Indulgent & Easy Extra Dark Chocolate Fudge Recipe (No Candy Thermometer!)
There’s something undeniably magical about a perfectly crafted piece of fudge. In our home, that magic intensifies with the deep, rich flavor of dark chocolate. When I stumbled upon a bag of extra dark chocolate chips, my mind immediately went to one place: creating the most decadent, melt-in-your-mouth extra dark chocolate fudge imaginable. This isn’t just any fudge; it’s a sublime experience for true chocolate lovers, a simple pleasure that delivers immense satisfaction with every bite. The robust, slightly bitter notes of extra dark chocolate are perfectly balanced in this recipe, creating a sophisticated treat that’s surprisingly easy to achieve.
Forget complicated candy-making techniques or the need for a precise candy thermometer. This recipe is designed for ease and guaranteed success, allowing anyone to whip up a batch of glorious homemade fudge that tastes like it came from a gourmet confectionery. It’s the kind of dessert that makes an appearance at every holiday gathering, especially during Christmas, and is always met with rave reviews and eager anticipation from family members. Let’s dive into how you can bring this exquisite extra dark chocolate fudge from your kitchen to your dessert table with minimal effort and maximum reward.
Why You’ll Love This Extra Dark Chocolate Fudge Recipe
This isn’t just another dessert recipe; it’s a gateway to creating a beloved treat with incredible ease and spectacular results. Here’s why this particular extra dark chocolate fudge recipe will quickly become your favorite:
- **The Easiest Chocolate Fudge Recipe Ever:** Seriously, if you’ve ever been intimidated by making homemade fudge, this recipe is for you. It’s incredibly straightforward and consistently delivers perfect results, making it my absolute go-to. It has never once failed me, guaranteeing success even for novice bakers.
- **No Candy Thermometer Required:** Many traditional fudge recipes demand a candy thermometer and precise temperature control, which can be daunting. This recipe bypasses all that fuss, relying on simple timing and visual cues. This means less equipment, less stress, and more enjoyment in the kitchen.
- **Creamy, Rich, and Indulgent Extra Dark Chocolate Fudge:** The texture of this fudge is absolutely divine – smooth, creamy, and melts effortlessly in your mouth. The use of extra dark chocolate chips ensures a deep, intense chocolate flavor that is both luxurious and incredibly satisfying, without being overly sweet. It’s a truly sophisticated indulgence.
- **Only 10 Minutes to Make (Hands-On Time!):** From start to finish, the active preparation time for this dark chocolate fudge is a mere 10 minutes. This makes it an ideal dessert when you need something impressive in a hurry, or when you simply don’t have hours to spend in the kitchen. The setting time accounts for the rest, allowing you to focus on other tasks.
- **Old-Fashioned Style Fudge Using Evaporated Milk:** Unlike many modern recipes that call for sweetened condensed milk, this recipe harks back to classic fudge-making by using evaporated milk. This ingredient choice contributes to its uniquely creamy texture and rich, authentic flavor profile, reminiscent of the delicious homemade fudge from childhood memories.
- **A Cherished Christmas Tradition:** This fudge is more than just a recipe; it’s a holiday tradition. Family members eagerly anticipate its presence every Christmas, and it’s a joy to make sure it’s always available. It’s perfect for gifting, holiday parties, or simply enjoying by the fireplace with a cup of hot cocoa.
Craving more festive treats for the Christmas holiday season? Be sure to explore some of our other delightful recipes, perfect for sharing and celebrating: Try our chocolate covered pretzel rods, Reese’s peanut butter cup cookies, dark chocolate peppermint bark, peanut butter balls, and easy chocolate crinkle cookies. Each one is a guaranteed crowd-pleaser!
Key Ingredients for Perfect Dark Chocolate Fudge
This extra dark chocolate fudge relies on a few simple, high-quality ingredients to create its irresistible flavor and texture. Each component plays a vital role:
- **Granulated Sugar:** Provides the essential sweetness and structure for the fudge, forming the base of our candy.
- **Marshmallow Creme:** This is the secret to our super creamy, no-fail fudge. It helps create that smooth, melt-in-your-mouth consistency without the need for a candy thermometer.
- **Evaporated Milk:** The cornerstone of this old-fashioned fudge recipe. Evaporated milk, which is concentrated milk with about 60% of the water removed, contributes to the rich flavor and smooth texture, distinguishing it from recipes using sweetened condensed milk.
- **Unsalted Butter:** Adds richness and a velvety mouthfeel, preventing the fudge from becoming too dry or crumbly. Unsalted butter allows you to control the overall saltiness of the fudge.
- **Extra Dark Chocolate Chips (at least 62% cacao):** The star of the show! Using extra dark chocolate chips (ideally 62% cacao or higher) delivers a profound, complex chocolate flavor with a pleasant hint of bitterness that distinguishes this fudge from sweeter varieties. High-quality chocolate is key here.
