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 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
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.
Did you use semi sweet chocolate?
Can you use a 9×12 pan?
You’d probably want to double the recipe.
Just made this tonight and ended up using the pizza cutter to cut the pieces up. Best advice ever! Yummy fudge and so easy!!
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
You should be able to do it same day. I’d refrigerate it for maybe an hour or so.
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.
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!
Glad you enjoyed it!
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?
It should be fine in cupcake liners.
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?
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.
It will not set
Suggestions?
I would check your ingredients. Did you use sweetened condensed milk or evaporated milk? And what type of chocolate? Was it semi sweet?
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…
Did you use semi sweet chocolate or another kind?
Make sure you’re using Sweetened Condensed Milk….not evaporated milk.
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.!!
For liquid, 1 cup is 8 ounces. Not by weight though. Chocolate chips should be measured by weight to be most accurate.
Super easy and the family loved it. Definitely a keeper receipe!
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.
Glad you enjoyed it!
Can you use 12 oz of chopped chocolate baking squares or it needs to be chips? Thanks!
Baking chocolate should be fine.
Can you do this with peanut butter chips?
No, it wouldn’t turn out the same.
it didnt set and came out bitter and soft i followed the recipe exactly i recommened you find another recipe
Just a kid who wanted to make something for his family it was delicious and thank u for insane desert my dad and mom loved it! Keep up the good work!