Easy Dark Chocolate Fudge
Rich, creamy Dark Chocolate Fudge made with our easy, no-candy thermometer method. A delicious holiday fudge recipe for dark-chocolate fans.
Dark Chocolate-lovers this fudge recipe is for you! Move aside Milk Chocolate and Semi-Sweet Chocolate a new fudge recipe is coming to town. Our Easy Chocolate Fudge is still based on our easy to make, no candy thermometer required recipe but it features that rare good for you, antioxidant, heart improving ingredient … Dark Chocolate. Holiday Fudge that tastes great and is good for you? You’re welcome!
Ingredients You Will Need
How to Cook the Fudge
Step 1: Add the butter and the Mini Marshmallows in a medium saucepan on medium-low heat.
Step 2: Stir until the marshmallows are melted.
Step 3: Pour the Dark Chocolate Chips into the pan with the marshmallow mixture.
Step 4: Then add the Sweetened Condensed Milk to the pan too.
Steps 5-6: Stir continuously until the chips are nearly melted.
Steps 7-8: Take the fudge off the heat and add the Vanilla Extract. Continue to stir until the chips are completely melted and the vanilla in completely incorporated into the fudge.
Step 9: Pour the fudge mixture into an 8×8″ pan lined with parchment paper.
Step 10: Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the top of the fudge.
Step 11: Allow the fudge to fully set (about 2-3 hours) and cut into bite-sized pieces. Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.
Other Easy Fudge Recipes You Will Love
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Easy Dark Chocolate Fudge
Rich, creamy Dark Chocolate Fudge made with our easy, no-candy thermometer method. A delicious holiday fudge recipe for dark-chocolate fans.
Ingredients
- 2 bags Dark Chocolate Chips
- 1 can Sweetened Condensed Milk (14 oz)
- 1 cup Mini Marshmallows
- 1 tablespoon Butter (Sweet Cream Salted)
- 2 teaspoons Vanilla Extract
Instructions
- Line an 8x8” baking pan with parchment paper and set aside.
- Add the butter and the Mini Marshmallows in a medium saucepan on medium-low heat. Stir until the marshmallows are melted.
- Pour the Dark Chocolate Chips into a medium saucepan with the marshmallow mixture.
- Add the Sweetened Condensed Milk to the pan.
- Heat the condensed milk and chocolate on medium-low heat until the chips are nearly melted. Stir continuously.
- Take off the heat and add the Vanilla extract. Continue to stir until the chips are completely melted.
- Pour the fudge mixture into the prepared pan.
- Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the top of the fudge.
- Allow the fudge to fully set (about 2-3 hours) and cut into bite-sized pieces.
- Store in an air-tight container.
Notes
Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
