Quick and Easy Chocolate Fudge

This Easy Chocolate Fudge recipe is made with just 3 ingredients! Chocolate chips, sweetened condensed milk and vanilla come together to make a homemade fudge that’s bursting with chocolate flavor. It’s a simple treat to put together for gifts and sharing this holiday season.

A stack of homemade chocolate fudge pieces with a bite taken out.

Easy Homemade Chocolate Fudge

I’ve been loving testing out new fudge recipes lately. Did you catch my Easy White Chocolate Cranberry Fudge recently? SO good! Both that fudge and this one are so rich and creamy, it’s hard to stop eating them!

Now, there are two great things I’ve found about fudge lately. One – it can be incredibly easy to make. And two – it’s a delicious treat to snack on when taking care of twins. 😉 The only problem with that is it might be too easy.

Chocolate Fudge stacked on a plate

But of course easy is exactly what we need this time of year. So much going on, so little time and oh my gosh, Christmas is like 10 days away. When did that happen?!? I’m so not ready. And if you’re not fully prepared and need something quick, this fudge is for you. Not to mention, it’s a great chocolate fix if you’re losing your mind a bit and chocolate makes you feel better. 🙂

close up of fudge stackStack of chocolate fudge on a counter


So to get started making this easy chocolate fudge, you’ll need just three ingredients – chocolate chips, sweetened condensed milk and vanilla extract. Hopefully you’re like me and already have those 3 things in your pantry at all times.

Grab a 9×9 inch pan and line it with parchment paper and set that aside. Then put the chocolate chips and sweetened condensed milk into a large microwave safe bowl. Microwave them for one minute, then stir to combine and let the residual heat do as much of the melting as it can. If it needs another 30 seconds or so, go ahead and heat it some more, then stir it until it’s melted.

Once everything is melted together, add the vanilla extract and combine everything. Working quickly, pour the mixture into the prepared pan and spread it out evenly. Let the fudge cool to room temperature before cutting into squares. You could also let it cool in the fridge to speed up the process, but it doesn’t have to be refrigerated.


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! You will be enjoying the best chocolate fudge before you know it! Dense, rich, chocolatey, delicious! What are you waiting for?!

3. pieces of chocolate fudge

Read Transcript

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image of Quick and Easy Chocolate Fudge with bite

Easy Chocolate Fudge

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 1 minute
  • Total Time: 11 minutes
  • Yield: 20-25 pieces
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


This easy chocolate fudge recipe is made with just 3 ingredients and is full of rich chocolate flavor! A simple Christmas or holiday gift you’ll love.


  • 2 cups (12oz) semi sweet chocolate chips (do not use milk chocolate)
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract


1. Line a 9×9 square pan with parchment paper that covers the sides of the pan.
2. 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.
3. Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
4. Refrigerate the fudge until firm, 2-3 hours.
5. Cut the fudge while it’s still cold (right out the 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.

Keywords: easy chocolate fudge, 3 minute fudge, chocolate fudge recipe, how to make fudge,


Stacks of homemade chocolate fudge on a plate

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Recipe rating

    1. Lindsay

      Are you sure that you’re using sweetened condensed milk and not evaporated milk? Other question would be the kind of chocolate chips. The recipe uses semi sweet and if you are using milk chocolate, that would make a difference.

      1. Lindsay

        Milk chocolate versus dark versus semi-sweet – they all have varying amounts of solids in them. You need semi-sweet. Are you sure you used sweetened condensed milk and not evaporated milk?

  1. Diane T.

    I love either walnuts or pecans in my fudge. Has anyone ever added them and if so when? When heating in the microwave or after the chips are melted? I know the nut oils can change the texture in some candy recipes.

  2. Barbara Fowler

    I must admit I am very surprised that people are messaging  that their fudge did not turn out right. This recipe is so delicious and the easiest thing I’ve ever made. One can of condensed milk,  one package (300 grams)  of semi sweet chocolate chips… microwave 45 seconds and then stir, back into microwave for about 45 sec. more and stir until completely smooth. Pour into 8×8 parchment lined pan. Keep in fridge…Easy peasy  and so delicious 

    1. Carol

      I followed the recipe exactly but my batch is sticky & although it was refrigerated, you can’t even cut it. The “fudge” tastes ok but I couldn’t serve it to guests due to how i couldn’t cut it into pieces.

  3. Laura

    Just made this tonight and ended up using the pizza cutter to cut the pieces up. Best advice ever! Yummy fudge and so easy!!

  4. Jackie

    About how long does it need to refrigerate for? We’re making cookies/candies tomorrow so I don’t know if I should do them tonight and let them harden overnight or can I do it the same day? In order to be able to cut them and enjoy them

  5. Linda Smith

    I make a peanut butter fudge using 3 cups of reeses chips, a can of condensed milk and a half a cup of peanut butter. Micro. the same way and it turns out perfect every time and you can also use crunchy peanut butter.

  6. Tamara

    Lindsay, I just want to say thank you for this recipe and thread. To all of us that love baking and need a jump point to start our own adventures, your recipe is one of the best. Its’ simplicity allows for experiementation, but gives clear boundaries to explain the reasons for its consistency. Keep up all your hard work!

  7. Kamini

    Thanks for the recipe, it looks so good! I want to make these for Christmas. Can I make it in cupcake liners? Or would it stick to the paper?

  8. Lisa

    I’m confused. People are giving this five stars when they haven’t even made it! Or they had problems with it. How can readers have any confidence if the rating system isn’t accurate?

    1. Marion Munn

      Agreed. I followed recipe faithfully and it did not set. Needed more chocolate. Wouldn’t have used the recipe if not for the stars it was given.

  9. Denise

    I made this today but for some reason, it is not hardening. I have had it in the fridge for a few hrs now, but I can not cut it. What could I have done wrong?
    I do not have a microwave so I heated the condensed milk in a saucepan with the chocolate, added the vanilla and some walnuts and then put it in the pan. It’s solid but not hard enough to cut…

  10. Peggy Butler

    Sorry but I am confused by your statement for you 2 cups is 6 oz.!! Any measuring cup I have seen even being taught in school 1 cup is 8 oz; 2 cups is 16 oz.!!

    1. Lindsay

      For liquid, 1 cup is 8 ounces. Not by weight though. Chocolate chips should be measured by weight to be most accurate.

  11. Deb

    I’m making up hampers of homemade goodies for Christmas this year and tested this recipe at the weekend – in keeping with the Christmas theme I added a teaspoon of orange essense, a teaspoon of orange zest and a handful of dried cranberries. Was super delicious and so easy. Thank you for a great recipe.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12