One Bowl Chocolate Fudge

Fudge without a candy thermometer, without a stove, and without the anxiety of watching sugar hit the soft ball stage. This one-bowl method melts semi-sweet chocolate with sweetened condensed milk in the microwave, stirs in vanilla and walnuts, and that’s it. Pour it in a pan, chill, cut into squares.

The sweetened condensed milk is the secret weapon. It’s already thick, sweet, and stable, so when it melts into the chocolate it creates a smooth, dense fudge without any of the temperamental sugar-boiling steps that trip people up.

Two hours in the fridge firms it into sliceable squares with a rich, creamy bite. This is the fudge to make when you need a homemade gift or a holiday treat with zero stress.

Pro Tips

• Stir the chocolate after the first minute in the microwave. Even microwaving risks scorching if you walk away.
• The mixture should be completely smooth before adding the walnuts. Any unmelted chocolate chunks create a grainy texture.
• Line the loaf pan with parchment paper for easy removal. Greasing alone sometimes isn’t enough with sticky fudge.
• Cut with a sharp knife dipped in hot water for clean edges.

Variations

• Use dark chocolate for a more intense, less sweet fudge.
• Swap walnuts for pecans, macadamias, or toasted almonds.
• Stir in a tablespoon of espresso powder with the vanilla for a mocha fudge.