- **Vanilla Extract:** A touch of pure vanilla extract enhances the chocolate flavor, adding warmth and depth to the overall profile of the fudge.
How to Make Extra Dark Chocolate Fudge: A Step-by-Step Guide
Creating this rich and creamy extra dark chocolate fudge is an incredibly rewarding experience, and it’s much simpler than you might think. While I typically opt for extra dark chocolate to achieve that deep, intense flavor, don’t hesitate to use dark chocolate or even semi-sweet chocolate if that’s what you have on hand. The fudge will still be absolutely delicious, as I’ve used both successfully in the past. The key to this recipe’s success lies in its straightforward process and simple ingredients. Let’s walk through the steps to make this indulgent treat!
This recipe is designed for speed and ease, making it a perfect choice for both experienced candy makers and those new to the craft. You’ll be amazed at how quickly you can transform these simple ingredients into a luxurious chocolate confection. The consistent stirring is important to prevent scorching and ensure an even cook, leading to that signature smooth and creamy fudge texture. Once you try this method, you’ll wonder why you ever bothered with more complicated recipes. So, let’s get started and create some incredible homemade fudge!
- Begin by preparing your pan. Line an 8-inch or 9-inch square pan with aluminum foil, making sure to leave an overhang on the sides – these will serve as convenient handles later to lift the set fudge out of the pan. Butter the foil thoroughly to ensure easy release. Alternatively, use parchment paper, leaving similar overhangs. In a heavy-bottomed saucepan, combine the marshmallow creme, granulated sugar, evaporated milk, and unsalted butter. Place the saucepan over medium heat and bring the mixture to a full, rolling boil, stirring constantly to prevent scorching. Once it reaches a rolling boil, continue to cook for exactly 5 minutes, maintaining a constant stir.
- During the 5-minute boil, you will observe the fudge mixture transform from a creamy white color to a beautiful, light caramel hue, indicating it’s cooking perfectly. As soon as the 5 minutes are up, immediately remove the saucepan from the heat. Stir in the extra dark chocolate chips and the vanilla extract. Continue stirring vigorously until all the chocolate chips are completely melted and the mixture is smooth and glossy. Once fully combined, quickly pour the hot fudge mixture into your prepared pan. Allow the fudge to cool and set completely at room temperature, or follow the tips below for faster setting.
And just like that, you’re done with the active cooking! It’s super easy, right? Once the extra dark chocolate fudge has fully set and is firm to the touch, use the foil or parchment paper overhangs to carefully lift the entire slab of fudge out of the pan. Place it on a cutting board and, using a sharp, non-serrated knife, cut it into small, bite-sized pieces. Clean the knife periodically for cleaner cuts. This easy chocolate fudge recipe is truly a showstopper, and I guarantee it will be a huge hit with anyone who tries it. So go ahead, give it a try and prepare to be amazed!
Expert Tips for the Best Extra Dark Chocolate Fudge
Achieving perfectly creamy and delicious extra dark chocolate fudge is simple with these expert tips:
- **Invest in High-Quality Chocolate:** Since there are only a few ingredients in this dark chocolate fudge recipe, the quality of your chocolate makes a significant difference. Opt for premium brands like Guittard or Ghirardelli. Their superior flavor will truly shine through, elevating your fudge from good to absolutely fabulous. The higher cacao content in good quality dark chocolate also contributes to a richer, more complex taste.
- **Use a Heavy-Bottomed Saucepan:** This is a non-negotiable for candy making. A heavy-bottomed saucepan distributes heat more evenly, preventing hot spots that can scorch the mixture. This slower, more consistent heating is crucial for the sugar to dissolve properly and for the fudge to cook without burning, resulting in a smooth, flawless texture.
- **Do Not Leave the Fudge Unattended and Stir Constantly:** This recipe requires your full attention during the boiling phase. Continuous stirring ensures that the mixture heats uniformly and prevents it from sticking to the bottom of the pan and burning. Scorched sugar can ruin the flavor and texture of your fudge, so keep that spoon moving!
- **Precision is Key – Do Not Overcook:** Once the fudge mixture reaches a full, rolling boil, set a timer for precisely 5 minutes. Boil it for exactly that duration, stirring constantly. Immediately after the 5 minutes are up, remove it from the heat and stir in the vanilla extract and dark chocolate chips until smooth. Overcooking, even by a minute or two, can cause the fudge to become dry, crumbly, and brittle when you try to slice it, losing that desired creamy consistency.
