This easy fudge recipe is ready in 3 minutes with only 3 simple ingredients: chocolate chips, sweetened condensed milk, and vanilla extract. If you’re looking for a homemade fudge that comes out perfect every time, this is it.
Fudge is one of those classic treats I never get tired of making, especially when it’s this easy. This recipe calls for just three ingredients, comes together in minutes, and sets up like a dream. It’s rich, creamy, full of chocolate flavor, and perfect for the holidays, gifting, or honestly… just because. No candy thermometer, no complicated steps—just melt, stir, pour, and let it chill. I’ve been making this for years, and it turns out perfectly every single time. If you’ve been looking for a go-to fudge recipe that’s foolproof and tastes amazing, this is it.
What Makes This a Winning Fudge Recipe?
- Ready in 3 minutes. This chocolate fudge is so easy to make, it takes all of about three minutes! A minute to prepare the pan and ingredients, a minute to melt the chocolate, and a minute to spread it out into the pan. Seriously – SO EASY!
- Only 3 ingredients. Not only is this fudge ready in 3 minutes…you also only need 3 ingredients to prepare it! It really doesn’t get easier than this.
- The BEST chocolate fudge. Dense, rich, chocolatey, delicious! What more could you ask for from a fudge recipe?!
- Perfect for the holidays. This easy fudge recipe is one of my favorite things to gift during the holiday season. EVERYONE loves this fudge!
What You’ll Need
You’ll only need 3 ingredients to make this easy fudge recipe. Scroll down to the recipe card below for the exact measurements.
- Semi-sweet chocolate chips – Do not use milk chocolate chips in this recipe, they won’t create the appropriate texture and firm up properly.
- Sweetened condensed milk – Helps sweeten the fudge and create the perfect creamy consistency. Do not substitute with evaporated milk, they are not the same.
- Vanilla extract
How To Make Chocolate Fudge
Here’s an overview of the few steps to making this easy fudge recipe. You can find the printable version of the instructions in the recipe card below.
- Prep. Line a square pan with parchment paper, covering the sides of the pan.
- Melt the chocolate. Microwave the chocolate chips and sweetened condensed milk for one minute. Stir to combine. If needed, microwave for an additional 30 seconds until the chocolate is completely smooth. Stir in the vanilla.
- Chill. Quickly transfer the mixture to the pan. Spread evenly. Refrigerate for 2-3 hours, until firm, before cutting.
Tips for Success
- Let the parchment paper hang over the edges. When lining the pan with parchment paper, let it come up the sides and over the edges. This will allow you to easily lift it from the pan once it sets.
- Don’t over-melt the chocolate. It should only take 60-90 seconds for the chocolate to melt completely. Be sure to stir it vigorously after the first 60 seconds to use the heat already added to the mixture to allow it to melt. Once it’s smooth and creamy, do not heat it more.
- Work quickly. Once the chocolate is melted, add the vanilla right away and then pour it into the prepared pan. You don’t want the mixture to cool and start to solidify before you transfer it.
- Cut while cold. I recommend cutting the fudge while it’s cold, even if you prefer to store and eat it at room temperature. The softer the fudge, the harder it will be to make clean slices.
Can I Make This With White Chocolate?
This particular recipe won’t work with white chocolate. It won’t firm up properly. If you’d like a white chocolate version, check out my White Chocolate Cranberry Fudge. You can leave out the cranberries and mix in your favorite candies, marshmallows, etc.
Why Did My Fudge Not Set?
There are a few possible reasons. Any one, or all of them, could be the issue.
- The type of chocolate – Be sure to use semi-sweet. If you use milk chocolate, it won’t firm up properly. If you use dark chocolate, it may be too firm.
- Amount of chocolate – You also need to be sure you used the right amount of chocolate. If you under measure, it may not firm up. If you over measure, it could be too firm.
- The milk – Be sure to use sweetened condensed milk, not evaporated milk. It won’t set otherwise.
How To Store Homemade Fudge
- Room temperature. This easy chocolate fudge can be stored in an airtight container on the counter for up to 2 weeks. Note that the fudge will be a little softer stored this way.
