No Fail Fudge Recipe
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This EASY FUDGE RECIPE is so easy because it’s just a three-ingredient chocolate fudge! Heat, stir, and set, wow! A totally no-fail fudge recipe!
In under 10 minutes, you can be well on your way to a thick, rich, and chocolaty dark fudge that will tempt your taste buds all day. No double boiler, marshmallow, or candy thermometer makes this homemade fudge recipe a perfect treat for holiday parties.
These simply delicious traditional fudge squares are also amazing gift chocolate and wrap up beautifully.
Why you will love this 3 Ingredient Fudge Recipe
No fail Fudge is one of those desserts people love to buy, with entire shops set up and hoards of incredible flavors. But it’s also SO incredibly easy to make that buying it seems like a shame!
From easy peanut butter fudge, to classic chocolate to even mint fudge, this three-ingredient recipe makes even the most novice chef look like a pro.
Call this fudge old-fashioned or classic, but no matter what you call it, you will call it DELICIOUS!
In this recipe, I used semi-sweet chocolate chips, so I think technically, this could count as a dark chocolate fudge recipe.
This perfect treat is so rich and comes together quickly (in only 10 minutes!), and then time to chill and set. I always chill overnight for the best results.
As with all simple fudge recipes, you can probably get away with an hour or two in the freezer if you need it quickly.
Easy Fudge Ingredients
Simply done, you only need chocolate chips, condensed milk, and butter for a smooth chocolaty finish. Amazing fudge should not be gritty, grainy, or chewy – just a melt-in-your-mouth sweet treat fudgy mixture!
- semi-sweet chocolate chips
- sweetened condensed milk
- unsalted butter
How to make No Fail Fudge
- Line an 8×8 square baking pan with aluminum foil and spray lightly with nonstick cooking spray. Set aside.
- Add chocolate chips, sweetened condensed milk, and butter to a heavy saucepan. (note: in the video, you probably see a variety of sizes of chips – that is because when I made the video, I had several opened bags and used the rest of some of the smaller ones up.)
- Heat your chocolate mixture over medium-low heat, stirring constantly with a wooden spoon, until butter and chocolate are melted, and the mixture is smooth and creamy. It is VERY important to continue to stir and not walk away from your fudge! This process takes me about 7 minutes on my gas stove. Your chocolate should be smooth and slightly thick (not soupy) or hard. To me, the consistency is a bit like frosting, but officially the terminology is called a “soft ball” stage.
- Pour your melted chocolate into the prepared baking dish and spread evenly with the back of a spoon. Refrigerate fudge overnight or until firm.
- Once firm, remove homemade fudge from the refrigerator and peel fudge edges away from the foil.
- Use a large, sharp knife to cut fudge into squares. Makes 42 creamy fudge squares.
Will Fudge Firm in Freezer?
If you need your fudge quickly, I have never had a problem popping it into the freezer for a few hours instead of the fridge to set.
Also, note when cutting, the knife can get really fudgy, and as you go along, your cuts may not be as clean. Simply wipe off the knife after a few slices to get an even cut on the squares.
Can I use Fat-Free Sweetened Condensed Milk?
We have all been there- you get home and realize that you grabbed the fat-free, sweetened condensed milk and do not want to run back to the store. DO NOT USE IT IN FUDGE.
I am so sorry to say that, but I have done it to test, and it’s just NOT the same.
The texture and taste are both really off, and it doesn’t set as well. If that happens to you, maybe try my peanut butter fudge recipe because it does NOT have condensed milk.
Related Chocolate Recipes
- This easy holiday Christmas bark recipe has pretty little swirls of red and green but is so easy to change up for every holiday.
- Did you know that brownies can be made with black beans?
- The original hot chocolate cocoa bombs recipe.
- I also really love these delicious No Cook S’mores – I am all about not cooking over the holiday season!
- Creamy and rich, making a chocolate chip cheese ball has never been easier.
