5 Ingredient Fudge with Sea Salt

Creamy 5 Ingredient Chocolate Fudge with Sea Salt and Cinnamon. Super easy to make and takes only 5 minutes of cooking time! No candy thermometer required!

5-ingredient-sea-salt-fudge

Today I am sharing one of my favorite fudge recipes. It’s super easy, takes only 5 minutes to make, requires only 4 ingredients (all of which you probably already have in your pantry) and doesn’t require a candy thermometer. Check, check, check and double check! 

creamy-chocolate-fudge

The fudge is creamy on the inside and firm around the edges with a nice hint of cinnamon.

You can omit the sea salt if sweet and salty is not your thing. For me it totally is and makes this fudge 10 x better!

To make the fudge simply melt all of the ingredients in a double boiler until melted and super thick. Pour into an 8 x 8 pan and place in the fridge for at least 2 hours to firm up.

5-ingredient-chocolate-fudge

What you need for this 5 Ingredient Fudge with Sea Salt:

  • Sweetened Condensend Milk
  • Semi-Sweet Chocolate Chips
  • Cinnamon
  • Vanilla
  • Sea Salt

That’s it!

Serve this fudge at your next holiday party or as a gift!

Easy-5-ingredient-chocolate-fudge

4 Ingredient Fudge with Sea Salt

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  • 3 reviews
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Cook time:
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Serves: 4
Creamy 5 Ingredient Chocolate Fudge with Sea Salt and Cinnamon. Super easy to make and takes only 5 minutes of cooking time! No candy thermometer required!

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups semi-sweet chocolate chips
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • sea salt for serving

Instructions

  1. Grease an 8 x 8 pan with butter.
  2. Place parchment paper on top making sure to overlap the sides. Set aside.
  3. 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).
  4. Whisk until the chocolate is melted. Takes about 6 minutes. Mixture will be very thick.
  5. Pour into the prepared pan and place it in the fridge to firm for at least 2 hours or overnight.
  6. 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.
  7. Store in an airtight container in the refrigerator.

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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Comments

  • 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!

  • MC

    True fudge isn’t fudge unless it’s been boiled to a temp about 234 degrees. So, how can you call this fudge?

  • 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.

    • Hi Chris!

      Yes, I have heard of the marshmallow creme version. Sounds fantastic! I will have to give it a try!

      Thanks!

      Kelley

  • 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?

    • 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.