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
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.
- 3 cups semi-sweet chocolate chips
- 1 can, 14 oz, sweetened condensed milk
- 1/4 cup butter
- 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
- NOTES: See article for tips on cutting and setting fudge!
- I sometimes set my fudge quicker in the freezer.
- Keep in fridge to store.
Serving Size:42 squares
Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 26mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 2g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.