Let me tell you about my favorite chocolate fudge recipe – it’s seriously the best! I first made this Sea Salt Dark Chocolate Fudge when I was craving something sweet but didn’t want to spend ages baking.
You won’t believe how easy it is. There’s no fancy equipment needed, just a few simple ingredients and your fridge. The dark chocolate makes it rich and delicious. And the sea salt on top? It adds this amazing little crunch that makes every bite perfect.
Want to know my favorite thing about this recipe? You just melt everything together, pour it in a pan, add some salt on top, and let it chill. That’s it! No complicated steps or weird ingredients.
Ready to make the easiest and tastiest fudge ever? Let’s do this!
Why You’ll Love This Recipe
- Foolproof Method: No candy thermometer or special techniques required
- Perfect Texture: Achieves that coveted smooth, melt-in-your-mouth consistency
- Balanced Flavor: The sea salt enhances the chocolate’s depth without overwhelming
- Make-Ahead Friendly: Perfect for gifting or preparing for special occasions
- Quick Prep: Only 15 minutes of active time needed
Quick Facts
This Irresistible Sea Salt Dark Chocolate Fudge is a perfect blend of rich, creamy dark chocolate and delicate flaky sea salt that melts in your mouth with every bite. Made with just 6 simple ingredients, this no-fuss recipe creates perfectly smooth, decadent fudge squares that have the ideal balance of sweet and salty. It’s an easy-to-make treat that looks and tastes like it came from a fancy chocolate shop, but can be whipped up in your kitchen in just 15 minutes (plus chilling time). Whether you’re a chocolate lover, need a quick dessert, or want to make an impressive homemade gift, this fudge recipe delivers restaurant-quality results with minimal effort.
- Prep Time: 15 minutes
- Chill Time: 2 hours minimum
- Total Time: 2 hours 15 minutes
- Servings: 16 pieces
Equipment Needed
- Medium Saucepan: For gently melting chocolate and combining ingredients
- Provides even heat distribution to prevent chocolate from burning
- Heat-Resistant Silicone Spatula: For stirring and scraping
- Ensures thorough mixing without scratching your pan
- 8×8-inch Baking Dish: For setting the fudge
- Creates the perfect thickness for proper setting
- Parchment Paper: For lining the baking dish
- Enables easy removal and clean cutting
- Sharp Chef’s Knife: For cutting clean squares
- Creates professional-looking pieces without crumbling
- Measuring Cups and Spoons: For precise measurements
- Accurate measurements are crucial for perfect texture
Ingredients
For the Fudge Base
- 2 cups dark chocolate chips (60% cocoa minimum)
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
For Topping
- Flaky sea salt (Maldon or Fleur de sel recommended)
How To Make
1. First, grab your 8×8 baking pan and line it with parchment paper. Make sure to leave some paper hanging over the sides – this will help you lift the fudge out later.
2. Take your medium saucepan and put it on the stove over low heat. Add your dark chocolate chips, the can of sweetened condensed milk, and your melted butter. Keep stirring until everything is completely melted and smooth. This usually takes about 8-10 minutes. Don’t rush this part – keeping the heat low helps prevent the chocolate from burning.
3. Once everything is melted and looks silky smooth, turn off the heat. Add your vanilla extract and regular salt, then stir until it’s all mixed in well. Now pour your chocolate mixture into your lined pan. Use your spatula to spread it evenly and smooth out the top. Give the pan a gentle tap on the counter a few times – this helps get rid of any air bubbles.
4. Here’s the important part: before the fudge starts to cool, sprinkle your flaky sea salt evenly over the top. Don’t add too much – you can always add more later if needed.
5. Put your pan in the refrigerator. The fudge needs at least 2 hours to set properly, but leaving it overnight is even better.
6. When the fudge is completely firm, use the parchment paper to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut it into squares. If you want clean cuts, run your knife under hot water and dry it between cuts.
That’s it! You can store your fudge in an airtight container in the fridge for up to 2 weeks, but I bet it won’t last that long. Let the pieces come to room temperature for about 10 minutes before eating – this brings out the best flavor.
Remember: if your knife starts sticking while cutting, just warm it under hot water again, dry it off, and keep going. Your fudge squares should be perfectly neat and ready to enjoy!
