Did I REALLY just publish THREE fudge recipes in a row??
Yes. Yes, I did.
And I may do it again one day…. I AM working on some new recipes… ;)
But for today, let’s just stick with this chocolate fudge with its INCREDIBLE chocolate chip topping.
Because, really, the awesomeness here deserves a massive amount of attention.
It starts out like any normal fudge (well – the kind WITHOUT condensed milk, which are the only ones I’ll cook now).
And go right ahead and ignore those mini chocolate chips in the photo…. I’d put them out before I realized they weren’t the ones I wanted to use. Don’t ask. Crazy Mom Brain, I guess.
What you SHOULD use are milk chocolate chips. Why? Because they’re softer and it’s a slightly contrasting flavor to the main body of the fudge. In other words, it compliments the fudge while still standing on it’s own.
First things first: whisk together the milk, cream, butter, sugar, and cocoa in a pot.
BUT in a bigger pot than what I photographed above. Don’t ask. Probably due to Crazy Mom Brain operating on no sleep. Either way, this pot overflowed and you just really don’t want to waste any chocolate like that.
So use a bigger pot.
Like this one:
Bring the mixture to a boil without stirring it.
Then reduce to a rolling simmer.
After 15 minutes, check the temperature. Remember: no stirring.
It NEEDS to hit 235 degrees Fahrenheit. If it doesn’t hit that temperature (also known as soft ball stage), it won’t set.
But you may need to keep simmering it until it hits 235. Don’t worry if it takes longer – just keep checking until you get where you need to be.
It’s totally worth the wait.
Once you get to 235, you can take it off the stove and mix in the vanilla.
To really, really make sure that the fudge sets like it should, you should put the pan over a bowl of ice and stir it for a few minutes until it gets thicker.
Pour the fudge into a pan prepared with butter or cooking spray (foil really helps, too), and immediately sprinkle the chocolate chips over the top.
Spread out the chips so that they cover the entire top evenly and press down gently to make sure that they adhere.
The fudge shouldn’t be hot enough to melt them at this point if you stirred it over the ice for a couple of minutes, but just warm enough to let the chips slightly melt just enough so that they stick.
There you go.
Isn’t that beautiful??
Let it sit, preferably on a wire rack to cool the bottom faster, then remove it from the pan.
Flip it over – gently! – for a few minutes to allow the bottom to dry, then – gently! – flip it back and cut it into pieces.
The inside will still be a little moist, which is why I suggest allowing the cut pieces to sit out, not touching each other, for at least an hour, if not overnight.
That way, the outside is completely dry. But the inside stays nice and smooth and melt-in-your-mouth amazing.
Seriously. If you love chocolate, you’re gonna be in heaven with these little bits of bliss.
Don’t be surprised if you take a tray to work or a pot luck and they’re gone before you can blink.
Chocolate Fudge with Chocolate Topping
1 cup whole milk
1 cup heavy whipping cream
3 cups sugar
2/3 cup unsweetened cocoa powder
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
1 cup milk chocolate chips
Prepare an 8×8-inch baking dish with foil and a light coating of butter or cooking spray.
Whisk together the milk, cream, sugar, cocoa, and butter in a large saucepan. Bring it to a boil.
Reduce the heat and simmer it without stirring. This is important: do NOT stir the mixture! After 15 minutes, test the temperature with a thermometer. Once it reaches 235°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. This may take a few more minutes. It will be noticeably thicker at this point, but still slightly runny. Remove from heat and stir in the vanilla extract.
Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge for a few minutes until it is very thick. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth. Immediately sprinkle the chocolate chips over the top. Spread them evenly, covering the entire surface, and gently press them down to make sure they adhere to the top of the fudge.
Place baking dish on a wire rack and allow to completely set. This may take a half hour or a little longer, depending on the temperature and humidity of your home. Carefully remove the fudge from the dish by pulling out the foil. Place fudge on a wire baking rack for a few minutes to allow the bottom to dry.
Cut into squares or rectangles with a sharp knife and allow the pieces to sit for a while without touching. I usually leave them out overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior. Makes about 3 dozen 1-inch pieces.
[Note: you can also use semi-sweet or dark chocolate chips instead of the milk chocolate.]
Click here to print the free PDF version of the recipe:
And if you like fudge, check out my Vanilla Fairy Fudge and my mini pieces of traditional Chocolate Fudge: