Gluten-Free Dark Chocolate Fudge

Smooth, rich dark chocolate fudge made with just chocolate, sweetened condensed milk, butter and vanilla, melted on the stove and chilled until firm. No candy thermometer is needed, and it is ready to cut in about two hours.

Prep: 10 min Cook: 5 min Total: 135 min Serves: 36

At a glance: This easy desserts recipe yields 36 servings in about 2h 15m (10 min prep, 5 min cook). It uses 7 ingredients — including dark or semisweet chocolate chips, sweetened condensed milk, unsalted butter — and walks through 6 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Dark Chocolate Fudge: When preparing this desserts recipe, avoid chocolate chips and mix-ins that list cookie pieces or other gluten ingredients. Use a clean saucepan and spatula that were not just used for a flour-based sauce or batter.

Gluten-Free Notes for Gluten-Free Dark Chocolate Fudge: Chocolate, sweetened condensed milk and butter contain no gluten ingredients, and this fudge uses no flour. Choose chocolate chips, condensed milk and walnuts labeled gluten-free, since chocolate is often made on shared lines.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for dark or semisweet chocolate chips, sweetened condensed milk, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

3 cups (18 oz) dark or semisweet chocolate chips Shop
1 can (14 oz) sweetened condensed milk Shop
2 tbsp unsalted butter
1 1/2 tsp pure vanilla extract Shop
1/8 tsp salt
1/2 cup toasted walnuts, chopped (optional) Shop
flaky sea salt, for topping (optional)

Instructions

1 Line an 8x8-inch pan with a parchment sling, leaving some hanging over two sides.
2 Put the chocolate chips, condensed milk and butter in a heavy saucepan over low heat. Stir constantly with a silicone spatula until the chocolate is completely melted and the mixture is smooth and thick, about 5 minutes. Do not let it bubble.
3 Remove from the heat and stir in the vanilla, salt and walnuts (if using).
4 Scrape the fudge into the pan and smooth the top. Sprinkle with a little flaky salt if you like.
5 Refrigerate, uncovered, for at least 2 hours, until firm.
6 Lift the fudge out with the parchment and cut it into 36 squares with a large knife, wiping the blade between cuts. Store airtight in the refrigerator for up to 2 weeks.

Tips & Notes

Keep the heat low and stir constantly. Overheated chocolate fudge turns grainy and oily, and the condensed milk can scorch on the bottom of the pan.
For a deeper dark chocolate flavor, use half semisweet and half 60-70% bittersweet chips. Chips that are all very dark can make the fudge set too firm.
Cut the chilled fudge with a long knife warmed under hot water and wiped dry for clean, glossy edges.

Common questions

What cross-contamination risk is specific to Gluten-Free Dark Chocolate Fudge?

Check dark or semisweet chocolate chips, sweetened condensed milk, unsalted butter before they go into Gluten-Free Dark Chocolate Fudge. Avoid chocolate chips and mix-ins that list cookie pieces or other gluten ingredients. Use a clean saucepan and spatula that were not just used for a flour-based sauce or batter.

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