This easy fudge recipe can be made on the stovetop or in the microwave. It requires only 3 ingredients with limitless variations to yield new and exciting fudge flavors.
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.
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.
Make ahead tips
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.