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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
fudge squares on a cake platter

Fudge Four Ways

Prep time:
15 minutes
Cook time:
2 hours 15 minutes
8-10 servings
2 out of 5

For decadent fudge in a variety of flavors, customize this simple recipe with your own favorite mix-ins—it can even be made in the microwave in a pinch!


Fudge Base:

  • 3 cups semi-sweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

For Cranberry Fudge, add:

  • ½ cup dried sweetened cranberries
  • ¼ cup toasted sliced almonds

For Nutty Fudge, add:

  • ¾ cup walnut pieces

For Sweet & Salty Fudge, add:

  • ¼ cup pretzels, chopped
  • 6 ounces dulce de leche
  • ¼ teaspoon coarse sea salt, for garnish

For Peppermint Fudge, add:

  • 1-2 candy canes, crushed
  • ¼ teaspoon peppermint extract (in place of vanilla)


Line an 8-9-inch square baking pan with parchment paper, allowing excess to hang outside the pan. Spray with nonstick spray and set aside.

If using the stove, heat chocolate chips, sweetened condensed milk and butter in a medium saucepan over low heat. Stir constantly until all chocolate is melted, then fold in vanilla and sea salt.

If using the microwave, place chocolate chips, sweetened condensed milk and butter in a microwave-safe bowl and heat gradually, stirring at frequent intervals, to make sure the chocolate is fully melted and tempered. Fold in vanilla and sea salt.

After chocolate chips are fully melted, fold in your chosen flavor additions. Pour fudge into the pre-lined pan and top with your choice of garnish (caramel, chocolate drizzle, crushed candy, nuts, etc.). Refrigerate for at least 2 hours, or until firm.

Once chilled, lift fudge out of pan using excess parchment, peel off parchment and cut into squares. Fudge can be kept in refrigerator for up to 5 days.

  • fudge squares on a cake platter