- Fridge. If you prefer firmer fudge or want it to last longer, you can also store it in an airtight container in the fridge for up to 5 weeks. Let it come to room temperature before enjoying if you’d like
- Freezer. This easy fudge recipe can also be frozen for up to 3 months. Freezer in an airtight container with parchment paper between layers. Thaw on the counter or in the fridge.
WATCH HOW TO MAKE IT
More Fudge Recipes To Try
Chocolate Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 20–25 pieces 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Chocolate chips, sweetened condensed milk, and vanilla come together to make this Easy Fudge Recipe that’s bursting with chocolate flavor. Ready in just 3 minutes with 3 ingredients!
Ingredients
- 2 cups (12oz) semi sweet chocolate chips (do not use milk chocolate)
- 14 oz can (1 1/4 cups) sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Line a 9×9 square pan with parchment paper that covers the sides of the pan.
- Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
- Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
- Refrigerate the fudge until firm, 2-3 hours.
- Cut the fudge while it’s still cold (right out of the fridge) and store in an air tight container. Fudge can be stored at either room temperature or the fridge. It will be softer at room temperature.
Nutrition
- Serving Size: 1 Piece
- Calories: 159
- Sugar: 21.9 g
- Sodium: 27.2 mg
- Fat: 7 g
- Carbohydrates: 23.2 g
- Protein: 3 g
- Cholesterol: 7.3 mg
Enjoy!
Categories:
Christmas, Holidays, No Bake Desserts, Other Sweets, Recipes, Recipes with video, Sweets and Treats,
Can you add walnuts or other stir ins?
Yes, definitely.
gonna try and make this recipe soon, can’t wait!
I hope you enjoy it!
I can’t get it to set, it’s sticky underneath so I can’t cut it. I have put in the freezer but it doesn’t seem to be hardening up.
So, it should set. Did you use “semi sweet” chocolate chips, not another type of chocolate? And are you sure you use sweetened condensed milk and not evaporated milk?
14 oz is not 1 and 1/4 cup it closer to 1 3/4 cup. 8oz is 1 cup.
1 cup equals 8 ounces when referring to liquids, not solids.
I made it last night, put it in an airtight container and put it in a dark place (pantry). Today it is way too hard! How can I fix it without losing flavor?
It’s hard to say. You may want to try to melt it again and add a little more sweetened condensed milk.
I’m going to try this recipe tomorrow. OK to add pecans? I’m new in the kitchen and having a blast.
Yes, you can add pecans. Enjoy!
But 2 cups is 16 oz! So 2 cups or 12 oz?
2 cups is 16 ounces in liquids, not necessarily with solids. With chocolate chips, 1 cup is 6 oz or 169 grams, so that’s doubled.
My fudge didn’t set properly because I used a mix of milk chocolate and dark chocolate chips. Can I melt it again and add more dark chocolate? I love in the UK and cannot find semi-sweet chocolate chips here unless I order from specialty store. That’s too expensive to do.
I’ve never tried remelting it. Seems like that would be fine. Worth a try.
I love this easy fudge. Make every year at Christmas. Could I double it?
I’m so glad to hear that! Doubling it should be just fine.
Have 11.5 ounces of morsels how much condensed milk to use
That’s a very small difference, so I’d only reduce the sweetened condensed milk by about 2 tablespoons.
I made the fudge and it’s not solid and l did put it back in the microwave twice. I’m wondering what the exact measurement is for ounces ( milk) l added one and three quarter cups, was this to much? Also l used a plastic bowl in the microwave.
14 ounces of sweetened condensed milk (one can) is 1 1/4 cups, so it does sound like you used too much. I just figured most people would be using one can, but I’ll add the cups measurement to the recipe, since it sounds like that’d be helpful.
My recipe calls for 1 -14 oz can and 18 ounces chocolate chips and 1 and a half teaspoons of vanilla. It comes out fine. With only 12 ounces of chocolate chips is it thin and not set up well? I always refrigerate because I am impatient but it stores well at 75 degrees f for a few days.
My recipe sets perfectly. 🙂 Just made it the other day! What type of chocolate does the other recipe call for? Different types of chocolate make a difference.
how can I make this recipe a little sweeter?
I’m not sure. Milk chocolate would be sweeter, but you’d need to use less sweetened condensed milk and I’m not sure by how much.
Easy & delicious… perfect every time 😊😋
So glad to hear that! Thank you!
I can’t believe it it’s not setting updated