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 yesterday. We love it! So simple to make too. Cooked one minute in microwave, stirred quickly, adding in vanilla. Set well. I did set it in freezer for an hour to speed up set time. Just a great fudge recipe. Looks and tastes like the best of them. Thank you so much for sharing.
So much easier than stovetop!!
I used your recipe and added lots of toppings too! Love it 😁
Hi Lindsay,
I don’t have chocolate chips available.
Would I be able to replace the chocolate chips with Hershey’s Cocoa? If so do you know the amount of cocoa that would be equal the amount of chocolate chips?
Thanks
Joyce
No, you will need chocolate chips. It’s not just that they add the chocolate flavor, but the firm texture of them helps to firm up the fudge.
This recipe is so yummy and simple!
after making just the basic choc, i decided to step outside the box an make rocky road fudge. winner!!!!!! adding mini marshmallows and honey peanuts after a good blending really made this fudge amazing. try it
Sounds delicious! I’m so glad you enjoyed it!
I’ve made this fudge in the past & have added nuts to one batch & marshmallows for rocky road fudge & it is delicious
Would it be possible for me to use the fudge as a centre for lava cakes?
I’m guessing this would be a little firm for that.
How many oz of fudge does this make?
I’m not sure. I never measured it in terms of ounces.
should be around 32 ounces after you figure the milk, choc chips and vanilla.
Mine turned out to be too little
I just made this fudge today and used Nestle’s Espresso Morsels!! I hope it’s delicious!!
I hope you enjoyed it!
Sob after reading all they comments in order for my fudge to come out right I need to add 18 oz of semisweet chocolate chips. Is that correct 💚
I made fudge with my mother as a child for the holidays, along with russian teacakes.cookies cake pops and all kinds of yummy baked goods.
I remember fudge being much harder than this!! Im getting ready to try out this recipe. Im very excited!! Thank you so much for sharing this recipe!!!
Hope it turns out as delicious as it looks!!😜
Hey Vee, harder fudge is called tablet fudge or sometime Scottish tablet fudge. Very yummy just different to this softer one which is like a mix of caramel and fudge.
Mine set up just fine. I skipped the parchment paper and just heavily buttered my pan. I added sliced almonds and coconut – it was amazing! Almost like Almond Joy.
I’m so glad you enjoyed it!
If I used half semi sweet choc chips and half peanut butter chips would it still turn out ok as fudge?
You would likely need to adjust the amount of milk too. Peanut butter chips have a very different consistency from chocolate.
I saw somewhere you commented on Condensed Milk vs Evaporated Milk….can’t find the thread
I have a quick question…
The recipe calls for 2 cups which would be 16 oz. But then in parenthesis it says 12oz,
So which one do I need to go by?
So for me, 2 cups is 6 oz. I measure by weight, so I used 12 oz.
Hi! All,
I made this fudge, and like several of you, it was super soft and stuck to the parchment. Not one to give up, I did a little research. Google revealed that the official recipe from Eagle Brand calls for 18 ounces of semi sweet chips.
I made this quick adjustment and my second batch was perfection! 🙂
Also, the official recipe says you can use milk choclate. It suggests a combination of semi sweet and milk.
Crushed peppermint, or Andes, or almost anything else you can think of can be added to create new flavor profiles.
Thanks for the recipe Lindsay! My mom always made fantasty fudge with marshmallow creme, and this is WAAAAAAY easier and faster!
Thank you, I will give it a try. The white chocolate and cranberry recipe is also fab.