- The perfect crockpot holiday chocolate candy to gift.
- Layers of thick chocolate and caramel, these gooey chocolate and caramel bars are a reader favorite.
Easy Fudge Recipe (NO FAIL!)
Ingredients
- 3 cups semi-sweet chocolate chips
- 14 oz. sweetened condensed milk
- 1/4 cup butter
Instructions
- Line an 8×8 square baking pan with foil (bring foil up over the sides of the pan for easy removal) and spray lightly with nonstick cooking spray. Set aside.
- Add chocolate chips, sweetened condensed milk and unsalted butter in a saucepan.
- Heat the fudge mixture over medium-low heat, stirring constantly with a spatula until butter and chocolate are melted, and the mixture is smooth. This typically takes about 7-8 minutes on a gas stove, and the fudge should be smooth, even, and much like frosting.
- If you underheat, the chocolate could be soupy, and if you overheat, it could seize up and harden in the pan. This is a slow and steady process while stirring.
- After the fudge is smooth and melted, pour fudge into the prepared pan and spread evenly with the back of a spoon.
- Refrigerate the fudge pan overnight or until completely firm.
- Once firm, carefully lift the foil from the pan and set it on a cooking board. Peel foil from the sides of the fudge.
- Use a large, sharp knife to cut into squares, wiping chocolate from the knife blade (carefully) between cuts for a smooth cut.
- Makes 42 squares
Video
Notes
- NOTES: See full recipe article for tips on cutting and setting fudge!
- I sometimes set my fudge quicker in the freezer.
- Keep fudge in the fridge in an airtight container to store leftovers.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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Okay this recipe was such a fail for me and I don’t understand why! I followed all the instructions exactly and let it set in the fridge for almost 24 hours and it just never set. It was a gooey, sticky mess! Any thoughts??
I am so happy to help! Chocolate can be really fussy to work with so lets start there. Did you use the same chocolate I did or a different brand? Did you use melting chocolate, chocolate chips, chocolate bars? Once I know what you used, I will probably be able to figure it out better.
What other chocolate chips are recommended other than Kirkland brand? Would toll house semi sweet chips work?
Yes, they will work just fine!
Instead of butter, may I use peanut butter?
I’ve made this recipe for years. In fact I just made a triple recipe and put it in the fridge.
I belong to VFW#9399 in AZ and halve of this batch is going to be sold at a car show for the VA hospital. Everything they need an eatable item they request this and the peanut butter fudge, sometimes I put one on top of the other. I use Nestlé semi-sweet chips.
Hi Ruth! I love how involved you are and I hope you raise some good money for the VA hospital. My husband is also a Veteran. Thank you for all you do!
I made a similar recipe except that the same ingredients were melted in the microwave. It came out to be the right consistency but IMO tastes a lot like melted semi-sweet chocolate chips. I’m not sure whether additional sugar (confectioners?) mixed into the melted chocolate might help? Given that the cooking method is different I’ll try yours tomorrow and see if that somehow tastes more like fudge and less like melted chocolate chips before adjusting any ingredients.
After failed at other fudge recipes- this one was a happy success! Easy and actually set up after a few hours! Delicious as well! Thanks Much
Yay, that is fantastic! So happy to hear that this was the perfect fudge recipe for you. 🙂
Trisha
Can I use NestléToll House chocolate chips for the fudge
Yes you can!
I’m wanting to make this for Christmas! How long does it keep in the fridge if I make ahead of time?
Fudge actually lasts a long time! Pop it in the fridge and it should keep (sealed) for about 3 weeks with no issues. Also I tend to be conservative with food because I always feel like food should be eaten sooner than later, but it may even keep longer.
How should I store this fudge after it is cut into pieces? Refrigerate?
Thanks
Yes, I always store fudge in the fridge! The humidity of a kitchen can really make it sweat or even melt.
