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Copycat Fannie May Fudge (No Thermometer)

Creamy, rich chocolate fudge that tastes just like Fannie May—made without a candy thermometer using the soft-ball test.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 24 squares
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Fudge Base
  • 3 cups semisweet chocolate chips
  • 1 can sweetened condensed milk 14 oz
  • 0.5 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup chopped walnuts or pecans optional
  • 1 cup white chocolate chips optional swirl

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium saucepan, combine chocolate chips, sweetened condensed milk, and butter. Heat over low, stirring constantly until melted and smooth.
  3. Increase heat to medium-low and simmer for 4–5 minutes, stirring constantly.
  4. Perform the soft-ball test by dropping a small spoonful into cold water. If it forms a soft ball, the mixture is ready.
  5. Remove from heat and stir in vanilla extract and salt. Fold in nuts if using.
  6. Pour mixture into prepared pan and spread evenly with a spatula.
  7. If using white chocolate, melt separately and drizzle on top, swirling with a toothpick.
  8. Refrigerate for at least 2 hours until set, then cut into 24 squares.

Notes

Use the soft-ball test to check readiness instead of a thermometer. Store in an airtight container in the refrigerator for up to 2 weeks.