Pro Tips for Perfect Fudge
- Chocolate Selection
- Use high-quality chocolate chips or bars
- Fresh chocolate yields better results
- Avoid chocolate that’s been stored for months
- Temperature Control
- Never exceed medium-low heat
- Remove from heat while a few chocolate pieces remain
- Residual heat will complete the melting
- Texture Perfection
- Don’t scrape bottom of pan when pouring
- Tap pan on counter 2-3 times to settle mixture
- Smooth top with offset spatula for professional finish
Common Issues & Troubleshooting
Grainy Texture
- Cause: Chocolate overheated or seized
- Solution: Melt chocolate more slowly next time
- Prevention: Use double-boiler method for more control
Too Soft
- Cause: Incorrect ratio of ingredients
- Solution: Freeze for 30 minutes before serving
- Prevention: Measure ingredients precisely
Won’t Set
- Cause: Not chilled long enough
- Solution: Return to fridge for additional 2-4 hours
- Prevention: Allow full overnight setting when possible
Ingredient Alternatives
Chocolate Options
- Semi-sweet chocolate chips (for sweeter fudge)
- Milk chocolate (reduce condensed milk by 2 tbsp)
- White chocolate (reduce butter to 1 tbsp)
Dairy-Free Adaptation
- Dairy-free chocolate chips
- Coconut condensed milk
- Coconut oil instead of butter
Creative Variations
- Nutty Delight
- Add 1 cup chopped nuts
- Options: almonds, walnuts, pecans
- Toast nuts first for enhanced flavor
- Spiced Version
- Add ¼ tsp cinnamon
- Pinch of cayenne
- Optional: 1 tsp espresso powder
- Double Chocolate
- Drizzle melted white chocolate on top
- Add chocolate chips to mixture
- Cocoa powder dusting
Storage Guidelines
Room Temperature
- Up to 2 days in airtight container
- Keep away from heat sources
- Best eaten within 24 hours
Refrigerator
- Up to 2 weeks when properly stored
- Use parchment between layers
- Bring to room temperature before serving
Freezer
- Up to 3 months
- Double-wrap in plastic and foil
- Thaw overnight in refrigerator
Serving Suggestions
- Classic Presentation
- Cut into 1-inch squares
- Arrange on dessert plate
- Light dusting of cocoa powder
- Dessert Platter
- Pair with fresh berries
- Add whipped cream
- Drizzle with caramel sauce
- Gift Giving
- Layer in decorative tin
- Include recipe card
- Add ribbon and gift tag
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but reduce condensed milk by 2 tablespoons to maintain proper consistency.
How long does it take to set completely?
Minimum 2 hours, but overnight is best for perfect texture.
Can I make this without condensed milk?
This specific recipe requires condensed milk. For alternatives, consider our other fudge recipes.
Why did my chocolate seize?
Usually due to water contact or overheating. Use completely dry utensils and melt slowly.
Can I double the recipe?
Yes, use a 9×13 pan and increase setting time by 1 hour.
And there you have it, your very own batch of Sea Salt Dark Chocolate Fudge! This recipe is proof that something amazingly delicious doesn’t need to be complicated.
Got questions? Drop them in the comments below. Did you add your own twist to the recipe? I’d love to hear about it! Remember, the best part about making fudge is that even if it doesn’t look perfect, it still tastes amazing. Happy fudge-making!
Recipe Card
Irresistible Sea Salt Dark Chocolate Fudge Recipe
Ingredients
For the Fudge Base
- 2 cups dark chocolate chips 60% cocoa minimum
- 1 can 14 oz sweetened condensed milk
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- ¼ tsp salt
For Topping
- Flaky sea salt Maldon or Fleur de sel recommended
Instructions
- First, grab your 8×8 baking pan and line it with parchment paper. Make sure to leave some paper hanging over the sides – this will help you lift the fudge out later.
- Take your medium saucepan and put it on the stove over low heat. Add your dark chocolate chips, the can of sweetened condensed milk, and your melted butter. Keep stirring until everything is completely melted and smooth. This usually takes about 8-10 minutes. Don’t rush this part – keeping the heat low helps prevent the chocolate from burning.
- Once everything is melted and looks silky smooth, turn off the heat. Add your vanilla extract and regular salt, then stir until it’s all mixed in well.
- Now pour your chocolate mixture into your lined pan. Use your spatula to spread it evenly and smooth out the top. Give the pan a gentle tap on the counter a few times – this helps get rid of any air bubbles.
- Here’s the important part: before the fudge starts to cool, sprinkle your flaky sea salt evenly over the top. Don’t add too much – you can always add more later if needed.
- Put your pan in the refrigerator. The fudge needs at least 2 hours to set properly, but leaving it overnight is even better.
- When the fudge is completely firm, use the parchment paper to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut it into squares. If you want clean cuts, run your knife under hot water and dry it between cuts.
- That’s it! You can store your fudge in an airtight container in the fridge for up to 2 weeks, but I bet it won’t last that long. Let the pieces come to room temperature for about 10 minutes before eating – this brings out the best flavor.