4.99 from 898 votes

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.

easy homemade fudge stacked in the kitchen.

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

  1. Line an 8×8 square baking pan with aluminum foil and spray lightly with nonstick cooking spray. Set aside.
  2. 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.)
cup of semi-sweet chocolate chips in a cup.
  1. 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.
soft ball fudge in a heavy saucepan.
  1. Pour your melted chocolate into the prepared baking dish and spread evenly with the back of a spoon. Refrigerate fudge overnight or until firm.
fudge in a baking pan with foil.
  1. Once firm, remove homemade fudge from the refrigerator and peel fudge edges away from the foil.
  2. Use a large, sharp knife to cut fudge into squares. Makes 42 creamy fudge squares.
how to cut 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.

fudge recipe with sweetened condensed milk.

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.

no fail fudge recipe perfect chocolate square.

Related Chocolate Recipes

4.99 from 898 votes

Easy Fudge Recipe (NO FAIL!)

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 8 hours 30 minutes
No Fail Easy Fudge Recipe with only 3 simple ingredients to perfectly silky rich and decadent chocolate fudge in just 10 minutes!



  • 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



  • 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.


Serving: 42squares | Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 26mg | Fiber: 1g | Sugar: 14g

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.

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4.99 from 898 votes
Easy chocolate fudge, a no fail easy fudge recipe with only 3 ingredients, no need to be a chef to make the perfect fudge every time! #fudge #recipe #chocolate

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Recipe Rating


  1. 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??

    1. 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.

  2. What other chocolate chips are recommended other than Kirkland brand? Would toll house semi sweet chips work?

    1. Yes, they will work just fine!

    2. Carolyn Meyers says:

      Instead of butter, may I use peanut butter?

  3. Julie Pez says:

    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

    1. Yay, that is fantastic! So happy to hear that this was the perfect fudge recipe for you. 🙂


  4. Toll House chocolate chips for the fudgeLisa says:

    Can I use NestléToll House chocolate chips for the fudge

    1. Yes you can!

  5. I’m wanting to make this for Christmas! How long does it keep in the fridge if I make ahead of time?

    1. 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.

  6. How should I store this fudge after it is cut into pieces? Refrigerate?


    1. Yes, I always store fudge in the fridge! The humidity of a kitchen can really make it sweat or even melt.

  7. 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.

    1. 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.

    2. Feel free to email me and I can talk you through any other problems!


  8. Can I use milk chocolate chips?

    1. 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.

  9. 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!

    1. 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.

  10. Brenda Nevitt says:

    Does it have to be semi-sweet chocolate chips or can you use milk chocolate or white chocalte?

  11. Planning to add crushed up Andes candy’s on the top

    1. Andes is one of my very favorite candies, good choice!! Trisha

  12. I used this recipe to make fudge for the first time, and it turned out amazing!

    1. YAY! Enjoy your delicious fudge!!


  13. 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.

    1. Hi Carol, that is so interesting! Thanks for sharing!

  14. Sara Becker says:

    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.

    1. 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.

  15. 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!

    1. 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!

  16. I was looking fir a no marshmallow fudge and this was perfect !

  17. Judith A Douglas says:

    I put everything in my candy melter or slow cooker and don’t have to watch it on the stove. Perfection!

    1. Thanks, what a great tip.
      How long in the crock pot on low would you suggest, please?

  18. 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!

  19. This was super easy to make and delicious!

  20. Ji Bryant says:

    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!

  21. Does it have to be unsalted butter?

    1. Trisha Haas says:

      No, it can be salted butter for fudge.

  22. 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.

  23. Oh Fudge yes. This was so fudging good.

    1. Trisha Haas says:

      Your fudge comment gave me life.

  24. 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.

  25. Elkins Mike says:

    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.

    1. Trisha Haas says:

      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.

  26. Greatest fudge EVER! I was wondering if I could replace thr butter with peanut butter? Kind of make a Reese’s fudge?

  27. Alice M Stoyell says:

    This is my new go-to Christmas fudge! So easy! Tastes awesome. I used dark choc chips and sprinkles on top! So good!

  28. Patty Shoff says:

    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. ❤️

  29. The fudge is excellent and oh so easy to make!!!

  30. 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.

  31. 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

  32. I made this for Xmas and it turned out great! Perfect fudge.

  33. In total, how long would this whole process from start to fini

    1. Trisha Haas says:

      Its pretty quick- under 10 minutes to melt and pour but it needs some time in the fridge to firm. We recommend overnight.

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