If you’re craving something sweet, silky, and intensely chocolatey without a lot of work, this fudge delivers. It comes together with just three ingredients, a microwave or stovetop, and a little patience while it sets. No candy thermometer, no tricky steps, and no stress.
The texture is dense and creamy, with a glossy finish and deep cocoa flavor. It’s the kind of treat you can whip up for holidays, potlucks, or a rainy afternoon pick-me-up—and it always feels special.
What Makes This Special
This fudge is all about simplicity with impressive results. With only three ingredients, it still tastes rich and indulgent, thanks to the way sweetened condensed milk and chocolate melt into a velvety base.
There’s room to customize, but it’s excellent even in its plain form. It also sets reliably, slices cleanly, and keeps well, so you can make it ahead with confidence.
- Minimal effort, big payoff: No candy-making skills required.
- Consistently smooth texture: The condensed milk guarantees creaminess.
- Flexible: Use your favorite chocolate and add-ins if you like.
- Perfect for gifting: Neat, tidy squares that pack beautifully.
Ingredients
- 3 cups (about 18 oz/510 g) chocolate chips – semi-sweet is classic, but you can mix milk and dark to taste.
- 1 can (14 oz/396 g) sweetened condensed milk – the thick, sweet kind, not evaporated milk.
- 2 tablespoons unsalted butter – adds sheen and a softer bite.
Optional but great: 1 teaspoon vanilla extract, a pinch of fine salt, flaky sea salt for topping, or chopped nuts for texture.
Instructions
- Prep your pan: Line an 8×8-inch (20×20 cm) baking pan with parchment, letting it overhang on two sides for easy lifting. Lightly grease the parchment if you want ultra-clean edges.
- Combine ingredients: In a medium, heat-safe bowl, add the chocolate chips, sweetened condensed milk, and butter.
If using vanilla and a pinch of salt, set them aside for now.
- Heat gently (microwave method): Microwave on 50% power in 30-second bursts, stirring after each. Stop when the mixture is mostly melted with a few soft lumps—carryover heat will finish the job.
- Or melt on the stovetop: Set a heat-safe bowl over a pot with an inch of barely simmering water (do not let the bowl touch the water). Stir until smooth and glossy.
- Finish the flavor: Once smooth, stir in vanilla and a small pinch of salt if using.
The salt brightens the chocolate and balances sweetness.
- Pour and level: Scrape the mixture into the prepared pan. Smooth the top with a spatula. If adding flaky salt or nuts on top, sprinkle them now and press gently.
- Set the fudge: Let it cool at room temperature for 30–45 minutes, then refrigerate for 2–3 hours until firm.
- Slice cleanly: Lift the slab out by the parchment.
Warm a sharp knife under hot water, dry it, and cut into small squares. Wipe the blade between cuts for sharp edges.
- Serve and enjoy: Keep pieces small—this fudge is rich. A little goes a long way.
How to Store
- Room temperature: Store in an airtight container at cool room temp for up to 5 days.
Separate layers with parchment to prevent sticking.
- Refrigerator: Keeps for 2–3 weeks. Let pieces sit out 10–15 minutes before serving for the best texture.
- Freezer: Freeze up to 3 months. Wrap the slab tightly in parchment and plastic, or freeze pieces on a sheet before bagging.
Thaw in the fridge overnight.
Why This is Good for You
It’s a treat, and a rich one, but there are still a few perks. Dark chocolate contains antioxidants and can deliver a small boost of minerals like iron and magnesium. A small square can satisfy a craving without overeating dessert.
Homemade fudge also lets you control quality—choose good chocolate, add a pinch of salt, and skip the preservatives found in some store-bought sweets.
That said, it’s still high in sugar and calories, so portion size matters. Think of it as an occasional indulgence that you can share with friends or family.
Pitfalls to Watch Out For
- Overheating the chocolate: Too much heat can seize or scorch it. Use low power, stir often, and stop when mostly melted.
- Using evaporated milk by mistake: It’s not the same as sweetened condensed milk and won’t set properly.
- Rushing the set: If the center is still soft, slicing will smudge.
Give it enough time to firm up.
- Greasy or grainy texture: Usually from overheating or water contact. Keep moisture out and melt gently.
- Too sweet or too mild: Balance sweetness with a pinch of salt or use part dark chocolate for depth.
Variations You Can Try
- Dark and Salty: Use 70% dark chocolate and finish with flaky sea salt.
- Mocha Fudge: Stir in 1–2 teaspoons instant espresso powder with the condensed milk for a coffee punch.
- Nutty Crunch: Fold in 1 cup chopped toasted almonds, pecans, or walnuts.
- Peppermint Bark Twist: Add 1/2 teaspoon peppermint extract and sprinkle crushed candy canes on top.
- Peanut Butter Swirl: Dollop 1/3 cup warmed peanut butter over the fudge before it sets and swirl with a knife.
- Orange and Dark Chocolate: Add 1 teaspoon orange zest and a drop of orange extract for a citrusy lift.
- Cookies and Cream: Fold in 1 cup crushed chocolate sandwich cookies right before spreading.
FAQ
Can I use baking chocolate bars instead of chips?
Yes. Chop the bars into small, even pieces so they melt smoothly.
Choose good-quality chocolate you enjoy eating, since the flavor shines through in this simple recipe.
What if my fudge doesn’t set?
First, chill it longer—sometimes it just needs more time. If you used evaporated milk by accident or overheated the mixture, it may not firm up well. In that case, repurpose it as a warm sauce for ice cream or stir a spoonful into hot milk for a deluxe cocoa.
Is there a dairy-free option?
You can use dairy-free chocolate and a vegan sweetened condensed milk (often coconut-based).
The texture will be slightly different, but it still sets and tastes great. Use coconut oil instead of butter or skip the added fat.
Can I reduce the sweetness?
Use more dark chocolate and add a pinch of salt. Because sweetened condensed milk is essential for structure, you can’t reduce it without affecting set, but bittersweet chocolate balances the sweetness nicely.
How do I cut perfect squares?
Chill the slab fully, then use a long, sharp knife warmed under hot water and dried.
Make straight, firm cuts, wiping the blade between each slice to keep edges neat.
Can I double the recipe?
Yes. Use a 9×13-inch pan and increase melting time slightly. Stir more often to ensure even melting and avoid hot spots.
How long can I leave it out at a party?
At cool room temperature, it holds well for several hours.
If the room is very warm, the fudge can soften, so set out small batches and replenish from the fridge as needed.
What if I only have milk chocolate?
It will work, but the fudge will be sweeter and softer. Add a little extra dark chocolate if you have it, or a pinch more salt to balance the sweetness.
Wrapping Up
Three ingredients, a few minutes of gentle heat, and you have a pan of classic, creamy chocolate fudge. It’s the kind of recipe that removes all the stress while delivering maximum comfort.
Keep it simple or dress it up with add-ins and toppings—either way, it never disappoints. Make a batch today, tuck some away, and share the rest. A small square is all it takes to make the moment feel special.