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 m hoping to make it prezzies but how long will it keep?
It should be good at room temperature for about 2 weeks.
About how many pieces can you get out of that recipe
Depends on how large you cut them, but should be about 20-25 pieces.
Can I use milk chocolate chips instead of semisweet? All I have on hand is milk chocolate chips.
I’m wondering, could you make a peanut butter version?
I don’t have one at this time, but certainly it’d be a fun one to make in the future. Thanks!
Tried it and Loved it!!! I added pecans!! Great recipe.
Awesome! So glad you enjoyed it!
May I use fat free sweetened condensed milk ?
I have never used fat free sweetened condensed milk. Typically, fat-free versions of things end up being a thinner consistency. I don’t know if that’s the case with fat free sweetened condensed milk, but that would be my concern.
i make this every year only i melt the chocolate in a non stick pan. i leave it to air out so it gets hard like the old fashioned kind. so good and so easy
I’m so glad you enjoy it!
I make this all too often, comes out perfect every time. My favorite tweak..I use 2 teaspoons of orange extract instead of vanilla..nothing better than orange chocolate.
I’m so glad to hear you enjoy it!
Very easy to make. I didn’t read the directions carefully and accidentally microwaved the vanilla at the same time as everything else. Turned out great anyways. Curious if people have tried making sweetened condensed milk fudge in other flavors?
I’m so glad you enjoyed it! Yes, there are lots of flavors. I have a few others – white chocolate cranberry fudge, Turtle Fudge and white chocolate sprinkle fudge for Valentine’s Day.
All I had on hand was milk chocolate chips but I gave it a shot anyway, cut the vanilla in half and used half a tsp of almond extract as well and if I’m remembering the flavor profile right, I may have recreated the big solid piece from the OG pot of gold. Delicious happy snackidents.
I have made this before, and passed around, everyone loved it, so easy.
I’m so glad it was a hit!
Update😊
Served it at a potluck and received rave reviews!
So glad to hear that!
The fudge turned out perfectly and to my surprise was quite easy to cut without crumbling.
I’m glad to hear that!
My fudge always ends up being so sticky when becoming room temperature … people pick up a piece and their hands are sticky … although it seems to be no problem for them as they love this fudge!
I put broken up Reece’s cups in the bottom of my pan (or mint squares, or any similar chocolate candy, and another one I make is with raspberry chocolates in the bottom and use white chocolate chips on top substituting raspberry flavoring instead of the vanilla), and pour the heated mixture on top of the candy to melt them, and top with anything that you like … chopped walnuts, coconut flakes, sprinkles, whatever, depending on the occasion … I really like the gold dusted sprinkle and white pearl candies.
Why can you not use milk chocolate thx
Milk chocolate has less cocoa solids in it. The fudge wouldn’t thicken as much and not set properly.
I take it white chocolate is definitely out too…?
For a similar white chocolate fudge, check out my white chocolate cranberry fudge and leave out the cranberries.
Yummy! Extremely easy to do! I’m going to post this on Facebook too. So delicious!!