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Ina Garten Fudge Recipe

Ina Garten Fudge
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Ina’s approach to fudge is all about keeping things simple yet luxurious, which is exactly why this recipe has become such a favorite among her fans. The combination of semi-sweet chocolate chips, sweetened condensed milk, and a touch of butter creates a silky-smooth texture that sets beautifully in the fridge. One 8×8-inch pan gives you about 36 generous pieces, and the fudge actually tastes even better after a day or two as the flavors mellow and deepen. It’s the kind of recipe that makes you feel like a confectionery pro without any complicated steps or special equipment.

Ingredients

Scale
  • 3 cups semi-sweet chocolate chips (good quality for best flavor)
  • 1 (14-ounce) can sweetened condensed milk
  • ¼ cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt (don’t skip — it balances the sweetness beautifully)
  • 1 cup chopped walnuts or pecans (optional but highly recommended for texture)

Instructions

  • Prepare your pan properly – Line an 8×8-inch baking pan with parchment paper, leaving generous overhang on two sides so you can easily lift the fudge out later. This small step makes cutting clean squares effortless and prevents any sticking disasters.
  • Melt everything gently together – In a medium saucepan over very low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly with a rubber spatula until the mixture is completely smooth and glossy — this gentle melting prevents scorching and gives the silkiest texture.
  • Add the final flavor touches – Remove the pan from the heat and stir in the vanilla extract and kosher salt until fully incorporated. The salt is magic here — it cuts through the sweetness and makes the chocolate taste even richer.
  • Fold in any add-ins – If you’re using chopped nuts, gently fold them in now so they stay evenly distributed without melting.
  • Pour and smooth evenly – Transfer the mixture to your prepared pan and use the spatula to spread it into an even layer all the way to the edges.
  • Chill until perfectly set – Refrigerate for at least 2–3 hours (or overnight for the cleanest cuts) until the fudge is firm and sliceable.
  • Cut into beautiful squares – Lift the fudge out using the parchment overhang and cut into neat 1-inch squares with a sharp knife.

Find it online: https://inagartendishes.com/ina-garten-fudge-recipe/