Easy Fudge Recipe
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This is the best fudge recipe and it’s made with just three ingredients! It’s rich, creamy, and so easy to make.
Fudge is a fantastic no-bake treat and this recipe is by far the easiest. It doesn’t require a candy thermometer or any special tools to make, much like my oreo fudge and easy peanut butter fudge.
You need just three simple ingredients to whip up this easy fudge recipe. It’s perfect for gift-giving during the holidays or just for a simple treat when you’re craving something sweet.
If candy making intimidates you, this is definitely the recipe for you. It’s made on the stovetop using the double boiler method, or it can be made in the microwave. Either method works great and will give you delicious fudge in no time at all.
Why this recipe works
- My recipe uses real chocolate in bar form. It melts better than chocolate chips and has the best flavor.
- Sweetened condensed milk sweetens the chocolate and gives the fudge its smooth, creamy texture.
- A candy thermometer isn’t needed for this simple recipe.
- It’s versatile! I use semisweet chocolate but darker chocolates or white chocolate works great as well.
Easy fudge recipe
There are hundreds of recipes online for this kind of fudge. I see several around this time of year but never made it myself until now.
I just love how quick and easy it is. And the result is silky, smooth, slightly, chewy, and melts across the tongue. It’s much smoother than my Mexican hot chocolate fudge. The chocolate flavor can also be adjusted by using semisweet, dark, bittersweet, or white chocolate.
With my fool-proof tips and tricks, you can make the best old-fashioned fudge at home.
Ingredients
The ingredient list is short! You only need three ingredients to make the easiest fudge recipe in the world.
- Chocolate: Most recipes like this use chocolate chips but they can be difficult to melt. I prefer to use real chocolate in bar form. It can be found in the baking aisle of the grocery store. Use 16-ounces of semisweet, bittersweet, dark, or white chocolate.
- Butter: Only ¼ cup of unsalted butter is needed to give the fudge a smoother texture. You can omit it but I highly recommend using it.
- Sweetened condensed milk: One 14-ounce can of sweetened condensed milk is needed. Make sure to use the regular one and not the fat-free one.
Can I use evaporated milk instead of sweetened condensed milk?
Unfortunately not, the two are completely different products.
What if I don’t have sweetened condensed milk?
You can make homemade sweetened condensed milk. This will require some preparation since it will have to be made before you can use it to make fudge.
To make this fudge you’ll need:
- Mixing bowl: Make sure to use a heatproof glass bowl.
- Small saucepan: The bowl will be set over a saucepan filled with a little water to act as a bain-marie.
- Silicone spatula: A silicone spatula is all you need to mix the ingredients together.
- Square pan: An 8-inch square pan is what I used to pour the fudge into to set.
How to make easy chocolate fudge
This recipe is beyond simple and takes just a few minutes of stirring.
Start by chopping the chocolate coarsely. Remember you can use any chocolate you prefer depending on your tastes.
Combine the chocolate and butter in a heatproof bowl. Make sure to cut the butter into cubes so it melts quickly.
Add about one inch of water to a small saucepan and bring to a light simmer over low heat. Set the bowl of chocolate over the pot and stir continuously until the chocolate is melted and smooth. Don’s stop stirring!
Once melted and smooth, carefully remove the bowl from the pot and pour in the sweetened condensed milk. Stir until very well combined.
Immediately pour the mixture into an 8-inch square pan. I prefer to line the pan with parchment paper so the fudge is easy to remove once set.
Spread the fudge evenly into the bottom of the pan, cover the pan with plastic wrap, and refrigerate for at least 2 hours or overnight.
Fun variations to try
- Stir in 1 cup (125 g) of chopped nuts, caramel chips, or peanut butter chips.
- Stir in a handful of mini marshmallows with nuts for rocky road fudge.
- Use white chocolate and stir in crushed Oreos for cookies and cream fudge.
- Mix in 2 teaspoons of vanilla or peppermint extract.
Tips for Success
- This version of fudge is meant to be softer and creamier than traditional recipes. For a sturdier fudge, skip the butter and heat the chocolate with the sweetened condensed milk until melted and smooth.
- Make this fudge in the microwave! Combine all the ingredients in a microwave-safe bowl and microwave in 30-second intervals, stirring between each one until melted and smooth.
- This fudge will soften some at room temperature so keep it refrigerated until ready to serve.
Storing & Freezing
To store: Keep the fudge stored in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Wrap the fudge tightly in plastic wrap and a couple of layers of aluminum foil, then place it in an airtight container. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight.
Easy Fudge
Ingredients
- 16 ounces (452 g) semisweet chocolate, coarsely chopped
- ¼ cup (56 g) unsalted butter, melted
- 14 ounces (396 g) sweetened condensed milk
Instructions
- Line an 8-inch square pan with parchment paper, leaving a 1-inch overhang.
- Add the chocolate and butter to a medium heat-proof bowl.
- Set the bowl over a pot with 1-inch of barely simmering water. Heat while stirring continuously until the chocolate is completely melted and smooth.
- Remove from the heat and stir in the sweetened condensed milk. Continue to stir until well mixed and the mixture looks thick.
- Spread the fudge evenly into the bottom of the prepared pan and refrigerate until set, about 2 hours.
- Lift the fudge out of the pan by the parchment overhang. Cut into squares.
Notes
- If you find semisweet chocolate to be too sweet, try using bittersweet or combining the two. Dark chocolate and white chocolate can also be used.
- This version of fudge is meant to be softer and creamier than traditional recipes. For a sturdier fudge, Skip the butter and heat the chocolate with the sweetened condensed milk until melted and smooth.
- Make this fudge in the microwave! Combine all the ingredients in a microwave-safe bowl and microwave in 30-second intervals, stirring between each one until melted and smooth.
- This fudge will soften some at room temperature so keep it refrigerated until ready to serve.
- Stir in 1 cup (125 g) of chopped nuts, caramel chips, or peanut butter chips.
- Stir in a handful of mini marshmallows with nuts for rocky road fudge.
- Use white chocolate and stir in crushed Oreos for cookies and cream fudge.
- Mix in 2 teaspoons of vanilla or peppermint extract.
- Keep the fudge stored in an airtight container in the refrigerator for up to 2 weeks.
- Wrap the fudge tightly in plastic wrap and a couple of layers of aluminum foil, then place in an airtight container. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.