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creamy fudge

Easy 3-Ingredient Chocolate Fudge (No-Fail Recipe!)

Make this easy 3-ingredient chocolate fudge in just 10 minutes! With sweetened condensed milk and chocolate chips, it's the perfect no-bake holiday treat.
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Prep Time 5 minutes
Cook Time 5 minutes
Chill time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Servings 36

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 8x8 gives you thicker squares. A 9x13 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.