This no fail fudge recipe is so easy because it’s just a 3 ingredient chocolate fudge! Heat, stir and set, wow! A totally no fail fudge!
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 long.
These simply delicious fudge squares are also an amazing gift chocolate and wraps up beautifully.
Easy Chocolate Fudge Recipe
Fudge is one of those desserts that people love to buy, with entire shops set up and hoards of incredible flavors. But its 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 3 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 is a dark chocolate fudge.
It’s so rich and comes together quick (in only 10 minutes!) and then time to chill and set. I always chill overnight for the best results but you can probably get away with an hour or two in the freezer if you needed it quickly.
I also really love these delicious No Cook S’mores – I am all about not cooking over the holiday season!
Easy Fudge Recipe Condensed Milk
Simply done, all you need is chocolate chips, condensed milk and butter for a smooth chocolaty finish.
Your fudge should not be gritty, grainy or chewy- just melt in your mouth goodness.
- 3 cups semi-sweet chocolate chips
- 1 can, 14 oz. sweetened condensed milk
- 1/4 cup butter
Optional Fudge Add-On’s: Add nuts like pecans or walnuts on top, add a pinch of vanilla
, peppermint
or orange extract
to change the flavor
Can I use Fat Free Sweetened Condensed Milk in Fudge?
We have all done it – gotten home and realized that you grabbed the no fat/fat free version of condensed milk! I did do this and I did make the fudge with it to see, and it turns out very very fudgy and rich, but its not as sweet of a taste as using the real sweetened version.
I would not make it again.
No Fail Fudge
Line an 8×8 square baking pan with foil and spray lightly with nonstick cooking spray. Set aside.
Add chocolate chips, sweetened condensed milk and butter in a sauce pan.
(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 until butter and chocolate are melted and 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 prepared pan and spread evenly with the back of a spoon.
Refrigerate fudge overnight or until firm.
Once firm, remove from refrigerator and peel fudge edges away from foil.
Use a large, sharp knife to cut into squares.
Makes 42 squares
Can I firm Fudge 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 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 its 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
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 can - 14 oz, sweetened condensed milk
- 1/4 cup butter
Instructions
- Line an 8x8 square baking pan with foil and spray lightly with nonstick cooking spray. Set aside.
- Add chocolate chips, sweetened condensed milk and butter in a sauce pan.
- Heat over medium low heat, stirring constantly with a spatula until butter and chocolate are melted and 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.
- Pour fudge into prepared pan and spread evenly with the back of a spoon.
- Refrigerate overnight or until firm. Once firm, remove from refrigerator and peel away from foil. Use a large, sharp knife to cut into squares, wiping chocolate from knife blade (carefully) between cuts for a smooth cut.
- Makes 42 squares
Video
Recipe Notes
- NOTES: See article for tips on cutting and setting fudge!
- I sometimes set my fudge quicker in the freezer.
- Keep in fridge to store.
Nutrition
Laura says
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??
Trisha says
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.
Jessica says
What other chocolate chips are recommended other than Kirkland brand? Would toll house semi sweet chips work?
Trisha says
Yes, they will work just fine!
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
Trisha says
Yay, that is fantastic! So happy to hear that this was the perfect fudge recipe for you. 🙂
Trisha
Toll House chocolate chips for the fudgeLisa says
Can I use NestléToll House chocolate chips for the fudge
Trisha says
Yes you can!
Tara says
I’m wanting to make this for Christmas! How long does it keep in the fridge if I make ahead of time?
Trisha says
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.
MaryAnn says
How should I store this fudge after it is cut into pieces? Refrigerate?
Thanks
Trisha says
Yes, I always store fudge in the fridge! The humidity of a kitchen can really make it sweat or even melt.
Samantha says
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.
Trisha says
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.
Trisha says
Feel free to email me and I can talk you through any other problems!
Trisha
Claudia says
Can I use milk chocolate chips?
Trisha says
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.
Maria says
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!
Trisha says
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.
Brenda Nevitt says
Does it have to be semi-sweet chocolate chips or can you use milk chocolate or white chocalte?
Trisha says
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
Linda C says
Planning to add crushed up Andes candy’s on the top
Trisha says
Andes is one of my very favorite candies, good choice!! Trisha
Michele says
I used this recipe to make fudge for the first time, and it turned out amazing!
Trisha says
YAY! Enjoy your delicious fudge!!
Trisha
Carol says
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.
Trisha says
Hi Carol, that is so interesting! Thanks for sharing!
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.
Trisha says
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.
Ankita says
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!