Not really sure what went wrong, but the fudge never officially set. Even after being in the fridge for over 12 hours it was still very soft and sticky.
Typically when fudge doesn’t set, it wasn’t heated long enough.
Chocolate can be a bit tough – not heated enough the chocolate doesn’t set and heated too much or too fast it hardens the sugar and because everyone uses different chocolate and their stoves run different heats overall (I use a gas stove, some have an electric), some cook times can vary a little bit. Your fudge is probably not a loss – if it didnt set, I would put it back into the sauce pan, add a bit of evaporated milk and reheat slowly until it reaches 235degrees – which is the “set” for fudge.
The other fix is to add some powdered sugar and try to rest in the fridge, although I haven’t done that before.
Just remember to heat low and slow so you do not overcook your chocolate too quickly.
Feel free to email me and I can talk you through any other problems!
Trisha
Can I use milk chocolate chips?
Some people say they dont have an issue w/ regular milk chocolate but I use the semi-sweet. Just make sure you heat it up long enough when its on the stove.
Did you use unsalted or salted butter? Will Great Value semi-sweet chocolate chips work or does it have to be name brand?
Thank you!
You never have to use name brand but when making fudge Id always go with the highest quality chocolate. As far as the recipe, you can use salted or unsalted butter – some people enjoy the flavor salt brings out in fudge.
Does it have to be semi-sweet chocolate chips or can you use milk chocolate or white chocalte?
I have only ever made it with semi-sweet but someone on Pinterest noted they used white chocolate chips with no issues. The comment is here on Pinterst if you want to ask her any questions https://www.pinterest.com/engagement/#/5139029969277596061
Planning to add crushed up Andes candy’s on the top
Andes is one of my very favorite candies, good choice!! Trisha
I used this recipe to make fudge for the first time, and it turned out amazing!
YAY! Enjoy your delicious fudge!!
Trisha
I’m 73 and used to make this Fudge when I was in grade school. When President Kennedy was assassinated there was a big push to do something and donate the money (I don’t remember what for, his library?). Anyway I’d been making this fudge for a few years so I made a bunch and sold it to neighbors. Since my dad was a staunch Republican (and so was I) the neighbors in our town of 100 people must have thought it all very strange.
Hi Carol, that is so interesting! Thanks for sharing!
I won’t be using this recipe again! The butter refused to blend with the other ingredients, and now I have a nasty brown glob in the pan with oil sitting on top. That was a very expensive failure of no-fall fudge.
Hi Sara, so sorry the recipe didn’t work for you. If the chocolate turned brown your heat was too high. Chocolate is really temperamental which is why so many people struggle with it on the stove. I would suggest making sure you get a candy thermometer if you have had trouble heating to make sure it doesnt go over required temperatures. Chocolate can go wrong in an instant.
I have honestly never had it happen on the stove because I “babysit” the chocolate, but have had it happen in the microwave. I have a few videos on PInterest that really show the process if that is helpful.
I want to make this I just bought the ingredients I have a gas stove just worried it won’t set is there any extra tips u can give me thanks sara
I have a gas stove and make this fudge every year. Just do not overturn up the heat.
Recipe turned out great for me! Less than 5 minutes on the electric stove. Didn’t have chocolate chips, so I cut up a few bars of dark chocolate. Perfect for my cravings! Loved it! Very easy and very tasty!
This was a super easy recipe! I’ve never made fudge before and I totally made the mistake of overheating it! But I did some research after I realized and added a good amount of heavy whipping cream, whisked it really well (it was still slightly warm) and it whipped up beautifully! Thank you for sharing this recipe and I hope this helps others who made the same mistake!
How much of the chocolate bar did you use? That’s all I have right now is the chocolate bar
Easy AND under 10 minutes! I am always anxious trying something new but I feel like an expert. Yum!
Wonderful!
I was looking fir a no marshmallow fudge and this was perfect !
I put everything in my candy melter or slow cooker and don’t have to watch it on the stove. Perfection!
