This chocolate fudge recipe is so easy, in my eyes, it’s the fudge equivalent of a mic drop. Yes, it “hits” that hard, and it only takes 5 minutes to throw together. Eek! You do not need a candy thermometer or a double boiler to make this chocolate fudge; all you need are 3 ingredients: sweetened condensed milk, chocolate chips, and butter.
My Easy Chocolate Fudge Recipe At A Glance
Primary Cooking Method: Stovetop
Number of Ingredients: 3
Total Prep Time: 2 hours and 15 minutes chill time
Total Cook Time: 5 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)
Don’t get me wrong Traditional chocolate fudge is great and all, but when you’ve got 5 kids (and a husband who counts as a sixth), simplicity FTW.
So… if you’ve got 5 minutes, 3 ingredients, and a saucepan, you’ve got this and should definitely try making my 3 ingredient vanilla fudge and 3 ingredient peanut butter fudge, too!
3 Ingredients to Make Chocolate Fudge
- 14 ounces Sweetened Condensed Milk (1 can): This is a must as it adds sweetness and gives the fudge the consistency it needs to be called a fudge. And no, evaporated milk won’t work, so don’t even think about trying to swap it—you’ll just end up sad and fudge-less.
- 3 cups Chocolate Chips: Pick your passion—milk, dark, semi-sweet, or a mix. I don’t recommend using white chocolate as the butter in this recipe makes it too greasy. I do have a 3 ingredient vanilla fudge recipe, though that is great for white chocolate.
- 1/2 cup salted Butter: Only have unsalted butter? Use it. Just add a pinch of salt to the mix about 1/8 of a teaspoon. You can also use coconut oil at a 1:1 ratio if you prefer.
Make This Recipe Yours Additions
- Nuts (½ cup): Chopped walnuts, pecans, or almonds. Stir them in before pouring the chocolate fudge into the pan, or sprinkle them on top and gently press them in before chilling.
- Sea Salt (1 teaspoon): A sprinkle of flaky sea salt on top.
- Peanut Butter Swirl (¼ cup): Drop dollops of melted peanut butter over the fudge and swirl it with a knife.
- Mini Marshmallows (1 cup): They are fun and add texture.
- Crushed Candy Canes (½ cup): Great for the holidays. Sprinkle them on top before the fudge sets for a minty crunch.
- Extracts (1 teaspoon): Add in some vanilla, or for something fun, go for mint, orange, or almond extract. Just a small change, and you’ve got a whole new flavor.
- Dried Fruit (½ cup): Chopped dried cherries or cranberries add a chewy, tangy twist that pairs perfectly with chocolate.
- Espresso Powder (1 teaspoon): Stir this into the melted chocolate mixture for a mocha-inspired fudge that’ll have you buzzing.
- Flavored Chocolate Chips (½ cup): Sprinkle flavored chips—like butterscotch, mint, or even caramel—on top of the fudge right after pouring it into the pan. They’ll melt slightly and add an extra flavor and texture.
How to make this Easy Chocolate Fudge Recipe
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
My Best Tips for Making Chocolate Fudge With Sweetened Condensed Milk
- Don’t rush the melting process: Keep the heat on low and stir constantly. High heat can scorch the chocolate or make the mixture seize, and no one, not even Martha Stewart, can rescue burnt fudge.
- Use Good Chocolate Chips: The better the chocolate, the better the fudge. Cheap chocolate chips will work, but if you’re making this for gifts (or yourself, let’s be honest), splurge on a brand you love eating straight from the bag.
- Line the Pan: Use parchment or foil to line your pan, and make sure to leave overhangs on the edges. This way, you can lift the fudge out in one piece instead of playing the “pry it out with a knife” game.
- Fat Is Non-Negotiable: Don’t skip the butter (or coconut oil)! It keeps the fudge smooth and creamy.
- Smooth It Out: Once the fudge is in the pan, use the back of a spoon or an offset spatula to spread it evenly and smooth the top. Or don’t—rustic vibes are totally a thing.
- Let It Set Completely: Resist the urge to slice too soon. Fudge needs at least 4 hours at room temp or 2 hours in the fridge to set properly. Cutting it too early will just make a mess (and a sad you).
- Cut Clean Slices: Use a sharp knife, and if you want Instagram-worthy squares, fill a cup with hot water, dip the knife in to warm the blade, cut, then wipe the blade clean and reheat between cuts.
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How to store Fudge made with Sweetened Condensed Milk
At Room Temperature: Store fudge in an airtight container at room temperature for up to 5 days. Keep the container in a cool, dry spot (so, not next to your oven or in the sun), and layer the pieces with parchment or wax paper to keep them from sticking together.
In the Fridge: If your kitchen runs warm or you just want your fudge to last longer, stash it in the fridge. It’ll keep fresh for up to 1 week. Use an airtight container to avoid it picking up those mystery fridge smells. Nobody wants chocolate that tastes like onions.
In the Freezer: Need to make fudge way ahead of time? No problem. Freeze it! Once the fudge has fully set, slice it into squares and layer them with parchment or wax paper in a freezer-safe container. It’ll keep for up to 3 months. To serve, let it thaw in the fridge overnight or on the counter for an hour or two.
Quick Recipe Help and Common Questions
Why is my fudge grainy?
Grainy fudge usually means the chocolate overheated or wasn’t stirred enough while melting. Keep the heat low and stir constantly to ensure the mixture stays smooth. If it’s already grainy, sadly, there’s no saving it—time to start over.
Why isn’t my fudge setting?
