Chocolate and Pretzels Fudge

Try this salty and sweet Chocolate and Pretzels Fudge recipe
Chocolate and Pretzels Fudge


Enjoy this salty-sweet fudgy treat with a cold glass of milk. This fudge will also make a statement on the dessert table — the pretzels make a beautiful lacey pattern.


  • 14 Ounces sweetened condensed milk
  • 12 Ounces semisweet chocolate
  • 1/2 Teaspoon vanilla extract
  • Pinch of salt
  • 2 Cups pretzels, chopped


Prepare an 8-inch square pan by lining it with aluminum foil, set aside.

Combine the sweetened condensed milk and semi-sweet chocolate in a microwave-safe bowl, and microwave on high for about 1 ½ minutes, stirring every 30 seconds or so, until the chocolate is melted. Stir in the vanilla extract and pretzels, reserving about a 1/3 for the topping.

Pour the fudge into the prepared pan, and sprinkle with the remaining pretzels. Cover and refrigerate the fudge for at least 2 hours, or until it is firm. Then, slice and serve.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.