Homemade Fudge Recipe: Valentine’s Day Gift Idea

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Trying to come up with a Valentine’s Day gift for that special someone? How about homemade fudge that stands out from the crowd? A few years ago I came across a fantastic and easy 5 minute fudge recipe thanks to the Food Network. You’ll be amazed at just how simple it is to make, even for those that don’t have much experience in the kitchen. You really could whip up a batch for Valentine’s Day and be quite the hero!

Homemade Fudge Recipe

Homemade FudgeI have usually reserved making this fudge for clients during the holidays and the occasional block party and have been reluctant to share the recipe until now – it’s my most requested recipe! My daughter, now that she’s in college, has made it for her friends and co-workers, and thanks to her, I can share her photo that she recently posted on her social media sites (to the right).


  • 12 oz. semi-sweet chocolate chips (1 bag)
  • 9 oz. butterscotch chips
  • 14 oz. sweetened condensed milk (1 can)
  • 1 teaspoon vanilla extract
  • 8 oz. chopped walnuts
  • 1/2 cup currants (small raisins)

Equipment Needed:

  • Square Pyrex or glass baking dish preferred
  • Parchment paper and cooking spray or 2 Tablespoons melted butter
  • Kitchen scale, if available
  • Medium pot
  • Glass or metal bowl, slightly larger than your pot
  • Wooden spoon
  • Rubber spatula

4-Step Directions:

  1. Place medium pot on low heat on your stovetop with several inches of tap water. Prepare your pan: grease your baking dish using 1 Tablespoon melted butter. If you prefer, line the pan with a slightly larger piece of parchment paper sprayed with cooking spray instead so that you can easily remove the fudge from the pan after it sets.
  2. Combine chocolate chips, butterscotch chips and condensed milk in a glass or metal bowl. Place it on top of the pot (the bowl should not rest in the water) and gently melt the chocolate and condensed milk using the steam from the warm water. Stir occasionally with a wooden spoon until melted.
  3. Remove from heat, add the vanilla extract and stir. Quickly add the nuts and currants. Stir to combine.
  4. Spread the mixture evenly in the prepared pan with a rubber spatula. Refrigerate for 2-4 hours so the fudge has time to set. Cut fudge into 1 inch squares or larger if desired.

Makes 2 lbs of fudge.

Chef’s Homemade Fudge Notes

Here are a few of my notes about this recipe:

  1. You won’t use an entire bag of butterscotch chips. You may need to purchase a 12 oz or 16 oz bag. Reserve the extra for another use, and if no scale is available, use approximately 3/4 bag of chips.
  2. The key to this recipe is the sweetened condensed milk. Make sure you read the label – do not mistakenly buy evaporated milk!
  3. Allergic to walnuts? Feel free to substitute pecans or macadamia nuts instead. If you don’t like nuts at all, feel to leave them out altogether!
  4. What are currants? As Wikipedia explains, “Zante currants are very small and intensely flavored. They can be eaten raw, especially when ripe, when they are sweet to the taste. They may also be referred to as table grapes for this purpose. When dried, they are often called ‘dried currants’ or just ‘currants,’ and in this form are used in cooking, especially baking, and are a major ingredient in currant slice (or currant square) and currant cake. Unlike black currants, Zante currants are not a significant source of vitamin C. In the United Kingdom, they are usually called ‘currants,’ and often are used in scones, currant buns, Christmas cake, Christmas pudding and mincemeat. They are sometimes sold mixed with raisins and sultanas as ‘mixed dried fruit.’”
  5. I like currants better than raisins because of their small size and due to the fact that they pack a bigger punch, flavor-wise. If you can’t find them where you shop or you’d prefer to use standard raisins, I suggest that you finely chop them before adding them to the melted chocolate for best results.
  6. Don’t like raisins? Omit them, if you must. You can also substitute dried cherries or cranberries for equally good results.
  7. I use a “double-boiler” on the stovetop to melt the chocolate.  You don’t need to buy any special equipment. Read how to make your own here.
  8. Some people swear by the microwave to melt their chocolate, but do so at your own risk. I’ve burnt mine once or twice so I avoid this method. If you prefer using the microwave, go for it!

Download and print the recipe here.

Have you ever made homemade fudge before? What flavors do you like to mix in with the chocolate?

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.

Dinner Diva

About Dinner Diva

I've been a personal chef for more than 10 years in the San Francisco-Bay Area. I am always in the kitchen planning new menus for my clients, testing and dreaming up new recipes for my blog, "From The Dinner Diva's Kitchen." This is my opportunity to share some of my favorite recipes and original food photos.
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