This 3-ingredient chocolate fudge is the easiest fudge recipe you’ll ever make — no candy thermometer, no baking, and no stress. With just sweetened condensed milk, chocolate chips, and butter, you get rich, creamy fudge that sets up perfectly in the fridge. It’s ideal for holiday gifting, last-minute desserts, or anytime a chocolate craving hits.
This chocolate fudge is one of those recipes you’ll come back to again and again — but if you’re in the mood for something a little lighter and brighter, check out this Simple Lemon Tart. It uses everyday pantry ingredients and comes together in about an hour, making it just as easy as this fudge but with a fresh, zesty twist. It’s a great one to have in your back pocket when you want a dessert that feels a little more elegant.
Whether you’re making a batch of this fudge for holiday gifting or rounding out a dinner party spread, Easy Peasy Recipes has you covered with simple, no-fuss desserts that always deliver.
Save This Recipe! 💌
- Cuisine: American
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 10 minutes (includes chilling)
- Servings: 36 squares
Why You’ll Love This Recipe
- Only 3 Ingredients – Sweetened condensed milk, chocolate chips, and butter — that’s it.
- No Baking Required – Skip the oven entirely.
- Ready in 10 Minutes – Stove to fridge fast; just wait for it to set.
- Perfect for Gift-Giving – Great for Christmas, holidays, or potlucks.
Ingredients
- 1 10 oz can sweetened condensed milk: Adds creamy sweetness and smooth texture. No substitute required.
- 3 cups chocolate chips: Use semi-sweet for balance. For a twist, try dark chocolate or white chocolate chips.
- 2 tbsp butter: Enhances richness and helps smooth the fudge. Margarine or a plant-based butter can work as alternatives.
How to Make It
Step 1: Prepare the Pan
Line an 8 x 8 inch pan with parchment paper ensuring a slight overhang for easy removal later. This prevents sticking and ensures tidy edges.
Step 2: Melt the Ingredients
In a saucepan over low-medium heat, melt the butter. Stir in the chocolate chips and sweetened condensed milk. Stir continuously to evenly melt and prevent burning. Avoid boiling, as this affects texture.
Step 3: Pour and Smooth
Once melted, promptly pour the fudge mixture into the prepared pan. Use a spatula to smooth the top, ensuring even thickness for perfect squares.
Step 4: Chill the Fudge
Cover and refrigerate the fudge for at least 2 hours to set completely. Overnight chilling further enhances the luscious texture and makes cutting easier.
Step 5: Cut into Squares
Once set, lift the fudge using the parchment overhangs and place it on a cutting board. Cut into 36 squares, letting the rich, chocolatey aroma entice you.
Recipe FAQs
Can I use different types of chocolate chips?
Absolutely, you can swap semi-sweet chips for dark or even milk chocolate chips, depending on your sweetness preference. Just remember that darker chocolate results in a less sweet fudge.
How should I store leftover fudge?
Store any leftover fudge in an airtight container in the refrigerator. It keeps well for up to two weeks, staying fresh and delicious.
Is it possible to double the recipe?
Yes, you can double the recipe. Use a larger pan, such as a 9 x 13 inch, to ensure even setting. Keep an eye on the melting process to avoid burning the increased volume of ingredients.
Can I make this fudge without sweetened condensed milk?
Sweetened condensed milk is key to this recipe’s creamy texture and sweetness — it’s hard to swap directly. If you need a dairy-free version, a full-fat coconut condensed milk works well as a substitute.
Can I freeze chocolate fudge?
Yes! Wrap individual squares in wax paper and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving.
This 3-ingredient chocolate fudge is proof that you don’t need a lot of time or fancy ingredients to make something truly delicious. Whether you’re whipping up a batch for the holidays, a bake sale, or just because the chocolate craving hit, this recipe never lets you down. Make it once and it’ll be on repeat all year long. If you try it, I’d love to hear how it turned out — drop a comment below!
Easy 3-Ingredient Chocolate Fudge (No-Fail Recipe!)
Ingredients
- 1 10 oz can sweetened condensed milk: Adds creamy sweetness and smooth texture. No substitute required.
- 3 cups chocolate chips: Use semi-sweet for balance. For a twist try dark chocolate or white chocolate chips.
- 2 tbsp butter: Enhances richness and helps smooth the fudge. Margarine or a plant-based butter can work as alternatives.
Instructions
- Step 1: Prepare the Pan
- Line an 8 x 8 inch pan with parchment paper ensuring a slight overhang for easy removal later. This prevents sticking and ensures tidy edges.
- Step 2: Melt the Ingredients
- In a saucepan over low-medium heat, melt the butter. Stir in the chocolate chips and sweetened condensed milk. Stir continuously to evenly melt and prevent burning. Avoid boiling, as this affects texture.
- Step 3: Pour and Smooth
- Once melted, promptly pour the fudge mixture into the prepared pan. Use a spatula to smooth the top, ensuring even thickness for perfect squares.
- Step 4: Chill the Fudge
- Cover and refrigerate the fudge for at least 2 hours to set completely. Overnight chilling further enhances the luscious texture and makes cutting easier.
- Step 5: Cut into Squares
- Once set, lift the fudge using the parchment overhangs and place it on a cutting board. Cut into 36 squares, letting the rich, chocolatey aroma entice you.
Notes
- Chocolate chips: Semi-sweet is the sweet spot, but dark chocolate chips make a richer, less sweet fudge. White chocolate works too for a fun twist.
- Don’t rush the melt: Keep heat on low-medium and stir continuously — high heat can cause the chocolate to seize or burn.
- Pan size matters: An 8×8 gives you thicker squares. A 9×13 works if you double the recipe but expect thinner pieces.
- Chill time: Two hours minimum, but overnight is best for clean cuts.
- Cutting tip: Run your knife under warm water and wipe dry between cuts for neat, bakery-style squares.
- Storage: Keeps in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.
- Add-ins: Stir in a pinch of sea salt, crushed peppermint, chopped walnuts, or a swirl of peanut butter before chilling for a fun variation.