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
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Ingredients
- 2 cups (12oz) semi sweet chocolate chips (do not use milk chocolate)
- 1 can (1 ¼ cups) sweetened condensed milk (14 oz can)
- 1 teaspoon 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.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
Categories:
Christmas, Holidays, No Bake Desserts, Other Sweets, Recipes, Recipes with video, Sweets and Treats,
I made this with milk chocolate and it was a bit soft. What is semi sweet chocolate? I don’t think we have it in the UK. Could I use dark chocolate instead?
Different kinds of chocolate have different ingredients in them. Milk chocolate has less cocoa powder and more butter and milk in it, so it’s going to lend a softer fudge. Semi sweet chocolate is kind of a cross between milk chocolate and dark chocolate. Not as sweet as milk chocolate, but not as bitter as dark chocolate. You could try the dark chocolate. It will definitely be firmer, I’m just not sure if it’ll be too firm. You could also try using a mix of dark and milk chocolate (maybe a little more of the dark chocolate) if you can’t find semi sweet.
I used this recipe and for some reason it didn’t set and stuck to the paper can you help with some answers as to what I may have done wrong. The only thing I did different was I used a double boiler to melt the chocolate in the condensed milk.
Hmm, I’m not sure. It’s really just a balance of the milk with the chocolate chips, which firm it up. You could try refrigerating it a little bit longer, to make sure it’s completely cooled and firm. You could also try adding a few more chocolate chips to the mixture next time to make it a little firmer.
Thank you so so much. My son has a school gala and this recipe was a lifesaver.
Glad you were happy with it!
Can’t seem to reply to your comment (also sorry to whoever’s comment I accidentally hi-jacked with my original mobile comment). The can of milk I bought and used was 14oz and the bag of chips bought and used was 12oz.
I used semi sweet as called for in the recipe.
Hmm, then I’m not sure. I wish I could be more help!
Thank you for taking the time to reply 🙂 I guess the Universe had decided it just wasn’t a fudge day for me. Everyone who tried to said they liked it though. It wouldn’t be the first time I’m the only one unhappy with how one of my treats came out, haha.
I’ve had the same problem. Happens every time I make it and I’ve tried about 5 times. It never set up and is super soft
Maybe you didn’t get it hot enough? 🤷🏻♀️
Have you ever added nuts or marshmallows (or anything) to this fudge? Curious if it would be ok. Thanks!
I haven’t, but I think it would be perfectly fine.
Super easy recipe love the taste and the kids enjoyed making it as well, I have got myself in a pickle none of the fudges we made want to set right nor do they want to lift off the parchment paper. The kids started getting aggravated so we opted to make truffles with the fudge they made. I see in above comments you said the recipe called for semi sweet, is there a version of this where you can use white or milk chocolate??
Here is a white chocolate version. I don’t have a milk chocolate one though. https://www.lifeloveandsugar.com/easy-white-chocolate-cranberry-fudge/
I have yet to use this recipe an when I do I will be sure to let y’all know how it turns out
Hello, I ordered Andes Peppermint Crunch Baking Bits from Amazon ( a vendor). They were not shipped correctly and arrived in BAR shapes. LOGS! I would like to know if you think I can melt them down and use this recipe? Would you still choose the vanilla flavoring or use a peppermint extract? I was so ANGRY. Amazon refunded my order but would NOT allow me to comment on the seller’s lack of due diligence. so that others would not experience what I did. Thank you. LOVE your blog!
I haven’t ever tried this with Andes mints, but that sounds awesome! You could try a little mint extract, but also add vanilla – just a little less.
I’m sure this works normally, but I didn’t have chocolate chips so I used 1 and a half cups of caramel chocolate and 3/4 cup of milk chocolate, and I halved the condensed milk, so that it would harden properly. I refrigerated it and it didn’t harden fully. It wouldn’t come off the parchment and it was very sticky. It still tasted good.