- **Accelerate the Cooling Process:** While allowing the fudge to set at room temperature is perfectly fine, you can speed things up if you’re in a hurry. Let the fudge cool down at room temperature for about 30 minutes first. Then, transfer the pan to the refrigerator for approximately an hour. This will help it firm up faster, making it ready for cutting and serving much sooner. Ensure it’s fully set before attempting to slice for clean pieces.
Delicious Variations for Your Dark Chocolate Fudge
While this extra dark chocolate fudge is perfect as is, it also serves as an excellent base for creative variations. Experiment with these ideas to customize your homemade fudge:
- **Seasonal Sprinkles:** Add a festive touch by sprinkling the top of the freshly poured fudge with seasonal sprinkles. Think red and green for Christmas, pastel colors for Easter, or even green and gold for St. Patrick’s Day. This is a fun and easy way to dress up your fudge for any occasion.
- **Nutty Additions:** For an extra layer of texture and flavor, stir in some chopped nuts along with the chocolate chips and vanilla extract. Chopped pecans, walnuts, almonds, pistachios, or hazelnuts all work wonderfully. Alternatively, you can sprinkle the chopped nuts evenly over the top of the fudge before it sets for a beautiful presentation and a delightful crunch.
- **Salted Chocolate Fudge:** Elevate the rich chocolate flavor with a touch of savory saltiness. Simply sprinkle some flaky sea salt over the top of the fudge immediately after pouring it into the pan. The salt crystals provide a beautiful contrast and enhance the depth of the dark chocolate.
- **Exploring Different Chocolates:**
- **Milk Chocolate:** Using milk chocolate instead of extra dark will result in a significantly softer and sweeter fudge. It will still be delicious but will have a different texture and flavor profile.
- **White Chocolate (Use with Caution):** I’ve tested this recipe with white chocolate, and while possible, I wasn’t entirely thrilled with the texture, which tended to be even softer. If you choose to use white chocolate, it is crucial to use high-quality white chocolate bars, not white chocolate chips. Many white chocolate chips contain palm oil instead of cocoa butter, which negatively impacts both flavor and texture, in my opinion. Always check the ingredients for real cocoa butter.
- **Bittersweet Chocolate (Not Recommended):** I generally don’t recommend using bittersweet chocolate for this particular recipe as it typically contains 70% cacao or more and significantly less sugar. While delicious on its own, it can make the fudge overly firm and intensely bitter, altering the intended creamy, balanced profile of this recipe.
Frequently Asked Questions About Dark Chocolate Fudge
No, for this specific dark chocolate fudge recipe, evaporated milk is a crucial ingredient and cannot be substituted with any other type of milk (like whole milk, skim milk, or even sweetened condensed milk). Its unique composition is vital for the chemical reactions that create the fudge’s signature creamy texture without a candy thermometer. Trust me on this one – sticking to evaporated milk ensures the best results!
To maintain its freshness and creamy texture, place your extra dark chocolate fudge in an airtight container. You can store it at room temperature in a cool, dry place for approximately five days. For longer storage, you can keep it in the refrigerator for up to 2 weeks. Just be aware that refrigerated fudge might be slightly firmer than room-temperature fudge.
Yes, fudge freezes wonderfully! For optimal quality, I recommend placing the cut pieces of fudge on a baking tray lined with parchment paper and flash-freezing them until they are solid (this prevents them from sticking together). Once frozen, transfer the pieces to a freezer-safe airtight container or heavy-duty freezer bag. You can freeze fudge for up to 2 months. Keep in mind that fudge will not freeze rock-hard; it will remain firm but still pliable. To serve, thaw the fudge in the refrigerator overnight or at room temperature for a few hours until it reaches your desired consistency.
More Delicious Fudge Recipes to Try
If you’ve fallen in love with making homemade fudge, there’s a whole world of flavors waiting for you to explore! Once you master this easy extra dark chocolate fudge, you might want to try these other delightful variations, perfect for any occasion or just because you deserve a treat.
Butter Pecan Fudge
Easy Chocolate Peppermint Fudge
Chocolate Orange Fudge
Extra Dark Chocolate Fudge Recipe
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Ingredients
- 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
Instructions
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Line an 8″ or 9″ square pan with foil, butter the foil and set aside.
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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
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Cook over medium heat to a full boil, stirring constantly.
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Once to a boil, cook for 5 minutes, stirring constantly. The fudge mixture will turn from a creamy white to a light caramel color.
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Remove from the heat, stir in chocolate chips and vanilla.12 ounces Extra Dark Chocolate Chips, 1/2 teaspoon Vanilla Extract
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Stir until chips are melted thoroughly and pour into the prepared pan.
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Let set until firm.
Notes
- 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.
Storing – Store in an air-tight container in a cool place or in the refrigerator for up to 2 weeks.
Freezing – I recommend placing the cut pieces on a parchment paper lined baking tray, flash freeze them until frozen, then transfer them 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.