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This Easy Chocolate Fudge recipe is made with just 3 ingredients! Chocolate chips, sweetened condensed milk and vanilla come together to make a homemade fudge that’s bursting with chocolate flavor. It’s a simple treat to put together for gifts and sharing this holiday season.
Easy Homemade Chocolate Fudge
I’ve been loving testing out new fudge recipes lately. Did you catch my Easy White Chocolate Cranberry Fudge recently? SO good! Both that fudge and this one are so rich and creamy, it’s hard to stop eating them!
Now, there are two great things I’ve found about fudge lately. One – it can be incredibly easy to make. And two – it’s a delicious treat to snack on when taking care of twins. 😉 The only problem with that is it might be too easy.
But of course easy is exactly what we need this time of year. So much going on, so little time and oh my gosh, Christmas is like 10 days away. When did that happen?!? I’m so not ready. And if you’re not fully prepared and need something quick, this fudge is for you. Not to mention, it’s a great chocolate fix if you’re losing your mind a bit and chocolate makes you feel better. 🙂
HOW TO MAKE CHOCOLATE FUDGE
So to get started making this easy chocolate fudge, you’ll need just three ingredients – chocolate chips, sweetened condensed milk and vanilla extract. Hopefully you’re like me and already have those 3 things in your pantry at all times.
Grab a 9×9 inch pan and line it with parchment paper and set that aside. Then put the chocolate chips and sweetened condensed milk into a large microwave safe bowl. Microwave them for one minute, then stir to combine and let the residual heat do as much of the melting as it can. If it needs another 30 seconds or so, go ahead and heat it some more, then stir it until it’s melted.
Once everything is melted together, add the vanilla extract and combine everything. Working quickly, pour the mixture into the prepared pan and spread it out evenly. Let the fudge cool to room temperature before cutting into squares. You could also let it cool in the fridge to speed up the process, but it doesn’t have to be refrigerated.
THIS FUDGE RECIPE ONLY TAKES 3 MINUTES!
This chocolate fudge is so easy to make, it takes all of about three minutes! A minute to prepare the pan and ingredients, a minute to melt the chocolate and a minute to spread it out into the pan. Seriously – SO EASY! You will be enjoying the best chocolate fudge before you know it! Dense, rich, chocolatey, delicious! What are you waiting for?!
WATCH HOW TO MAKE IT
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Easy Chocolate Fudge
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 20-25 pieces
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Chocolate chips, sweetened condensed milk, and vanilla come together to make this Easy Fudge Recipe that’s bursting with chocolate flavor. Ready in just 3 minutes with 3 ingredients!
Ingredients
- 2 cups (12oz) semi sweet chocolate chips (do not use milk chocolate)
- 14 oz can (1 1/4 cups) sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Line a 9×9 square pan with parchment paper that covers the sides of the pan.
- Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
- Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
- Refrigerate the fudge until firm, 2-3 hours.
- Cut the fudge while it’s still cold (right out of the fridge) and store in an air tight container. Fudge can be stored at either room temperature or the fridge. It will be softer at room temperature.
Nutrition
- Serving Size: 1 Piece
- Calories: 159
- Sugar: 21.9 g
- Sodium: 27.2 mg
- Fat: 7 g
- Carbohydrates: 23.2 g
- Protein: 3 g
- Cholesterol: 7.3 mg
Categories
Enjoy!
I want to make this. It seams easy enough. Can I just heat it in a Bain Marie I don’t like using the microwave to melt chocolate ? What if I want white chocolate fudge can I use bakers chocolate white ?
Yes, you can use a Bain Marie. If you want a white chocolate version, check out my sparkling cranberry white chocolate fudge. You need different amounts. It’s not a 1:1 swap.
What may I be doing wrong? I added and did exactly as you said and my fudge has been in the fridge for 12 hours and still not firm.
Did you use a different kind of chocolate? And are you sure you used sweetened condensed milk and not evaporated milk? The other thing to check is to make sure you used the correct amount of chocolate. I measure by weight to be sure.
Super easy 👌
I added a half cup each of pecan chips and minced marshmallows to a doubled recipe – worked great.
So glad to hear that!
2cups is 16 oz. Not the 12oz. Package that it comes in. This is worded incorrectly or very confusing at best.
I’m sorry it was confusing, but you are incorrect. When referring to liquids and measuring by volume, 2 cups equals 16 ounces. Not when referring to solids and measuring by weight. People often measure solids (in this case, the chocolate chips) by volume, but weight is more accurate. If you use volume, you’d use the 2 cups. If you use weight (which I do with my food scale), then you’d use 12 ounces. Hopefully that clears up the confusion. 🙂
Looks yummy! I am going to make this, but is there a button that i can use to double the recipe?
I hope you enjoy it! I don’t believe we have that button.
Just double the measurements and times and do it in two pans. Works awesome and quickly
To make it with hazelnut flavor, do I use both vanilla and hazelnut? What form should the hazelnut take (extract, oil, emulsion)?
I haven’t ever used a hazelnut extract, etc, so I’m not sure. An extract is probably your best bet. It’s really hard to say for sure how much, but if you really want the flavor to come through, maybe start with using just 1 teaspoon of it.
How many pieces and how much do they weigh? That would help to understand nutritional value….TU!
The number of pieces you get can change based on how big you cut them, but the recipe card includes the yield. I’m not sure how much each piece weighs, but that would also vary based on the number of pieces you cut.
Very easy and very good! Thank you!
Glad you enjoyed it!
thanks for the recipe; we are enjoying the fudge. God bless you – that is a favorite verse of mine also.
I am going to make this today. I love how easy this is. Thank you.
This sounds like the recipe my mom used later in her life — she was so thrilled she could make it easily in the microwave. Have YOU ever tried variations like the Special Dark chocolate chips someone mentioned here?
There’s an extra word in this line:
5. Cut the fudge while it’s still cold (right out the the fridge) and store in
I haven’t tried it, but different kinds of chocolate have different amounts of cocoa solids. So milk chocolate will have less than semi-sweet chocolate and give you a softer fudge that may be too soft. Dark chocolate will have more and therefore give you a thicker fudge, that could be too thick. But you could certainly try it and see.
What temperature should the microwave be set on for the fudge recipe
I use it at full heat.
Can this be made on the stove top? I don’t have a microwave.
Yes, definitely.
Sadly very disappointed with this. I followed the recipe exactly (I do bake) the flavour is pretty basic just tastes like chewy semi-sweet chocolate. And it’s aoooo sticky I can imagine putting it on a cookie tray to serve :(.
This recipe was fool proof! My go-to basic fudge from now on. Used special dark chocolate chips and left out the vanilla. Literally made it during a commercial!
So glad you were happy with it!
Does adding walnuts make any difference in it setting?
No, walnuts would be fine.
I went out and bought everything that it needed for this ingredient to make chocolate fudge and all I work all I got after I put it in the refrigerator and it set for more than two or three hours is a bunch of goo
I’d double check your ingredients. This is a very common recipe that works well. Be sure you used full fat sweetened condensed milk and not evaporated milk. And semi-sweet chocolate, rather than milk chocolate, which is not as thick.