Loved your easy chocolate fudge, but my cravings are for maple, do you by any chance have one for that? My experiments don’t work out well. ???? thanks. ☺
I would think this fudge would probably work best for that. You could add maple extract to it, just leave out the cranberries. I hope this is helpful!
I made the chocolate fudge and everyone loved it.
So glad to hear it! Thanks Michelle!
Gave this recipe a whirl and ended up with something more along the lines of melted chocolate cooled in a baking pan than a fudge :/
Any thoughts on how I managed to mangle such a simply recipe?
A couple possibilities. One would be that maybe a measurement of either ingredient was off. The other possibility would be related to the chocolate. The recipe specifies semi sweet chocolate. Did you by chance use milk chocolate? The amount of cocoa solids in the two different kinds of chocolate actually changes the consistency when melted.
Wow! That looks nicer than fudge you’d pay $10.00 per pound for at an upscale candy shop! Just wondering if this would freeze well, Lindsay? If not, how long do you think it would keep in an air tight container (room temperature or fridge)? Thank you!
It should be fine for a week or two at room temperature and maybe another week in the fridge. I haven’t tried freezing it, but I think it’d be fine.
This fudge does well in the freezer. I can say it last a while if u hide it from the people trying to eat it up… I make it about 2 weeks in advance for Christmas along with a variety of other homemade candies as well so I do the easiest first, the rest takes way more time and focus for me 😂. Also, if it comes in chip form (butterscotch, peanut butter, etc…), I use it and it all turns out well. My favorite is dark chocolate with pecans! This IS my first time using the microwave and well, it’s way easier than using a double boiler! Thanks so much!
I have actually been wanting to make fudge for people this holiday. This fudge looks so nice and easy to make, that it’s probably the fudge I will be making soon. Thanks for sharing this delicious looking recipe! Also, I am seriously in love with fudge, and this recipe will probably be my go to!
Made this and it is in the refrigerator and is still very very soft. Measurements were correct. Any ideas?
Well it depends on how long it’s been in the fridge. What I usually find with things that need to be refrigerated is that they are best the next day. Have you cut them into squares yet?
Can I use extra dark chocolate chips (63% cacao)?
Sure!
I make this recipe for my mother and she thinks I have gone to a lot of trouble.
So easy it is.
I love how easy this fudge is to make!
Hello. Do I have to use choc chips, or can I just weigh out the same quantity of normal dairy milk chocolate? Thanks
As in chocolate milk? No, you need chocolate chips or a chocolate baking bar. Something solid.
yes you can is the dairy milk chocolate bar i used a entire block of cadburys
I have been making my fudge this way for the past 30 years.
So so easy! And so yummy! I only had milk chocolate so I Added an extra 1/4cup of choc chips and it set perfectly!
I gave it out as as Xmas gifts, was a hit! 😊
And have already shared the recipe with two other people.
Wonderful! So glad to hear it was a hit!
Alex, I do not have any sweetened condensed milk. Did you use 14 oz of milk and you added an extra 1/4c chips? It gave you the correct taste and consistency? I want to make it but afraid it won’t come out right
This is the easiest fudge I have ever made!!!!
Everyone loves it when I make it. I have also given this recipe to several people. It sets perfectly. I will try cutting it with dental floss next time…. that’s a first for me.
What I want to know is…how do you cut it to make it look so pretty!?
Dental floss !!!!
Do you remove the whole uncut fudge then cut it with floss?
Yes. Remove from pan
I use a pizza cutter.
hey girl- this looks so yummy!
This recipe is easy-peasy and yummy. I have a question though, how do I print out your recipes? I always have to write them down in order to keep them for later as there isn’t a ‘print’ option included (that I can see).
The print option is fixed for this recipe now! There’s a red button labeled “print” in the pink recipe card. Just hit that button and it brings up the printable version of the recipe.
ctrl p or press the 3 little dots in the right hand corner