjoy.
FAQs
How many pieces of fudge will this make?
This will depend on what size pan you’re using and how big you cut them. I use a 9×9 pan and can get 36 pieces. You can also use an 8×8 pan which will yield fewer pieces or a 10×10 pan for more.
Can I keep the fudge at room temperature?
It’ll be fine for a bit. At a point, you’ll notice it getting too soft, especially if your home is warm, at which point it needs to go back in the fridge.
Need more no bake treats? Try these:
No Bake Chocolate Peanut Butter Bars
Click here to view my entire collection of dessert recipes.
Easy Dark Chocolate Fudge
Ingredients
- 2 cups dark chocolate chips
- 14 ounces sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- 1 pinch salt
- flaky sea salt for topping, optional
Instructions
- Line a 9×9 or 10×10 baking dish with parchment paper and set aside.
- To a large microwave safe bowl, add the chocolate chips and sweetened condensed milk. Stir together.2 cups dark chocolate chips, 14 ounces sweetened condensed milk
- Heat in 30 second increments, stirring between each, until melted and smooth. It should take approximately 1.5 minutes, depending on your microwave.
- Once fully melted, add in the pinch of salt and vanilla and stir to combine.1 ½ teaspoons vanilla extract, 1 pinch salt
- Pour the fudge into the prepared baking dish and smooth into an even layer.
- Sprinkle flaky sea salt over the top and place in the fridge to chill for 2 hours.flaky sea salt
- Slice into 36 pieces and enjoy!
Stovetop Instructions
- In a heavy saucepan over low heat, add the chocolate chips and sweetened condensed milk, stirring until melted.
- Remove the pan from the heat and stir in the salt and vanilla.
- Proceed as written above.
Notes
- I use Ghirardelli 60% cacao chocolate chips and have really good results. Bars of chocolate will work really well, too. I have tried some store brand chocolate chips and results vary.
- Use an 8×8, 9×9, or 10×10 baking dish, depending on how thick you’d like the fudge.
- Add sprinkles, crushed candy canes, mini chips, or toffee bits for any occasion.
- For dark chocolate nut fudge, mix in 1–1.5 cups of your favorite chopped nuts.
- Instead of the vanilla, try peppermint extract.
- Fudge will keep when stored in an airtight container in the fridge for up to 2 weeks and can be frozen for up to 3 months.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
This was wonderful and so easy! I melted it together on the stovetop on low since I prefer a handled pan for pouring after, and topped with crushed candy canes. Made a great addition to my holiday treat boxes!
Thank you, Anne!