Thanks, what a great tip.
How long in the crock pot on low would you suggest, please?
Your recipe was perfect. I followed your directions exactly, without a candy thermometer, set the timer for 8 minutes and watched for the ‘fudge should be smooth, even, and much like frosting’ comment in your directions. Additionally, I cooked it on an electric stove using a medium-low heat as you recommended. I think these directions were crucial to the success of my fudge.
Thank you for this great recipe!
This was super easy to make and delicious!
First time I’ve attempted making fudge. Your recipe was so easy to make! And delicious too! Why try any other recipe- yours is the easiest and tastes the best!
Does it have to be unsalted butter?
No, it can be salted butter for fudge.
OMG this is terrific fudge. It’s easy to make, really easy. I followed the directions as written and it came out as described. I cooked it on an electric range on medium low for 7 – 8 minutes, using Walmart’s Great Value Semi Sweet Chocolate Chips and Sweetened Condensed Milk. I did, however, use Land O Lakes Extra Creamy Butter. What a difference that makes! Really smooth fudge. It is absolutely some of the best fudge I’ve ever had. I guess I can’t say it enough, this is really, really excellent fudge.
Oh Fudge yes. This was so fudging good.
Your fudge comment gave me life.
I have been making this fudge for years. I do it in the microwave. I use a microwave proof bowl. Same measurements. Put chocolate chips in bowl. Cut up the butter into small pieces, add to bowl, pour the sweetened condensed milk into the bowl. Pop in microwave. I microwave 5 minutes (times may vary according to microwave). Microwave until the butter is melted and sweetened condensed milk starts to bubble. Pull out of microwave and stir immediately until all ingredients are well combined (around 2 minutes). Pour into 8X8, aluminum lined, lightly sprayed with cooking spray (I use butter cooking spray), spread in pan and pop in fridge overnight. Cut into pieces.
I failed, had it on medium heat and the liquid just seemed to stay on the top, chocolate chips were just a big blob. Not worth the effort to try again.
Not all ovens/stoves heat the same rate so its something you have to definitely babysit. If the chocolate was a big blob, it means it heated too fast or too high.
I find with my gas stove I have to take more time in a lower heat. And it takes muscles to constantly stand there and stir.
Greatest fudge EVER! I was wondering if I could replace thr butter with peanut butter? Kind of make a Reese’s fudge?
This is my new go-to Christmas fudge! So easy! Tastes awesome. I used dark choc chips and sprinkles on top! So good!
I just finished heating everything up and pouring into my pan. So far it looks good. I tried this last year and it was a complete failure. I made sure to measure and I went really slow on the stove. I have an electric stove so it’s not ideal for this recipe but I’m giving it a go. This is for my husband cuz he loves fudge. ❤️
The fudge is excellent and oh so easy to make!!!
Absolutely delicious. I brought this to a family dinner and had 2 people, that are not typically sweet fans, go back for more multiple times. It was easy and quick to make. I will be making this many more times.
I made this for Christmas and it came out fantastic. Everyone loved it. I did put the ingredients in a glass bowl over water in a sauce pan on low to medium heat though.
Thank you for the recipe
I made this for Xmas and it turned out great! Perfect fudge.
In total, how long would this whole process from start to fini
Its pretty quick- under 10 minutes to melt and pour but it needs some time in the fridge to firm. We recommend overnight.
I have made this fudge successfully twice. But when I made it yesterday it was a complete failure. After cooling it on the counter for 4 hours, I refrigerated it overnight. When I tried to cut it, I found it was soupy. What a mess!
Ann, as you noted, the recipe does work and I am sorry that you had a fail moment. Fudge can be a little tricky, especially in a warm environment and summer. Perhaps the house had some humidity or was running too hot for the fudge to set. Try tossing it in the freezer or fridge if its still able to be rescued. It could also have not been in the ‘soft ball’ stage of fudge to get to where it sets. I hope your next run at this fudge recipe will go right again! Dont worry, I have my own kitchen failures too. Living in Florida has lots of perks, but working with chocolate isn’t one of them!
