Skip to Content

Dark Chocolate Fudge

Dark Chocolate Fudge is a creamy, decadent treat that will earn you rave reviews.  This easy recipe does not require a candy thermometer and can be made in minutes.

This rich, smooth fudge is loaded with dark chocolate and is hard to resist.

Just let it harden for a couple of hours and enjoy!

This rich, dark candy is made using a Swiss dark chocolate bar and can yield up to 36 squares.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before starting to cook the fudge I greased an 8 x 8 inch baking pan.

Then I placed a medium sized sauce pan on the stove, added a half pound of butter and turned the heat to medium.

Next I measured in some evaporated milk and brown sugar.

I occasionally stirred these ingredients together until the butter had melted.  Once the butter melted I stirred it continuously until it started to bubble.

When it started to bubble I stopped stirring and allowed it to boil for 6 minutes.

After 6 minutes I removed the fudge from the heat and poured it into a large Pyrex measuring cup.

Then I used the chocolate bar below.

I broke it up into pieces before dumping it into the measuring cup.

I stirred until the chocolate had melted into the boiled liquid.

Next I gradually added in 3 cups of icing sugar while I continued stirring.

After the second addition I switched to stirring with a wooden spoon since it was getting thick.

I stopped stirring once the icing sugar was fully integrated into the fudge.  Crush as many icing sugar lumps as you can if you have not sifted it first.

I scraped the hot fudge into a greased 8 x 8 inch baking pan and allowed it to cool and harden for a couple of hours.

Once the fudge was hard I inverted it onto a cutting board and used a sharp knife to cut it into squares.

Dark Chocolate Fudge is a smooth, creamy dessert that will melt in your mouth.  

It will be hard to eat just one piece!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Squares and Bars For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Dark Chocolate Fudge:

  • 1/2 lb butter
  • 3 cups brown sugar
  • 2/3 cup evaporated milk
  • 100g Swiss Dark Chocolate Bar
  • 3 cups icing sugar

How to Make Dark Chocolate Fudge:

  1. Grease an 8 x 8 inch baking pan.
  2. Place a medium sized sauce pan on the stove and dump the butter in.
  3. Turn the burner to medium heat.
  4. Add the brown sugar and the evaporated milk. Stir occasionally until butter melts and then stir continuously.
  5. Once it begins to boil stop stirring and allow to boil for 6 minutes.
  6. Break apart the Swiss Dark Chocolate Bar.
  7. After 6 minutes remove the pan from heat and pour into a pyrex measuring cup or bowl.
  8. Stir in the chocolate bar pieces.
  9. Gradually stir in the icing sugar until fully integrated.
  10. Scrape into the prepared pan. Allow to set for a few hours.
  11. Invert onto cutting board and cut into squares with a sharp knife.
  12. Serve and enjoy!
Yield: 36

Dark Chocolate Fudge

Dark Chocolate Fudge is a creamy, decadent treat that will earn you rave reviews.  This easy recipe does not require a candy thermometer and can be made in minutes.

Dark Chocolate Fudge is a creamy, decadent treat that will earn you rave reviews.  This easy recipe does not require a candy thermometer and can be made in minutes.

Prep Time 3 minutes
Cook Time 16 minutes
Additional Time 5 minutes
Total Time 24 minutes

Ingredients

  • 1/2 lb butter
  • 3 cups brown sugar
  • 2/3 cup evaporated milk
  • 100g Swiss Dark Chocolate Bar
  • 3 cups icing sugar

Instructions

    1. Grease an 8 x 8 inch baking pan.
    2. Place a medium sized sauce pan on the stove and dump the butter in.
    3. Turn the burner to medium heat.
    4. Add the brown sugar and the evaporated milk. Stir occasionally until butter melts and then stir continuously.
    5. Once it begins to boil stop stirring and allow to boil for 6 minutes.
    6. Break apart the Swiss Dark Chocolate Bar.
    7. After 6 minutes remove the pan from heat and pour into a pyrex measuring cup or bowl.
    8. Stir in the chocolate bar pieces.
    9. Gradually stir in the icing sugar until fully integrated.
    10. Scrape into the prepared pan. Allow to set for a few hours.
    11. Invert onto cutting board and cut into squares with a sharp knife.
    12. Serve and enjoy!
Skip to Recipe