Velvety smooth Dark Chocolate Fudge is studded with crunchy toffee bits and topped with flaky sea salt. This is an easy no bake dessert that uses just a few basic ingredients!

Squares of dark chocolate fudge piled on a plate.

I’ve never been a big fan of fudge because typically it’s far too sweet for me. I discovered years ago when I created this chocolate peanut butter fudge that the trick is using dark chocolate as it has more pronounced chocolate flavor without all the sweetness.

This Dark Chocolate Fudge is reminiscent of Heath bars with rich, dark chocolate flavor, crunchy toffee bits and flaky sea salt to balance everything out.  

This no bake fudge recipe is extremely easy to make too! The dark chocolate chips are melted into warm sweetened condensed milk, a pat of butter, and a teaspoon of flaky sea salt. The crunchy toffee bits are mixed into the fudge for added texture and flavor.

It keeps well in the refrigerator, making it an ideal holiday hostess gift.

I like to add a few squares to my annual Christmas cookie boxes, too. Everyone who bites into this decadent fudge always asks for the recipe afterwards!

You can’t beat this sweet and salty combination. 🙂

Easy dark chocolate fudge with toffee bits.
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Why you’ll love this recipe

  • This fudge is deliciously addicting with the combination of salted dark chocolate and crunchy toffee bits.
  • It’s a quick and easy recipe that uses just a few basic ingredients.
  • You don’t need to turn on your oven for this no bake dessert, and it can be made without a candy thermometer.
  • Homemade fudge lasts up to 2 weeks in the refrigerator, so it’s great to make in advance of big holiday gatherings.

Recipe ingredients

You’ll need just 4 ingredients to make homemade fudge with dark chocolate. You can also add sea salt or flaky sea salt to intensify the chocolate flavor and balance out the sweetness.

Since both the dark chocolate and sweetened condensed milk contain sugar, there’s no need to add any extra sweetener to this recipe.

Dark chocolate fudge recipe ingredients.
  • Unsalted butter. Makes the fudge silky smooth in texture and easier to bite into.
  • Sweetened condensed milk. Lends sweetness and a creamy consistency that’s perfect for making fudge.
  • Dark chocolate chips. Use quality dark chocolate chips for the best tasting fudge. I prefer Guittard extra dark. You can also use semi-sweet chocolate if you prefer.
  • Toffee bits. The toffee bits make this recipe reminiscent of Heath bars, and it adds a subtle sweetness and crunch for a contrast in texture.
  • Sea salt. The sea salt tones down the sweetness and amplifies the chocolate flavor as well. It’s optional but highly recommended!

See the recipe card below for the full list of ingredients and quantities.

How to make fudge with dark chocolate

This is a straightforward recipe that’s made by melting all of the ingredients together and spreading the mixture into a baking pan. There’s no candy thermometer needed, so anyone can master this simple recipe!

Pro tip: Use quality dark chocolate chips (or chopped dark chocolate bars) for the best tasting fudge.

See the recipe card below for full instructions.

How to make fudge with dark chocolate.
  1. Heat the butter and sweetened condensed milk in a saucepan over medium low heat.
  2. Once hot, remove from the heat. Stir in the dark chocolate chips and sea salt and mix until smooth, then stir in the toffee bits.
  3. Pour the melted fudge mixture into a wax paper-lined 8×8″ baking dish. Sprinkle additional toffee bits and sea salt over top.
  4. Chill for at least 2 hours before slicing and serving.
Dark chocolate fudge with toffee bits and sea salt.

Recipe FAQs

What’s the best dark chocolate to use for making fudge?

I prefer making this recipe with Guittard extra dark baking chips, which contain 63% cacao. However, any brand of dark chocolate chips or chopped dark chocolate bars may be used.

Can this recipe be made with semi-sweet chocolate chips?

Yes, but using semi-sweet chocolate chips will create a much sweeter fudge. I don’t like overly sweet fudge, which is why I prefer making mine with dark chocolate chips.

The type of chocolate you use is totally personal preference!

Does fudge need to be refrigerated?

I recommend storing this fudge recipe in the refrigerator to keep the chocolate firm.

Recipe notes

  • Pro tip: Use quality dark chocolate chips (or chopped dark chocolate bars) for the best tasting fudge.
  • Get creative with the mix-ins! I love Heath bars, so I added toffee bits to this fudge recipe. Feel free to use other mix-ins like chopped nuts, dried fruit, and more.
  • I recommend lining your baking dish with wax paper and spraying it with cooking spray. This will ensure the fudge comes out cleanly.
  • Fudge lasts up to 2 weeks in the refrigerator, so consider making a big batch to keep on hand for any upcoming holiday gatherings or cookie exchanges.
Dark chocolate toffee fudge cut into squares on parchment paper.

More no-bake holiday desserts you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Squares of dark chocolate fudge piled on a plate.

Dark Chocolate Toffee Fudge

Servings: 36 small squares
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes
Velvety smooth dark chocolate fudge is studded with crunchy toffee bits and topped with flaky sea salt. This is an easy no bake dessert that uses just 5 ingredients!
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Ingredients

  • 1 tablespoon unsalted butter
  • 14 ounces sweetened condensed milk
  • 11.5 ounces dark chocolate chips I used Guittard extra dark
  • 1 teaspoon flaky sea salt plus more for garnish (I used Maldon)
  • 1/2 cup toffee bits plus more for garnish

Instructions 

  • Line an 8×8″ baking dish with waxed paper and spray lightly with cooking spray. Set aside.
  • Place the butter and sweetened condensed milk in a medium saucepan. Heat over medium low heat until combined, stirring occasionally.
  • Remove from heat and add the chocolate and teaspoon of sea salt, stirring until smooth. Add the 1/2 cup toffee bits and stir until combined.
  • Pour the mixture into the prepared pan and spread evenly. Gently press in more toffee bits on top, and sprinkle a bit more flaky sea salt. Chill 2 hours or overnight until set.
  • Once set, remove from the pan and place on a cutting board. Cut into small squares with a very sharp knife, and store in an airtight container in the refrigerator. Enjoy!

Notes

  • Pro tip: Use quality dark chocolate chips (or chopped dark chocolate bars) for the best tasting fudge.
  • Get creative with the mix-ins! I love Heath bars, so I added toffee bits to this fudge recipe. Feel free to use other mix-ins like chopped nuts, dried fruit, and more.
  • I recommend lining your baking dish with wax paper and spraying it with cooking spray. This will ensure the fudge comes out cleanly.
  • Fudge lasts up to 2 weeks in the refrigerator, so consider making a big batch to keep on hand for any upcoming holiday gatherings or cookie exchanges.

Nutrition

Serving: 1square, Calories: 119kcal, Carbohydrates: 16g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 10mg, Sodium: 84mg, Fiber: 1g, Sugar: 15g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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