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
Optional Fudge Add-On’s:
Add nuts like pecans or walnuts on top, and add a pinch of vanilla extract, peppermint, or orange extract to change the flavor.
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 information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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