Print

Easy Chocolate Fudge with Pretzels Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 126 reviews

This Easy Chocolate Fudge with Pretzels is a rich and creamy treat that perfectly balances sweet and salty flavors. Made with semisweet chocolate chips, sweetened condensed milk, and crunchy miniature pretzels, this no-bake fudge is simple to prepare and ideal for parties or gifting. Chill until set for a luscious, melt-in-your-mouth texture with a delightful pretzel crunch.

Ingredients

Units Scale

Fudge Base

  • Nonstick cooking spray
  • 2 tablespoons unsalted butter, cut into small pieces
  • 3 cups semisweet chocolate chips (16 ounces)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine salt

Add-ins

  • 2 1/2 cups roughly chopped miniature pretzels

Instructions

  1. Prepare Pan: Coat an 8-inch square baking pan with nonstick cooking spray, then line it with parchment paper leaving a 2-inch overhang on all sides. This setup will make it easier to lift the fudge out after chilling.
  2. Melt Fudge Ingredients Over Simmering Water: In a medium heatproof bowl placed over (not touching) a pot of barely simmering water, combine the butter, semisweet chocolate chips, sweetened condensed milk, vanilla extract, and fine salt. Stir occasionally for 8 to 10 minutes until the chocolate just melts and the mixture is well combined and warm but not hot.
  3. Mix in Pretzels: Remove the bowl from heat and gently fold in 2 cups of the roughly chopped miniature pretzels, evenly distributing them throughout the fudge mixture.
  4. Transfer to Pan and Top With More Pretzels: Pour the fudge mixture into the prepared pan and smooth the surface with a spatula. Press the remaining ½ cup of chopped pretzels evenly onto the top to add extra texture and visual appeal.
  5. Chill Until Set: Refrigerate the fudge for at least 2 hours, or up to overnight, until firm. When set, use the parchment paper overhang to lift the fudge out of the pan and cut it into 36 small squares for serving.

Notes

  • Use a heatproof bowl to melt the chocolate mixture safely over simmering water to avoid burning.
  • Ensure the chocolate mixture is warm but not hot before adding pretzels to maintain their crunch.
  • The fudge can be stored refrigerated, wrapped tightly, for up to one week.
  • For easier cutting, warm the knife slightly or dip it in hot water and dry before slicing.
  • You can substitute miniature pretzels with pretzel sticks broken into pieces if preferred.

Find it online: https://yummelle.com/easy-chocolate-fudge-with-pretzels-recipe/