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,
Very very bad fudge. I doubled my recipe + not sure if the size of the pan made the fudge somewhat 2 thin? What do u use 2 cut it with? Also 2 chocolatey + yes gooey!! I’m embarassed 2 have any body c my disaster, I’ve got a tray full now in the freezer?
I followed the recipe exactly and it tasted like melted semi-sweet chocolate chips in a thick gooey mix.
Very disappointing.
This recipe really does work, so there must be something about the ingredients you used. You’re sure you used sweetened condensed milk and not evaporated milk? Also be sure that you don’t over heat the chocolate mixture. Chocolate can start to break down if over heated. Use as much of the residual heat in the chocolate mixture to help it melt as your stirring as you can.
I’m about to make this and it asks for a 14 oz can of sweetened condensed milk. But I can only find 10oz cans.
How much chocolate chips and vanilla would I use now?
It would be best to find a second can and measure 14 ounces then try to adjust the other ingredients.
I had the same problem…gooey mess, BUT I used evaporated milk. I’ll have to try it again with sweetened condensed milk.
I’m sorry it was gooey, but glad you realized why!
I love this recipe it is delicious and smooth and creamy. It is very easy to make. I made some for my Grandson and neighbor and they are asking for more. This will be my go recipe for fudge
So glad to hear that!
So e-z to make, last batch I was out of vanilla, still was great !
I tried the recipe for Christmas. I put peanut butter in mine after I melted the choc. It turned out so good !!! Thank u so much !!!
Glad you enjoyed it!
Do you have a recipe for a peanut butter fudge?
I don’t, but I should! I’ve added it to my list.
I made this fudge today and followed the recipe exactly. I used condensed milk and measured the chips. I found it impossible to cut into squares even after being refrigerated.
I really don’t understand why some people have issues with this recipe. I made it myself over the holidays. There’s really only two places you can go wrong – incorrectly measuring something or not using the right ingredient. Did you use SEMI-SWEET chips, or something else, like milk chocolate? Are you sure you used the full 12 oz? Some brands have made their bags of chocolate chips only 10 oz lately.
Mine was like soup I don’t know if that’s normal but I am hopeful it’ll work
Didn’t firm up – very disappointed. Followed recipe exactly. Read elsewhere maybe the condensed milk & chocolate needs to come to a boil first?
This fudge doesn’t need to boil. This fudge isn’t one that needs a certain temperature to set. The chocolate will harden again after melting and it’ll be softer than it was before and like fudge because of the sweetened condensed milk. As long as you used the right kind of chocolate and the right kind of milk and used the correct amounts, there shouldn’t be an issue. I know the size of chocolate chip packaging has changed and is now 10oz. Are you sure you used the full 12 oz? If you don’t use enough chocolate, then you’ll have more milk and therefore it’ll be softer. If you used milk chocolate, that has less cocoa solids in it than semi-sweet and would therefore not harden as much. Hopefully that helps.
My fudge is still soft how can I fox once cold? Can I pop in oven to reheat?
I don’t think reheating it will help. This fudge isn’t one that needs a certain temperature to set. The chocolate will harden again after melting and it’ll be softer than it was before and like fudge because of the sweetened condensed milk. As long as you used the right kind of chocolate and the right kind of milk and used the correct amounts, there shouldn’t be an issue. I know the size of chocolate chip packaging has changed and is now 10oz. Are you sure you used the full 12 oz?
Do you think I could sub German chocolate fudge for semi sweet?
I’m not sure it’d firm up all the way.
Can you use dark chocolate instead?
The fudge might be a little firmer.
Can any fudge recipe be so easy? This took me two minutes and it is the BEST Fudge recipe I’ve made for Christmas. Making it reminded me of Marion in the Movie “The Music Man.” !! But much quicker and easier than the old fashioned boil and stir method. THANK YOU for saving me tons of time with a fantastic outcome.
So glad you enjoyed it!
Fantastic, easy recipe. For my second batch, I stirred in chopped nuts and mini marshmallows (after I added the vanilla). Yummmm!
So glad you enjoyed it!
This is the closest thing to my moms recipe we make fudge every year! I double it and put it in a 9 c 13 and add a dash of salt and do it over the stove on low heat but that’s the only difference and people always rave about it!
Has anyone tried this with Trader Joe’s Sea Salt Caramel Chips?
Not that I know of, but you could stir them into the fudge and it should be fine.
This fudge is a sticky mess – why?
I don’t know. If the correct ingredients are used, it really shouldn’t be. Are you sure you used. Sweetened condensed milk and not evaporated milk?
Sweetened condensed milk the best
I found that this recipe did not have enough chocolate in it to make it harden enough to cut….I added an extra cup