If your fudge is too soft, it might not have had enough time to set. Let it chill in the fridge for at least 2 hours or at room temperature for 4 hours. Still too soft? Check if you measured the ingredients correctly—too much butter or sweetened condensed milk can throw off the consistency.
Why did my chocolate seize?
Chocolate can seize if it overheats or if moisture gets in (even a single drop of water can ruin it). Melt it over low heat and stir frequently.
Why is my fudge soo hard?
You probably skipped lining the pan (rookie mistake!). Always use parchment or foil with overhangs so you can lift the fudge out easily. If it’s already stuck, gently warm the bottom of the pan to loosen it up—then line it next time!
More 3 Ingredient Dessert Recipes
- 3 Ingredient Peanut Butter Cookies
- 3 Ingredient Shortbread Cookies
- 3 Ingredient Oatmeal Cookies
- 3 Ingredient Nutella Cookies
- 3 Ingredient Sugar Cookies
I want to hear from you!
If you try this easy 3 Ingredient Chocolate Fudge recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Easy Chocolate Fudge Recipe
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 14 ounces sweetened condensed milk 1 can
- 3 cups chocolate chips milk, dark or semi-sweet
- ½ cup salted butter
Instructions
- Line an 8×8-inch baking pan (or similar size) with foil or parchment paper, leaving some overhang on the sides for easy removal. Lightly spray with non-stick spray and set aside.
- In a small saucepan, combine 3 cups of chocolate chips, ½ cup of salted butter, and 14 ounces of sweetened condensed milk (1 can). Stir the mixture to combine.
- Place the saucepan over low heat. Stir constantly as the ingredients melt together. Keep the heat low to avoid scorching the chocolate or causing it to seize.
- As the chocolate melts, the mixture will thicken and take on a smooth, frosting-like consistency. This should take about 5–7 minutes. Keep stirring to ensure everything is fully incorporated and glossy.
- Once the mixture is smooth, pour it into the prepared pan. Use a spatula to press it evenly into the bottom, smoothing the top as you go.
- Allow the fudge to set at room temperature for about 4 hours, or speed things up by placing it in the fridge for 2 hours until firm.
- Lift the fudge out of the pan using the parchment or foil overhang. Slice into squares or rectangles with a sharp knife, wiping the blade clean between cuts for neat edges. Serve and enjoy!
Notes
- Don’t rush the melting process: Keep the heat on low and stir constantly. High heat can scorch the chocolate or make the mixture seize, and no one, not even Martha Stewart, can rescue burnt fudge.
- Use Good Chocolate Chips: The better the chocolate, the better the fudge. Cheap chocolate chips will work, but if you’re making this for gifts (or yourself, let’s be honest), splurge on a brand you love eating straight from the bag.
- Line the Pan: Use parchment or foil to line your pan, and make sure to leave overhangs on the edges. This way, you can lift the fudge out in one piece instead of playing the “pry it out with a knife” game.
- Fat Is Non-Negotiable: Don’t skip the butter (or coconut oil)! It keeps the fudge smooth and creamy.
- Smooth It Out: Once the fudge is in the pan, use the back of a spoon or an offset spatula to spread it evenly and smooth the top. Or don’t—rustic vibes are totally a thing.
- Let It Set Completely: Resist the urge to slice too soon. Fudge needs at least 4 hours at room temp or 2 hours in the fridge to set properly. Cutting it too early will just make a mess (and a sad you).
- Cut Clean Slices: Use a sharp knife, and if you want Instagram-worthy squares, fill a cup with hot water, dip the knife in to warm the blade, cut, then wipe the blade clean and reheat between cuts.
Make This Recipe Yours Additions
- Nuts (½ cup): Chopped walnuts, pecans, or almonds. Stir them in before pouring the chocolate fudge into the pan, or sprinkle them on top and gently press them in before chilling.
- Sea Salt (1 teaspoon): A sprinkle of flaky sea salt on top.
- Peanut Butter Swirl (¼ cup): Drop dollops of melted peanut butter over the fudge and swirl it with a knife.
- Mini Marshmallows (1 cup): They are fun and add texture.
- Crushed Candy Canes (½ cup): Great for the holidays. Sprinkle them on top before the fudge sets for a minty crunch.
- Extracts (1 teaspoon): Add in some vanilla, or for something fun, go for mint, orange, or almond extract. Just a small change, and you’ve got a whole new flavor.
- Dried Fruit (½ cup): Chopped dried cherries or cranberries add a chewy, tangy twist that pairs perfectly with chocolate.
- Espresso Powder (1 teaspoon): Stir this into the melted chocolate mixture for a mocha-inspired fudge that’ll have you buzzing.
- Flavored Chocolate Chips (½ cup): Sprinkle flavored chips—like butterscotch, mint, or even caramel—on top of the fudge right after pouring it into the pan. They’ll melt slightly and add an extra flavor and texture.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I used a chocolate bar and it turned out sooo goood! Do you think those colored candy melts would work to make themed versions?
I think candy melts would make it super sweet since they are pretty much just sugar wafers so I feel like it would be like cloying sweet. If you wanted you can make my vanilla fudge version and add a few drops of dye.
I don’t usually make fudge because I always assumed it was a pain, but this recipe was easy. I used semi-sweet chocolate chips because that’s what I had, and the fudge came out super smooth and rich, almost like a soft truffle. I let it chill overnight, and it sliced up perfectly. Only thing I’d do differently next time is add a little flaky salt on top because it is pretty sweet.
You can actually make truffles with this fudge recipe if you want! You’d just have to shape them into balls and roll or coat in chocolate!