This recipe is taken from the inside of a packet of Ghirardelli’s Unsweetened Chocolate 100% Cacao Baking Bar but I figured I’d share it with you guys since it’s easy, delicious, and it’s a great treat you can make with your little ones. It takes three ingredients and five minutes to make with an additional hour to set up, and even better you can make it either in a double boiler on the stovetop or in the microwave.
💕Here’s why you’re going to love this recipe (and why I love it!)💕:
- It is incredibly easy to make.
- It uses minimal ingredients.
- It produces a rich but not overly sweet fudge that is soft, smooth, and melts in your mouth.
- It is clean eating, gluten-free, and vegetarian friendly.
- It is a forgiving recipe that doesn’t require a lot of experience to make.
- It can be made on the stovetop or in the microwave.
- You can customize it by including add-ins such as dried fruit, nuts, etc!
- It is a great way to satisfy any chocolate craving.
- This fudge makes for a great gift and packages beautifully!
To make this chocolate fudge you’re going to need the following:
- Dark Chocolate: I’m using a combination of 60% bittersweet chocolate chips along with the 100% unsweetened baking cacao. However you can use whatever dark chocolate you have on hand. I recommend against using a milk chocolate because it might result in a fudge that is cloyingly sweet.
- Sweetened Condensed Milk: You can use a tin (just be sure the ingredients are clean, especially the sugar) or you can MAKE YOUR OWN! – and trust me, it’s very easy to do so and it requires just two ingredients! Now, a note here, do not use evaporated milk. Your fudge will not set and will not be sweet.
- Vanilla Extract: This ingredient is honestly optional but adds a wonderful touch of vanilla flavor that compliments the chocolate nicely.
In taking the pics for this post I made a half batch but the recipe card is the original recipe and gives you measurements for making a full batch. Regardless, you can easily scale this recipe up or down as needed.
So, here’s how we make these wonderfully chocolaty treats:
To begin we’re going to place our chocolate into a bowl for a double boiler (I’m using a stainless steel bowl that I have placed over a pot of simmering water) or for the microwave version, you can place it into a microwave safe bowl (opt for a glazed ceramic one if you have it on hand) and microwave it, stopping at each 30-second increment to stir your chocolate around to encourage it to melt evenly.
Do not boil or over melt your chocolate. You want it to be just melted. Stirring it ensures an even melt of all pieces. If you over melt your chocolate your fudge may end up grainy.
Once our chocolate is melted, we’ll add in our sweetened condensed milk and vanilla extract. Working quickly, we’ll incorporate it until it is evenly mixed in and the chocolate becomes thick and glossy.
Do not overmix, it can cause your fudge to be grainy or it can cause your chocolate to seize.
Once mixed, pour your fudge into a dish that has been greased (I used butter for this) and is lined with parchment. This will make removing it for the next step easier. Place your fudge in the fridge to set for 1-2 hours.
I made a half-batch and used a 7″ x 5″ glass dish.
Once set, remove your fudge from the dish by lifting it out (if the sides are stuck you can run a butter knife around the edges) and cut your fudge into pieces using a sharp knife.
Since this was a half-batch, I cut mine into 24 pieces. A full batch will make about 48 pieces.
Tip: Cut your fudge into pieces as soon as it sets (1-2 hours). If you wait for an extended period to cut it, your pieces may not cut clean and may crumble where cut.
And there you have it, a simple and delicious shortcut fudge that is guaranteed to satisfy your chocolate cravings.
Now, let’s talk about how we can…spice this classic recipe up a bit!
- Top your unset fudge with shredded coconut
- Mix in a handful or two of your favorite chipped nuts such as almond slivers, chopped walnuts, pecans etc.
- Swirl in a ribbon of peanut butter for a delicious peanut butter and chocolate fudge
- Mix in a teaspoon or two of baking espresso into your chocolate for a hint of coffee flavor
- Mix in spices such as cinnamon and nutmeg or even pumpkin spice to your fudge for a warming flavor kick
- If you’re a fan of salted chocolates, add a crack of salt or sprinkle a flaked sea salt over the top of your fudge!
Homemade Chocolate Fudge (Ghirardelli Fudge)
- Melt your chocolate using a Double-Boiler method: Set a few inches of water into a saucepan to simmer. Once simmering, place a glass or metal bowl over the saucepan, ensuring that it is properly covered. Place your chocolate into the glass or metal bowl and allow it to melt, stirring occasionally to evenly distribute the heat until all the chocolate is fully melted.
- OR Melt your chocolate using the Microwave: Place your chocolate into a large microwave-safe bowl (I recommend using a glazed ceramic bowl or glass bowl) and microwave it until fully melted, stopping it every 30-seconds to stir so that you can evenly distribute the heat and give an even melt.
- Once your chocolate is melted, stir in the sweetened condensed milk and the vanilla extract and mix to fully combine. Your chocolate will thicken. Stop mixing when it is thick and glossy.
- Pour your fudge into a pan or dish (8x8 or 9x5) that has been lightly greased and lined with parchment paper and then set your fudge to chill for 1-2 hours until set.
- Once set, remove your fudge from the dish and cut into pieces using a sharp knife.
- Store your fudge in an airtight container at room temperature for 4-5 days or in the fridge for up to two weeks.
- You can use any combination of chocolate you like or use 2 cups of one type of chocolate chip or chunk. I recommend using dark chocolate that has 60% cacao or more.
- Melt your chocolate until just melted, do not boil or overheat it.
- Do not use evaporated milk or regular milk for this recipe, only use sweetened condensed milk. Without it your fudge may not set.
- Once you add your condensed milk and extract, your chocolate will begin to thicken. Avoid over mixing it as it may cause the chocolate to seize and your fudge to be grainy. Stir until your ingredients are fully combined and your chocolate is thick and glossy.
* Recipe adapted from Ghirardelli’s Classic Chocolate Fudge