Trisha
This literally was the quickest, easiest, low clean up recipe I have tried. I added a bit of sea salt for the top and it was a hit!! Thanks
Yummy
Can you had walnuts to mixture at end?
Yes, that should work just fine!
Just made this. It turned out great texture wise but the flavor was overly rich, any way to make more sweet & creamy, melt in my mouth?
I am not 100% sure what you are referring too bc I always feel like fudge is sweet and creamy, but maybe try the microwave method – https://www.saltysidedish.com/microwave-fudge-recipe/ or one of my other fudge recipes listed here https://www.saltysidedish.com/christmas-fudge-recipes/
I am making this for Christmas and was wondering if I can freeze it? If so, how many days before Christmas should I pull it out to thaw?
Yes, fudge freezes pretty well. Maybe just pop in fridge the night before to defrost fully.
I didn’t everything exact and I used a thermometer… Was extremely sticky and gooey. But all in all it was fudge so it tastes great.
There are many reasons fudge can remain sticky. The main one would be the sugar mixture not being the right temp (getting to that softball stage) OR adding too much of an ingredient. Another would be humidity – less of an issue in the winter, but in some homes with heat or running other recipes in the kitchen, it can alter the home temp enough to mess up chocolate. The last is stirring, it needs to be stirred constantly at a lower temp. Once the consistency is like a thick frosting, you can set it. Then it needs to set for about 2 hours. Unfortunately there are ways for anyone working w/ chocolate to go wrong and its not easy for me to diagnose from here exactly what went wrong for you. I do not use a thermometer for this fudge – its simply done by seeing the consistency is ready. I bet if you try again you may have better luck. Its pretty rare fudge doesnt work out for me – and its usually if I try to rush it and turn the heat up (a no no with chocolate).
So easy and delicious!
For a “ no fail “ recipe, the directions are pretty touchy. Too hot … it will do this. Not hot enough … it will do this. Big chance for fail, I think.
I understand how it might seem repetitive, but I’ve had this recipe on my site for over five years, and I’ve learned that the most common mistake people make with chocolate is trying to rush the process by increasing the heat, regardless of what the recipe says. It is a natural instinct to what to hurry and while that may work in some forms of cooking, it doesn’t generally work in desserts. Whether you’re using a microwave, stove, or any other cooking method, turning up the heat too much can cause the chocolate to seize—and that’s why I emphasize it repeatedly in the instructions. This fudge recipe is actually very simple if the instructions are followed as written. I try to address common mistakes upfront to make sure everyone has the best chance of success. That approach has worked well—this recipe has earned nearly 1,000 positive ratings between the blog and Pinterest!
I’d much rather repeat the key tips to help ensure a great result than leave people guessing and potentially frustrated. And just a tip—this advice applies to all chocolate recipes, not just fudge! Slow and steady wins the chocolate game every time. 😊
Used this recipe for 40 years. Never had a fail and always add walnuts. Also use mix of semi sweet and milk chocolate chips, any brand. Also have to give it all away or else I will eat all if it! Enjoy
Best Fudge Ever
Love the recipe!
Curious…can add other flavors? Have you tried?
Like cherry or raspberry extract, etc.
just curious how or how much.
You can – mint and peppermint are good. Just dont overdo extracts or it can change the liquid or get overpowering.
Recipe calls for 14oz of sweetened condensed milk, is this more than 1 can? I only have one can. Think it will work?
Usually that is what is in a can. It should say on the label near the bottom.
This is the best chocolate fudge I have ever made! Thank you for sharing this recipie and thanks for the other fudge recipies!
