Easy and delicious squares of ultra-rich triple chocolate fudge that are made with three different types of chocolate (sweet, semi-sweet, and unsweetened).
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Table of Contents
About Triple Chocolate Fudge
I may be a little biased here, but chocolate fudge is one of those simple, classic desserts that just can’t be beat.
Not only does it do an excellent job of curing a grade A chocolate craving, but it also makes the perfect gift.
Because what better way is there to show you care about someone than to give them all the ultra-rich chocolate they can handle?
What types of chocolate are in this fudge?
This fudge boasts that it’s a triple chocolate fudge, which means it has:
Semi-sweet chocolate chips – a standard baking chocolate that’s easy to find. It’s a dark chocolate with a 50/50 split of cocoa to sugar.
German’s sweet baking chocolate – This chocolate is sweeter than semi-sweet chocolate and has a combination of liquor, sugar, cocoa butter, flavorings, and lecithin. Baker’s makes a bar of this chocolate or you can order it online.
Unsweetened baking chocolate – This chocolate is as the name implies: completely unsweetened, with 0% sugar and 100% cocoa. Baker’s makes a bar of this chocolate as well.
How should fudge be stored?
For best results, I recommend storing the fudge in the refrigerator in an air-tight container. This ensures the fudge stays firm and will have a longer shelf life (about two weeks).
If storing fudge on the counter, be aware that it may soften or appear to “melt” a little. However, this doesn’t always happen; it all depends on the exact temperature of the room. So when storing fudge at room temperature, be sure to keep it in a cool, dark place. It’s also best to wrap or separate each piece of fudge with plastic wrap or wax paper so that the fudge does not stick together.
How long does fudge last?
Once prepared, fudge should remain good in a sealed container on the counter or in the refrigerator for up to two to three weeks.
Can you freeze fudge?
Yes! Fudge freezes very well. For best results, wrap each piece of fudge with plastic wrap or wax paper and store in an air-tight container or freezer bag.
Fudge can be frozen for up to two to three months.
Notes & tips for this chocolate fudge recipe
- This recipe uses three types of chocolate, but if you’re in a pinch, you don’t *have* to use all the types. You can substitute any of the chocolates for semi-sweet chocolate and still end up with some crazy good fudge.
More chocolate recipes
How do you make 3 chocolate fudge?
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Using a large, deep saucepan (I like to use a dutch oven), melt butter over medium heat. Once melted, add sugar and evaporated milk. Stirring constantly, bring mixture to a boil.
Step 2 – Once it’s boiling, reduce the heat to a simmer and allow the sauce to cook, undisturbed, for five minutes. When the five minutes are up, remove the saucepan from heat.
Step 3 – Add the marshmallows to the saucepan, then stir until they’re (mostly) dissolved.
Step 4 – Add in all three chocolates, then stir until chocolate is melted.
Step 5 – Finally, add the vanilla and almond extracts, then stir until the extracts are absorbed into the chocolate.
Step 7 – Refrigerate the fudge for at least 1-2 hours or until set.
Step 8 – Remove fudge from baking dish, peel away the foil, then cut into 1-inch squares (or whatever size you prefer).
Step 9 – Enjoy!
Triple Chocolate Fudge
- In a large, deep saucepan (I like to use a dutch oven) over medium heat, melt butter, then add sugar and evaporated milk. Cook, stirring constantly, until mixture beings to boil. Reduce heat to a simmer and allow to cook, uncovered and without stirring, for 5 minutes.
- Remove saucepan from heat. Quickly add marshmallows to saucepan, then stir until marshmallows are mostly melted. Add chocolate chips, sweet chocolate, and unsweetened chocolate, stirring until all chocolate is melted and the mixture is smooth.
- Add vanilla extract and almond extract to chocolate, then stir until incorporated.
- Pour fudge into prepared baking dish and smooth out the top in an even layer.
- Refrigerate fudge for at least 3 hours or until set.
- Lift fudge out of baking dish by gripping excess paper/foil along the sides, then transfer fudge to a work area. Peal back paper/foil from edges of fudge, then cut fudge into 1 inch squares or cut with festive cookie cutters.
- Serve fudge immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.