Pretzel Fudge Recipe
This easy pretzel fudge recipe combines rich chocolate with salty pretzels for the perfect sweet and salty treat. Just 6 ingredients, 10 minutes prep, and it makes an amazing holiday gift!
Servings: 24
Calories: 211kcal
Equipment
- 1 Double Boiler
- 1 8x8-inch square baking pan
- Parchment paper
Ingredients
- 3 cups semisweet chocolate chips
- 2 tablespoons butter
- 1 can (14 ounces) sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 ½ cups pretzels, chopped
- ¼ teaspoon coarse sea salt
Instructions
- Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides. This overhang acts as a handle to lift the fudge out of the pan cleanly once it has set. Lightly spray the parchment with cooking spray for extra insurance.
- Combine the 3 cups chocolate chips, 14 ounces sweetened condensed milk, and 2 tablespoons butter in a medium saucepan over low heat. Stir constantly as the chocolate melts, you want low and slow here. If the heat is too high, the chocolate can seize up or scorch, so be patient and keep stirring. Once everything is melted and smooth, remove from the heat immediately and stir in the ½ teaspoon vanilla extract.
- Reserve a small handful of pretzel pieces to press on top, then gently fold the rest into the warm chocolate mixture. Work quickly while the chocolate is still warm and pourable. You want the 1 ½ cups of pretzels evenly distributed throughout the fudge.
- Pour the fudge mixture into your prepared pan and spread it into an even layer with a spatula. Press the reserved pretzel pieces across the top, then sprinkle generously with ¼ teaspoon coarse sea salt. Refrigerate for at least 2 hours, or until the fudge is completely firm. Don't rush this part, the fudge needs to set fully before you cut it.
- Once set, use the parchment overhang to lift the fudge out of the pan. Place on a cutting board and use a sharp knife to cut into squares. For the cleanest cuts, wipe the knife clean between cuts.
- Serve at room temperature for the best texture, fudge straight from the refrigerator is harder and denser.
Video
Notes
- Storage: Store at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or freeze for up to 6 months.
- Chocolate Options: You can use semi-sweet, milk chocolate, dark chocolate, or white chocolate chips. Each will create a slightly different flavor profile.
- Pretzel Size: Mini pretzels work best, but regular pretzels broken into pieces work too.
- Clean Cuts: For neat squares, warm your knife under hot water and wipe dry between cuts.
- Make Ahead: This fudge can be made up to 2 weeks in advance if stored in the refrigerator.
- Be sure to use sweetened condensed milk (not evaporated milk) and melt the chocolate gently over low heat so it stays smooth and glossy.
Nutrition
Calories: 211kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 117mg | Potassium: 200mg | Fiber: 2g | Sugar: 17g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
