Easy Chocolate Fudge 3 Ingredients

This chocolate fudge recipe is so easy. 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. 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!

How to make this 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.

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Chocolate Fudge Recipe 3 Ingredients

This Chocolate Fudge Recipe is easy to make with chocolate chips, sweetened condensed milk, and butter. The chill time is the longest part of this recipe.

5 from 17 votes

Author Jackie

Servings 24 1×1 inch squares

Course Dessert

Calories 199

Prep Time 10 minutes mins

Chill Time 2 hours hrs

Cook Time 5 minutes mins

Total Time 2 hours hrs 15 minutes mins

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Equipment

Small Saucepan

8×8 Baking pan

Ingredients

  

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• ▢ 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

Room Temperature Storage: 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.

Fridge Storage: 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.

Freezer Storage: 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.

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

Serving: 1 square, Calories: 199kcal, Carbohydrates: 23g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 51mg, Potassium: 127mg, Sugar: 22g, Vitamin A: 162IU, Vitamin C: 0.4mg, Calcium: 64mg, Iron: 0.03mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Recipe Tips

1. 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.
2. 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.
3. 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.
4. Fat Is Non-Negotiable: Don’t skip the butter (or coconut oil)! It keeps the fudge smooth and creamy.
5. 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.
6. 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).
7. 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.

More 3 Ingredient Dessert Recipes

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