Creamy 5 Ingredient Chocolate Fudge with Sea Salt and Cinnamon is super easy to make and takes only 5 minutes of cooking time! No candy thermometer required! These indulgent bite-sized delights are perfect to give as gifts over the holidays or Valentine’s Day, or whip up a batch for a cold treat in the summer!
I absolutely adore bite-sized desserts! My Peanut Butter Buckeyes (made with just 7 ingredients!) are out of this world addictive, and my Chocolate Covered Cheesecake Bites are always a hit!
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Ingredients for Homemade Chocolate Fudge
- Sweetened Condensed Milk: This is where the richness and extra creaminess to this easy chocolate fudge recipe comes in! Sweetened Condensed Milk is not runny, and perfect to help the fudge to set properly.
- Semi-Sweet Chocolate Chips: We have plenty of sweetness coming in with the sweetened condensed milk, so semi-sweet chocolate chips are the perfect companion in this chocolate fudge recipe. Nit too sweet, but plenty of chocolate flavor!
- Cinnamon: Cinnamon adds warmth, spice, and just a little something different to the aroma.
- Vanilla: A little vanilla balances all of the sweet flavors so well!
- Sea Salt: My favorite trick with desserts! Adding salt elevates flavor so much in most recipes! Just a small sprinkle is all you need.
How to make this easy Chocolate Fudge Recipe
- Prep then pan: Firstly, grease an 8 x 8 pan with butter and then place parchment paper on top making sure to overlap the sides. Set aside.
- Melt chocolate: Secondly, add all of the ingredients to a medium bowl and place over a pot filled about halfway with lightly simmering water. You do not want the water and bowl to touch. This method is called a “bain-marie” or “double boiler”. Whisk until the chocolate is melted, which will take about 6 minutes. The mixture will be very thick.
- Pour & chill. Next, pour into the prepared pan and place it in the fridge to firm for at least 2 hours or overnight.
- Cut & store. Finally, remove the chocolate fudge by running a knife along the edges and lift the fudge out by holding onto the parchment paper. Transfer to a cutting board and cut into squares. Store the homemade chocolate fudge in an airtight container in the refrigerator.
Do I need to keep my chocolate fudge in the refrigerator?
Yes! It has a lot of dairy in it thanks to the sweetened condensed milk, and will keep much longer in the fridge. It also tastes amazing when it’s cold!
Can I add other ingredients to this fudge?
Of course! You can decide how much you’d prefer to add, but I usually start with 1/4 cup, and I like to make sure that everything is in small pieces.
- Walnuts
- Peanuts
- Almonds
- Hazelnuts
- Macadamia Nuts
- Peanut chips
- Butterscotch chips
- Crushed Cookies (Oreos, gingerbread, shortbread, etc.)
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5 Ingredient Fudge with Sea Salt
Ingredients
- 1 14 ounce can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- sea salt for serving
Instructions
- Grease an 8 x 8 pan with nonstick cooking spray. Place parchment paper on top making sure to overlap the sides. Set aside.
- Add all of the ingredients to a medium bowl and place over a pot filled about halfway with lightly simmering water. (You do not want the water and bowl to touch).
- Whisk until the chocolate is melted. Takes about 6 minutes. Mixture will be very thick.
- Pour into the prepared pan and place it in the fridge to firm for at least 2 hours or overnight.
- Remove the fudge by running a knife along the edges and lift the fudge out by holding onto the parchment paper. Transfer to a cutting board and cut into squares.
- Store in an airtight container in the refrigerator.
Nutrition Information
Did you make this?
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Sarah
Oh gosh. That flaky salt on top of this gorgeous fudge is killing me!! I can’t believe that only 5 ingredients are standing between me and this fudge! Must. Try. ASAP! 😉
Jessica
Only 5 ingredients away from chocolate perfection! Gorgeous!
Danielle
I love making easy fudge! This looks so perfect with the sea salt on top, I definitely need to give that a try next time I make some!
Mary Ann
Nothing better than a plate full of holiday fudge Kelley! Looks delish!
MC
True fudge isn’t fudge unless it’s been boiled to a temp about 234 degrees. So, how can you call this fudge?
Claudia
So glossy, rich and dark, it looks beautiful Kelley! I can imagine it would make perfect Christmas gifts (but I suspect I might end up eating the whole pan myself first!) <3
Chris
Sounds delicious! Have you tried the recipe version where you add marshmallow cream into the mix? It might be worth a try. The fudge comes out so creamy and dreamy. Regardless, this is always part of our holiday tradition.
Kelley
Hi Chris!
Yes, I have heard of the marshmallow creme version. Sounds fantastic! I will have to give it a try!
Thanks!
Kelley
Agness
OMG, girl! These fudge pieces are perfectly cut and look so so yummy! Awwwwww now I feel like having one or two. No wait, like 15 :)!
Leigh
If I don’t have a double boiler, can I just mix everything in a pan or melt in a bowl in the mocrowave?
Kelley
Hi Leigh,
I don’t see why a microwave would not work. Also you can make your own double boiler (I don’t have one either) I take a glass bowl and a medium size saucepan and that works perfectly.
Thanks!
Kelley
bob rice
It’s great for sure, but I some times make variations subbing the chocolate chips for butterscotch or peanut butter chips.