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
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
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 want to make this. It seams easy enough. Can I just heat it in a Bain Marie I don’t like using the microwave to melt chocolate ? What if I want white chocolate fudge can I use bakers chocolate white ?
Yes, you can use a Bain Marie. If you want a white chocolate version, check out my sparkling cranberry white chocolate fudge. You need different amounts. It’s not a 1:1 swap.
What may I be doing wrong? I added and did exactly as you said and my fudge has been in the fridge for 12 hours and still not firm.
Did you use a different kind of chocolate? And are you sure you used sweetened condensed milk and not evaporated milk? The other thing to check is to make sure you used the correct amount of chocolate. I measure by weight to be sure.
Super easy 👌
I added a half cup each of pecan chips and minced marshmallows to a doubled recipe – worked great.
So glad to hear that!
2cups is 16 oz. Not the 12oz. Package that it comes in. This is worded incorrectly or very confusing at best.
I’m sorry it was confusing, but you are incorrect. When referring to liquids and measuring by volume, 2 cups equals 16 ounces. Not when referring to solids and measuring by weight. People often measure solids (in this case, the chocolate chips) by volume, but weight is more accurate. If you use volume, you’d use the 2 cups. If you use weight (which I do with my food scale), then you’d use 12 ounces. Hopefully that clears up the confusion. 🙂
Looks yummy! I am going to make this, but is there a button that i can use to double the recipe?
I hope you enjoy it! I don’t believe we have that button.
Just double the measurements and times and do it in two pans. Works awesome and quickly
To make it with hazelnut flavor, do I use both vanilla and hazelnut? What form should the hazelnut take (extract, oil, emulsion)?
I haven’t ever used a hazelnut extract, etc, so I’m not sure. An extract is probably your best bet. It’s really hard to say for sure how much, but if you really want the flavor to come through, maybe start with using just 1 teaspoon of it.
How many pieces and how much do they weigh? That would help to understand nutritional value….TU!
The number of pieces you get can change based on how big you cut them, but the recipe card includes the yield. I’m not sure how much each piece weighs, but that would also vary based on the number of pieces you cut.
Very easy and very good! Thank you!
Glad you enjoyed it!
thanks for the recipe; we are enjoying the fudge. God bless you – that is a favorite verse of mine also.
I am going to make this today. I love how easy this is. Thank you.
This sounds like the recipe my mom used later in her life — she was so thrilled she could make it easily in the microwave. Have YOU ever tried variations like the Special Dark chocolate chips someone mentioned here?
There’s an extra word in this line:
5. Cut the fudge while it’s still cold (right out the the fridge) and store in
I haven’t tried it, but different kinds of chocolate have different amounts of cocoa solids. So milk chocolate will have less than semi-sweet chocolate and give you a softer fudge that may be too soft. Dark chocolate will have more and therefore give you a thicker fudge, that could be too thick. But you could certainly try it and see.
What temperature should the microwave be set on for the fudge recipe
I use it at full heat.
Can this be made on the stove top? I don’t have a microwave.
Yes, definitely.
Sadly very disappointed with this. I followed the recipe exactly (I do bake) the flavour is pretty basic just tastes like chewy semi-sweet chocolate. And it’s aoooo sticky I can imagine putting it on a cookie tray to serve :(.
This recipe was fool proof! My go-to basic fudge from now on. Used special dark chocolate chips and left out the vanilla. Literally made it during a commercial!
So glad you were happy with it!
Does adding walnuts make any difference in it setting?
No, walnuts would be fine.
I went out and bought everything that it needed for this ingredient to make chocolate fudge and all I work all I got after I put it in the refrigerator and it set for more than two or three hours is a bunch of goo
I’d double check your ingredients. This is a very common recipe that works well. Be sure you used full fat sweetened condensed milk and not evaporated milk. And semi-sweet chocolate, rather than milk chocolate, which is not as thick.