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A tempting close-up of freshly baked Chocolate Fudge Squares, showcasing their rich, fudgy texture.

Irresistible Chocolate Fudge Squares

This recipe delivers perfectly dense, melt-in-your-mouth chocolate fudge squares, reminiscent of classic bake sale treats. Using a combination of unsweetened chocolate and semi-sweet chocolate, this recipe guarantees intense chocolate flavor and a smooth, fudgy texture, making it an irresistible dessert for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ounces unsweetened chocolate
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter
  • 2 cups granulated sugar
  • 2/3 cup evaporated milk
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts optional
  • 1/2 cup dried fruits optional
  • 1/2 cup chocolate chunks optional

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Heavy-bottomed saucepan
  • Wooden spoon or heat-resistant spatula
  • Candy thermometer (optional)
  • Measuring cups and spoons

Method
 

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a heavy-bottomed saucepan, combine the unsweetened chocolate, semi-sweet chocolate chips, butter, sugar, evaporated milk, and corn syrup.
  3. Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the chocolate and butter are melted and the sugar is dissolved.
  4. Once the mixture is smooth, bring it to a gentle boil, stirring constantly to prevent scorching.
  5. If using a candy thermometer, cook the mixture until it reaches 235-240°F (113-116°C), which is the 'soft-ball' stage. If you don't have a thermometer, test for the soft-ball stage by dropping a small amount of the hot fudge into a cup of cold water. If it forms a soft ball that can be flattened between your fingers, it's ready.
  6. Remove the saucepan from the heat and stir in the vanilla extract and salt.
  7. If desired, stir in chopped nuts, dried fruits, or chocolate chunks.
  8. Pour the fudge mixture into the prepared baking pan and spread it evenly.
  9. Let the fudge cool completely at room temperature, then transfer it to the refrigerator to chill for at least 2 hours, or preferably overnight.
  10. Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Cut it into squares and serve.

Notes

For peanut butter fudge, swirl in peanut butter after removing the fudge from the heat. For mint chocolate fudge, add a few drops of peppermint extract and some chopped Andes candies. For salted caramel fudge, drizzle caramel sauce over the top of the fudge before it sets and sprinkle with sea salt. Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. You can also freeze it for up to three months.