I used reeves chips and topped with Carmel sauce. Really good. Thank you
We’ll see how “no fail” this recipe is. Mine got soupy after I lowered the temp and stirred it then got my pan ready and stirred it some more off the heat. so I put it back on the stove and whipped it with an electric hand mixer. 😂 Oh boy. I’m not sure if it got up to set temp even. Might have to re-heat it. I did add crushed candy cane to the top. The soft version is fantastic! I DEFINITELY added vanilla. I’m surprised it didn’t call for it. Used Ghirardelli bittersweet chips.
Hmm, maybe it wasnt ready to be turned down yet? Did it look like frosting ?
This was super easy and following the recipe exactly is the best option based on other comments. Thanks for sharing. I would caution those with arthritis that this might be too painful to stir so enlist a helper and do not stop stirring. It is so worthwhile!
I want to tripe the recipe, what size pan should I use? Glass or metal? Cookie sheet or cake pan?
I use a glass one.
I have made this fudge many times over the years and I love it!! I love when my family asks if I’m making fudge.
Easy easy fudge recipe
I used milk chocolate chips and added walnuts and it’s to die for.
I have a question. I can’t afford to go get more butter. I used all that I had making cookies and Christmas crack. Can I use margarine instead? Kids really want fudge.
Truthfully, I have never done it. Margarine has way more water than actual butter and can change the consistency. Margarine is just vegetable oil – I am not 100% sure it would set – that being said, I think its totally ok to experiment in your kitchen. You may find a winner!
Failure! 1/4 Cup of butter??
I stirred and stirred and low heat for the 7minutes plus and the butter would not stop puddling, even refrigeration turned the glops of butter hard. I tried another recipe with 2T of butter and it was successful. Wasted the chocolate and the sweetened condensed milk. It was smooth and partially shiny as it should have been but the butter still pooled.
I see your comments about chocolate ~ I used fresh semi sweet Ghirardelli ($7.99 12 oz.) & fresh Eagle brand sweetened condensed milk.
Yes, this particular fudge recipe uses 1/4th cup butter, which makes it really rich and creamy. There are plenty of other recipes that include less or butter substitutions.
The temperature is actually medium-low, not low. That was likely your issue.
Not sure how this recipe is so highly rated. Fudge sets well but does not taste good. Tastes very similar to a jar of store bought cake frosting. Flavor is not what you would expect from fudge. Might as well save your time and effort and just buy a jar of cake frosting and get a spoon.
I dont think it tastes like frosting, but I can see how you may think that since its simply chocolate. If you want a flavored fudge, I have other recipes (and other blogs have recipes as well). This is a simple classic milk chocolate fudge recipe.
I’ve been making this fudge for 30 years.95% of the time it would not set right.this year I figured out why. I know not to cook sugar items( the old fashion way) on high humidity days because it won’t set up.i didnt think this type of fudge was considered “ cooked”. I’ve always loved making things on rainy/ snowy days. This year I made stuff on sunny days. 10 batches of varied flavor fudge and every one of them set perfectly! Now I know! I will never have runny fudge again!
So glad you figured it out in your home! Weather can absolutely affect chocolate. I appreciate your comment and hopefully trick to help others. 🙂
Can this set on the counter?
I always keep my fudge in the fridge.
Is it okay to add walnuts or pecans?
Yes! Just makes sure they are bite size. I love walnuts in fudge.
Can the fudge be kept in the freezer after making it and cutting it into squares?
Yes, fudge can be frozen!
After making and cutting the fudge into pieces, can it be kept in the freezer?
Yes!
I’ve fooled countless people, making this fudge. They believe it’s a specialty too difficult to make. I add one teaspoon of vanilla.plus 2 tablespoons of salted butter. Then have fun with additives. Two favorites are white macadamia nuts and toffee bits… Yum!
First time making fudge and this turned out perfect!! I added a tiny bit of vanilla extract and then swirled some melted peanut butter on top, topped with sea salt. Delicious.
HI sarah, thanks for the great update! Vanilla and peanut butter sounds so good, now I wanna do it!!