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,
Ok awhile back I asked about sugar free chocolate chips and never seen a reply. So how would that work in this recipe. Would like a reply before Christmas unless you just figure it’s not your fault or problem as most do. Please WILL S.F. chips work in this or not, thank you, Allie
I get a LOT of questions, especially this time of year. I’m doing my best to respond, even when I’d like to be baking with my family right now. Thanks for your patience. I haven’t seen your other comment, but as for sugar free, I can’t say since I haven’t tested it. Often, things like that do change the result, I just don’t know if it’s in a bad way or not.
I tried this. After 4 hours in the fridge it’s about the consistency of pudding. Can’t cut, and need a spoon to pick it up. Wasted about 8 dollars.
Take a look through the comments. The type of chocolate you use is important and must be semi sweet. You also need to make sure you are using sweetened condensed milk and not evaporated milk. The recipe works when the correct ingredients are used.
I’ve used this recipe for years it’s literally fool-proof, in fact that’s what my recipe is named, Fool-proof Fudge. Just follow the recipe to the letter. My grown children still ask me to make it every Christmas.
can walnuts be added?
Yes
Easy & delicious! I also made a batch adding about 3/4 tsp peppermint extract for a minty dessert.
I made this fudge. Very easy and delicious. It’s my go to fudge now.
Glad you enjoyed it!
Great tasting and very easy to make!
This was helpful I used this to make my white chocolate cherry fudge
How come you can’t use milk chocolate chips?
There are different amounts of cocoa solids in different kinds of chocolate. It makes a difference with chocolate ganache too. You notice it really significantly with white chocolate. Milk chocolate has less cocoa solids than a semi-sweet chocolate. So you’d need to use less liquid (sweetened condensed milk) with milk chocolate or the fudge will end up not being as firm.
Thank you for explaining the difference. I thought my microwave was not strong enough, fridge to wet and humid or that your recipe was just not for me. Aha moment!
It works perfect if you follow the directions.
I’m so glad it worked out!
Love your recipes! This one calls for 2 cups chocolate chips (12 oz). I think 2 cups is 16 ounces. Do I use 12 oz or 16 oz? Thanks…
You need 12 oz by weight for chocolate chips. Eight ounces equals one cup by volume with liquids.
This really is easy to make. I really like it. Thank you for sharing the recipe. I put walnuts in mine. Yum.
Hi! I followed the recipe and it tastes good but it didn’t set. Any recommendations on how to make it set or what I can turn it into so it doesn’t go to waste? Thank you
I’m not sure there’s a way to make it set, but you could try making truffles.
I added about a cup of powdered sugar to mine to get it to set correctly, many of these easy fudge recipes will not set correctly unless you add the powdered sugar.
Add about a cup of powdered sugar to the mix after it is melted. Blend in well. I found many of these easy fudge recipes will not set correctly unless you use powdered sugar in them.
Hi! This looks great! Can I add walnuts?
Yes
Hi I was just wondering why you shouldn’t use milk chocolate chips?
There are different amounts of cocoa solids in different kinds of chocolate. It makes a difference with chocolate ganache too. You notice it really significantly with white chocolate. Milk chocolate has less cocoa solids than a semi-sweet chocolate. So you’d need to use less liquid (sweetened condensed milk) with milk chocolate or the fudge will end up not being as firm.
I’ve used a mixture of semi sweet chips and milk chocolate chips, it was all I had on hand at the time. The fudge is decently firm but does melt to your fingers kinda quick; other than that it tastes great.
Worked perfectly but I accidentally poured it in the container wrong so it looks terrible. Other than that, the fudge sets well and tastes good!
I forgot the Vanilla, geesh!
It is a great recipe.